What temp for roasts - Study guides, Class notes & Summaries
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Certified Professional Food Safety (CP-FS) Exam with complete solutions
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Four phases of bacterial presence in food 
1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
 
 
 
Log phase 
Most essential phase of bacterial presence in food due to the fastest increase in populations 
 
 
 
Lag phase 
Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
 
 
 
Norwalk virus 
Rarely a pathogen associated with shellfish 
 
 
 
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) 
2 common patho...
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DIETETIC TECHNICIAN, REGISTERED (DTR) Exam – Foodservice (Graded A+ Already)
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Danger Zone correct answers 41 - 135 F 
 
Refrigerator temp correct answers 40 F or below 
 
Cook most food to: correct answers 160 F 
 
Food that can be cooked to 145 F: correct answers roasts, steaks, veal, lamb 
 
Maintain hot cooked food at: correct answers 140F 
 
Reheat cooked food to correct answers 165 F 
 
Conventional Foodservice correct answers Food made from scratch 
 
Commissary Foodservice correct answers pre-made food 
 
Ready-prepared cook-chill/cook-freeze correct answers Cook t...
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Food Handler's Study Guide Latest Update Graded A+
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Food Handler's Study Guide Latest Update Graded A+ Food Handler an employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or who may come in contact with food products, food utensils, or equipment is a food handler. 
You are not a food handler unless: 1. Possesses a valid Food Handler Training Card, 2. is working in an establishment under the supervision of a certified food safety manager and has taken and passed ...
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SERVSAFE FINAL PRACTICE TEST (40 QUES)|2023 LATEST UPDATE|GUARANTEED SUCCESS
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Which group of individuals has a high risk of foodborne illness? 
elderly people 
 
 
 
parasites are commonly associated with? 
seafood 
 
 
 
Ciguatera toxin is commonly found in 
amberjack 
 
 
 
Which is a TCS food? 
saltines 
bananas 
baked potato 
coffee 
baked potato 
 
 
 
Metal shavings are which type of contaminant 
physical 
 
 
 
What should food operators do to prevent spread of Hepatitis A 
exclude staff with jaundice from the operation 
 
 
 
To wash hands correctly, a food handle...
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Certified Professional Food Safety (CP-FS) Exam with complete solutions
- Exam (elaborations) • 8 pages • 2023
- Available in package deal
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Four phases of bacterial presence in food - Answer- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
 
Log phase - Answer- Most essential phase of bacterial presence in food due to the fastest increase in populations 
 
Lag phase - Answer- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
 
Norwalk virus - Answer- Rarely a pathogen associated with shellfish 
 
Hepatitis A virus (HAV) and Vibrio spp (a bacte...
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SERVSAFE PRACTICE TEST (40) QUESTIONS 2023 WITH COMPLETE ANSWERS GRADED A+
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Which group of individuals has a high risk of foodborne illness? - CORRECT ANS elderly people 
parasites are commonly associated with? - CORRECT ANS seafood 
Ciguatera toxin is commonly found in - CORRECT ANS amberjack 
Which is a TCS food? 
saltines 
bananas 
baked potato 
coffee - CORRECT ANS baked potato 
Metal shavings are which type of contaminant - CORRECT ANS physical 
What should food operators do to prevent spread of Hepatitis A - CORRECT ANS exclude staff...
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ServSafe Exam Practice questions and answers guaranteed to score A+
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ServSafe Exam Practice questions and answers guaranteed to score A+ 
An illness is considered an outbreak when: 
1) 2 or more people have the same symptoms after eating the same food 
2) An investigation is conducted by state and local regulatory authorities 
3) the outbreak is confirmed by lab analysis 
 
 
 
3 ways to contaminate food 
biological (bacteria, viruses, parasites, fungi) 
chemical (anything not food such as cleaners and sanitizers) 
physical (bones, shards of glass/metal, band aid...
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Servsafe final exam with 100% Correct Answers 2023
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41-135 - Correct Answer-Danger Zone 
100F - Correct Answer-When properly washing hands, water should be 
41F or lower - Correct Answer-Cold TCS foods must be delivered at ___ 
45F or lower - Correct Answer-Live Shellfish and Shell eggs must be delivered at 
135F or higher - Correct Answer-Hot TCS foods must be delivered at ___ 
Frozen solid - Correct Answer-Frozen foods must be delivered 
Refrigerators - Correct Answer-____ must be set at 39F or lower 
70F - Correct Answer-Cool food to ___ befor...
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Beef Cattle Management exam with 100% correct answers 2024
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what is the inventory of cattle in NC? - answer-830,000 
 
Describe the NC cattle industry - answer-small but strong 
 
what are the segments of the beef cattle industry? - answer--cow/calf (seedstock) 
-stocker 
-feedlot 
-packer (purveyor) 
-retailer (imports) 
-consumer (exports) 
 
what are the two largest beef industry segments? - answer-cow/calf (seedstock) and consumer (exports) 
 
what are the two smallest industry segments? - answer-feedlot and packer (purveyor) 
 
where is the beef bel...
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ServSafe Manager Practice Exam 2023 Accurate Answers provided; Completed A
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ServSafe Manager Practice Exam 2023 Accurate Answers provided; Completed A 
 
ServSafe Manager Practice Exam 2023 Accurate Answers provided; Completed 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 p...
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