Servsafe chapter 1 - Study guides, Class notes & Summaries

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 Chapter 10 Cleaning, Sanitizing & NRA Q&A PRACTICE TEST 2022 LATEST SOLUTION.

ServSafe Flashcards Chapter 1

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 Flashcards Chapter 1Foodborne illness - correct answer A disease carried or transmitted to people by food. Foodborne-illness outbreak - correct answer An incident in which two or more people get the same illness after eating the same food. Warranty of sale - correct answer Rules stating how food must be handled in an establishment. Reasonable Care Defense - correct answer Defense against a food-related lawsuit stating that an establishment did everything that could be reaso...

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 Alcohol Guide: Chapter 1 QUESTIONS AND CORRECT ANSWERS GRADED A+ 2024/2025

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...

What is Foodborne Illness? - A disease transmitted to people by food. When is the Illness (FoodBorne) considered an outbreak? - - Two or more people have the same symptoms after eating the same food. - An investigation is conducted by state and local regulatory authorities. - The outbreak is confirmed by a laboratory analysis. What are types of challenges do chefs face? - - Time (Pressure to work quickly can make it hard to take the time to follow food safety practices) - Language and Cul...