Servsafe practice Study guides, Class notes & Summaries

ServSafe Manager Exam Final(80 Questions and Answers latest 2024/2025) what should you do when taking a food order from customers who have concerns about food allergies - Answer ️️ -Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Answer ️️ -Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Answer ️️ -Stored food awa...

ServSafe Practice Test | 90 Questions And Answers

Who has the higher risk of foodborne illness? - Ans - Elderly people Parasites are commonly associated with: - Ans - seafood Ciguatera Toxin is commonly found in: - Ans - amberjack What is a TCS Food? - Ans - Baked potato Metal shavings are which type of contaminant - Ans - Physical What should foodservice operations do to prevent the spread of hepatitis A? - Ans - Exclude staff with jaundice from the operation

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When should a food handler with a sore throat and fever be excluded from the operation? Correct Answer: When the customers served are primarily a high-risk population What must staff members do when transferring chemicals to a new container? Correct Answer: Label the container Which process requires a variance from the regulatory authority? Correct Answer: Sprouting seeds or beans What should a server do after clearing a table? Correct Answer: Wash hands Bulk unpackaged food in s...

ServSafe Practice Test Questions and Answers 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarians

ServSafe Practice Test #1 |Questions And Answers 2023/2024 Quiz 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. C prevent foodborne illness by controlling risks and hazards.

A ServSafe PRACTICE EXAM Questions and Answers As part of an operation's food defense program, management should A. accept deliveries from unapproved suppliers. B. allow staff to store personal items in the prep area. C. restrict access by unauthorized personnel. D. report suspicious activity to the CDC.

ServSafe Practice TestThe 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. - correct answer C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is call...

ServSafe Practice Exam 2 |Complete Questions And Answers 2023/2024 ServSafe Practice Exam 2 |Complete Questions And Answers 2023/2024