Servsafe Chapter 7
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Chapter 7 of Servsafe Manager
Topics of this game:
- Which is an example of reduced-oxygen packaged (ROP) food?
- A food handler is putting away whole potatoes. What should the food handler do?
- Which is a best practice for handling canned food in storage?
- What should be done to keep fresh produce safe when storing it?
- What should be done to keep shell eggs safe when storing them?
- Where should food that doesn't require refrigeration be stored?
- Ready-to-eat TCS food must be date marked if it will be stored for longer than
- What is the amount of time that ready-to-eat TCS food can be stored in a cooler at 41F?
- What items are stored correctly in a cooler?
- Any item not stored in its original container must be
- What is the discard date for tuna salad that was prepared and stored on Oct 1?
- What must be included on the label that has not been stored in its original container?
- What should be done with food that has passed its use-by date?
- At what temperature must cold TCS food be stored to keep it safe?
- How should food be rotated in storage?
- At what temperature must hot TCS food be stored to keep it safe?
- Where should the air-temperature measuring device be placed in a cooler?
- Why should overloading coolers be avoided?
- What should be done to help keep food safe in a walk-in cooler?
- What should be done to help keep frozen food safe in a freezer?
- Which items are stored correctly in a cooler?
- How far off the floor should food be stored?
- What should be done to keep single-use items safe in storage?
- What must be done with food before storing it?
- Where should dirty linens be stored?
