SERVSAFE FOOD MANAGER EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS LATEST
ALREADY GRADED A+
Practice questions for this set
Learn 1 /7 Study with Learn
clean & sanitizing cans to reuse
Choose an answer
1 FATTOM 2 Nonthypoidal samonella (NTS)
3 cross contamination 4 reconditioning items
Don't know?
Terms in this set (111)
, FATTOM food, acidity, time, temp, oxygen, moisture;
conditions that should be controlled for safety
foodborne illness disease transmitted by food to people becomes
outbreak when 2 or more people have same
symptoms after eating the same food
foodborne illness outbreak costs loss of sales, neg media, lawsuits, increase in
insurance, staff returning, loss of reputation,
lowered staff morale, staff missing work
five most common food handling Purchasing from an unsafe source, Failing to cook
mistakes food correctly, Holding food at correct temp,
Using contaminated equipment, & Poor personal
hygiene
cross contamination transfer of pathogens from one surface to
another; Ex: Raw meat to produce
TCS vs ready to eat food TCS food- requires time & temp control for safety
vs Ready to eat food- no prep required but
gloves or tongs must be used
FDA regulates all food except meat, poultry & eggs;
transport across state lines; Issues food code
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS LATEST
ALREADY GRADED A+
Practice questions for this set
Learn 1 /7 Study with Learn
clean & sanitizing cans to reuse
Choose an answer
1 FATTOM 2 Nonthypoidal samonella (NTS)
3 cross contamination 4 reconditioning items
Don't know?
Terms in this set (111)
, FATTOM food, acidity, time, temp, oxygen, moisture;
conditions that should be controlled for safety
foodborne illness disease transmitted by food to people becomes
outbreak when 2 or more people have same
symptoms after eating the same food
foodborne illness outbreak costs loss of sales, neg media, lawsuits, increase in
insurance, staff returning, loss of reputation,
lowered staff morale, staff missing work
five most common food handling Purchasing from an unsafe source, Failing to cook
mistakes food correctly, Holding food at correct temp,
Using contaminated equipment, & Poor personal
hygiene
cross contamination transfer of pathogens from one surface to
another; Ex: Raw meat to produce
TCS vs ready to eat food TCS food- requires time & temp control for safety
vs Ready to eat food- no prep required but
gloves or tongs must be used
FDA regulates all food except meat, poultry & eggs;
transport across state lines; Issues food code
