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ServSafe Bundled Exams with Complete Solution | Verified | Guaranteed Success
ServSafe Bundled Exams with Complete Solution | Verified | Guaranteed Success
[Show more]ServSafe Bundled Exams with Complete Solution | Verified | Guaranteed Success
[Show more]True or False? 
Food is in the Temperature Danger Zone when it is kept at temperatures between 0°F and 41°F (-18°C 
and 5°C). - False 
True or False? 
Your hands can transfer pathogens from one food to another - True 
True or False? 
People who don't wash their hands properly are one of the big...
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Add to cartTrue or False? 
Food is in the Temperature Danger Zone when it is kept at temperatures between 0°F and 41°F (-18°C 
and 5°C). - False 
True or False? 
Your hands can transfer pathogens from one food to another - True 
True or False? 
People who don't wash their hands properly are one of the big...
what should you do when taking a food order from customers who have concerns about food allergies - 
Describe each menu item to the customer who ask, including any "secret" ingredients 
What temperature should the water be for manual dishwashing? - Must be at least 110 F 
A food handler just finis...
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Add to cartwhat should you do when taking a food order from customers who have concerns about food allergies - 
Describe each menu item to the customer who ask, including any "secret" ingredients 
What temperature should the water be for manual dishwashing? - Must be at least 110 F 
A food handler just finis...
1 Which group of individuals has a higher risk of foodborne illness? 
A Teenagers 
B Elderly people 
C Women 
D Vegetarian - B Elderly people 
2 Parasites are commonly associated with 
A seafood. 
B eggs. 
C potatoes. 
D ready-to-eat food. - A seafood. 
3 Ciguatera toxin is commonly found in 
A ambe...
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Add to cart1 Which group of individuals has a higher risk of foodborne illness? 
A Teenagers 
B Elderly people 
C Women 
D Vegetarian - B Elderly people 
2 Parasites are commonly associated with 
A seafood. 
B eggs. 
C potatoes. 
D ready-to-eat food. - A seafood. 
3 Ciguatera toxin is commonly found in 
A ambe...
Who has the higher risk of foodborne illness? - Elderly people 
Parasites are commonly associated with: - seafood 
Ciguatera Toxin is commonly found in: - amberjack 
What is a TCS Food? - Baked potato 
Metal shavings are which type of contaminant - Physical 
What should foodservice operations do to ...
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Add to cartWho has the higher risk of foodborne illness? - Elderly people 
Parasites are commonly associated with: - seafood 
Ciguatera Toxin is commonly found in: - amberjack 
What is a TCS Food? - Baked potato 
Metal shavings are which type of contaminant - Physical 
What should foodservice operations do to ...
what can you get from raw meat ? - E. Coli 
FDA defense tool - A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) 
What does the T in ALERT mean? - treat 
what color is the cutting board for veggies? - green 
what color is the cutting board for raw meat ? - red 
what should you clean and sani...
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Add to cartwhat can you get from raw meat ? - E. Coli 
FDA defense tool - A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) 
What does the T in ALERT mean? - treat 
what color is the cutting board for veggies? - green 
what color is the cutting board for raw meat ? - red 
what should you clean and sani...
Which unused items may be re-served to another customer? - Prepackaged items such as soup 
crackers. 
What is NOT considered a safe way to thaw frozen meat? - Under hot running water. 
How should a cloth used for wet-wiping be stored? - In a bucket of sanitizing solution. 
Where should the scoop for...
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Add to cartWhich unused items may be re-served to another customer? - Prepackaged items such as soup 
crackers. 
What is NOT considered a safe way to thaw frozen meat? - Under hot running water. 
How should a cloth used for wet-wiping be stored? - In a bucket of sanitizing solution. 
Where should the scoop for...
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 eating the same food 
D. When the CDC receives information on two...
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Add to cart1.1 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 eating the same food 
D. When the CDC receives information on two...
Define foodborne illness. - a disease transmitted to people by food 
When is a foodborne illness considered an outbreak? - when 2 or more people have the same 
symptoms after eating the same food 
What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high 
ris...
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Add to cartDefine foodborne illness. - a disease transmitted to people by food 
When is a foodborne illness considered an outbreak? - when 2 or more people have the same 
symptoms after eating the same food 
What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high 
ris...
