Servsafe practice test - Study guides, Class notes & Summaries

ServSafe Food Handler Practice Test 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

Servsafe Practice Test (50 questions) 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

ServSafe Practice Test || Revised Study Set Garbage containers used by a business should be *Ans* waterproof, easy to clean, leakproof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be *Ans* discarded Which food items provide an ideal environment for pathogen growth *Ans* uncooked rice Which of these is created to identify food safety risks throughout the flow of food *Ans* Hazard Analysis Critic...

ServSafe Practice Test Questions and Answers 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarians

ServSafe Practice TestThe purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchasing and receiving food. - correct answer C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is call...

Elderly people - correct answerWhich group of individuals has a higher risk of foodborne illness? Seafood - correct answerParasites are commonly associated with Amberjack - correct answerCiguatera toxin is commonly found in Baked potato - correct answerWhich is a TCS food Biological - correct answerWhat type of toxin is ciguatera toxin? Exclude staff with jaundice from the operation - correct answerWhat should food service operators do to prevent the spread of hepatitis A Wet h...

ServSafe Practice Test Question and answers already passed 2023/2024The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchasing and receiving food. - correct answer C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively contro...

The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchasing and receiving food. correct answers C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called A hazard analysis ...

SERVSAFE Practice Test Questions and Answers Graded A+ Which group of individuals has a higher risk of food borne illness? Elderly people Parasites are commonly associated with seafood Ciguatera toxin is commonly found in amberjack Metal shavings are which type of contaminant? Physical Which is a TCS food? Baked potato What should foodservice 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 ...

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