SERVSAFE FOOD HANDLER COMPLETE PACKAGE DEAL|GUARANTEED SUCCESS

Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F How often should a food handler change their gloves? once they become dirty Which food may be re-served to customers? A. u...

foodborne illness a disease that is transmitted to people through food hazard something that makes food unsafe biological hazards tiny forms of life that you can't always see, taste, or smell chemical hazards chemicals in your operation can contaminate food physical ...

1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent c. prevent cross contamination 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-con...

Why is food safety important? - to prevent and stop foodborne illness and contaminants from getting food and creating outbreaks - no loss of sales or business - to maintain a good reputation for the business what is five most common risk factors to keep food safe Purchasing ingredients fr...

foodborne illness Disease transmitted to people by food foodborne illness outbreak when two or more people have the same symptoms requires investigation contamination presence of harmful substance in food time temp. abuse food out to long in temperature that promotes growt...

foodborne illness Disease transmitted to people by food foodborne illness outbreak when two or more people have the same symptoms requires investigation contamination presence of harmful substance in food time temp. abuse food out to long in temperature that promotes growt...

foodborne illness Disease transmitted to people by food foodborne illness outbreak when two or more people have the same symptoms requires investigation contamination presence of harmful substance in food time temp. abuse food out to long in temperature that promotes growt...

1.) What are three types of hazards that make food unsafe ? D.) chemical , physical , and biological 2.) cross-contamination occurs when .......? c.) pathogens transfer from one surface or food to another 3.) What is time-temprature abuse? a.) allowing food to stay at temperatures g...

Who has the higher risk of foodborne illness? Elderly people Parasites are commonly associated with: seafood Ciguatera Toxin is commonly found in: amberjack What is a TCS Food? Baked potato Metal shavings are which type of contaminant Physical What should food...

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, peop...

A Food Handler's hands can transfer pathogens from one food to another True Food handlers who don't wash their correctly can cause a foodborne illness True A foodborne-illness outbreak is when two or more people get sick after eating at the same place False Adults are more ...

what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler j...

ready to eat TCS foods have a shelf life of how many days 7 cooked vegetable should be hot held at what temp 135 a manager can tell if a dishwasher is compliance by looking for the NSF seal or ANSI certification purpose of a sanitizer test kit concentration of a chemical s...

After which activity must food handlers wash their hands? clearing tables What should food handlers do after prepping food and before using the restroom? Take off their aprons Which piece of jewelry can be worn on a food handler's hand or arm? Plain band ring When should han...