Servsafe pra - Study guides, Class notes & Summaries

ServSafe Practice Test Answers 2024 Questions and Answers Verified Solutions 2024/2025

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 ...

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

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

ServSafe Practice Exam 2 |Complete Questions And Answers 2023/2024 ServSafe Practice Exam 2 |Complete Questions And Answers 2023/2024

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

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

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...

State and local health departments - Answer- Who writes the codes that regulate retail and foodservice operations? CDC and PHS - Answer- Who conducts research into the causes of foodborne-illness outbreaks? USDA - Answer- Who inspects meat, poultry, and eggs? FDA - Answer- Who writes the "Food Code"? State and local health departments - Answer- Who inspects retail and foodservice operations? They have not built up strong immune systems - Answer- Why are preschool-age children at...

Which agency enforces food safety in a restaurant or foodservice operation? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. U.S. Department of Agriculture correct answers State or local regulatory authority Three components of active managerial control include? A. Identifying risks, Creating specifications, and training. B. Identifying risks, Corrective action, and training. C. Identifying risks, Creating purch...