SERVSAFE MANAGER FINAL EXAM ///2024 UPDATED AND 100% VERIFIED ANSWERS

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 A. reheating leftover food B. serving ready-to-eat food C. using single-use, disposable gloves D. purchasing food from unsafe sources - CORRECT ANSWER- D. purchasing food from unsafe sources 1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness? A. Cross-contamination B. Poor personal hygiene C. Time-termperature abuse D. Poor cleaning and sanitizing - CORRECT ANSWER- C. Time-temperature abuse 1.7 What is TCS food? A. Food requiring thermometer checks for security B. Food requiring trustworthy conditions for service C. Food requiring training commitments for standards D. Food requiring time and temperature control for safety - CORRECT ANSWERD. Food requiring time and temperature control for safety