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[Show more]What kind of conditions do bacteria multiply in? 
Moist, warm places 
 
 
 
Danger zone for bacteria growth 
40 - 140 degrees 
 
 
 
E Coli 
Bacteria that lives in intestines 
 
 
 
Cross Contamination 
Letting harmful bacteria spread from raw foods to other foods 
 
 
 
Botulism 
One of the most da...
Preview 1 out of 2 pages
Add to cartWhat kind of conditions do bacteria multiply in? 
Moist, warm places 
 
 
 
Danger zone for bacteria growth 
40 - 140 degrees 
 
 
 
E Coli 
Bacteria that lives in intestines 
 
 
 
Cross Contamination 
Letting harmful bacteria spread from raw foods to other foods 
 
 
 
Botulism 
One of the most da...
List four impacts of foodborne illnesses to a food service establishment 
a.) Loss of customers and sales 
b.) Loss of good reputation 
c.) Lawsuits resulting in lawyer and court fees 
d.) Increased absence of employees 
 
 
 
What groups of people are at higher risk than the general population for ...
Preview 2 out of 13 pages
Add to cartList four impacts of foodborne illnesses to a food service establishment 
a.) Loss of customers and sales 
b.) Loss of good reputation 
c.) Lawsuits resulting in lawyer and court fees 
d.) Increased absence of employees 
 
 
 
What groups of people are at higher risk than the general population for ...
food borne illness: 
transmitted to people through food. this is almost always preventative. 
 
 
 
What are the 3 potential hazards that can contaminate food? 
Biological, Physical, Chemical 
 
 
 
What is a Biological Hazard? 
when living organisms are found in food that make you sick 
 
 
 
What ...
Preview 2 out of 8 pages
Add to cartfood borne illness: 
transmitted to people through food. this is almost always preventative. 
 
 
 
What are the 3 potential hazards that can contaminate food? 
Biological, Physical, Chemical 
 
 
 
What is a Biological Hazard? 
when living organisms are found in food that make you sick 
 
 
 
What ...
Foodborne Illness 
An illness that is transmitted from food to people 
Called food poisoning 
 
 
 
Are foodborne illnesses contagious? 
Yes 
 
 
 
What are the four microorganisms that cause our food to become unsafe? 
Viruses 
Bacteria-cant see or smell 
Parasites 
Fungi 
 
 
 
What are TCS foods?...
Preview 2 out of 6 pages
Add to cartFoodborne Illness 
An illness that is transmitted from food to people 
Called food poisoning 
 
 
 
Are foodborne illnesses contagious? 
Yes 
 
 
 
What are the four microorganisms that cause our food to become unsafe? 
Viruses 
Bacteria-cant see or smell 
Parasites 
Fungi 
 
 
 
What are TCS foods?...
Which of the following is the correct definition of food safety? 
Food safety is the use of strategies and resources to ensure the proper production and handling of food so it is safe for consumption. 
 
 
 
Which of the following safety issues are monitored by the FDA? (Check all of the boxes that ...
Preview 2 out of 5 pages
Add to cartWhich of the following is the correct definition of food safety? 
Food safety is the use of strategies and resources to ensure the proper production and handling of food so it is safe for consumption. 
 
 
 
Which of the following safety issues are monitored by the FDA? (Check all of the boxes that ...
What is the most common cause of foodborne illness? 
Generally- from improper/unsafe food handling practicing in the home. 
 
 
 
What populations are most susceptible to foodborne illness? 
A. Athletes/Restaurant workers/Pre-school teachers 
B. Infants/Elderly/individuals with chronic disease/Pregn...
Preview 1 out of 3 pages
Add to cartWhat is the most common cause of foodborne illness? 
Generally- from improper/unsafe food handling practicing in the home. 
 
 
 
What populations are most susceptible to foodborne illness? 
A. Athletes/Restaurant workers/Pre-school teachers 
B. Infants/Elderly/individuals with chronic disease/Pregn...
food born illlness 
consuming bad food 
 
 
 
48 million get sick, hospitlaized 3000 deaths 
miscommunication, unorganized, cleaniness 
 
 
 
3 types of hazards 
biological, chemical and physical 
 
 
 
biological hazards 
bacteria, most common, most spread through working with food when ill, washi...
Preview 2 out of 7 pages
Add to cartfood born illlness 
consuming bad food 
 
 
 
48 million get sick, hospitlaized 3000 deaths 
miscommunication, unorganized, cleaniness 
 
 
 
