Food Safety Manager Questions And Answers 100% Verified A+ Guaranteed

Pathogens grow fastest between _____ {Ans: 70-125˚F}Hot food on display must be held at ______ or above {Ans: 135°F}A liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene {Ans: Hepatitis A}From the time food is served, any food that has been exposed to the temperature danger zone (41°F-135°F) for more than ______ hours must be discarded. {Ans: 4}Examples of potentially hazardous foods include: {Ans: • Raw and most cooked meat, poultry, and seafood • Most milk and dairy products • Eggs and most dishes made with them • Cooked vegetables and pasta • Raw seed sprouts and soy products • Cut melons • Cut leafy greens • Garlic in oil mixtures that have not been processed • Cut tomatoes}Cook to 165°F {Ans: turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and casseroles}