Knowledgeispower1
En esta página, encontrarás todos los documentos, paquetes y tarjetas que ofrece el vendedor knowledgeispower1.
- 637
- 0
- 26
Community
- Seguidores
- Siguiendo
663 artículos
Serv safe Exam Bundle Graded A+
Exam (elaborations) 7th Edition SERVSAFE Exam Questions with Complete Solutions Exam (elaborations) Serv safe Exam Questions and Answers (Graded A+) Exam (elaborations) Culinary serv safe practice Exam Guide Questions and Answers Exam (elaborations) Serv Safe: Manager Practice Exam Questions and Answers Exam (elaborations) serv safe 8th ed
- Lote
- • 34 artículos •
- SERVSAFE Study Guide with Complete Solutions • Examen
- Serv-Safe Practice Test Questions and Answers Latest Update • Examen
- Serv-Safe Practice Test Questions & Answers 2023-2024 • Examen
- SERVSAFE Exam Questions with Correct Answers • Examen
- Serv-Safe Mid-Term Exam Test Guide with Verified Answers • Examen
- Y mas...
Exam (elaborations) 7th Edition SERVSAFE Exam Questions with Complete Solutions Exam (elaborations) Serv safe Exam Questions and Answers (Graded A+) Exam (elaborations) Culinary serv safe practice Exam Guide Questions and Answers Exam (elaborations) Serv Safe: Manager Practice Exam Questions and Answers Exam (elaborations) serv safe 8th ed
7th Edition SERVSAFE Exam Questions with Complete Solutions
Define foodborne illness. - Answers-a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Answers-when 2 or more people have the same symptoms after eating the same food What food safety challenges do operations face? - Answers-time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - Answers-guests and operations After a foodborne illness, what may an operation experie...
- Package deal
- Examen
- • 12 páginas •
Define foodborne illness. - Answers-a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Answers-when 2 or more people have the same symptoms after eating the same food What food safety challenges do operations face? - Answers-time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - Answers-guests and operations After a foodborne illness, what may an operation experie...
Serv safe Exam Questions and Answers (Graded A+)
5 risk factors of food borne illnesses - Answers-1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene. FDA - Answers-Inspects all food except meat, poultry, and eggs. Issues food code. USDA - Answers-The U.S. Department of Agriculture regulates and inspects meat, poultry, and eggs. CDC (center for disease control) and PHS - Answers-These agencies assi...
- Package deal
- Examen
- • 3 páginas •
5 risk factors of food borne illnesses - Answers-1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene. FDA - Answers-Inspects all food except meat, poultry, and eggs. Issues food code. USDA - Answers-The U.S. Department of Agriculture regulates and inspects meat, poultry, and eggs. CDC (center for disease control) and PHS - Answers-These agencies assi...
Culinary serv safe practice Exam Guide Questions and Answers
Which minimum internal cooking temperature must prime rib reach for 15 seconds? - Answers-165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - Answers-145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? - Answers-165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least - Answers-180F (82C) When sanitizing utensils using hot wa...
- Package deal
- Examen
- • 6 páginas •
Which minimum internal cooking temperature must prime rib reach for 15 seconds? - Answers-165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - Answers-145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? - Answers-165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least - Answers-180F (82C) When sanitizing utensils using hot wa...
Serv Safe: Manager Practice Exam Questions and Answers
What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - Answers-C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later - Answers-B. visually inspect all food items Single use gloves are not required when... ...
- Package deal
- Examen
- • 7 páginas •
What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - Answers-C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later - Answers-B. visually inspect all food items Single use gloves are not required when... ...
serv safe 8th edition Exam Questions and Answers
Why do pathogens pose an increasing challenge to food safety in an operation? - Answers-pathogens are being found on food items once considered safe which organization makes recommendations for food safety regulations of the food service industry - Answers-FDA which is a challenge to food safety in an operation - Answers-the growing elderly population what is a human cost to victims of foodborne illness - Answers-long term disability what is an example of TCS foods - Answers-rosemary...
