Food servsafe allergens - Study guides, Class notes & Summaries
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ServSafe Food Manager Exam Questions With Complete Solutions
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One of the major food allergens is 
A. Nitrates 
B. Tomatoes 
C. Soybeans 
D. Corn Oil - ANSWER-soybeans 
 
Macaroni and cheese must be cooked to what temperature for 15 seconds? 
A. 145°F (63°C) 
B. 155°F (68°C) 
C. 165°F (74°C) 
D. 175°F (79°C) - ANSWER-165 
 
Which is most likely to be contaminated with the virus that causes Hepatitis A? 
A. Cooked long grain rice 
B. Garlic mashed potatoes 
C. Rare cooked hamburger 
D. Raw oysters on the half shell - ANSWER-raw oysters on the half sh...
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ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
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ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) 
What does the FDA do? 
Inspects all food except meat, poultry, and eggs 
 
 
What does the USDA do? 
Inspects meat, poultry, and eggs 
 
 
What do state and local regulatory authorities do? 
Write code that regulates retail and foodservice operations 
 
 
Which is a TCS food? 
A. Bread 
B. Flour 
C. Sprouts 
D. Strawberries 
C. Sprouts 
 
 
Name the Big 6 
1. Shigella spp. 
2. salmonella Typhi 
3. Nontyphoidal ...
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Servsafe Manager 2020 Exam UPDATED 2024
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Servsafe Manager 2020 Exam UPDATED 2024 
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 
C. When two or more people report the same illness from eating the same food 
 
 
1.2 Which is a ready to eat food? 
 ...
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SERVSAFE REVIEW 3 Questions and Answers 100% Correct
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SERVSAFE REVIEW 3 Questions and Answers 100% Correct 
What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F 
Fresh beef must be received at or below? 41*F 
An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...
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Servsafe Manager 2020 Exam Questions and Answers;Possible questions for the final exam
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Servsafe Manager 2020 Exam Questions and Answers;Possible questions for the final exam 
 
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 
C. When two or more people report the same illness from eating the sa...
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7th Edition SERVSAFE Exam |Questions with 100% Correct Answers
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7th Edition SERVSAFE Exam |Questions with 100% Correct Answers 
Define foodborne illness. 
a disease transmitted to people by food 
When is a foodborne illness considered an outbreak? 
when 2 or more people have the same symptoms after eating the same food 
What food saftey challenges do operations face? 
time pressure, potentially unsafe supplies, high risk populations, and staff related challenges 
What does a foodborne illness cost? 
guests and operations 
After a foodborne illness, what may ...
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7th Edition SERVSAFE Exam questions and answers well illustrated.
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7th Edition SERVSAFE Exam questions and answers well illustrated. 
 
 
 
 
 
 
 
 
 
Define foodborne illness. - correct answers.a disease transmitted to people by food 
 
When is a foodborne illness considered an outbreak? - correct 2 or more people have the same symptoms after eating the same food 
 
What food saftey challenges do operations face? - correct pressure, potentially unsafe supplies, high risk populations, and staff related challenges 
 
What does a foodborne illness cost? - corr...
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Servsafe Manager Exam Practice Questions With Answers | Latest Updated 2023/2024 (GRADED A+)
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A food handler prepares meals for a child day-care center. What symptoms 
require this food handler to stay home from work? 
A. Thirst with itching 
B. Soreness with fatigue 
C. Sore throat with fever 
D. Headache with soreness - Answer C. Sore throat with fever 
3.9 When is it acceptable to eat in an operation? 
A. When prepping food 
B. When washing dishes 
C. When sitting in a break area 
D. When handling utensils - Answer C. When sitting in a break area 
Servsafe Manager 2023 Exam Updated 
1...
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Servsafe Exam 2022 (Answered) Verified Solution
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Servsafe Exam 2022 (Answered) Verified Solution 
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 
C. When two or more people report the same illness from eating the same food 
1.2 Which is a ready to eat food...
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SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+
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SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 6 1. Foodborne Illness: A disease carried or transmitted to people by food 2. Foodborne Illness Outbreak: When two or more people experience the sameillness after eating the same food 3. High Risk Populations: Infants, preschool age children, pregnant women, theelderly, people taking meds, people who are ill 4. Temperature Control for Safety: TCS 5. 41-135: Danger Zone 6. TCS Foods: Milk, eggs, shellfish, fish, meats, me...
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