Servsafe pra - Study guides, Class notes & Summaries

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 hazards. D use the correct methods for purchasing and receiving food. correct answers C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called A hazard analysis ...

Which agency enforces food safety in a restaurant or foodservice operation? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. U.S. Department of Agriculture correct answers State or local regulatory authority Three components of active managerial control include? A. Identifying risks, Creating specifications, and training. B. Identifying risks, Corrective action, and training. C. Identifying risks, Creating purch...

Elderly people - Answer- Which group of individuals has a higher risk of foodborne illness? Seafood - Answer- Parasites are commonly associated with Amberjack - Answer- Ciguatera toxin is commonly found in Baked potato - Answer- Which is a TCS food Biological - Answer- What type of toxin is ciguatera toxin? Exclude staff with jaundice from the operation - Answer- What should food service operators do to prevent the spread of hepatitis A Wet hands and arms - Answer- To wash hand...

State and local health departments - Answer- Who writes the codes that regulate retail and foodservice operations? CDC and PHS - Answer- Who conducts research into the causes of foodborne-illness outbreaks? USDA - Answer- Who inspects meat, poultry, and eggs? FDA - Answer- Who writes the "Food Code"? State and local health departments - Answer- Who inspects retail and foodservice operations? They have not built up strong immune systems - Answer- Why are preschool-age children at...

servsafe practice test Questions and answers with 100% Complete solutions | verified &updated 2024| Graded A+

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 hazards. D use the correct methods for purchasing and receiving food. C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called A hazard analysis critical control...

servsafe practice test Questions and answers with 100% Complete solutions | verified &updated 2024| Graded A+

ServSafe Practice Test (60 Questions) Correctly Answered Rated A+ 2024. Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - correct answer Elderly people Parasites are commonly associated with - correct answer Seafood Ciguatera toxin is commonly found in - correct answer grouper Which is a TCS food? Saltines Bananas Baked potato Coffee - correct answer Baked potato What type of toxin is ciguatera toxin? - co...

ServSafe Practice Test questions and answers already verified 2024

Servsafe Practice Test (50 Questions & Answers) (2024 / 2025) (Verified Answers)Servsafe Practice Test (50 Questions & Answers) (2024 / 2025) (Verified Answers)Servsafe Practice Test (50 Questions & Answers) (2024 / 2025) (Verified Answers)Servsafe Practice Test (50 Questions & Answers) (2024 / 2025) (Verified Answers)Servsafe Practice Test (50 Questions & Answers) (2024 / 2025) (Verified Answers)