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ServSafe Certification Exam Questions and Answers Verified Solutions 2024/2025 $12.99   Add to cart

Exam (elaborations)

ServSafe Certification Exam Questions and Answers Verified Solutions 2024/2025

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ServSafe Certification Exam Questions and Answers Verified Solutions 2024/2025

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  • September 20, 2024
  • 27
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe
  • ServSafe
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NurseFerian
ServSafe Certification Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Certifica




SERVSAFE Certification Exam



1. Foodborne Illness Outbreak

ANS Two or more people



2. High Risk Populations

ANS Infants, preschool age children, pregnant women, theelderly, people taking medications,

people who are seriously ill



3. TCS

ANS Temperature Control For Safety



4. Temperature Danger Zone

ANS 41 - 135 F



5. TCS Foods

ANS Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures,
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,ServSafe Certification Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Certifica




Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes,Cut Melons



6. Three Types of Contamination

ANS Biological, Chemical, Physical



7. Biological Contaminants

ANS Bacteria, Virus, Parasites, Fungi



8. Chemical Contaminants

ANS Cleansers, Sanitizers, Toxic Metals, Pesticides



9. Physical Contaminants

ANS Foreign Objects



10. CDC Top Reasons for Outbreaks #1

ANS Purchasing Food from unsafe sources



11. CDC Top Reasons for Outbreaks #2
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,ServSafe Certification Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Certifica




ANS Failing to cook food adequately



12. CDC Top Reasons for Outbreaks #3

ANS Holding food at incorrect temperatures



13. CDC Top Reasons for Outbreaks #4

ANS Contaminated equipment



14. CDC Top Reasons for Outbreaks #5

ANS Poor personal hygiene



15. Three Ways Food Becomes Contaminated #1

ANS Time-Temperature Control --TCS Foods are left in the danger zone for > 4 hours



16. Three Ways Food Becomes Contaminated #2

ANS Cross Contamination -- Cont-aminants cross to food that is not going to be cooked any

further


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