ServSafe Manager Practice Test |Servsafe manager 7th edition| Servsafe manager study guidle - Part 2

[@zalesjoyner]

on question 20, both A and D are correct per the textbook

[@AustinRoberts88]

I'm pretty sure ground meat needs to be held at 155°F for 15 seconds. That's what the book says anyways, there's no mention of 17 seconds

[@AustinRoberts88]

Also if properly cooled and cooled food is being served immediately it can be served at any temperature... Section 6.18

[@HIENTRAN-zr5mj]

what is poutry reheat 165F only 1 second ?

[@eimmat11]

I was confused by this too. I think some part of the answer is wrong

[@slipnine179]

What part

[@zalesjoyner]

you can't see the answer for question 22

[@zalesjoyner]

question 28's answer is a huge jumble

[@zalesjoyner]

you also can't see the answer for question 23

[@zalesjoyner]

aaaand you can't see the answer for question 24

[@zalesjoyner]

guess what? you can't see the answer for question 25