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Servsafe final exam questions and solutionsServsafe final exam questions and solutionsServsafe final exam questions and solutionsServsafe final exam questions and solutionsServsafe final exam questions and solutions

Foodborne Illness A disease carried or transmitted to people by food Foodborne Illness Outbreak When two or more people experience the same illness after eating the same food High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety TCS 41-135 Danger Zone TCS Foods Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprout...

Foodborne Illness A disease carried or transmitted to people by food Foodborne Illness Outbreak When two or more people experience the same illness after eating the same food High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety TCS 41-135 Danger Zone TCS Foods Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprout...

Foodborne Illness A disease carried or transmitted to people by food Foodborne Illness Outbreak When two or more people experience the same illness after eating the same food High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety TCS 41-135 Danger Zone TCS Foods Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprout...

Tabletop equipment must be kept _____ off the tabletop. - 4 inches Dishwashers must be able to measure: - water temperature, water pressure, cleaning and sanitizing chemical concentration In a handwashing station, what are required? - hot and cold running water, soap, paper towels or air dryer, garbage container, and signage Water can come from? - approved public water mains, private water sources that are regularly tested/maintained, closed portable water containers, and water tran...

If a food-contact surface is in constant use, how often should it be cleaned and sanitized? - every 4 hours What is the third step in cleaning and sanitizing items in a 3-compartment sink? - Rinsing What type of thermocouple probe should be used to check the internal temperature of a beef roast? - Penetration What food safety practice can prevent cross-contact? - Washing, rinsing, and sanitizing, utensils before each use. What is the most likely cause of wheezing and hives? - Fo...

What should staff do when receiving a delivery of food and supplies? - visually inspect all food items How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? - use a test kit to test the sanitizers concentration when mixing it A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00am, by what time must the tuna salad be served or thrown out? - 3:00 pm When can raw packaged meat be offered for self-s...

SERVSAFE FINAL EXAM NEWEST 2025 ACTUAL EXAM COMPLETE 200 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW!!

ServSafe Food Handler Test one with Questions and Answers Hot food required for service the next day should: ANSWER be cooled rapidly then refrigerated Hot food should be held at ___ during service ANSWER a minimum of 135°F How often should a food handler change their gloves? ANSWER once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments ANSWER B. unopened prepack...