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[Show more]ServSafe Chapter 1-5 Exam Study Guide 
|Latest Version | 
food borne illness *Ans* a disease transmitted to people through food 
when is an illness considered an outbreak? *Ans* -2 or more people have the same 
symptoms from the same food 
-investigation by state & local authorities 
-outbreak is ...
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Add to cartServSafe Chapter 1-5 Exam Study Guide 
|Latest Version | 
food borne illness *Ans* a disease transmitted to people through food 
when is an illness considered an outbreak? *Ans* -2 or more people have the same 
symptoms from the same food 
-investigation by state & local authorities 
-outbreak is ...
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Chipotle Manager Servsafe Exam 
|Question and Answers| VERIFIED!!! 
[Graded A+] 
TRUE OR FALSE 
A food handler's hands can transfer pathogens from one food to another *Ans* TRUE 
TRUE OR FALSE 
Food handlers who don't wash their hands correctly can cause a foodborne illness *Ans* 
TRUE 
TRUE OR ...
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Add to cartChipotle Manager Servsafe Exam 
|Question and Answers| VERIFIED!!! 
[Graded A+] 
TRUE OR FALSE 
A food handler's hands can transfer pathogens from one food to another *Ans* TRUE 
TRUE OR FALSE 
Food handlers who don't wash their hands correctly can cause a foodborne illness *Ans* 
TRUE 
TRUE OR ...
Final Servsafe Manager Exam 
|Question and Answer| 100% Correct 
1.1 What is a foodborne-illness outbreak? 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from...
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Add to cartFinal Servsafe Manager Exam 
|Question and Answer| 100% Correct 
1.1 What is a foodborne-illness outbreak? 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from...
ServSafe Flashcards: Chapter 1 Exam 
Study Set |100% Correct| VERIFIED!! 
Foodborne illness *Ans* A disease carried or transmitted to people by food. 
Foodborne-illness outbreak *Ans* An incident in which two or more people get the 
same illness after eating the same food. 
Warranty of sale *Ans* ...
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Add to cartServSafe Flashcards: Chapter 1 Exam 
Study Set |100% Correct| VERIFIED!! 
Foodborne illness *Ans* A disease carried or transmitted to people by food. 
Foodborne-illness outbreak *Ans* An incident in which two or more people get the 
same illness after eating the same food. 
Warranty of sale *Ans* ...
ServSafe 2023 Final Exam |Question and 
Answer| 100% Correct 
A service sink should be used for *Ans* cleaning mops and throwing out waste water. 
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast 
beef is removed and set aside while the slicer par...
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Add to cartServSafe 2023 Final Exam |Question and 
Answer| 100% Correct 
A service sink should be used for *Ans* cleaning mops and throwing out waste water. 
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast 
beef is removed and set aside while the slicer par...
ServSafe Chapter 2 Exam Guide 
|Question and Answers| 100% Correct 
Microorganisms *Ans* Small, living organisms that can be seen only through a microscope. 
Pathogens *Ans* harmful microorganisms. 
Toxins *Ans* Poisons produced by Pathogens 
Common Symptoms of a Foodborne Illness *Ans* Diarrhea 
V...
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Add to cartServSafe Chapter 2 Exam Guide 
|Question and Answers| 100% Correct 
Microorganisms *Ans* Small, living organisms that can be seen only through a microscope. 
Pathogens *Ans* harmful microorganisms. 
Toxins *Ans* Poisons produced by Pathogens 
Common Symptoms of a Foodborne Illness *Ans* Diarrhea 
V...
ServSafe Food Handler Test APPROVED 
[100% Correct Answers] 
Hot food required for service the next day should: *Ans* be cooled rapidly then refrigerated 
Hot food should be held at ___ during service *Ans* a minimum of 135°F 
How often should a food handler change their gloves? *Ans* once they be...
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Add to cartServSafe Food Handler Test APPROVED 
[100% Correct Answers] 
Hot food required for service the next day should: *Ans* be cooled rapidly then refrigerated 
Hot food should be held at ___ during service *Ans* a minimum of 135°F 
How often should a food handler change their gloves? *Ans* once they be...
ServSafe Exam Prep (60 questions) 
|Question and Answers| UPDATED!! 
Which group of individuals has a higher risk of foodborne illness? 
Teenagers 
Elderly people 
Women 
Vegetarians *Ans* Elderly people 
Parasites are commonly associated with *Ans* Seafood 
Ciguatera toxin is commonly found in *Ans...
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Add to cartServSafe Exam Prep (60 questions) 
|Question and Answers| UPDATED!! 
Which group of individuals has a higher risk of foodborne illness? 
Teenagers 
Elderly people 
Women 
Vegetarians *Ans* Elderly people 
Parasites are commonly associated with *Ans* Seafood 
Ciguatera toxin is commonly found in *Ans...
Mc Donald’s ServSafe Exam |Question 
and Answer| 100% Correct 
FDA *Ans* writes food code 
USDA *Ans* Inspects meat polutry & eggs 
CDC & PHS *Ans* conducts research into the causes of foodborne illness outbreaks 
State & Local health departments *Ans* writes codes that regulate retail & food ser...
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Add to cartMc Donald’s ServSafe Exam |Question 
and Answer| 100% Correct 
FDA *Ans* writes food code 
USDA *Ans* Inspects meat polutry & eggs 
CDC & PHS *Ans* conducts research into the causes of foodborne illness outbreaks 
State & Local health departments *Ans* writes codes that regulate retail & food ser...
SERVSAFE Food Handler Solved Exam 
|Question and Answer| 100% Correct 
Answers 
The three types of hazards that make food unsafe *Ans* biological, chemical, and 
physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as 
*Ans* Pathogens 
A food handler ...
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Add to cartSERVSAFE Food Handler Solved Exam 
|Question and Answer| 100% Correct 
Answers 
The three types of hazards that make food unsafe *Ans* biological, chemical, and 
physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as 
*Ans* Pathogens 
A food handler ...
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