Servsafe stuvia - Study guides, Class notes & Summaries

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what should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER-Stored food away from the wall What should be done with food that has been handled by a food handler who ha...

Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete SolutionsFood Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete SolutionsFood Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete Solutions 180 - ANSWER-In a hea...

When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave FATTOM - ANSWER-Food, Acidity, Time, Temp, Oxygen, Moisture; Conditions that should be controlled for safety FATTOM - ANSWER-Food, Acidity, Time, Temp, Oxygen, Moisture; Conditions that should be c...

foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs time and temperature control for safety ready to eat food - ANSWER-food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major contaminants - ANSWER-biological, che...

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Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? - ANSWER-Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility...

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 - ANSWER-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 c...