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ServSafe Study Guide 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Study Guide 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Study Guide.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Study%20SERVSAFE STUDY GUIDE
1. Who are at risk for getting food borne illness?
ANS Elderly, pregnant women,children, & people with a weak immune system.
2. What is a Foodborne Outbreak?
ANS An incident in which 2 or more people expe-rience the same illness after eating the same
food.
3. What are bacteria?
ANS Microorganisms presenting the greatest concern to the FSmanager.
4. What are FATTOM, food, pH, temp, time, oxygen, & water?
ANS 6 elements neededfor bacteria growth.
5. What is Hepatitis A?
ANS Of all FBI, it is the only one that can be prevented byvaccination.
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6. What is 7 days?
ANS Food prepared in house can be stored for this length of time ifheld at 41 degrees or below
before being discarded.
7. What is 90 days?
ANS Food Service Operations must retain shellfish tags for thisperiod of time after the
product is used.
8. What is 6 inches?
ANS Stationary equipment should be mounted on legs at least thishigh off the floor or sealed
with 4 inches of toe space.
9. What is 14 inches?
ANS Sneeze guards must be this far above the food.
10. What is 20-30 minutes?
ANS The ideal training session lasts this long.
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11. What is >24 hours?
ANS PHF prepared on site held for longer than the amount oftime must be labeled with the date
it was prepared or date to be sold, consumed, ordiscarded.
12. What is 135-70 degrees F within 2 hours and 70-41 degrees F within 4hours?
ANS The 2 stage cooling process
13. What is one day?
ANS Iced tea held at room temperature must be discarded afterthis length of time.
14. What is thawing?
ANS The presence of ice crystals on frozen food.
15. What is -4 F for 7 days or -31 F for 15 hours?
ANS Fish to be served raw or partially cooked should be frozen by the processor prior to
shipment according tothese directions to kill parasites.
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