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Servsafe Study guides, Class notes & Summaries
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ServSafe Manager Exam (2023/2024) 100% Correct & Verified Answers
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ServSafe Manager Exam (2023/2024) 100% Correct & Verified Answers 
 
Which item is stored correctly in the cooler? 
A. Macaroni salad stored above raw salmon 
B. Raw ground pork stored below raw poultry 
C. Raw poultry stored above raw pork roasts 
D. Sliced pineapple stored below raw steaks 
 
How should food handlers keep their fingernails? 
Answer: 
Short and unpolished 
 
Three components of active managerial control include 
Answer: 
Identifying risks, corrective action, and training. 
 
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Servsafe Exam 2023/2024 EXAM ACCURATE AND VERIFIED GUARANTEED PASS 2023/2024 LATEST UPDATE
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Servsafe Exam 2023/2024 EXAM ACCURATE 
AND VERIFIED GUARANTEED PASS 
2023/2024 LATEST UPDATE
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Servsafe Food Protection Manager Exam Review |Approved!!| 2024
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Servsafe Food Protection Manager Exam 
Review |Approved!!| 2024 
To prevent deliberate contamination of food, a manager should know who is in his facility, 
monitor the security of products, keep information related to food security on file, and 
know ___ *Ans* who to contact about suspicious activities 
Which type of thermometer can read temperature without the item's surface? *Ans* 
infrared 
The 5 common mistakes that can lead to food borne illness are failing to cook food 
adequately, ...
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Latest ServSafe Manager PRELIM Exam |Verified| 100% Correct
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Latest ServSafe Manager PRELIM Exam 
|Verified| 100% Correct 
Which unused items may be re-served to another customer? *Ans* Prepackaged items 
such as soup crackers. 
What is NOT considered a safe way to thaw frozen meat? *Ans* Under hot running 
water. 
How should a cloth used for wet-wiping be stored? *Ans* In a bucket of sanitizing 
solution. 
Where should the scoop for the ice machine be stored between uses? *Ans* In a 
protected and designated location. 
Which symptom must be reported...
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ServSafe Manager Exam |Certified Exam| 100% Correct Answers #LATEST
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ServSafe Manager Exam |Certified Exam| 
100% Correct Answers #LATEST 
Which food item has been associated with Salmonella Typhi? *Ans* Beverages 
What symptom requires a food handler to be excluded from the operation? *Ans* Jaundice 
Which is an example of physical contamination? 
A. Sneezing on food. 
B. Touching dirty food-contact surfaces 
C. Bones in fish. 
D. Cooking tomato sauce in a copper pan. *Ans* C. Bones in fish 
What practice is useful for preventing Norovirus from causing foodborn...
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Servsafe Manager Core Exam |80 Question| 100% Correctly Solved
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Servsafe Manager Core Exam |80 
Question| 100% Correctly Solved 
what should you do when taking a food order from customers who have concerns about 
food allergies *Ans* Describe each menu item to the customer who ask, including any 
"secret" ingredients 
What temperature should the water be for manual dishwashing? *Ans* Must be at 
least 110 F 
A food handler just finished storing a dry food delivery, which step was done correctly? 
*Ans* Stored food away from the wall 
What should be do...
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ServSafe Manager Exam 2024 |Q&A| 100% Correct
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ServSafe Manager Exam 2024 |Q&A| 
100% Correct 
Foodborne illness *Ans* Illness carried or transmitted to people by food. 
Foodborne-illness outbreak *Ans* An incident in which two or more people experience 
the same illness symptoms after eating the same food. An investigation is conducted by the 
state and local regulatory authorities, and the outbreak is confirmed by a laboratory 
analysis. 
Contamination *Ans* Presence of harmful substances in food. Some food safety 
hazards occur natura...
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ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+
- Exam (elaborations) • 21 pages • 2024
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ServSafe Ch. 1-15 Study Guide 
|Question and Answers| Graded A+ 
3 categories of contaminants *Ans* Biological, chemical, physical 
3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before 
washing 
Wash items in first sink 
Rinse items in second sink 
Sanitize items in third sink 
Air dry items on a clean and sanitized surface 
5 food-handling mistakes *Ans* Purchasing food from unsafe sources 
Failing to cook food correctly 
Holding food at incorrect temperatures 
Us...
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ServSafe Exam Elaboration [100% Correct] Revised!!
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ServSafe Exam Elaboration [100% 
Correct] Revised!! 
foodborne illness *Ans* a disease transmitted to people by food 
When is an illness considered an outbreak? *Ans* -2 or more people have same sx after 
eating the same food 
-investigation conducted by state and local authorities 
-outbreak is confirmed by laboratory analysis 
pathogens *Ans* illness causing microorganisms are more frequently found on types of food 
that once were considered safe 
Victims of food borne illness may experience...
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Servsafe Manager – Temperatures Exam |2024-2025 Elaboration| 100% Correct
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Servsafe Manager – Temperatures Exam 
| Elaboration| 100% Correct 
Maximum acceptable receiving temp. for fresh beef *Ans* 41 degrees 
warmest acceptable receiving temp. for eggs *Ans* 45 degrees 
Max internal temp. for cold TCS food to be held *Ans* 41 degrees 
50 - 70 degrees *Ans* temp. for dry storage rooms 
135 degrees *Ans* minimum internal temp. for hot TCS food to be held. 
155 degrees *Ans* minimum internal cooking for ground beef 
165 degrees *Ans* minimum internal cooking temp. for...
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Servsafe Manager Study Set |UPDATED!!| 100% Correct
- Exam (elaborations) • 7 pages • 2024
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Servsafe Manager Study Set 
|UPDATED!!| 100% Correct 
Higher risk populations include.... *Ans* infants, preschool aged children, pregnant 
women, the elderly, people taking medications, and people who are seriously ill. 
What are TCS foods? *Ans* Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, 
Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, 
and cut melons. 
Name the center for disease controls(CDC) top 5 reasons for outbreaks *Ans* 1.) 
Purcha...
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SERVSAFE Food Handler Solved Exam |Question and Answer| 100% Correct Answers
- Exam (elaborations) • 5 pages • 2024
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SERVSAFE Food Handler Solved Exam 
|Question and Answer| 100% Correct 
Answers 
The three types of hazards that make food unsafe *Ans* biological, chemical, and 
physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as 
*Ans* Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What 
type of hazard is this *Ans* Chemical 
A food handler cleans dirty dishes using hot water and then puts them away with th...
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