A Package Deal For ServSafe Manager Exams 2023

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 ...

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....

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually ...

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? Separately from food that will be served What symptom...

5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... 5. Purchasing from unsafe sources. 4 main factors for risk of FBI Time-temp abuse Cross contamination Poor personal hygiene Po...

One of the FDA-recommended food safety responsibilities of a manager is: Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? Washing their hands after using the restroo...

groups of people most vulnerable to foodborne diseases senior citizens, pregnant women, preschool age children, people who suffer from weakened immune systems 4 types of contamination biological, chemical, physical, cross contamination types of chemical contamination cleaners, sanit...

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 foodborne illness by controlling risks and hazards what are three components of active managerial control? ident...

foodborne illness (fbi) a disease transmitted to people by food foodborne illness outbreak when 2 or more people have the same symptoms after eating the same food TCS food food that needs time and temperature control for safety ready to eat food food that can be eaten withou...

What temperature must stuffed lobster be cooked to? 165* for 15 seconds What condition promotes the growth of bacteria? Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C) In a self-service area, bulk unpackaged food does not need a label if the product... does not make a claim...

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture C. state or local regulatory authority Three components of active managerial control i...

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 meds, peop...

The purpose of a 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 ...