Serv safe certification - Study guides, Class notes & Summaries

What can cause difficulties in training staff about food safety? - Answer - Cultural differences Where should dirty aprons be kept once food handlers are done using them? - Answer - In a nonabsorbent container or washable laundry bag at work. Purchase dishwashers that are able to measure water temperature, chemical concentration, and - Answer - water pressure Sneeze guards must extend at least how far beyond the food? - Answer - 7 inches Refrigerated food prepped onsite may be offere...

SERVSAFE Numbers What temp should water be at for hand washing Answer: 100F Food being held for service needs to have the temp. checked at least every ___ hours Answer: 4 Floor mounted equipment needs to be on leg at least how many inches off the ground? Answer: 6 inches How long should items being sanitized by heat be soaked in hot water? Answer: At least 30 seconds

Serv-Safe Certification, Top Exam Questions with accurate answers, graded A+ Foodborne Illness Outbreak - -Two or more people High Risk Populations - -Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - -Temperature Control For Safety Temperature Danger Zone - -41 - 135 F TCS Foods - -Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked R...

Serv-Safe Food Handler Questions and Answers Already Passed 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 is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an exampl...

1. Which is an obstacle to food safety? - Correct Ans: staff language differences 2. Who is responsible for the regulation of chemical sanitizers? - Correct Ans: State and Federal environmental agencies 3. What must be done with unused or extra table settings after guests leave? - Correct Ans: They must be removed then cleaned and sanitized before reusing them 4. What is a way to prevent guests from having an allergic reaction when dining out? - Correct Ans: deliver food containing alle...

What can cause difficulties in training staff about food safety? Correct Answer: Cultural differences Where should dirty aprons be kept once food handlers are done using them? Correct Answer: In a nonabsorbent container or washable laundry bag at work. Purchase dishwashers that are able to measure water temperature, chemical concentration, and Correct Answer: water pressure Sneeze guards must extend at least how far beyond the food? Correct Answer: 7 inches Refrigerated food prep...

Roger McClucky Room Roger McClucky, 70-year-old male recently diagnosed with Alzheimer’s Disease dementia following evaluation of forgetfulness, difficulty processing new information, and increased confusion. With his declining memory and hearing impairment Roger’s daughter, Lisa, is concerned about his ability to care for himself and is interested in care options to assist him in staying in his home. Medications: NKDA, memantine (Namenda) one tablet daily. Social history: Roger lives alone...