ServSafe #11 Review

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If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

What is the final step in cleaning and sanitizing a prep table?

What food item does the Food and Drug Administration advise against offering on a children's menu?

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

When can a food handler with a sore throat and a fever return to work with or around food?

What is the minimum water temperature required when using hot water to sanitize objects?

Where should ground fish be stored in a cooler?

What is the most likely cause of wheezing and hives?