Servsafe
University of the People
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ServSafe Quiz 7: The Flow of Food, Service Already Passed
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True or false: You should hold cold TCS food at an internal temperature of 41F or lower? 
True 
True or false: You should hold hot TCS food at an internal temperature of 120F or higher. 
False 
True or false: Your operation may be allowed to hold chicken salad at room temperature if the 
salad has a label specifying that it must be thrown out after eight hours. False 
True or false: When holding TCS food for service, the internal temperature must be checked at 
least every four hours. True 
Why ...
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ServSafe Quiz 8: Food Safety Management Systems Already Passed
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True or false: Active managerial control focuses on managing the risk factors for foodborne 
illness. True 
The purpose of a food safety management system is to prevent foodborne illness. True 
True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be 
prevented, eliminated, or reduced to safe levels. True 
True or false: If cooking ground-beef patties reaches 155 F for 15 seconds True 
What does the acronym HACCP stand for? Hazard 
Analysis 
Critical 
Co...
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ServSafe Quiz 9: Safe Facilities and Pest Management Already Passed
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True or false: Different areas of a facility have different lighting intensity requirements. True 
True or false: When mounted on legs, stationary equipment must be at least 2 inches (5 
centimeters) off the floor. False: It must be at least 6 inches off the floor. 
True or false: An electrical power outage is considered by local regulatory authorities to be an 
imminent health hazard. True 
True or false: The EPA creates national standards for foodservice equipment that comes into 
contact with...
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ServSafe Quiz 10: Cleaning & Sanitizing Already Passed
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True or false: Surfaces must be sanitized before they are cleaned. False: They should be 
washed & rinsed before sanitizing. 
True or false: Cleaning reduces the number of pathogens on a surface to safe levels. False: 
Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level. 
True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a 
clean towl. False: Dishes should be air-dried. 
True or false: Soaking items for 30 ...
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Best ServSafe Study Guide Questions and Answers 100% Pass
- Exam (elaborations) • 8 pages • 2023
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Foodborne illness Illness carried or transmitted to people by food. 
Outbreak of foodborne illness incident in which two or more people experience the same 
illness after eating the same food 
Warranty of Sale rules stating how food must be handled in an establishment 
reasonable care defense defense against a food related lawsuit stating that an establishment 
did everything reasonably expected to ensure that the food served was safe 
HACCP Principle 1 Conduct a hazard analysis 
HACCP Principle...
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ServSafe Study Guide Questions and Answers Rated A
- Exam (elaborations) • 22 pages • 2023
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Who are at risk for getting food borne illness? Elderly, pregnant women, children, & people 
with a weak immune system. 
What is a Foodborne Outbreak? An incident in which 2 or more people experience the same 
illness after eating the same food. 
What are bacteria? Microorganisms presenting the greatest concern to the FS manager. 
What are FAT TOM, food, pH, temp, time, oxygen, & water? 6 elements needed for bacteria 
growth. 
What is Hepatitis A? Of all FBI, it is the only one that can be preve...
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ServSafe Study Guide (100 Questions) with Complete Solutions
- Exam (elaborations) • 12 pages • 2023
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what can you get from raw meat ? 
E. Coli 
FDA defense tool 
A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) 
What does the T in ALERT mean? 
treat 
what color is the cutting board for veggies? 
green 
what color is the cutting board for raw meat ? 
red 
what should you clean and sanitize after each task ? 
work surfaces, equipment, and utensils 
What is the Danger Zone? 
41 - 135 
What is the Danger Danger Zone> 
70 - 120
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ServSafe Temperatures Questions and Answers Graded A+
- Exam (elaborations) • 7 pages • 2023
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Poultry: including whole or ground chicken, turkey, or duck 165°F for 15 seconds 
stuffing made with fish, meat, or poultry 165°F for 15 seconds 
stuffed meat, seafood, poultry, or pasta 165°F for 15 seconds 
Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to 
their minimum internal temperatures) 165°F for 15 seconds 
Ground meat: including beef, pork, and other meat 155°F for 15 seconds 
Injected meat: including brined ham and flavor-injected roasts...
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ServSafe Test: Temperatures Questions and Answers 100% Pass
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Beef stew must be cooled from ___F to ___ F within how many hours? 135 F to 70 F, 2 hr 
After it is cooled the first time, beef stew must be cooled from __ F to __ F within how many 
hours? 70 F to 41 F, 4 hr 
What is the minimum internal cooking temperature for stuffed pork chops? 165 F 
What are the holding time and temperature requirements for reheating TCS food for hot-holding? 
165 for 15 sec within 2 hours 
What is minimum internal cooking temperature for eggs, meat, poultry, and seafood c...
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ServSafe: Important Numbers Questions and Answers Already Passed
- Exam (elaborations) • 15 pages • 2023
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181 F 
Highest temp for heat-sanitizing dishwasher 
165 F (Temperatures taken here must be instantaneous) 
Internal temp for poultry, casseroles, microwaved food, reheating, and stuffed food; also, highest 
temp for single-temp dishwasher 
155 F for 17 seconds 
Internal temp for ground beef, processed food (like sausage), shell-egg hot holding, tenderized 
meat 
145 F for 15 seconds 
Internal temp for all fish, meat, steaks, roasts, veal, lamb, pork, commercially raised game, shell- 
eggs to ser...
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