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SERVSAFE 7th EDITION EXAM 170+ QUESTIONS AND VEIFIED ANSWERS 20242025. 2 / 9 1. Define foodborne illness.: a disease transmitted to people by food 2. When is a foodborne illness considered an outbreak?: when 2 or more peoplehave the same symptoms after eating the same food 3. What food saftey challenges do operations face?: time pressure, potentiallyunsafe supplies, high risk populations, and staff related challenges 4. What does a foodborne illness cost?: guests and operations 5. Af...

SERVSAFE ALCOHOL EXAM 90 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 10 1. T/FYou may be charged with a crime simply for serving a guest who appearsto be intoxicated.: True 2. T/F It is illegal to serve alcohol to a pregnant woman.: False 3. T/F Dram shop laws protect the server from being sued in the event that anintoxicated guest injures another individual.: False 4. T/FThe state liquor authority can suspend an establishment'sliquor licensefor allowing a minor to enter the e...

SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 6 1. Foodborne Illness: A disease carried or transmitted to people by food 2. Foodborne Illness Outbreak: When two or more people experience the sameillness after eating the same food 3. High Risk Populations: Infants, preschool age children, pregnant women, theelderly, people taking meds, people who are ill 4. Temperature Control for Safety: TCS 5. 41-135: Danger Zone 6. TCS Foods: Milk, eggs, shellfish, fish...

SERVSAFE FOOD SAFETY EXAM 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 4 1. The purpose of a food safety management system is to:: prevent foodborneillness by controlling risks and hazards 2. A manager's responsibility to actively control risk factors for foodborneillnesses is called: active managerial control 3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature.This is an example of which step inactive managerial c...

SERVSAFE MANAGER 7th EDITION STUDY 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 8 1. Define the requirementsfor the designation "foodborne-illness outbreak": -Two+ people have the same symptoms after eating the same food. - An investigation is conducted by state & local regulatory authorities - The outbreak is confirmed by a laboratory analysis 2. 2. List the groups that are included in the high risk population for contract-ing a foodborne illness?: - Elderly people - Pres...

Name the four types of pathogen's that can contaminate food and cause foodborne illness - Correct ans Bacteria Viruses Parasites Fungi You see an employee preparing food directly after cleaning the grease trap. What correct of action should be taken? - Correct ans Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately Why should foodhandlers not wear false eyelashes? - Correct ans They can become a physical contaminant Cold ...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - correct ans C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned ...

ServSafe Final Exam Latest Questions with 100% Correct Answers | Verified | Updated 20232025