Servsafe final exam Study guides, Class notes & Summaries
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SERVSAFE FINAL EXAM
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Foodborne Illness - Answer- A disease carried or transmitted to people by food 
 
Foodborne Illness Outbreak - Answer- When two or more people experience the same illness after eating the same food 
 
High Risk Populations - Answer- Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 
 
Temperature Control for Safety - Answer- TCS 
 
41-135 - Answer- Danger Zone 
 
TCS Foods - Answer- Milk, eggs, shellfish, fish, meats, meat alternatives, untreate...
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ServSafe FINAL EXAM QUESTIONS AND COMPLETE ANSWERS
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ServSafe FINAL EXAM QUESTIONS AND COMPLETE ANSWERS 
Why are preschool-age children at a higher risk for foodborne illnesses? 
 
Which is a TCS food? 
 
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 
 
What is an important measure for preventing foodborne illness? 
 
Raw chicken breasts are left out at room temperature on a prep table. What i...
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ServSafe Final Exam Questions And Answers (2023#2024) (Verified Answers Solved By Expert) Assured Success With A+ Best Rated..docx
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ServSafe Final Exam Questions And Answers (2023#2024) (Verified Answers Solved By Expert) Assured Success With A+ Best Rated..docx
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Servsafe final exam 2023 with 100% correct answers
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Foodborne Illness 
A disease carried or transmitted to people by food 
 
 
 
Foodborne Illness Outbreak 
When two or more people experience the same illness after eating the same food 
 
 
 
High Risk Populations 
Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 
 
 
 
Temperature Control for Safety 
TCS 
 
 
 
41-135 
Danger Zone 
 
 
 
TCS Foods 
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked p...
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ServSafe final exam study guide part 1 & 2 / QUESTIONS AND ANSWERS/ ServSafe final exam study guide part 1 & 2 EXAM
- Exam (elaborations) • 11 pages • 2024
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ServSafe final exam study guide part 1 & 
2 / QUESTIONS AND ANSWERS/ 
ServSafe final exam study guide part 1 & 
2 EXAM
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Servsafe final exam Questions And Answers
- Exam (elaborations) • 8 pages • 2023
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Servsafe final exam Questions And Answers 
Foodborne Illness - ANS A disease carried or transmitted to people by food 
 
Foodborne Illness Outbreak - ANS When two or more people experience the same illness after eating the same food 
 
High Risk Populations - ANS Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 
 
Temperature Control for Safety - ANS TCS 
 
41-135 - ANS Danger Zone 
 
TCS Foods - ANS Milk, eggs, shellfish, fish, me...
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ServSafe FINAL EXAM Question and answers correctly solved 2023/2024
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ServSafe FINAL EXAM Question and answers correctly solved 2023/2024They 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 hy...
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Servsafe final exam Correct Questions & Answers(RATED A+)
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Foodborne Illness - ANSWER A disease carried or transmitted to people by food 
 
Foodborne Illness Outbreak - ANSWER When two or more people experience the same illness after eating the same food 
 
High Risk Populations - ANSWER Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 
 
Temperature Control for Safety - ANSWER TCS 
 
41-135 - ANSWER Danger Zone 
 
TCS Foods - ANSWER Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garl...
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ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.)
- Summary • 13 pages • 2022
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ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) 
 
The purpose of a food safety management system is to 
 
A) keep all areas of the facility clean and pest-free. 
B) identify, tag, and repair faulty equipment within the facility. 
C) prevent foodborne illness by controlling risks and hazards. 
D) use the correct methods for purchasing and receiving food. 
 
 A manager's responsibility to actively control risk factors for foodb...
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ServSafe final exam 2023 with 100% correct answers
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Handwashing steps order 
1) wet hands and arms 
2) apply soap 
3) scrub hands and arm vigorously 
4)rinse hands and arm thoroughly 
5) dry hands and arms 
 
 
 
What should food handlers do if they cut their fingers while prepping food? 
Cover the wound with a bandage and a glove or finger cot. 
 
 
 
Foodborne pathogens grow well at temperatures 
Between 41° F to 135° F 
 
 
 
what is the only pathogen that grows without oxygen. 
botulism 
 
 
 
Parasites are commonly associated with what foo...
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