3 types of hazards 
biological, chemical and physical 
 
 
 
biological hazards 
bacteria, most common, most spread through working with food when ill, washi...
3x sold
A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? 
A) Restrict until Regulatory approval is obtained 
B) Exclude until Regulatory approbal is obtained 
C) Allow the worker to resume her normal duties 
D) Require her to wear s...
Preview 3 out of 23 pages
Add to cartA Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? 
A) Restrict until Regulatory approval is obtained 
B) Exclude until Regulatory approbal is obtained 
C) Allow the worker to resume her normal duties 
D) Require her to wear s...
foodborne illness 
illness carried or transmitted to people by food 
 
 
 
foodborne illness outbreak 
incident in which two or more people experience the same illness after eating the same food 
 
 
 
issues with compromised immune systems 
why are people susceptible to foodborne illnesses? 
 
 
 
...
Preview 2 out of 13 pages
Add to cartfoodborne illness 
illness carried or transmitted to people by food 
 
 
 
foodborne illness outbreak 
incident in which two or more people experience the same illness after eating the same food 
 
 
 
issues with compromised immune systems 
why are people susceptible to foodborne illnesses? 
 
 
 
...
How many Canadians suffer from food-borne illness every year? 
4 million 
 
 
 
What are the 3 causes of foodborne contamination? 
chemical, physical and biological 
 
 
 
Chemical contamination 
contamination includes cleaning agents, pesticides and dissolved metals 
 
 
 
Physical contamination 
c...
Preview 2 out of 11 pages
Add to cartHow many Canadians suffer from food-borne illness every year? 
4 million 
 
 
 
What are the 3 causes of foodborne contamination? 
chemical, physical and biological 
 
 
 
Chemical contamination 
contamination includes cleaning agents, pesticides and dissolved metals 
 
 
 
Physical contamination 
c...
All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene 
True 
 
 
 
Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given ac...
Preview 3 out of 17 pages
Add to cartAll food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene 
True 
 
 
 
Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given ac...
All food service establishments must have 
a current and valid permit issued by the NYC Health Department 
 
 
 
When do Health Inspectors have the right to inspect a food service or food processing establishment? 
as long as it is in operation 
 
 
 
During an inspection, inspectors must be given a...
Preview 3 out of 19 pages
Add to cartAll food service establishments must have 
a current and valid permit issued by the NYC Health Department 
 
 
 
When do Health Inspectors have the right to inspect a food service or food processing establishment? 
as long as it is in operation 
 
 
 
During an inspection, inspectors must be given a...
How long can food be thawed under cold water 
No more than 2 hours. 
 
 
 
What temperature does poultry and stuffing need to be cooked at for 15 seconds to kill organisms? 
165 
 
 
 
What temperature does pork have to be cooked at for 15 seconds to kill organism? 
150 
 
 
 
What temperature do eg...
Preview 1 out of 2 pages
Add to cartHow long can food be thawed under cold water 
No more than 2 hours. 
 
 
 
What temperature does poultry and stuffing need to be cooked at for 15 seconds to kill organisms? 
165 
 
 
 
What temperature does pork have to be cooked at for 15 seconds to kill organism? 
150 
 
 
 
What temperature do eg...
How long can food be thawed under cold water 
No more than 2 hours. 
 
 
 
What temperature does poultry and stuffing need to be cooked at for 15 seconds to kill organisms? 
165 
 
 
 
What temperature does pork have to be cooked at for 15 seconds to kill organism? 
150 
 
 
 
What temperature do eg...
Preview 1 out of 2 pages
Add to cartHow long can food be thawed under cold water 
No more than 2 hours. 
 
 
 
What temperature does poultry and stuffing need to be cooked at for 15 seconds to kill organisms? 
165 
 
 
 
What temperature does pork have to be cooked at for 15 seconds to kill organism? 
150 
 
 
 
What temperature do eg...
All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene 
true 
 
 
 
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given ac...
Preview 1 out of 1 pages
Add to cartAll food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene 
true 
 
 
 
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given ac...
Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day. 
FALSE 
 
 
 
Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well. 
True 
 
 
 
Hands must be washed thoroughly after: 
All of...
Preview 1 out of 1 pages
Add to cartPer New York City Health Codes, hands must be washed thoroughly at least 3 times every day. 
FALSE 
 
 
 
Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well. 
True 
 
 
 
Hands must be washed thoroughly after: 
All of...
The presence of the following in food constitutes a physical hazard: 
 
1. Pieces of Glass 
True 
 
 
 
The presence of the following in food constitutes a physical hazard: 
 
