Serv safe manager exam - Study guides, Class notes & Summaries

Servsafe Test (2023 / 2024); All Correct & Verified 100% Supplies should be stored away from the walls and at least ________ off of the floor Answer: 6 inches (15 centimeters) What is the best way to protect food from deliberate tampering? Answer: Make it as difficult as possible for someone to tamper with it A food handler who is receiving a food delivery observes signs of pest in the food. what should be done Answer: The shipment should be refused and prevented from entering the...

STUDY GUIDE 1: Serv Safe Manager Exam (80 Questions) and Answers.

Serv Safe Manager Exam Questions and Answers 2024.

Serv safe 90 Exam Questions With 100% Correct Answers A food handler should wash their hands - answerbetween shaking hands and refilling food on a salad bar Metal shavings in a can of peaches is considered what type of contamination? * - answerPhysical Most often, food becomes unsafe due to - answerthe people that handle the food Cross-contamination can occur - answerwhen a food handler carries raw vegetable and raw ground chicken on the same tra During a shift a food handler complains ...

Which food item has been associated with Salmonella Typhi? - Answers-Beverages What symptom requires a food handler to be excluded from the operation? - Answers-Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - Answers-C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Answers-Correct Handwashing What c...

FSM Serv Safe 10, Exam Questions and answers, rated A+ 5 Common Risk Factors for foodBorne Illness - -Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Food Safety Management Systems: - -Have food safety programs in place to give you foundation for your system to prevent foodborne illness. Examples: -personal hygiene program - food safety training program - supplier...

Serv Safe Manager Exam Questions and Answers

SERVSAFE Numbers What temp should water be at for hand washing Answer: 100F Food being held for service needs to have the temp. checked at least every ___ hours Answer: 4 Floor mounted equipment needs to be on leg at least how many inches off the ground? Answer: 6 inches How long should items being sanitized by heat be soaked in hot water? Answer: At least 30 seconds

Foodborne illness - Answers-Illness carried or transmitted to people by food. Foodborne-illness outbreak - Answers-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - Answers-Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by huma...

Serv-Safe Manager Practice Exam Questions with accurate answers, 100% Accurate, rated A+ 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 the ice machine be stored between uses? - -In a protected and designated location. Which sympt...