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Servsafe |PACKAGE DEAL| #1 [Verified Study Set]
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[Show more]Servsafe Manager Study Set 
|UPDATED!!| 100% Correct 
Higher risk populations include.... *Ans* infants, preschool aged children, pregnant 
women, the elderly, people taking medications, and people who are seriously ill. 
What are TCS foods? *Ans* Milk, Eggs, Shellfish, Fish, Meats, MEat Alternati...
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Add to cartServsafe Manager Study Set 
|UPDATED!!| 100% Correct 
Higher risk populations include.... *Ans* infants, preschool aged children, pregnant 
women, the elderly, people taking medications, and people who are seriously ill. 
What are TCS foods? *Ans* Milk, Eggs, Shellfish, Fish, Meats, MEat Alternati...
Servsafe Manager – Temperatures Exam 
| Elaboration| 100% Correct 
Maximum acceptable receiving temp. for fresh beef *Ans* 41 degrees 
warmest acceptable receiving temp. for eggs *Ans* 45 degrees 
Max internal temp. for cold TCS food to be held *Ans* 41 degrees 
50 - 70 degrees *Ans* temp. for dr...
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Add to cartServsafe Manager – Temperatures Exam 
| Elaboration| 100% Correct 
Maximum acceptable receiving temp. for fresh beef *Ans* 41 degrees 
warmest acceptable receiving temp. for eggs *Ans* 45 degrees 
Max internal temp. for cold TCS food to be held *Ans* 41 degrees 
50 - 70 degrees *Ans* temp. for dr...
ServSafe Exam Elaboration [100% 
Correct] Revised!! 
foodborne illness *Ans* a disease transmitted to people by food 
When is an illness considered an outbreak? *Ans* -2 or more people have same sx after 
eating the same food 
-investigation conducted by state and local authorities 
-outbreak is co...
Preview 4 out of 37 pages
Add to cartServSafe Exam Elaboration [100% 
Correct] Revised!! 
foodborne illness *Ans* a disease transmitted to people by food 
When is an illness considered an outbreak? *Ans* -2 or more people have same sx after 
eating the same food 
-investigation conducted by state and local authorities 
-outbreak is co...
ServSafe FINAL EXAM |Latest Updated 
Version | 100% Correct 
Answers 
They have not built up strong immune systems *Ans* Why are preschool-age children at a 
higher risk for foodborne illnesses? 
Sprouts *Ans* Which is a TCS food? 
Purchasing food from unsafe sources *Ans* The 5 common mistakes th...
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Add to cartServSafe FINAL EXAM |Latest Updated 
Version | 100% Correct 
Answers 
They have not built up strong immune systems *Ans* Why are preschool-age children at a 
higher risk for foodborne illnesses? 
Sprouts *Ans* Which is a TCS food? 
Purchasing food from unsafe sources *Ans* The 5 common mistakes th...
ServSafe Ch. 1-15 Study Guide 
|Question and Answers| Graded A+ 
3 categories of contaminants *Ans* Biological, chemical, physical 
3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before 
washing 
Wash items in first sink 
Rinse items in second sink 
Sanitize items in thir...
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Add to cartServSafe Ch. 1-15 Study Guide 
|Question and Answers| Graded A+ 
3 categories of contaminants *Ans* Biological, chemical, physical 
3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before 
washing 
Wash items in first sink 
Rinse items in second sink 
Sanitize items in thir...
ServSafe Manager Exam 2024 |Q&A| 
100% Correct 
Foodborne illness *Ans* Illness carried or transmitted to people by food. 
Foodborne-illness outbreak *Ans* An incident in which two or more people experience 
the same illness symptoms after eating the same food. An investigation is conducted by the ...
Preview 2 out of 5 pages
Add to cartServSafe Manager Exam 2024 |Q&A| 
100% Correct 
Foodborne illness *Ans* Illness carried or transmitted to people by food. 
Foodborne-illness outbreak *Ans* An incident in which two or more people experience 
the same illness symptoms after eating the same food. An investigation is conducted by the ...
Servsafe Manager Core Exam |80 
Question| 100% Correctly Solved 
what should you do when taking a food order from customers who have concerns about 
food allergies *Ans* Describe each menu item to the customer who ask, including any 
"secret" ingredients 
What temperature should the water be fo...
Preview 2 out of 5 pages
Add to cartServsafe Manager Core Exam |80 
Question| 100% Correctly Solved 
what should you do when taking a food order from customers who have concerns about 
food allergies *Ans* Describe each menu item to the customer who ask, including any 
"secret" ingredients 
What temperature should the water be fo...
ServSafe Manager Exam |Certified Exam| 
100% Correct Answers #LATEST 
Which food item has been associated with Salmonella Typhi? *Ans* Beverages 
What symptom requires a food handler to be excluded from the operation? *Ans* Jaundice 
Which is an example of physical contamination? 
A. Sneezing on foo...
Preview 3 out of 18 pages
Add to cartServSafe Manager Exam |Certified Exam| 
100% Correct Answers #LATEST 
Which food item has been associated with Salmonella Typhi? *Ans* Beverages 
What symptom requires a food handler to be excluded from the operation? *Ans* Jaundice 
Which is an example of physical contamination? 
A. Sneezing on foo...
Latest ServSafe Manager PRELIM Exam 
|Verified| 100% Correct 
Which unused items may be re-served to another customer? *Ans* Prepackaged items 
such as soup crackers. 
What is NOT considered a safe way to thaw frozen meat? *Ans* Under hot running 
water. 
How should a cloth used for wet-wiping be...
Preview 3 out of 27 pages
Add to cartLatest ServSafe Manager PRELIM Exam 
|Verified| 100% Correct 
Which unused items may be re-served to another customer? *Ans* Prepackaged items 
such as soup crackers. 
What is NOT considered a safe way to thaw frozen meat? *Ans* Under hot running 
water. 
How should a cloth used for wet-wiping be...
Servsafe Food Protection Manager Exam 
Review |Approved!!| 2024 
To prevent deliberate contamination of food, a manager should know who is in his facility, 
monitor the security of products, keep information related to food security on file, and 
know ___ *Ans* who to contact about suspicious act...
Preview 3 out of 24 pages
Add to cartServsafe Food Protection Manager Exam 
Review |Approved!!| 2024 
To prevent deliberate contamination of food, a manager should know who is in his facility, 
monitor the security of products, keep information related to food security on file, and 
know ___ *Ans* who to contact about suspicious act...
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