Servsafe Study guides, Revision notes & Summaries

Mc Donald’s ServSafe Exam |Question and Answer| 100% Correct FDA *Ans* writes food code USDA *Ans* Inspects meat polutry & eggs CDC & PHS *Ans* conducts research into the causes of foodborne illness outbreaks State & Local health departments *Ans* writes codes that regulate retail & food service operations inspects retail & food service operations Fecal Oral Rate of Contamination *Ans* the food that the food handler touched is eaten Pathogens *Ans* Harmful microorganism Symptoma of ...

ServSafe Exam Prep (60 questions) |Question and Answers| UPDATED!! Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians *Ans* Elderly people Parasites are commonly associated with *Ans* Seafood Ciguatera toxin is commonly found in *Ans* grouper Which is a TCS food? Saltines Bananas Baked potato Coffee *Ans* Baked potato What type of toxin is ciguatera toxin? *Ans* Biological What should foodservice operators do to prevent th...

ServSafe Food Handler Test APPROVED [100% Correct Answers] Hot food required for service the next day should: *Ans* be cooled rapidly then refrigerated Hot food should be held at ___ during service *Ans* a minimum of 135°F How often should a food handler change their gloves? *Ans* once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments *Ans* B. unopened prepackaged food...

ServSafe Chapter 2 Exam Guide |Question and Answers| 100% Correct Microorganisms *Ans* Small, living organisms that can be seen only through a microscope. Pathogens *Ans* harmful microorganisms. Toxins *Ans* Poisons produced by Pathogens Common Symptoms of a Foodborne Illness *Ans* Diarrhea Vomiting Fever Nausea Abdominal Cramps Jaundice The "Big Five" 1 *Ans* Shigella The "Big Five" 2 *Ans* Salmonella Typhi The "Big Five" 3 *Ans* Enterohemorrhagic and shiga toxin producing E...

ServSafe 2023 Final Exam |Question and Answer| 100% Correct A service sink should be used for *Ans* cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? *Ans* Time-temperature abuse of the roast beef ...

ServSafe Flashcards: Chapter 1 Exam Study Set |100% Correct| VERIFIED!! Foodborne illness *Ans* A disease carried or transmitted to people by food. Foodborne-illness outbreak *Ans* An incident in which two or more people get the same illness after eating the same food. Warranty of sale *Ans* Rules stating how food must be handled in an establishment. Reasonable Care Defense *Ans* Defense against a food-related lawsuit stating that an establishment did everything that could be reasonabl...

Final Servsafe Manager Exam |Question and Answer| 100% Correct 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness *Ans* C. When two or more people report the same illness from eating the same food 1.2 Which ...

Chipotle Manager Servsafe Exam |Question and Answers| VERIFIED!!! [Graded A+] TRUE OR FALSE A food handler's hands can transfer pathogens from one food to another *Ans* TRUE TRUE OR FALSE Food handlers who don't wash their hands correctly can cause a foodborne illness *Ans* TRUE TRUE OR FALSE A foodborne-illness outbreak is when two or more people get sick after eating at the same place *Ans* FALSE TRUE OR FALSE Adults are more likely than preschool-age children to get sick from...

ServSafe Chapter 1-5 Exam Study Guide |Latest Version | food borne illness *Ans* a disease transmitted to people through food when is an illness considered an outbreak? *Ans* -2 or more people have the same symptoms from the same food -investigation by state & local authorities -outbreak is confirmed by lab biological contaminants *Ans* bacteria, viruses, parasites, fungi chemical contaminants *Ans* cleaners, sanitzers, polishes physical hazards *Ans* metal shavings, staples, bandages...

Best ServSafe Study Guide |100% Correct Answers| UPDATED!!!! 2024 Foodborne illness *Ans* Illness carried or transmitted to people by food. Outbreak of foodborne illness *Ans* incident in which two or more people experience the same illness after eating the same food Warranty of Sale *Ans* rules stating how food must be handled in an establishment reasonable care defense *Ans* defense against a food related lawsuit stating that an establishment did everything reasonably expected to ens...