Servsafe food safety Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Servsafe food safety? On this page you'll find 701 study documents about Servsafe food safety.
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Exam (elaborations) ServSafe
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ServSafe Practice Test 2023/2024 
Which agency enforces food safety in a restaurant or foodservice operation? 
A. Centers for Disease Control and Prevention 
B. Food and Drug Administration 
C. State or local regulatory authority 
D. U.S. Department of Agriculture - Answer State or local regulatory authority 
Three components of active managerial control include? 
A. Identifying risks, Creating specifications, and training. 
B. Identifying risks, Corrective action, and training. 
C. Identifying ...
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ServSafe Food Safety Manager Exam: 7th Edition Test with complete solutions
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ServSafe Food Safety Manager Exam: 7th Edition Test with complete solutions 
foodborne illness (fbi) 
foodborne illness outbreak 
TCS food 
ready to eat food 3 major contaminants 
5 most common food handling mistakes 
Practices related to foodborne illness 
time-temperature abuse 
 
cross-contamination 
TCS Foods list 
 
Populations at high risk for foodborne illnesses 
State and local health departments 
Center for Disease Control (CDC) and Public Health Service (PHS) 
United States...
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ServSafe Food Safety Manager Exam: 7th Edition Questions and Answers
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foodborne illness (fbi) - ANSWER-a disease transmitted to people by food 
 
foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food 
 
TCS food - ANSWER-food that needs time and temperature control for safety 
 
ready to eat food - ANSWER-food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 
 
3 major contaminants - ANSWER-biological, che...
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ServSafe Food Safety Manager Exam with questions Solved 100% Correct
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3 major contaminants - biological, chemical, and physical 
5 most common food handling mistakes - purchasing food from unsafe sources, failing to cook 
food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing 
poor personal hygiene 
70 degrees to 125 degrees - *pathogens grown rapidly in this range 
Actions that can contaminate food - Scratching the scalp 
Running fingers through the hair 
Wiping or touching the nose 
Rubbing and ear 
Touching a pimple or ...
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ServSafe Food Safety Manager Exam: 7th Edition| Questions and Answers (A+ Solution guide)
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foodborne illness (fbi) - a disease transmitted to people by food 
foodborne illness outbreak - when 2 or more people have the same symptoms after eating the same 
food 
TCS food - food that needs time and temperature control for safety 
ready to eat food - food that can be eaten without further preparation, washing or cooking EX delimeats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 
3 major contaminants - biological, chemical, and physical 
5 most common food han...
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ServSafe Food Safety Manager Exam with Guaranteed Accurate Answers
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Foodborne illness (fbi) - correct answer a disease transmitted to people by food 
 
Foodborne illness outbreak - correct answer when 2 or more people have the same symptoms after eating the same food 
 
Tcs food - correct answer food that needs time and temperature control for safety 
 
Ready to eat food - correct answer food that can be eaten without further preparation, washing or cooking ex deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 
 
3 major conta...
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ServSafe Food Safety Manager Exam: 7th Edition Questions & Answers 100%accurate!
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ServSafe Food Safety Manager Exam: 7th Edition Questions & Answers 100%accurate! 
 foodborne illness (fbi) - ANSWER-a disease transmitted to people by food 
 
foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food 
 
TCS food - ANSWER-food that needs time and temperature control for safety 
 
ready to eat food - ANSWER-food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items,...
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ServSafe Food Safety Diagnostic Test Questions and Answers Already Passed
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The purpose of a food safety management system is to Prevent foodborne illness by 
controlling risks and hazards 
A managers 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 questions an...
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ServSafe Food Safety Manager Exam 7th Edition Latest 2024 Questions and Verified Answers (2024 / 2025)/ A+ GRADE
- Exam (elaborations) • 22 pages • 2024
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ServSafe Food Safety Manager Exam 7th Edition Latest 2024 Questions and Verified Answers (2024 / 2025)/ A+ GRADE
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STARBUCKS SERVSAFE FOOD SAFETY CERTIFICATION|2023 LATEST UPDATE|GUARANTEED SUCCESS
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cdc statistsics 
- over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) 
- 325,000 ppl are hospitalized 
- over 5,000 ppl die 
- food service industry pays an avg $74,000 for each incidence 
 
 
 
High-Risk Customers 
- seniors 
- pregnant women 
- very young children 
- immuno compromised 
 
 
 
4 food contaminants 
1. physical 
2. biological 
cal ( ie toxic metals, additives) 
4. cross contamination 
4 food contaminants 
 
 
 
Physical Contaminants 
when objects get in...
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