What is tcs food - Study guides, Class notes & Summaries
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NC Food and Lodging CIT Study Material (1-3 Modules) Already Passed
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NC Food and Lodging CIT Study Material 
 
(1-3 Modules) Already Passed 
 
What is Rapport? 
A close and harmonious relationship in which the people or groups concerned understand each 
other's feelings or ideas and communicate well. 
What is the difference between and open-ended question and a direct question? 
Open-ended questions require "explanations or stories". 
 
Direct questions require "no explanations". They are yes, no, or one-two word answers. 
Which authority in North Carolina a...
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Food Handlers License Test – With Complete Questions & Answers (Rated A+)
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Food Handlers License Test – With Complete Questions & Answers (Rated A+) 
Food Handlers License Test – With Complete Questions & Answers (Rated A+) 
 
What is an example of a physical contaminant? 
a. bones in chili 
b. mold on cheese 
c. chicken juices on a cutting board 
d. pathogens on unwashed hands - ANSWER - a. bones in chili 
 
there are three types of containments that can enter food: physical, biological and chemical 
 
a physical contaminant refers to things such as glass, dirt...
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AAA FOOD MANAGER CERTIFICATION LATEST 2024 ACTUAL EXAM QUESTIONS AND CORRECT VERIFIED ANSWERS (ALREADY GRADED A+)
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AAA FOOD MANAGER CERTIFICATION LATEST 2024 
ACTUAL EXAM QUESTIONS AND CORRECT VERIFIED 
ANSWERS (ALREADY GRADED A+) 
 
Tuna salad in a cooler must be held at or below an internal 
temperature of - ANSWER-41 degrees F 
Which is a TCS food? - ANSWER-Potentially hazardous foods like 
raw meat, cooked foods 
Getting a foodborne illness by ingesting infected particles of feces 
or vomit is commonly associated with which of these viruses? - 
ANSWER-Norovirus 
What must a food handler do when he or...
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Learn2Serve Food Handler Training Course (ANSI Accredited) Questions and Answers
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The preservation technique that attempts to remove moisture is: - ANSWER-Dehydration 
 
Before you prepare a new raw animal food on a cutting board, you must - ANSWER-clean, rinse and sanitize 
 
High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - ANSWER-reduce the chance for lawsuits 
 
It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - ANSWER-visit a...
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7th Edition SERVSAFE Exam | Servsafe manager exam questions and answers (2022/2023) (verified answers)
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7th Edition SERVSAFE Exam 
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? - nega...
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SmartServe Exam Practice LATEST 2023-2024 ACTUAL QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+
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SmartServe Exam Practice LATEST 
 ACTUAL QUESTIONS 
AND CORRECT ANSWERS 
(VERIFIED ANSWERS) |ALREADY 
GRADED A+ 
Foodborne Illness (FBI) - CORRECT ANSWER Disease transmitted to people by food 
When is a FBI considered to be an OUTBREAK? - CORRECT ANSWER When two or 
more people have the same symptoms 
T or F: Most cases of FBI go unreported - CORRECT ANSWER True 
Considered to be the "Big Eight" of TCS's - CORRECT ANSWER Dairy, Eggs, 
Shellfish, Crutacean fish, Wheat, Soy, Peanuts, Tree...
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SERVSAFE MANAGER EXAM PACKET 2024 WITH 100% CORRECT ANSWERS
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what should you do when taking a food order from customers who have concerns about food allergies - correct answerDescribe each menu item to the customer who ask, including any "secret" ingredients 
 
What temperature should the water be for manual dishwashing? - correct answerMust be at least 110 F 
 
A food handler just finished storing a dry food delivery, which step was done correctly? - correct answerStored food away from the wall 
 
What should be done with food that has been handled by ...
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Suffolk Food Managers Certification
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Bacterial Growth Factors MATT - Answer- Moisture Acidity Time Temp 
 
Bacterial growth factor - Moisture - Answer- Above 0.85 
 
Bacterial growth factor - Acidity - Answer- Between 4.6 - 7.0 
 
Bacterial growth factor - Time - Answer- After 2hrs, growth doubles every 20min 
 
Bacterial growth factor - Temp - Answer- Temp. Danger Zone - 41 - 140 
 
Psychophilic bacteria - Answer- Cold loving 32 - 86 
 
mesophilic bacteria - Answer- Middle temp. loving 122 - 176 
 
Thermophilic bacteria - Answer- ...
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Suffolk Food Managers Certification Questions & Answers Already Graded A+
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Bacterial Growth Factors MATT - Answer-Moisture Acidity Time Temp 
Bacterial growth factor - Moisture - Answer-Above 0.85 
Bacterial growth factor - Acidity - Answer-Between 4.6 - 7.0 
Bacterial growth factor - Time - Answer-After 2hrs, growth doubles every 20min 
Bacterial growth factor - Temp - Answer-Temp. Danger Zone - 41 - 140 
Psychophilic bacteria - Answer-Cold loving 32 - 86 
mesophilic bacteria - Answer-Middle temp. loving 122 - 176 
Thermophilic bacteria - Answer-Heat loving bacteria 1...
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Nevada Food Handlers Card Latest Version Graded A+
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Nevada Food Handlers Card Latest 
 
Version Graded A+ 
 
What is Poor Personal Hygiene •Improper hand washing 
• Bare hand contact with ready-to-eat (RTE) foods 
• Food handlers working while ill with the following 
symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 
 
What is Food from unsafe sources • Food from an unapproved source and/or prepared in 
unpermitted locations 
• Receiving adulterated food 
 
What is Improper Cooking Temperat...
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