Study guides, Class notes & Summaries

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 Manager 2020 Exam with all Answers correct 1.1 What is a foodborne-illness outbreak? 1.2 Which is a ready to eat food? 1.3 Why are preschool-age children at a higher risk for foodborne illness? 1.4 Which is a TCS food? 1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and 1.6 Raw chicken breasts are left out...

A service sink should be used for - Answer-cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - Answer-Time-temperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be ...

Servsafe Food Protection Manager Exam Review |Approved!!| 2024 To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ *Ans* who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? *Ans* infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, ...

Latest ServSafe Manager PRELIM Exam |Verified| 100% Correct Which unused items may be re-served to another customer? *Ans* Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? *Ans* Under hot running water. How should a cloth used for wet-wiping be stored? *Ans* In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? *Ans* In a protected and designated location. Which symptom must be reported...

ServSafe Manager Exam |Certified Exam| 100% Correct Answers #LATEST Which food item has been associated with Salmonella Typhi? *Ans* Beverages What symptom requires a food handler to be excluded from the operation? *Ans* Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. *Ans* C. Bones in fish What practice is useful for preventing Norovirus from causing foodborn...

Servsafe Manager Core Exam |80 Question| 100% Correctly Solved what should you do when taking a food order from customers who have concerns about food allergies *Ans* Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? *Ans* Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? *Ans* Stored food away from the wall What should be do...

ServSafe Manager Exam 2024 |Q&A| 100% Correct Foodborne illness *Ans* Illness carried or transmitted to people by food. Foodborne-illness outbreak *Ans* An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination *Ans* Presence of harmful substances in food. Some food safety hazards occur natura...

ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+ 3 categories of contaminants *Ans* Biological, chemical, physical 3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before washing Wash items in first sink Rinse items in second sink Sanitize items in third sink Air dry items on a clean and sanitized surface 5 food-handling mistakes *Ans* Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Us...

ServSafe Exam Elaboration [100% Correct] Revised!! foodborne illness *Ans* a disease transmitted to people by food When is an illness considered an outbreak? *Ans* -2 or more people have same sx after eating the same food -investigation conducted by state and local authorities -outbreak is confirmed by laboratory analysis pathogens *Ans* illness causing microorganisms are more frequently found on types of food that once were considered safe Victims of food borne illness may experience...

Servsafe Manager – Temperatures Exam | Elaboration| 100% Correct Maximum acceptable receiving temp. for fresh beef *Ans* 41 degrees warmest acceptable receiving temp. for eggs *Ans* 45 degrees Max internal temp. for cold TCS food to be held *Ans* 41 degrees 50 - 70 degrees *Ans* temp. for dry storage rooms 135 degrees *Ans* minimum internal temp. for hot TCS food to be held. 155 degrees *Ans* minimum internal cooking for ground beef 165 degrees *Ans* minimum internal cooking temp. for...

Servsafe Manager Study Set |UPDATED!!| 100% Correct Higher risk populations include.... *Ans* infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill. What are TCS foods? *Ans* Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons. Name the center for disease controls(CDC) top 5 reasons for outbreaks *Ans* 1.) Purcha...