2. Metal Shavings 
True 
 
 
 
The presence of the following in food constitutes a physical hazard: 
 
3. Pieces of Wood 
Tr...
Preview 1 out of 3 pages
Add to cartThe presence of the following in food constitutes a physical hazard: 
 
1. Pieces of Glass 
True 
 
 
 
The presence of the following in food constitutes a physical hazard: 
 
2. Metal Shavings 
True 
 
 
 
The presence of the following in food constitutes a physical hazard: 
 
3. Pieces of Wood 
Tr...
true or false: It is illegal to handle ready-to-eat foods with bare hands 
true 
 
 
 
true or false: workers must use gloves when handling foods that will be cooked 
false 
 
 
 
what are three acceptable methods of thawing frozen foods 
refrigerate 
place under cold running water 
microwave oven w...
Preview 2 out of 6 pages
Add to carttrue or false: It is illegal to handle ready-to-eat foods with bare hands 
true 
 
 
 
true or false: workers must use gloves when handling foods that will be cooked 
false 
 
 
 
what are three acceptable methods of thawing frozen foods 
refrigerate 
place under cold running water 
microwave oven w...
True or false: The presence of pieces of glass in food constitutes a physical hazard: 
True 
 
 
 
True or false: The presence of metal shavings in food constitutes a physical hazard: 
True 
 
 
 
True or false: The presence of pieces of wood in food constitutes a physical hazard: 
True 
 
 
 
True ...
Preview 1 out of 2 pages
Add to cartTrue or false: The presence of pieces of glass in food constitutes a physical hazard: 
True 
 
 
 
True or false: The presence of metal shavings in food constitutes a physical hazard: 
True 
 
 
 
True or false: The presence of pieces of wood in food constitutes a physical hazard: 
True 
 
 
 
True ...
When bacteria from a raw food gets into a cooked or read-to-eat food this is called: 
Cross-Contamination 
 
 
 
The Correct cooking temperature for poultry, stuffed meat and stuffing is: 
165'F 
 
 
 
Thick foods cool Faster... 
In Small Amounts in Small containers 
 
 
 
It is good practice to th...
Preview 1 out of 2 pages
Add to cartWhen bacteria from a raw food gets into a cooked or read-to-eat food this is called: 
Cross-Contamination 
 
 
 
The Correct cooking temperature for poultry, stuffed meat and stuffing is: 
165'F 
 
 
 
Thick foods cool Faster... 
In Small Amounts in Small containers 
 
 
 
It is good practice to th...
Most viral food-borne diseases are the result of: 
Poor personal hygiene practice 
 
 
 
A food-borne parasite found in under-cooked pork is: 
Trichinella spiralis 
 
 
 
Raw, marinated or partially cooked fish is made safe by 
freezing for specified times and temperatures. 
 
 
 
Which of the follo...
Preview 1 out of 1 pages
Add to cartMost viral food-borne diseases are the result of: 
Poor personal hygiene practice 
 
 
 
A food-borne parasite found in under-cooked pork is: 
Trichinella spiralis 
 
 
 
Raw, marinated or partially cooked fish is made safe by 
freezing for specified times and temperatures. 
 
 
 
Which of the follo...
If you cut or burn your hand while on the job, how should you treat your wound before returning to work? 
Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove 
 
 
 
What is the reason for sanitizing dishes, utensils, and food preparation surfaces? 
T...
Preview 2 out of 5 pages
Add to cartIf you cut or burn your hand while on the job, how should you treat your wound before returning to work? 
Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove 
 
 
 
What is the reason for sanitizing dishes, utensils, and food preparation surfaces? 
T...
If you cut or burn your hand while on the job, how should you treat your wound before returning to work? 
Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove 
 
 
 
What is the reason for sanitizing dishes, utensils, and food preparation surfaces? 
T...
Preview 2 out of 5 pages
Add to cartIf you cut or burn your hand while on the job, how should you treat your wound before returning to work? 
Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove 
 
 
 
What is the reason for sanitizing dishes, utensils, and food preparation surfaces? 
T...
180 
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
 
 
Jaundice, vomiting and/or diarrhea 
A food handler must be excluded from the food establishment for which symptoms? 
 
 
 
41 to 135 
What is the temperature range for the danger zone? 
 
 
 
s...
Preview 2 out of 9 pages
Add to cart180 
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 
 
 
 
Jaundice, vomiting and/or diarrhea 
A food handler must be excluded from the food establishment for which symptoms? 
 
 
 
41 to 135 
What is the temperature range for the danger zone? 
 
