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ServSafe Alcohol Practice Exam Questions And Answers

Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE

Receiving Temperature for "COLD TCS" Food Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - 45 F or lower and internal temperature no greater than 50 F - Cool to 41 F in four hours Receiving Temperature for "Shucked Shellfish" - 45 F or lower - Cool to 41 F in four hours Receiving Temperature for "Milk" - 45 F or lower - cool the milk to 41 F in four hours Receiving Temperature for "Shell Eggs" - AIR TEMPERATURE of 45 F or lower ...

ready to eat TCS foods have a shelf life of how many days 7 cooked vegetable should be hot held at what temp 135 a manager can tell if a dishwasher is compliance by looking for the NSF seal or ANSI certification purpose of a sanitizer test kit concentration of a chemical solution food contamination resulting in foodborne illness is cause by unwashed hands A TCS food was prepped on june 1st what date should be placed on it used by june 7th if exposed to norovirus who should food handler co...

T/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. True T/F It is illegal to serve alcohol to a pregnant woman. False T/F Dram shop laws protect the server from being sued in the event that an intoxicated guest injures another individual. False T/F The state liquor authority can suspend an establishment's liquor license for allowing a minor to enter the establishment with a fake ID. True T/F All guests must be 21 years old to purchase alcohol. T...

Foodborne illness Disease transmitted to people by food Foodborne illness outbreak When at least 2 people have the same symptoms after eating the same food Challenges to food safety Time, language & culture, literacy & education, pathogens, unapproved suppliers, high-risk populations, staff turnover Contamination Presence of harmful substances in food 3 categories of contaminants Biological, chemical, physical Biological contaminant Viruses, parasites, fungi, bacteria (some plants, mushr...

foodborne illness disease transmitted to people through food conditions for "outbreak" -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 -purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone 41-135 degrees Fahrenheit most dangerous temperature range with...

foodborne illness an illness caused by eating contaminated food or beverage foodborne-illness outbreak the occurence of 2 or more cases of a similar illness resulting fron eating a common food costs of a foodborne illness to an establishment lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees, increased incurance premiums populations at high risk for foodborne illness elderly, infants/pre-school age children, pregnant women, people taking certain medication...

The purpose of a food safety management system is to: prevent foodborne illness by controlling risks and hazards A manager's 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 ...

Foodborne Illness A disease trasmitted to people by food. Foodborne Illness Outbreak Two or more people have the same symptoms after eating the same food. Biological Contaminants Include certain viruses, parasites, fungi, bacteria, and toxins. Chemical Contaminants Include cleaners, sanitizers and polishes that can contaminate food. Physical Contaminants Foreign objects such as metal shavings, staples, bandages, glass, dirt, bag ties, fish bones and fruit pits are examples of this contamin...

Maximum acceptable receiving temp. for fresh beef 41 degrees warmest acceptable receiving temp. for eggs 45 degrees Max internal temp. for cold TCS food to be held 41 degrees 50 - 70 degrees temp. for dry storage rooms 135 degrees minimum internal temp. for hot TCS food to be held. 155 degrees minimum internal cooking for ground beef 165 degrees minimum internal cooking temp. for stuffed pork chops

Which group of individuals has a higher risk of foodborne illness? Elderly people Parasites are commonly associated with Seafood Ciguatera toxin is commonly found in Amberjack Which is a TCS food Baked potato What type of toxin is ciguatera toxin? Biological What should food service operators do to prevent the spread of hepatitis A Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first Wet hands and arms

True or false: A food handler's hands can transfer pathogens from one food to another. True True or false: Food handlers who don't wash their hands correctly can cause a foodborne illness. True True or False: A foodborne-illness outbreak is when two or more people get sick after eating at the same place. False - 1) Two or more people must have the same symptoms after eating the same food 2) An investigation is conducted by state and local regulatory authorities 3) The outbreak is confirm...

All pathogens need oxygen to grow. (True/False) False The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. (True/False) False Salmonella typhi is commonly linked to ground beef. (True/False) False Parasites are commonly associated with seafood. (True/False) True What is the acronym for the conditions that pathogens need to grow. FAT TOM F- Food A- Acidity T- Temperature T- Time O- Oxygen M- Moisture

True or false: You should wash your hands after taking a break to smoke True. Also you shouldn't smoke at all EVER or you could end up trying to quit perpetually for 15 years like Chef Claymore. DON'T DO IT, KIDS! True or false: You should not have painted fingernails when serving food True True or false: Wearing a dirty uniform or apron can contaminate food. True True or false: You should use hand antiseptic before washing your hands. False: It should be used after hands have been dried...

True or false: Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. False: Cutting boards must be washed with proper procedure or they will contaminate the next food used on them. True or false: Some thermometers cannot be calibrated True True or false: Chicken held at an internal temperature of 125F has been time-temperature abused. True Name two ways you can prevent cross-contamination. 1)use separate equipment for each type of food 2) Clean an...

True or false: You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. False True or false: You can store food in any durable container that you can cover. False: Containers that have been used for chemical storage should never be used to store food. True or false: You should rrange stored food by its use-by-date so that you use the oldest food first. True FIFO stands for First In First Out True or false: You should reject a delivery of...

T or F Coolers are designed to cool hot food quickly F T or F: Cook a whole turkey to a minimum internal cooking temp of 155F for 15 seconds F T or F: The first step in cooling TCS food is to cool if from 135F to 70F withing (3) hours F T or F: Fish cooked in a microwave must be cooked to a minimum internal temp of 145F F What are (4) acceptable methods of thawing food? in the cooler, under running drinkable water 70F or lower, in a microwave, as part of the cooking process What is the min...

True or false: You should hold cold TCS food at an internal temperature of 41F or lower? True True or false: You should hold hot TCS food at an internal temperature of 120F or higher. False True or false: Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. False True or false: When holding TCS food for service, the internal temperature must be checked at least every four hours. True Why ...

True or false: Active managerial control focuses on managing the risk factors for foodborne illness. True The purpose of a food safety management system is to prevent foodborne illness. True True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. True True or false: If cooking ground-beef patties reaches 155 F for 15 seconds True What does the acronym HACCP stand for? Hazard Analysis Critical Co...