A Food Handler's hands can transfer pathogens from one food to another - True 
Food handlers who don't wash their correctly can cause a foodborne illness - True 
A foodborne-illness outbreak is when two or more people get sick after eating at the same place - 
False 
Adults are more likely than pr...
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Add to cartA Food Handler's hands can transfer pathogens from one food to another - True 
Food handlers who don't wash their correctly can cause a foodborne illness - True 
A foodborne-illness outbreak is when two or more people get sick after eating at the same place - 
False 
Adults are more likely than pr...
A broken water main has caused the water in the operation to appear brown. What should the manager 
do? - Contact the local regulatory before use. 
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear 
them while slicing hamburger buns. What mistake wa...
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Add to cartA broken water main has caused the water in the operation to appear brown. What should the manager 
do? - Contact the local regulatory before use. 
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear 
them while slicing hamburger buns. What mistake wa...
The purpose of food safety management system is to - prevent foodborne illness by controlling risks 
and hazards 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - Active 
managerial control 
A manager asks a chef to continue cooking chicken breasts aft...
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Add to cartThe purpose of food safety management system is to - prevent foodborne illness by controlling risks 
and hazards 
A manager's responsibility to actively control risk factors for foodborne illnesses is called - Active 
managerial control 
A manager asks a chef to continue cooking chicken breasts aft...
The three types of hazards that make food unsafe - biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - 
Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard ...
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Add to cartThe three types of hazards that make food unsafe - biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - 
Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard ...
which action could lead to cross contamination? - touching more than one TCS food before washing 
your hands 
the primary risk associated with transporting ice in containers originally used to store chemicals is that 
they - may still have residue after they have been cleaned 
which procedure would ...
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Add to cartwhich action could lead to cross contamination? - touching more than one TCS food before washing 
your hands 
the primary risk associated with transporting ice in containers originally used to store chemicals is that 
they - may still have residue after they have been cleaned 
which procedure would ...
A Beverages - Which food item has been associated with Salmonella Typhi? 
A Beverages 
B Produce 
C Shellfish from contaminated water 
D Undercooked ground beef 
B Jaundice - What symptom requires a food handler to be excluded from the operation? 
A Sore throat 
B Jaundice 
C Coughing 
D Stomach cra...
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Add to cartA Beverages - Which food item has been associated with Salmonella Typhi? 
A Beverages 
B Produce 
C Shellfish from contaminated water 
D Undercooked ground beef 
B Jaundice - What symptom requires a food handler to be excluded from the operation? 
A Sore throat 
B Jaundice 
C Coughing 
D Stomach cra...
A service sink should be used for - 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 parts are washed, rinsed, and sanitized. The meat is then put back 
on ...
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Add to cartA service sink should be used for - 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 parts are washed, rinsed, and sanitized. The meat is then put back 
on ...
Which minimum internal cooking temperature must prime rib reach for 15 seconds? - 165F (74C) 
Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - 
145F (63C) 
Which is the minimum internal cooking temperature for three-meat ravioli? - 165F (74C) 
The minim...
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Add to cartWhich minimum internal cooking temperature must prime rib reach for 15 seconds? - 165F (74C) 
Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - 
145F (63C) 
Which is the minimum internal cooking temperature for three-meat ravioli? - 165F (74C) 
The minim...
Hot food required for service the next day should: - be cooled rapidly then refrigerated 
Hot food should be held at ___ during service - a minimum of 135°F 
How often should a food handler change their gloves? - once they become dirty 
Which food may be re-served to customers? 
A. unused whole fru...
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Add to cartHot food required for service the next day should: - be cooled rapidly then refrigerated 
Hot food should be held at ___ during service - a minimum of 135°F 
How often should a food handler change their gloves? - once they become dirty 
Which food may be re-served to customers? 
A. unused whole fru...
2x sold
One way for managers to show that they know how to keep food safe is to - become certified in food 
safety 
What is the purpose of a food safety management system? - to prevent food bourn illness by 
controlling risks and hazards 
which are three components of active managerial control? - identifyin...
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Add to cartOne way for managers to show that they know how to keep food safe is to - become certified in food 
safety 
What is the purpose of a food safety management system? - to prevent food bourn illness by 
controlling risks and hazards 
which are three components of active managerial control? - identifyin...
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