Servsafe
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Servsafe manager – Temperatures Questions and Answers 100% Pass
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Maximum acceptable receiving temp. for fresh beef 41 degrees 
warmest acceptable receiving temp. for eggs 45 degrees 
Max internal temp. for cold TCS food to be held 41 degrees 
50 - 70 degrees temp. for dry storage rooms 
135 degrees minimum internal temp. for hot TCS food to be held. 
155 degrees minimum internal cooking for ground beef 
165 degrees minimum internal cooking temp. for stuffed pork chops
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ServSafe Post Test Questions and Answers with Verified Solutions
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One way for managers to show that they know how to keep food safe is to become certified 
in food safety 
What is the purpose of a food safety management system? to prevent food bourn illness by 
controlling risks and hazards 
which are three components of active managerial control? identifying risks, taking corrective 
action, and managerial oversight 
a manager periodically accesses her active managerial control program to see if it's working. 
This is an example of which step in active manage...
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ServSafe practice Test questions and answers already passed
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Which group of individuals has a higher risk of foodborne illness? Elderly people 
Parasites are commonly associated with Seafood 
Ciguatera toxin is commonly found in Amberjack 
Which is a TCS food Baked potato 
What type of toxin is ciguatera toxin? Biological 
What should food service operators do to prevent the spread of hepatitis A Exclude staff with 
jaundice from the operation 
To wash hands correctly, a food handler must first Wet hands and arms
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ServSafe Practice Test (50 questions) with Verified Solutions
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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 prevent the spread of hepatitis A? Exclude staff 
with jaundice from the operation 
To wash hands properly, a food handler must first wash hands and arms
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ServSafe Quiz 1: Providing Safe Food Questions and Answers Graded A
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True or false: A food handler's hands can transfer pathogens from one food to another. True 
True or false: Food handlers who don't wash their hands correctly can cause a foodborne illness. 
True 
True or False: A foodborne-illness outbreak is when two or more people get sick after eating at 
the same place. False - 1) Two or more people must have the same symptoms after eating the 
same food 2) An investigation is conducted by state and local regulatory authorities 3) The 
outbreak is confirm...
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ServSafe Quiz 2 Latest 2023 Already Passed
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All pathogens need oxygen to grow. (True/False) False 
The most important way to prevent foodborne illnesses caused by viruses is to control time and 
temperature. (True/False) False 
Salmonella typhi is commonly linked to ground beef. (True/False) False 
Parasites are commonly associated with seafood. (True/False) True 
What is the acronym for the conditions that pathogens need to grow. FAT TOM 
F- Food 
A- Acidity 
T- Temperature 
T- Time 
O- Oxygen 
M- Moisture
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ServSafe Quiz 3: The Safe Food Handler Already Passed
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True or false: You should wash your hands after taking a break to smoke True. Also you 
shouldn't smoke at all EVER or you could end up trying to quit perpetually for 15 years like 
Chef Claymore. DON'T DO IT, KIDS! 
True or false: You should not have painted fingernails when serving food True 
True or false: Wearing a dirty uniform or apron can contaminate food. True 
True or false: You should use hand antiseptic before washing your hands. False: It should be 
used after hands have been dried a...
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ServSafe Quiz 4: The Flow of Food Questions and Answers 100% Pass
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True or false: Rinsing a cutting board will prevent cross-contamination with the next food item 
placed on it. False: Cutting boards must be washed with proper procedure or they will 
contaminate the next food used on them. 
True or false: Some thermometers cannot be calibrated True 
True or false: Chicken held at an internal temperature of 125F has been time-temperature abused. 
True 
Name two ways you can prevent cross-contamination. 1)use separate equipment for each 
type of food 
2) Clean an...
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ServSafe Quiz 5: The Flow of Food, Purchasing, Receiving and Storage Already Passed
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True or false: You can store food near chemicals as long as the chemicals are stored in sturdy, 
clearly labeled containers. False 
True or false: You can store food in any durable container that you can cover. False: 
Containers that have been used for chemical storage should never be used to store food. 
True or false: You should rrange stored food by its use-by-date so that you use the oldest food 
first. True 
FIFO stands for First In First Out 
True or false: You should reject a delivery of...
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ServSafe Quiz 6- The Flow of Food: Preparation Already Passed
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T or F Coolers are designed to cool hot food quickly F 
T or F: Cook a whole turkey to a minimum internal cooking temp of 155F for 15 seconds F 
T or F: The first step in cooling TCS food is to cool if from 135F to 70F withing (3) hours F 
T or F: Fish cooked in a microwave must be cooked to a minimum internal temp of 145F F 
What are (4) acceptable methods of thawing food? in the cooler, under running drinkable 
water 70F or lower, in a microwave, as part of the cooking process 
What is the min...
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