Servsafe 2 Study guides, Class notes & Summaries

ServSafe 2FDA - correct answer writes Food Code USDA - correct answer Inspects meat, poultry and eggs CDC and PHS - correct answer conducts research into the causes of food borne-illness outbreaks State and local health departments - correct answer -writes the codes that regulate retail and foodservice operations -inspects retail and foodservice operations Why are preschool-age children at a higher risk for food borne illnesses? - correct answer they have not but up strong immune sy...

Define foodborne illness. - a disease transmitted to people by food When is a foodborne illness considered an outbreak? - when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - guests and operations After a foodborne illness, what may an operation experience? - negative publicity, decreased ...

ServSafe Manager Exam 2024 Questions with Explanations of Answers Latest Update

SERVSAFE 2017When is an illness considered an outbreak? - correct answer a. 2 or more people have the same symptoms b. an investigation is conducted by sate and local regulatory authorities c. the outbreak is confirmed by a laboratory analysis 3 types of contaminants? - correct answer 1. Biological (pathogens like parasites, bacteria, viruses) ** most common 2. chemical (cleaners and sanitizers) 3. physical (glass, dirt, etc) 5 most common risk factors that cause foodborne illnesses?...

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...

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ServSafe Post Test 60 Questions with 100% Correct Answers Verified Latest Update 2024

ServSafe 2024 Latest Update Actual Exam Questions and 100% Verified Correct Answers Guaranteed A+

Which unused items may be re-served to another customer? - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Under hot running water. How should a cloth used for wet-wiping be stored? - In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? - Jaundice. What is ...

SERVSAFE Manager Exam Update 2024 SERVSAFE Manager Exam Latest Questions and Correct Answers Rated A+