Servsafe food manager - Study guides, Class notes & Summaries

Servsafe Manager 2024 Exam (Questions And Answers) 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - CORRECT ANSWER-C. When two or more people report the same illness from eating the same food 1.2 Which i...

ServSafe Manager Exam Final(80 Questions and Answers latest 2024/2025) what should you do when taking a food order from customers who have concerns about food allergies - Answer ️️ -Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Answer ️️ -Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Answer ️️ -Stored food awa...

SERVSAFE FOOD MANAGER EXAM ACTUAL EXAM 2024 | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | LATEST UPDATE

MANAGER'S FOOD HANDLER'S LICENSE- TEXAS, LEARN2SERVE FOOD SAFETY MANAGEMENT PRINCIPLES LESSON ASSESSMENTS, FOOD MANAGER EXAM, FOOD MANAGER PRACTICE EXAM, SERVSAFE 7TH EDITION 2017, 7TH EDITION SERVSAFE EXAM, LEARN2SERVE FOOD HANDLER TRAINING COURSE

ServSafe Manager Exam (2023/2024) 100% Correct & Verified Answers Which item is stored correctly in the cooler? A. Macaroni salad stored above raw salmon B. Raw ground pork stored below raw poultry C. Raw poultry stored above raw pork roasts D. Sliced pineapple stored below raw steaks How should food handlers keep their fingernails? Answer: Short and unpolished Three components of active managerial control include Answer: Identifying risks, corrective action, and training. ...

SERVSAFE FOOD MANAGER Exam (5 DIFFERENT VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND CORRECT ANSWERS Can toxins be killed by Conventional Cooking methods (heating/Cooling)? - CORRECT ANSWER NO BiologiCal Contamination (Can it be seen/what are the types)? - CORRECT ANSWER Cannot be seen by naked eye 4 types: Fungi Parasites Viruses BaCteria How long does it take for baCteria to double? - CORRECT ANSWER Twenty minutes Toxin - CORRECT ANSWER the waste/byproduCt of baCteria Viru...

ServSafe Food Manager Test with All Correct Answers Which action helps slow pathogen growth? A. Adding water as an ingredient B. Holding food at 41°F (5°C) or lower C. Serving a lemon wedge with the main dish D. Storing dry goods at least 6 in (15.24 cm) off the floor - Answer-B. Holding food at 41°F (5°C) or lower All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72 - Answer-A. ...

SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024 What is the minimal temp. for ground meat (beef, pork, etc...); injected meat (brined ham, flavor-injected roasts, etc...); mechanically tenderized meat; ratites (ostrich, emu, etc...); ground seafood (chopped, minced, etc...); shell eggs that will be hot held for service Answer: 155oF (68oC) for 15 seconds Norovirus source Answer: •transfers to food when infected food handlers touch food or equipment with feces on ...

SERVSAFE FOOD MANAGER EXAM ACTUAL EXAM 2024 | ALL QUESTIONS AND CORRECT ANSWERS (ALREADY GRADED A+) | LATEST VERSION

ServSafe Food Manager Exam Questions and Answers All Correct Using food coloring to make ground beef appear fresher is A. not allowed by the CDC. B. not allowed by the regulatory authority. C. not allowed with a retail food license. D. allowed if a HACCP plan is in place. - Answer-B. not allowed by the regulatory authority. When should food handlers use hand antiseptics? A. Instead of washing hands B. Before washing hands C. After washing hands D. After putting on gloves - Answer-C...