Servsafe pra - Study guides, Class notes & Summaries

Which group of individuals has a higher risk of food-borne illness? - correct answer elderly people Parasites are commonly associated with - correct answer seafood Ciguatera is commonly found in - correct answer amberjack Which is a TCS food? - correct answer baked potato What type of toxin is a ciguatera toxin? - correct answer biological What should foodservice operators do to prevent the spread of hepatitis A? - correct answer Exclude staff with jaundice from the operation T...

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...

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. 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 critical control...

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

Which could lead to the contamination of food? A) Putting garbage in plastic waste containers B) Using color-coded cutting boards C) Storing cleaning chemicals near food in the dry-storage area D) Washing dirty pans in a three-compartment sink correct answer: C (storing cleaning chemicals near food in the dry storage area) The Centers for Disease Control and Prevention provide which service? A) Inspect meat products B) Investigate outbreaks of foodborne illness C) grade fruits and...

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 ...

Which food has been associated with Salmonella Typhi? - Answer- Beverages What symptom requires a food handler to be excluded from the operation? - Answer- Jaundice What is an example of physical contamination? - Answer- bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Answer- Excluding staff with vomiting from the operation What condition promotes the growth of bacteria? - Answer- Food held between 70 F and 125F Parasites are common...

Servsafe Practice Test (50 Questions and Answers) (2022/2023) (Verified Answers) Servsafe Practice Test (50 Questions and Answers) (2022/2023) (Verified Answers)

A ServSafe PRACTICE EXAM Questions and Answers As part of an operation's food defense program, management should A. accept deliveries from unapproved suppliers. B. allow staff to store personal items in the prep area. C. restrict access by unauthorized personnel. D. report suspicious activity to the CDC.

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