Servsafe exam prep Study guides, Class notes & Summaries

SERVSAFE EXAM STUDY GUIDE Min internal temp for fruit, vegetables, grains, legumes that will be hot held for service Answer: 135F (57C) food additives Answer: substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time temperature control. Some are used to enhance flavor Bacillus cereus gastroenteritis Answer: spore-forming bacteria found in dirt. causes two different toxins which result in 2 different illnesses parasite Ans...

ServSafe FINAL EXAM They have not built up strong immune systems - correct answer Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - correct answer Which is a TCS food? Purchasing food from unsafe sources - correct answer The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and Controlling time and temperature ...

ServSafe Food Handler Exam Questions and Answers (2023/2024) (Verified Answers) 1. Where should ground fish be stored in a cooler? ~ Answer: below pork roasts 2. Which food item prepped on site requires a label indicating the major allergen contained in the food? ~ Answer: Chicken fried in peanut oil 3. Correct food storage practices include placing raw ~ Answer: pork below sandwiches 4. How should open, bagged, dry food such as flour, rice, and sugar be st...

ServSafe Manager Exam (Latest 2023 / 2024) All Correct Graded A It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? Answer: Discard the soup, heat a new batch to 135˚F and place it in a working steam table A broken water main has caused the water in an operation to appear brown. What should the manager do? Answer: Contact the local regulatory authority before use. The te...

ServSafe Written Exam 2024. They have not built up strong immune systems - correct answer Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - correct answer Which is a TCS food? Purchasing food from unsafe sources - correct answer The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and Controlling time and te...

ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A)ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A)ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A)ServSafe FINAL EXAM 2023-2024 QUESTIONS AND ANSWERS (Graded A) They have not built up strong immune systems - ANSWER-Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - ANSWER-Which is a TCS food? Purchasing food from unsafe sources - ANSWER-The 5 common mistakes that can lea...

ServSafe 7th Edition Question Bank What must an operation do before packaging fresh juice on-site for later sale? Answer: Obtain a variance What is the first step of cleaning and sanitizing stationary equipment? Answer: Unplug the unit Who should apply pesticides? Answer: Pest control operator Which feature is most important for a chemical storage area? Answer: Good lighting What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has b...

ServSafe Food Handler Test - All Correct ; Graded A (2023/2024) If a food handler has been vomiting or has diarrhea, when should they return to work? Answer: When a doctor advises that they can A sanitizer: Answer: kills bacteria What are the most common food allergies? Answer: milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts and tree nuts What is the smallest of the microbial contaminants? Answer: viruses What are the three types of contamination? Answer: bio...

Servsafe Exam 2019 Questions and Correct Answers, Complete Solution Updated 2024. One method of denying pests access to an operation is use screens on vents An example of a corrective action is cooking times Sinks must be used for the correct intended purpose to prevent cross-contamination After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in Charge (PIC) should IMMEDIATE correction Traces of pesticide are found o...

Servsafe exam questions An operation that wants to serve clams that are displayed live in a tank until preparation must Obtain a variance from the regulatory authority Which date should be placed on the label of leftover pasta salad? When it should be discarded An example of a corrective action is Reheating food that was being held below 135 degrees Garbage containers used by an operation should be Leak proof waterproof and easy to clean An emergency that disrupts the no...