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Bundle for ServSafe Tests Compilation | Updated
Bundle for ServSafe Tests Compilation | Updated
[Show more]Bundle for ServSafe Tests Compilation | Updated
[Show more]Who are at risk for getting food borne illness? - Elderly, pregnant women, children, & people 
with a weak immune system. 
What is a Foodborne Outbreak? - An incident in which 2 or more people experience the 
same illness after eating the same food. 
What are bacteria? - Microorganisms presenting th...
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Add to cartWho are at risk for getting food borne illness? - Elderly, pregnant women, children, & people 
with a weak immune system. 
What is a Foodborne Outbreak? - An incident in which 2 or more people experience the 
same illness after eating the same food. 
What are bacteria? - Microorganisms presenting th...
ready to eat TCS foods have a shelf life of how many days - 7 
cooked vegetable should be hot held at what temp - 135 
a manager can tell if a dishwasher is compliance by - looking for the NSF seal or ANSI 
certification 
purpose of a sanitizer test kit - concentration of a chemical solution 
food c...
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Add to cartready to eat TCS foods have a shelf life of how many days - 7 
cooked vegetable should be hot held at what temp - 135 
a manager can tell if a dishwasher is compliance by - looking for the NSF seal or ANSI 
certification 
purpose of a sanitizer test kit - concentration of a chemical solution 
food c...
Receiving Temperature for "COLD TCS" Food - - - -Receive 41°F 
Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - - - -- 45 F 
or lower and internal temperature no greater than 50 F 
- Cool to 41 F in four hours 
Receiving Temperature for "Shucked Shellfish" ...
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Add to cartReceiving Temperature for "COLD TCS" Food - - - -Receive 41°F 
Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - - - -- 45 F 
or lower and internal temperature no greater than 50 F 
- Cool to 41 F in four hours 
Receiving Temperature for "Shucked Shellfish" ...
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 fini...
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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 fini...
Foodborne Illness - - - -A disease carried or transmitted to people by food 
Foodborne Illness Outbreak - - - -When two or more people experience the same illness after 
eating the same food 
High Risk Populations - - - -Infants, preschool age children, pregnant women, the elderly, people 
taking me...
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Add to cartFoodborne Illness - - - -A disease carried or transmitted to people by food 
Foodborne Illness Outbreak - - - -When two or more people experience the same illness after 
eating the same food 
High Risk Populations - - - -Infants, preschool age children, pregnant women, the elderly, people 
taking me...
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...
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 ...
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...
T/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. - 
True 
T/F It is illegal to serve alcohol to a pregnant woman. - False 
T/F Dram shop laws protect the server from being sued in the event that an intoxicated guest 
injures another individual. - False 
T...
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Add to cartT/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. - 
True 
T/F It is illegal to serve alcohol to a pregnant woman. - False 
T/F Dram shop laws protect the server from being sued in the event that an intoxicated guest 
injures another individual. - False 
T...
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...
their immune systems have weakened with age - Why are elderly people at a higher risk for 
foodborne illnesses? 
chemical - the three categories of food safety hazards are biological, physical and? 
2 or more - for a foodborne illness to be considered an 
between 41 and 135 degrees - Foodborne patho...
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Add to carttheir immune systems have weakened with age - Why are elderly people at a higher risk for 
foodborne illnesses? 
chemical - the three categories of food safety hazards are biological, physical and? 
2 or more - for a foodborne illness to be considered an 
between 41 and 135 degrees - Foodborne patho...
Which group of individuals has a higher risk of foodborne illness? 
Teenagers 
Elderly people 
Women 
Vegetarians - Elderly people 
Parasites are commonly associated with - Seafood 
Ciguatera toxin is commonly found in - grouper 
Which is a TCS food? 
Saltines 
Bananas 
Baked potato 
Coffee - Baked ...
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Add to cartWhich group of individuals has a higher risk of foodborne illness? 
Teenagers 
Elderly people 
Women 
Vegetarians - Elderly people 
Parasites are commonly associated with - Seafood 
Ciguatera toxin is commonly found in - grouper 
Which is a TCS food? 
Saltines 
Bananas 
Baked potato 
Coffee - Baked ...
