Servsafe exam study guide - Study guides, Class notes & Summaries

Servsafe Exam 2024 Updated Exam Study Guide 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? A....

ServSafe Exam Study Guide Questions and Answers Verified Solutions 2024/2025

1. To be considered an outbreak, a foodborne illness must a. include at least six people. b. involve more than one food. c. be confirmed by laboratory analysis. d. show different symptoms in different people. - C 2. Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak? a. No, because they ate different foods. b. No, because they ate different foods and had dif...

Servsafe exam study guide Questions and answers with 100% Complete solutions | verified &updated 2024| Graded A+

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 exam study guide Questions and answers with 100% Complete solutions | verified &updated 2024| Graded A+

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 exam study guide Questions and answers with 100% Complete solutions | verified &updated 2025| Graded A+

SERVSAFE EXAM STUDY GUIDE Chapter 1-10 Questions and Answers 1. WHAT IS A FOODBORNE-ILLNESS OUTBREAK?