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ServSafe Module 4 Exam Questions and Answers Verified Solutions 2024/2025
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ServSafe Module 4 Exam Questions and Answers Verified Solutions 2024/2025
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servsafe module 4.pdf file:///C:/Users/HP/Desktop/New%20Conver/servsafe%20module%204SERVSAFE MODULE 4
1. The flow of food is
ANS The path that food takes in an operation.
-Purchasing, receiving, storing, and service (some operations may include othersteps)
2. It begins when you the food and ends when you
it.
ANS buy; serve
3. Managers are responsible for the safety of the food at
during the flow of food.
ANS every point
4. Biggest hazard to food as it flows through the operation
ANS cross contaminationand time temp abuse
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,servsafe module 4.pdf file:///C:/Users/HP/Desktop/New%20Conver/servsafe%20module%204
5. Guidelines for Preventing Cross-Contamination Between Food
ANS -Use sepa-rate equipment for raw and ready-to-eat food
-Use different colored equipment
-Clean and sanitize before and after tasks
-Prep raw and ready-to-eat food at different times
-Buy prepared food
6. Most foodborne illnesses happen because TCS food has been
- abused.
ANS time-temperature
7. TCS food has been time-temperature abused any time it remainsbetween
and .This is called the
because pathogens growin
this range. Most pathogens grow much faster between and .
ANS 41 F and 135 F
Temp Danger Zone70
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