ServSafe Manger Test Questions 2023 Correct Questions & Answers(RATED A)EXAM BUNDLEServSafe Manger Test Questions 2023 Correct Questions & Answers(RATED A)EXAM BUNDLEServSafe Manger Test Questions 2023 Correct Questions & Answers(RATED A)EXAM BUNDLEServSafe Manger Test Questions 2023 Correct Questi...
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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 h...
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Add to cartwhat 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 h...
Which unused items may be re-served to another customer? - ANSWER Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ANSWER Under hot running water. How should a cloth used for wet-wiping be stored? - ANSWER In a bucket of sanitizing solution. ...
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Add to cartWhich unused items may be re-served to another customer? - ANSWER Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ANSWER Under hot running water. How should a cloth used for wet-wiping be stored? - ANSWER In a bucket of sanitizing solution. ...
The purpose of food safety management system is to - ANSWER prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER Active managerial control A manager asks a chef to continue cooking chi...
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Add to cartThe purpose of food safety management system is to - ANSWER prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER Active managerial control A manager asks a chef to continue cooking chi...
Which food item has been associated with Salmonella Typhi? - ANSWER Beverages Which is an example of physical contamination? What symptom requires a food handler to be excluded from the operation? - ANSWER Jaundice A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in ...
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Add to cartWhich food item has been associated with Salmonella Typhi? - ANSWER Beverages Which is an example of physical contamination? What symptom requires a food handler to be excluded from the operation? - ANSWER Jaundice A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in ...
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? - ANSWER 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER Separately from food that will be served What...
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Add to cartA food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? - ANSWER 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER Separately from food that will be served What...
What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - ANSWER C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visua...
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Add to cartWhat symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - ANSWER C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visua...
Foodborne illness - ANSWER Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER 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, an...
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Add to cartFoodborne illness - ANSWER Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER 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, an...
1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on t...
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Add to cart1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on t...
Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - ANSWER C. state or local regulatory authority Three components of active managerial cont...
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Add to cartWhich agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - ANSWER C. state or local regulatory authority Three components of active managerial cont...
1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian - ANSWER B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. - ANSWER A seafood. 3 Ciguatera toxin is commonl...
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Add to cart1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian - ANSWER B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. - ANSWER A seafood. 3 Ciguatera toxin is commonl...
Higher risk populations include.... - ANSWER infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill. What are TCS foods? - ANSWER Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes...
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Add to cartHigher risk populations include.... - ANSWER infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill. What are TCS foods? - ANSWER Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes...
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 t...
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Add to cartFoodborne 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 t...
One of the FDA-recommended food safety responsibilities of a manager is: - ANSWER Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANSWER Washing their hands after using...
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Add to cartOne of the FDA-recommended food safety responsibilities of a manager is: - ANSWER Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANSWER Washing their hands after using...
A service sink should be used for - ANSWER cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put b...
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Add to cartA service sink should be used for - ANSWER cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put b...
5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - ANSWER 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - ANSWER Time-temp abuse Cross contamination Poor personal...
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Add to cart5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - ANSWER 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - ANSWER Time-temp abuse Cross contamination Poor personal...
Define foodborne illness. - ANSWER a disease transmitted to people by food When is a foodborne illness considered an outbreak? - ANSWER when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - ANSWER time pressure, potentially un...
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Add to cartDefine foodborne illness. - ANSWER a disease transmitted to people by food When is a foodborne illness considered an outbreak? - ANSWER when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - ANSWER time pressure, potentially un...
Name the four types of pathogen's that can contaminate food and cause foodborne illness - ANSWER Bacteria Viruses Parasites Fungi You see an employee preparing food directly after cleaning the grease trap. What correct of action should be taken? - ANSWER Dispose of any potentially conta...
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Add to cartName the four types of pathogen's that can contaminate food and cause foodborne illness - ANSWER Bacteria Viruses Parasites Fungi You see an employee preparing food directly after cleaning the grease trap. What correct of action should be taken? - ANSWER Dispose of any potentially conta...
What is a foodborne-illness outbreak? - ANSWER When two or more people report the same illness from eating the same food Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - ANSWER C. Sea salt Why are preschooled-age children at a high...
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Add to cartWhat is a foodborne-illness outbreak? - ANSWER When two or more people report the same illness from eating the same food Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - ANSWER C. Sea salt Why are preschooled-age children at a high...
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 ___ - ANSWER who to contact about suspicious activities Which type of thermometer can read temperature without t...
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Add to cartTo 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 ___ - ANSWER who to contact about suspicious activities Which type of thermometer can read temperature without t...
What is a food borne-illness outbreak? - ANSWER When two or more people report the same illness from eating the same food Which is a ready-to-eat food? - ANSWER Sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER They have not built up strong immune syste...
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Add to cartWhat is a food borne-illness outbreak? - ANSWER When two or more people report the same illness from eating the same food Which is a ready-to-eat food? - ANSWER Sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER They have not built up strong immune syste...
using food coloring to make ground beef appear fresher is: a) not allowed by the CDC b) not allowed by the regulatory authority c) allowed with a retail food license d) allowed if a HACCP plan in place - ANSWER b) not allowed by the regulatory authority freezing food keeps it safe because f...
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Add to cartusing food coloring to make ground beef appear fresher is: a) not allowed by the CDC b) not allowed by the regulatory authority c) allowed with a retail food license d) allowed if a HACCP plan in place - ANSWER b) not allowed by the regulatory authority freezing food keeps it safe because f...
One way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety what is the purpose of a food safety management system? - ANSWER to prevent foodborne illness by controlling risks and hazards what are three components of active managerial control...
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Add to cartOne way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety what is the purpose of a food safety management system? - ANSWER to prevent foodborne illness by controlling risks and hazards what are three components of active managerial control...
One way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety What is the purpose of food management safety? - ANSWER To prevent food borne illness by controlling risks and hazards What are the three components of active managerial control? - ...
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Add to cartOne way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety What is the purpose of food management safety? - ANSWER To prevent food borne illness by controlling risks and hazards What are the three components of active managerial control? - ...
One of the FDA-recommended food safety responsibilities of a manager is: - ANSWER Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANSWER Washing their hands after using...
Preview 2 out of 6 pages
Add to cartOne of the FDA-recommended food safety responsibilities of a manager is: - ANSWER Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANSWER Washing their hands after using...
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