Bundle for ServSafe Tests Compilation | Updated

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 solution food c...

Receiving Temperature for "COLD TCS" Food - - - -Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - - - -- 45 F or lower and internal temperature no greater than 50 F - Cool to 41 F in four hours Receiving Temperature for "Shucked Shellfish" ...

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 just fini...

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 me...

Which unused items may be re-served to another customer? - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Under hot running water. How should a cloth used for wet-wiping be stored? - In a bucket of sanitizing solution. Where should the scoop for...

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 foodservice operations do to ...

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 two...

T/F You may be charged with a crime simply for serving a guest who appears to be intoxicated. - True T/F It is illegal to serve alcohol to a pregnant woman. - False T/F Dram shop laws protect the server from being sued in the event that an intoxicated guest injures another individual. - False T...

Define foodborne illness. - a disease transmitted to people by food When is a foodborne illness considered an outbreak? - when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high ris...

their immune systems have weakened with age - Why are elderly people at a higher risk for foodborne illnesses? chemical - the three categories of food safety hazards are biological, physical and? 2 or more - for a foodborne illness to be considered an between 41 and 135 degrees - Foodborne patho...

Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - Elderly people Parasites are commonly associated with - Seafood Ciguatera toxin is commonly found in - grouper Which is a TCS food? Saltines Bananas Baked potato Coffee - Baked ...

They have not built up strong immune systems - Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - Which is a TCS food? Purchasing food from unsafe sources - The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food...

The three types of hazards that make food unsafe - biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard...

C) prevent foodborne illness by controlling risks and hazards - 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 haza...