Servsafe food manager Study guides, Class notes & Summaries

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 FOOD MANAGER EXAM ACTUAL EXAM 2024 | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | LATEST UPDATE

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 FOOD MANAGER EXAM ACTUAL EXAM 2024 | ALL QUESTIONS AND CORRECT ANSWERS (ALREADY GRADED A+) | LATEST VERSION

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 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A) 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 eatin...

SERVSAFE FOOD MANAGER Exam (5 DIFFERENT VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND CORRECT ANSWERS Can toxins be killed by Conventional Cooking methods (heating/Cooling)? - CORRECT ANSWER NO BiologiCal Contamination (Can it be seen/what are the types)? - CORRECT ANSWER Cannot be seen by naked eye 4 types: Fungi Parasites Viruses BaCteria How long does it take for baCteria to double? - CORRECT ANSWER Twenty minutes Toxin - CORRECT ANSWER the waste/byproduCt of baCteria Viru...

ServSafe Food Manager Test with All Correct Answers Which action helps slow pathogen growth? A. Adding water as an ingredient B. Holding food at 41°F (5°C) or lower C. Serving a lemon wedge with the main dish D. Storing dry goods at least 6 in (15.24 cm) off the floor - Answer-B. Holding food at 41°F (5°C) or lower All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72 - Answer-A. ...