Servsafe Test 2023 Complete solution (Questions and Answers, Graded 100%)

Servsafe Exam 2023 Complete solution (Questions and Answers, Graded 100%)Why are people who have organ or bone-marrow transplants at high risk for foodborne illness? a. They have decreased stomach-acid production b. They have immature immune systems c. They have suppressed immune systems d. Their taste buds behave differently ANS. they have suppressed immune systems After four hours, a server checked the holding temperature of the diced hard-cooked eggs in the salad bar. It was 75 degrees F. What should be done with the eggs? a. Return the eggs to the cooler to cool it to a safe temperature b. Move the eggs to the front of the salad var so they get used first c. Remove the eggs from the salad bar, and send them to the kitchen to be cooked in fried rice d. Throw the eggs away and inform the manager ANS. throw the eggs away and inform the manager Nursing homes cannot serve raw or undercooked eggs, meat, or seafood because people living there a. would not pay attention to the health warmings about raw and undercooked food b. do not like the taste of raw and undercooked food c. are at high risk for getting foodborne illnesses d. cannot afford these types of food ANS. are at high risk for getting foodborne illnesses Which type of probe is best to measure the temperature of liquid? a. surface b. penetration c. immersion d. air ANS. immersion Which method of handling garbage helps prevent contamination of food and foodcontact surfaces? a. clean the inside and outside of garbage containers frequently b. remove garbage from prep areas after each shift c. clean recyclables in the prep area sinks before storing them d. leave covers off containers to avoid creating moisture ANS. clean the inside and outside of garbage containers frequently Potato salad that was prepared and stored on April 12 would have a discard date of a. april 17 b. april 19 c. april 18 c. april 16 ANS. april 18 TCS food has been time-temperature abused anytime it remains betwwen a. 41 and 135 b. 0 and 31 c.136 and 200 d. 32 and 40 ANS. 41 and 135 Tead-to-eat TCS food must be date-marked if held for more than a. 48 hours b. 18 hours c. 24 hours d. 12 hours ANS. 24 hours Why might an operation have multiple color-coded sets of cleaning tools? a. to use the same set of cleaning tools on certain days b. to avoid contamination food-contact surfaces c. to lighten to mood of the cleaning staff d. to identify tool sets for each staff member ANS. to avoid contamination foodcontact surfaces