Serv safe manager - Study guides, Class notes & Summaries

STUDY GUIDE 1: Serv Safe Manager Exam (80 Questions) and Answers.

Serv Safe Manager Exam Questions and Answers 2024.

Serv safe 90 Exam Questions With 100% Correct Answers A food handler should wash their hands - answerbetween shaking hands and refilling food on a salad bar Metal shavings in a can of peaches is considered what type of contamination? * - answerPhysical Most often, food becomes unsafe due to - answerthe people that handle the food Cross-contamination can occur - answerwhen a food handler carries raw vegetable and raw ground chicken on the same tra During a shift a food handler complains ...

Serv-Safe Food Handler Verified Answers The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of poor ...

Which food item has been associated with Salmonella Typhi? - Answers-Beverages What symptom requires a food handler to be excluded from the operation? - Answers-Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - Answers-C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Answers-Correct Handwashing What c...

FSM Serv Safe 10, Exam Questions and answers, rated A+ 5 Common Risk Factors for foodBorne Illness - -Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Food Safety Management Systems: - -Have food safety programs in place to give you foundation for your system to prevent foodborne illness. Examples: -personal hygiene program - food safety training program - supplier...

SERV SAFE CERTIFICATIONWhat can cause difficulties in training staff about food safety? - correct answer Cultural differences Where should dirty aprons be kept once food handlers are done using them? - correct answer In a nonabsorbent container or washable laundry bag at work. Purchase dishwashers that are able to measure water temperature, chemical concentration, and - correct answer water pressure Sneeze guards must extend at least how far beyond the food? - correct answer 7 inches ...

SERVSAFE Numbers What temp should water be at for hand washing Answer: 100F Food being held for service needs to have the temp. checked at least every ___ hours Answer: 4 Floor mounted equipment needs to be on leg at least how many inches off the ground? Answer: 6 inches How long should items being sanitized by heat be soaked in hot water? Answer: At least 30 seconds

Serv Safe Manager Exam Questions and Answers