Servsafe pra Study guides, Class notes & Summaries

ServSafe Practice Test | 90 Questions And Answers

Who has the higher risk of foodborne illness? - Ans - Elderly people Parasites are commonly associated with: - Ans - seafood Ciguatera Toxin is commonly found in: - Ans - amberjack What is a TCS Food? - Ans - Baked potato Metal shavings are which type of contaminant - Ans - Physical What should foodservice operations do to prevent the spread of hepatitis A? - Ans - Exclude staff with jaundice from the operation

When should a food handler with a sore throat and fever be excluded from the operation? Correct Answer: When the customers served are primarily a high-risk population What must staff members do when transferring chemicals to a new container? Correct Answer: Label the container Which process requires a variance from the regulatory authority? Correct Answer: Sprouting seeds or beans What should a server do after clearing a table? Correct Answer: Wash hands Bulk unpackaged food in s...

ServSafe Practice Test Questions and Answers 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarians

Servsafe Practice Test (50 Questions and Answers) (2022/2023) (Verified Answers) Servsafe Practice Test (50 Questions and Answers) (2022/2023) (Verified Answers)

ServSafe Practice Test #1 |Questions And Answers 2023/2024 Quiz The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchasing and receiving food. C prevent foodborne illness by controlling risks and hazards.

Garbage containers used by a business should be - correct answerwaterproof, easy to clean, leak-proof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be - correct answerdiscarded Which food items provide an ideal environment for pathogen growth - correct answeruncooked rice Which of these is created to identify food safety risks throughout the flow of food - correct answerHazard Analysis Critical Con...

A ServSafe PRACTICE EXAM Questions and Answers As part of an operation's food defense program, management should A. accept deliveries from unapproved suppliers. B. allow staff to store personal items in the prep area. C. restrict access by unauthorized personnel. D. report suspicious activity to the CDC.

Which could lead to the contamination of food? A) Putting garbage in plastic waste containers B) Using color-coded cutting boards C) Storing cleaning chemicals near food in the dry-storage area D) Washing dirty pans in a three-compartment sink correct answer: C (storing cleaning chemicals near food in the dry storage area) The Centers for Disease Control and Prevention provide which service? A) Inspect meat products B) Investigate outbreaks of foodborne illness C) grade fruits and...

ServSafe Practice TestThe purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchasing and receiving food. - correct answer C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is call...