Servsafe food safety exam - Study guides, Class notes & Summaries
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Servsafe Manager 2024 Exam (Questions And Answers)
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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...
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ServSafe Final Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
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ServSafe Final Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) 
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, b...
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SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024
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SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024 
 
What is the minimal temp. for ground meat (beef, pork, etc...); injected meat (brined ham, flavor-injected roasts, etc...); mechanically tenderized meat; ratites (ostrich, emu, etc...); ground seafood (chopped, minced, etc...); shell eggs that will be hot held for service 
Answer: 
155oF (68oC) for 15 seconds 
 
Norovirus source 
Answer: 
•transfers to food when infected food handlers touch food or equipment with feces on ...
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ServSafe Food Safety Manager Exam: 7th Edition 2024 Questions and Answers
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ServSafe Food Safety Manager Exam: 7th Edition 2024 Questions and Answers
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SERVSAFE FOOD SAFETY EXAM 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+.
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SERVSAFE FOOD SAFETY EXAM 
80 + QUESTIONS AND CORRECT 
ANSWERS 2024 GRADED A+. 
2 / 4 
1. The purpose of a food safety management system is to:: prevent foodborneillness by controlling 
risks and hazards 
2. A manager's responsibility to actively control risk factors for foodborneillnesses is called: 
active managerial control 
3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an 
incorrect temperature.This is an example of which step inactive managerial c...
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ServSafe Food Safety Exam Latest 2024 Questions and Verified Answers (2024 / 2025)/ A+ GRADE
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ServSafe Food Safety Exam Latest 2024 Questions and Verified Answers (2024 / 2025)/ A+ GRADE
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ServSafe Food Handler Exam | Grade A Questions and Answers (2023/2024) (Verified Answers)
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ServSafe Food Handler Exam | Grade A Questions and Answers (2023/2024) (Verified Answers) 
ServSafe Food Handler Exam | Grade A Questions and Answers (2023/2024) (Verified Answers) 
 
1.	Which food item is ideal for bacterial growth? 
a.	tortilla chips 
b.	canned chili peppers 
c.	jar of salsa 
d.	sour cream 
 
 
~	Answer: d. sour cream 
 
 
 
2.	Which is a physical hazard? 
a.	bacteria 
b.	fungi 
c.	parasite 
d.	bone 
 
 
~	Answer: d. bone 
 
 
 
3.	A food handler cleans up a spill. What shoul...
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ServSafe Food Safety Exam Questions and Answers | Latest Update
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The purpose of a food safety management system is to: 
 prevent foodborne illness by controlling risks and hazards 
A manager's responsibility to actively control risk factors for foodborne illnesses is called 
 active managerial control 
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an 
incorrect temperature. This is an example of which step in active managerial control? 
 corrective action 
A manager walks around the kitchen every hour to answer questi...
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SERVSAFE FOOD SAFETY EXAM 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+
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SERVSAFE FOOD SAFETY EXAM 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 4 1. The purpose of a food safety management system is to:: prevent foodborneillness by controlling risks and hazards 2. A manager's responsibility to actively control risk factors for foodborneillnesses is called: active managerial control 3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature.This is an example of which step inactive managerial control?: ...
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SERVSAFE Exam 7th Edition 2024 / 2025 With 100% Verified Answers
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SERVSAFE Exam 7th Edition 2024 / 2025 With 100% Verified Answers 
 
1. Define foodborne illness. 
Answer: a disease transmitted to people by food 
2. When is a foodborne illness considered an outbreak? 
Answer: when 2 or morepeople have the same symptoms after eating the same food 
3. What food saftey challenges do operations face? 
Answer: time pressure, potentiallyunsafe supplies, high risk populations, and staff 
related challenges 
4. What does a foodborne illness cost? 
Answer: guests and ...
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