 
 
s...
Biological and Physical 
Pest can cause these types of contamination 
 
 
 
FATTOM stands for 
Food, Acidity, Time, Temperature, Oxygen, Moisture 
which are conditions for bacterial growth 
 
 
 
Biologica Hazard 
Pathogen that can cause an illness such as e-coli or salmonella 
 
 
 
TCS Foods 
Rice...
Preview 1 out of 4 pages
Add to cartBiological and Physical 
Pest can cause these types of contamination 
 
 
 
FATTOM stands for 
Food, Acidity, Time, Temperature, Oxygen, Moisture 
which are conditions for bacterial growth 
 
 
 
Biologica Hazard 
Pathogen that can cause an illness such as e-coli or salmonella 
 
 
 
TCS Foods 
Rice...
A food handler's duties regarding food safety include all of the following practices EXCEPT: 
 
Prevention of food contamination 
Dispose of food that poses a potential threat to human health 
Handle, transport, and store food safely 
Prevention of food contamination 
Dispose of food that poses a p...
Preview 2 out of 12 pages
Add to cartA food handler's duties regarding food safety include all of the following practices EXCEPT: 
 
Prevention of food contamination 
Dispose of food that poses a potential threat to human health 
Handle, transport, and store food safely 
Prevention of food contamination 
Dispose of food that poses a p...
No, homemade foods may not be sold or used in a public food service establishment 
Can homemade salad dressing be sold in public food service establishment? 
 
 
 
Food is delivered within an acceptable temperature range 
During a delivery of frozen products the manager on duty should check the? 
 
...
Preview 2 out of 8 pages
Add to cartNo, homemade foods may not be sold or used in a public food service establishment 
Can homemade salad dressing be sold in public food service establishment? 
 
 
 
Food is delivered within an acceptable temperature range 
During a delivery of frozen products the manager on duty should check the? 
 
...
What is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device 
a. a metal probed thermometer 
 
it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is...
Preview 3 out of 17 pages
Add to cartWhat is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device 
a. a metal probed thermometer 
 
it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is...
cdc statistsics 
- over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) 
- 325,000 ppl are hospitalized 
- over 5,000 ppl die 
- food service industry pays an avg $74,000 for each incidence 
 
 
 
High-Risk Customers 
- seniors 
- pregnant women 
- very young children 
- imm...
Preview 3 out of 24 pages
Add to cartcdc statistsics 
- over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) 
- 325,000 ppl are hospitalized 
- over 5,000 ppl die 
- food service industry pays an avg $74,000 for each incidence 
 
 
 
High-Risk Customers 
- seniors 
- pregnant women 
- very young children 
- imm...
The Customer Support Role creates... 
inspired moments for customers throughout the store, keeps store organized, clean, and fully stocked 
 
 
 
in what ways does this role support a clean, safe, and welcoming environment? 
1. customer support cycle 
2. cycle task list 
3. 2-hour smallwares timer 
...
Preview 1 out of 3 pages
Add to cartThe Customer Support Role creates... 
inspired moments for customers throughout the store, keeps store organized, clean, and fully stocked 
 
 
 
in what ways does this role support a clean, safe, and welcoming environment? 
1. customer support cycle 
2. cycle task list 
3. 2-hour smallwares timer 
...
a food establishment that package has ROP food should 
A. not be without a good vacuum packer 
B. Be packaged according to USDA 
C. have a HACCP 
D. have HESSN 
have HACCP 
 
 
 
all vehicles and trucks delivering food products should be checked to ensure that the 
A. food was not exposed to contami...
Preview 3 out of 17 pages
Add to carta food establishment that package has ROP food should 
A. not be without a good vacuum packer 
B. Be packaged according to USDA 
C. have a HACCP 
D. have HESSN 
have HACCP 
 
 
 
all vehicles and trucks delivering food products should be checked to ensure that the 
A. food was not exposed to contami...
What must all food service establishments have? 
All food service establishments must have a current and valid permit issued by the NYC Health Department. 
 
 
 
Do health inspectors have the right to inspect, while it's in operation? 
Health Inspectors have the right to inspect a food service or f...
Preview 2 out of 12 pages
Add to cartWhat must all food service establishments have? 
All food service establishments must have a current and valid permit issued by the NYC Health Department. 
 
