Servsafe exam study guide - Samenvattingen en Aantekeningen

SERVSAFE FINAL ACTUAL EXAM / NEWEST 2025/2026 / COMPREHENSIVE STUDY GUIDE – EXPERT VERIFIED QUESTIONS & ANSWERS.

ServSafe Manager 2020 Exam Review Study Guide / Newest Actual Exam Questions Bank / Complete Accurate Quizzes with Detailed Verified Answers / 2025. 1.1 What is a foodborneillness 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 m...

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 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 2024| Graded A+

Complete Study Guide for ServSafe Food Handler Certification Actual Exam Questions & Complete Answers 2025. 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...