Need the answers to the following safeserv instructor/proctor exam. When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a previous cooking time? The FDA’s “Big Five” pathogens received a greater emphasis in the ServSafe program because they Shellstock identification tags must be kept on file for 90 days from the date the last shellfish was removed from the delivery container and used in order to Food must be stored at least 6 in (15 cm) from the floor in order to Food handlers are required to wash their hands with water that is at least 100°F (38°C) because this practice Why should hand antiseptics NOT be used in place of handwashing? An operation features homemade chili on its menu. Assuming the operation cooks, cools, and reheats the chili correctly, how many times can it be reheated before it becomes unsafe and must be discarded? Why is the required water temperature higher when sanitizing dishes in a high-temperature dishwashing machine than when sanitizing dishes manually? The final sanitizing rinse temperature must be lower in a chemical sanitizing dishwasher than in other types of dishwashers because lower temperatures Why is dumping dirty water from a mop bucket into a toilet NOT allowed? Why must ground meat be cooked to a higher temperature than whole cuts of meat? Potato salad prepared on-site on July 1 should be marked with a use-by or discard date of July What does a sell-by date identify? Why can shell eggs be received at an air temperature of 45°F (7°C) or lower instead of an internal temperature of 41°F (5°C) or lower? Which pathogen is a concern in garlic-and-oil mixtures?