 
 
Do health inspectors have the right to inspect, while it's in operation? 
Health Inspectors have the right to inspect a food service or f...
How many people do you think get sick from a foodborne related illness each year 
About 48 million 
 
 
 
Which of the following is NOT a high risk population group for foodborne illnesses? 
Teenagers 
 
 
 
Which of the following would NOT be considered a condition that can cause your immune system...
Preview 2 out of 5 pages
Add to cartHow many people do you think get sick from a foodborne related illness each year 
About 48 million 
 
 
 
Which of the following is NOT a high risk population group for foodborne illnesses? 
Teenagers 
 
 
 
Which of the following would NOT be considered a condition that can cause your immune system...
foodborne infection 
delayed onset- up to 72 hours; salmonella and E.Coli are examples 
 
 
 
foodborne intoxication 
from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 
 
 
 
3 areas of food s...
Preview 2 out of 13 pages
Add to cartfoodborne infection 
delayed onset- up to 72 hours; salmonella and E.Coli are examples 
 
 
 
foodborne intoxication 
from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 
 
 
 
3 areas of food s...
Essentials of Food Safety and Sanitation 
Time and Temperature (T&T), Heat and Cold, and the washing of hands and ware-washing 
 
 
 
foodborne outbreak 
A foodborne 
outbreak is an incident or event where two or more people suffer a similar illness or sickness from eating a 
common food 
 
 
 
Popu...
Preview 2 out of 8 pages
Add to cartEssentials of Food Safety and Sanitation 
Time and Temperature (T&T), Heat and Cold, and the washing of hands and ware-washing 
 
 
 
foodborne outbreak 
A foodborne 
outbreak is an incident or event where two or more people suffer a similar illness or sickness from eating a 
common food 
 
 
 
Popu...
What are three hazards people can get sick from? 
-physical 
-biological 
-chemical 
 
 
 
What are foodborne illnesses? 
Sicknesses caused from not washing your hands or not cooking to the proper temperature. 
 
 
 
What are potentially hazardous foods? 
Foods that are more likely than others to su...
Preview 2 out of 5 pages
Add to cartWhat are three hazards people can get sick from? 
-physical 
-biological 
-chemical 
 
 
 
What are foodborne illnesses? 
Sicknesses caused from not washing your hands or not cooking to the proper temperature. 
 
 
 
What are potentially hazardous foods? 
Foods that are more likely than others to su...
Foodborne Illness 
Illness carried or transmitted to people by food. 
 
 
 
Foodborne Illness Outbreak 
An incident in which two or more people experience the same illness after eating the same food. 
 
 
 
Warranty of Sale 
Rules stating how food must be handled in an establishment. 
 
 
 
Reasonab...
Preview 2 out of 13 pages
Add to cartFoodborne Illness 
Illness carried or transmitted to people by food. 
 
 
 
Foodborne Illness Outbreak 
An incident in which two or more people experience the same illness after eating the same food. 
 
 
 
Warranty of Sale 
Rules stating how food must be handled in an establishment. 
 
 
 
Reasonab...
Which group of individuals has a high risk of foodborne illness? 
elderly people 
 
 
 
parasites are commonly associated with? 
seafood 
 
 
 
Ciguatera toxin is commonly found in 
amberjack 
 
 
 
Which is a TCS food? 
saltines 
bananas 
baked potato 
coffee 
baked potato 
 
 
 
Metal shavings are...
Preview 1 out of 4 pages
Add to cartWhich group of individuals has a high risk of foodborne illness? 
elderly people 
 
 
 
parasites are commonly associated with? 
seafood 
 
 
 
Ciguatera toxin is commonly found in 
amberjack 
 
 
 
Which is a TCS food? 
saltines 
bananas 
baked potato 
coffee 
baked potato 
 
 
 
Metal shavings are...
How long can foods safely remain in the Danger Zone during preparation? 
4 hours 
 
 
 
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? 
Reheat to 165F or hotter within 2 hours 
 
 
 
 
A...
Preview 2 out of 8 pages
Add to cartHow long can foods safely remain in the Danger Zone during preparation? 
4 hours 
 
 
 
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? 
Reheat to 165F or hotter within 2 hours 
 
 
 
 
A...
food safety management system 
group of practices and procedures intended to prevent foodborne illness; actively controls risks and hazards throughout the flow of food 
 
 
 
foundation of a food safety management system 
-personal hygiene program 
-food safety training program 
-supplier selection ...
Preview 2 out of 8 pages
Add to cartfood safety management system 
group of practices and procedures intended to prevent foodborne illness; actively controls risks and hazards throughout the flow of food 
 
 
 
foundation of a food safety management system 
-personal hygiene program 
-food safety training program 
-supplier selection ...
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