- Package deal
- Examen
- • 3 páginas •
Why do pathogens pose an increasing challenge to food safety in an operation? - Answers-pathogens are being found on food items once considered safe which organization makes recommendations for food safety regulations of the food service industry - Answers-FDA which is a challenge to food safety in an operation - Answers-the growing elderly population what is a human cost to victims of foodborne illness - Answers-long term disability what is an example of TCS foods - Answers-rosemary...
Serv Safe Chapter 5 Exam Questions with Complete Solutions 2024
food borne illness - Answers-a disease transmitted to people through food when is an illness considered an outbreak? - Answers--2 or more people have the same symptoms from the same food -investigation by state & local authorities -outbreak is confirmed by lab biological contaminants - Answers-bacteria, viruses, parasites, fungi chemical contaminants - Answers-cleaners, sanitizers, polishes physical hazards - Answers-metal shavings, staples, bandages, glass, dirt, fish bones TSC...
- Package deal
- Examen
- • 4 páginas •
food borne illness - Answers-a disease transmitted to people through food when is an illness considered an outbreak? - Answers--2 or more people have the same symptoms from the same food -investigation by state & local authorities -outbreak is confirmed by lab biological contaminants - Answers-bacteria, viruses, parasites, fungi chemical contaminants - Answers-cleaners, sanitizers, polishes physical hazards - Answers-metal shavings, staples, bandages, glass, dirt, fish bones TSC...
Serv Safe Chapters 1 -10 Exam Questions with 100% Correct Answers
foodborne illness - Answers-disease transmitted to people through food conditions for "outbreak" - Answers--2 or more people have same symptoms after eating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness - Answers--purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone - Answers-41-135 degrees Fah...
- Package deal
- Examen
- • 8 páginas •
foodborne illness - Answers-disease transmitted to people through food conditions for "outbreak" - Answers--2 or more people have same symptoms after eating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness - Answers--purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone - Answers-41-135 degrees Fah...
Serv safe Coursebook Exam Questions and Answers
Disease transmitted to people by food A. Foodborne illness B. Foodborne pathogen C. Transmitable disease - Answers-Foodborne illness disease transmitted by food causing two or more people to show the same signs and symptoms A. foodborne epidemic b. foodborne endemic c. foodborne-illness outbreak - Answers-Foodborne-illness outbreak Presence of harmful substances in food A. Contaminants B. pathogens C. bacteria - Answers-Contaminants What are the categories of contaminants? A....
- Package deal
- Examen
- • 7 páginas •
Disease transmitted to people by food A. Foodborne illness B. Foodborne pathogen C. Transmitable disease - Answers-Foodborne illness disease transmitted by food causing two or more people to show the same signs and symptoms A. foodborne epidemic b. foodborne endemic c. foodborne-illness outbreak - Answers-Foodborne-illness outbreak Presence of harmful substances in food A. Contaminants B. pathogens C. bacteria - Answers-Contaminants What are the categories of contaminants? A....
Serv Safe Exam 2024 Questions with Complete Solutions
Temperature danger zone - Answers-41F to 135F bacteria will start to grow Bacteria grows rapidly at - Answers-70F to 125F Shigella Spp comes from? - Answers-Flies and Feces Salmonella Typhi comes from? - Answers-Ready-To-Eat foods and Beverages Non-Typhoidal Salmonella comes from? - Answers-Farm animals E. Coli - Answers-Ground Beef, Intestines from cattle, and Contaminated produce Hepatitis A and Norovirus comes from? - Answers-Shellfish from contaminated water or contaminated...
- Package deal
- Examen
- • 4 páginas •
Temperature danger zone - Answers-41F to 135F bacteria will start to grow Bacteria grows rapidly at - Answers-70F to 125F Shigella Spp comes from? - Answers-Flies and Feces Salmonella Typhi comes from? - Answers-Ready-To-Eat foods and Beverages Non-Typhoidal Salmonella comes from? - Answers-Farm animals E. Coli - Answers-Ground Beef, Intestines from cattle, and Contaminated produce Hepatitis A and Norovirus comes from? - Answers-Shellfish from contaminated water or contaminated...