Servsafe certification Study guides, Class notes & Summaries

SERVSAFE Certification (Detailed Q&A)

ServSafe CertificationFoodborne Illness Outbreak - correct answer Two or more people High Risk Populations - correct answer Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - correct answer Temperature Control For Safety Temperature Danger Zone - correct answer 41 - 135 F TCS Foods - correct answer Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts...

ServSafe Certification Questions with complete solution 2023/2024Foodborne Illness Outbreak - correct answer Two or more people High Risk Populations - correct answer Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - correct answer Temperature Control For Safety Temperature Danger Zone - correct answer 41 - 135 F TCS Foods - correct answer Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic ...

Servsafe Certification: Questions & Answers

True or False? Food is in the Temperature Danger Zone when it is kept at temperatures between 0°F and 41°F (-18°C and 5°C). - False True or False? Your hands can transfer pathogens from one food to another - True True or False? People who don't wash their hands properly are one of the biggest food safety risks. - True Cross-Contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands, or a) Other food b) Insects c) Dish Deter...

ServSafe Certification Exam Questions with 100% Correct Answers | Verified | Updated 20242025

True or False? Food is in the Temperature Danger Zone when it is kept at temperatures between 0°F and 41°F (-18°C and 5°C). - False True or False? Your hands can transfer pathogens from one food to another - True True or False? People who don't wash their hands properly are one of the biggest food safety risks. - True Cross-Contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands, or a) Other food b) Insects c) Dish Deter...

ServSafe Certification Newest Questions and Answers (2023 / 2024) (Verified Answers)

ServSafe Certification Final Exam Questions And Answers Foodborne Illness Outbreak - ANSWER- Two or more people High Risk Populations - ANSWER- Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - ANSWER- Temperature Control For Safety Temperature Danger Zone - ANSWER- 41 - 135 F TCS Foods - ANSWER- Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprou...

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 Rice, Cut Tomatoes, Cut Melons Three Types of Contamination Biologica...