ServSafe Exam 2023 Latest Update Correct 100%

A service sink should be used for - ANSWER cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - ANSWER Time-temperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be worn is a - ANSWER plain metal band. Sinks must be used for the correct intended purpose to prevent - ANSWER cross-contamination. The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is known as - ANSWER coving. When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot water temperature is - ANSWER 171°F (77°C). The purpose of a sanitizer test kit is to check the - ANSWER concentration of a chemical solution. The Person i n Charge (PIC) has been notified by the regulatory