Servsafe exam prep Study guides, Class notes & Summaries

Servsafe Exam 2019 Questions and Correct Answers, Complete Solution Updated 2024. One method of denying pests access to an operation is use screens on vents An example of a corrective action is cooking times Sinks must be used for the correct intended purpose to prevent cross-contamination After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in Charge (PIC) should IMMEDIATE correction Traces of pesticide are found o...

ServSafe 2 Complete Study Guide Exam 2024. FDA - correct answer writes Food Code USDA - correct answer Inspects meat, poultry and eggs CDC and PHS - correct answer conducts research into the causes of food borne-illness outbreaks State and local health departments - correct answer -writes the codes that regulate retail and foodservice operations -inspects retail and foodservice operations Why are preschool-age children at a higher risk for food borne illnesses? - correct answer t...

Servsafe Exam 2024 (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...

Servsafe Food Manager Exam 2023 / 2024 the "big six" pathogens - Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus time-temperature abuse - when food stays too long at temperatures good for pathogen growth Crisis management - Create an emergency contact list, develop a crisis-communication plan, assemble a crisis kit, prepare for an outbreak Storing poultry - Internal temp of 41 degrees or lower, in air-tight container Bimetallic ...

ServSafe Manager Exam | Questions and Answers (2023/2024) (Verified Answers) 1. outside garbage containers must be ~ Answer: Sealed with fitting lids 2. Which condition requires the person in charge (PIC) to exclude a food handler from the prep area? ~ Answer: Jaundice 3. To ensure that the sanitizing solution for food prep surface will work correctly, a food handler should ~ Answer: Use a test kit to check the concentration 4. Which item requires a consu...

ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A)ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A)ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A)ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A) They have not built up strong immune systems - ANSWER-Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - ANSWER-Which is a TCS food? Purchasing food from unsafe sources - ANSWER-The 5 common mistakes that can lea...

SERVSAFE EXAM STUDY GUIDE Min internal temp for fruit, vegetables, grains, legumes that will be hot held for service Answer: 135F (57C) food additives Answer: substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time temperature control. Some are used to enhance flavor Bacillus cereus gastroenteritis Answer: spore-forming bacteria found in dirt. causes two different toxins which result in 2 different illnesses parasite Ans...

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 2024 what should you do when taking a food order from customers who have concerns about food allergies - CORRECT ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - CORRECT ANSWER-Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - CORRECT ANSWER-Stored food away from the wall What should be done with f...