Chapter 1 2 servsafe - Study guides, Class notes & Summaries

ServSafe Chapter 1 Question and answers 2023/2024 verified to pass food borne illness - correct answer a disease transmitted to people through food when is an illness considered an outbreak? - correct answer -2 or more people have the same symptoms from the same food -investigation by state & local authorities -outbreak is confirmed by lab biological contaminants - correct answer bacteria, viruses, parasites, fungi chemical contaminants - correct answer cleaners, sanitzers, polishes ...

Chapter 1 & 2 Servsafe Questions and Answers (2024 / 2025) (Verified Answers)

ServSafe Food Handler Guide, Chapter 5: Cleaning and Sanitizing cleaning removes food and other dirt from a surface sanitizing reduces pathogens on a surface to safe levels purpose of cleaning and sanitizing prevent the spread of pathogens to food and control pests items that should be cleaned and sanitized all surfaces including walls, floors, shelves, pans, knives, cutting boards steps of cleaning and sanitizing surfaces 1. Remove food from the surface 2. Wash the surface. 3. Rinse th...

Chapter 1 & 2 Servsafe Flashcards

ServSafe Food Protection Manager Chapter 9 Safe Facilities and Pest Management An organization responsible for establishing national standards for food-contact equipment is... - a. ACF - b. NRA - c. IQF - d. NSF ️d. NSF Floor-mounted equipment should be installed a minimum of __________ inches above the floor. - a. 4 - b. 6 - c. 8 - d. 10 ️b. 6 Hand washing stations should be located: - a. Only in the restrooms - b. Grouped with other equipment requiring a water source - c. Convenien...

ServSafe Food Handler Guide, Chapter 5: Cleaning and Sanitizing cleaning removes food and other dirt from a surface sanitizing reduces pathogens on a surface to safe levels purpose of cleaning and sanitizing prevent the spread of pathogens to food and control pests items that should be cleaned and sanitized all surfaces including walls, floors, shelves, pans, knives, cutting boards steps of cleaning and sanitizing surfaces 1. Remove food from the surface 2. Wash the surface. 3. Rinse the sur...

ServSafe Study Questions Chapter 1 – 8. Top Questions with accurate answers, 100% Accurate, rated A+ CH 1: What is a food-borne illness outbreak? - -When 2 or more people report the same illness from eating the same food. CH 1: What is TCS food? - -Food requiring time and temperature control for safety CH 1: Why are preschool-age children at a higher risk for foodborne illness? - -They have not built up strong immune systems. CH 1: Which is a TCS food? (bread, flour, sprouts, st...

ServSafe Manager Chapter 8 (7th Edition) Study Questions with Correct Answers 100% Verified and Graded A+ Food Safety Management system - Correct Answer a group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food. What are the 5 common risk factors for foodborne illness? - Correct Answer 1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect tem...

SERVSAFE Certification / Ohio Level 2. Top Exam Question and answers, 100% Accurate, graded A+ (Chapter 2) What are pathogens? - -Microorganisms that can make you sick if you eat them/ by producing toxins Four types of pathogens that can contaminate food - -Viruses Bacteria Parasites Fungi How does contamination occur? - -Food handling (person to person, sneezing/vomiting onto food contact surfaces) Storing/cleaning incorrectly Failure to spot signs of pests Symptoms of a fo...