They have not built up strong immune systems - Why are preschool-age children at a higher 
risk for foodborne illnesses? 
Sprouts - Which is a TCS food? 
Purchasing food from unsafe sources - The 5 common mistakes that can lead to food borne 
illness are failing to cook food adequately, holding food...
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Add to cartThey have not built up strong immune systems - Why are preschool-age children at a higher 
risk for foodborne illnesses? 
Sprouts - Which is a TCS food? 
Purchasing food from unsafe sources - The 5 common mistakes that can lead to food borne 
illness are failing to cook food adequately, holding food...
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...
C) prevent foodborne illness by controlling risks and hazards - The purpose of a food safety 
management system is to: 
A) keep all areas of the facility clean and pest-free 
B) identify, tag, and repair faulty equipment within the facility 
C) prevent foodborne illness by controlling risks and haza...
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Add to cartC) prevent foodborne illness by controlling risks and hazards - The purpose of a food safety 
management system is to: 
A) keep all areas of the facility clean and pest-free 
B) identify, tag, and repair faulty equipment within the facility 
C) prevent foodborne illness by controlling risks and haza...
Which food item has been associated with Salmonella Typhi? - Beverages 
What symptom requires a food handler to be excluded from the operation? - Jaundice 
Which is an example of physical contamination? 
A. Sneezing on food. 
B. Touching dirty food-contact surfaces 
C. Bones in fish. 
D. Cooking tom...
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Add to cartWhich food item has been associated with Salmonella Typhi? - Beverages 
What symptom requires a food handler to be excluded from the operation? - Jaundice 
Which is an example of physical contamination? 
A. Sneezing on food. 
B. Touching dirty food-contact surfaces 
C. Bones in fish. 
D. Cooking tom...
Who are at risk for getting food borne illness? - Elderly, pregnant women, children, & people 
with a weak immune system. 
What is a Foodborne Outbreak? - An incident in which 2 or more people experience the 
same illness after eating the same food. 
What are bacteria? - Microorganisms presenting th...
Preview 2 out of 14 pages
Add to cartWho are at risk for getting food borne illness? - Elderly, pregnant women, children, & people 
with a weak immune system. 
What is a Foodborne Outbreak? - An incident in which 2 or more people experience the 
same illness after eating the same food. 
What are bacteria? - Microorganisms presenting th...
Poultry: including whole or ground chicken, turkey, or duck - 165°F for 15 seconds 
stuffing made with fish, meat, or poultry - 165°F for 15 seconds 
stuffed meat, seafood, poultry, or pasta - 165°F for 15 seconds 
Dishes that include previously cooked TCS ingredients. (raw ingredients should be ...
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Add to cartPoultry: including whole or ground chicken, turkey, or duck - 165°F for 15 seconds 
stuffing made with fish, meat, or poultry - 165°F for 15 seconds 
stuffed meat, seafood, poultry, or pasta - 165°F for 15 seconds 
Dishes that include previously cooked TCS ingredients. (raw ingredients should be ...
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 ...
What is Foodborne Illness? - A disease transmitted to people by food. 
When is the Illness (FoodBorne) considered an outbreak? - 
- Two or more people have the same symptoms after eating the same food. 
- An investigation is conducted by state and local regulatory authorities. 
- The outbreak is con...
Preview 2 out of 8 pages
Add to cartWhat is Foodborne Illness? - A disease transmitted to people by food. 
When is the Illness (FoodBorne) considered an outbreak? - 
- Two or more people have the same symptoms after eating the same food. 
- An investigation is conducted by state and local regulatory authorities. 
- The outbreak is con...
A shipment of unbroken shell eggs should be rejected when the - eggs are soiled 
The third compartment of a 3-compartment sink should contain - sanitizing solution 
When transporting food, food holding compartments must be - cleaned thoroughly and regularly 
Which item is a food handler permitted to...
Preview 2 out of 13 pages
Add to cartA shipment of unbroken shell eggs should be rejected when the - eggs are soiled 
The third compartment of a 3-compartment sink should contain - sanitizing solution 
When transporting food, food holding compartments must be - cleaned thoroughly and regularly 
Which item is a food handler permitted to...
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