A+ Solutions

ServSafe Exam with Correct Answers 100% Verified and Graded A+ 2024 TCS food (ex. meat, dairy, baked potatoes, sliced melons, sprouts, tofu, etc.) - Correct Answer Food that requires time and temperature control for safety. What temperature must hot TCS food be held at? - Correct Answer 135 degrees F or higher What temperature must cold TCS foods be held at? - Correct Answer 41 degrees F or lower What is the temperature danger zone? - Correct Answer 41 degrees F - 135 degrees F What...

SERVSAFE 7th ed. Study Questions for chapter 1, "Foodborne Illnesses" with Correct Answers 100% Graded A+ What is a foodborne-illness outbreak? - Correct Answer When two or more people report the same illness from eating the same food. What is TCS food? - Correct Answer Food requiring time and temperature control for safety. Why are preschool-age children at a higher risk for foodborne illnesses? - Correct Answer They have not built up strong immune systems. Which is a TCS food? - Co...

ServSafe Posttest 7th Edition Study Questions with Correct Answers 100% Verified and Graded A+ 2024 One way for managers to show that they know how to keep food safe is to - Correct Answer become certified in food safety. What is the purpose of a food safety management system? - Correct Answer To prevent foodborne illness by controlling risks and hazards Which are three components of active managerial control? - Correct Answer Identifying risks, taking corrective action, and management ...

Servsafe Practice Test (50 questions) with Correct Answers 100% Verified and Graded A+ 2024 Who has the higher risk of foodborne illness? - Correct Answer Elderly people Parasites are commonly associated with: - Correct Answer seafood Ciguatera Toxin is commonly found in: - Correct Answer amberjack What is a TCS Food? - Correct Answer Baked potato Metal shavings are which type of contaminant - Correct Answer Physical What should foodservice operations do to prevent the spread of ...

ServSafe Manager Chapter 8 (7th Edition) Study Questions with Correct Answers 100% Verified and Graded A+ Food Safety Management system - Correct Answer a group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food. What are the 5 common risk factors for foodborne illness? - Correct Answer 1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect tem...

ServSafe Study Guide 100 Questions with Correct Answers 100% Verified 2024 what can you get from raw meat ? - Correct Answer E. Coli FDA defense tool - Correct Answer A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? - Correct Answer treat what color is the cutting board for veggies? - Correct Answer green what color is the cutting board for raw meat ? - Correct Answer red what should you clean and sanitize after each task ? - Correct Answer...

ServSafe Manager 7th Edition Study questions with Correct Answers 100% Verified and Graded A+ 2024 Foodborne illness - Correct Answer a disease transmitted to people through food Outbreak - Correct Answer -2 or more people have to have same symptoms after eating same food -investigation conducted by state/local authorities -outbreak confirmed by lab Types of contaminants - Correct Answer biological, chemical, physical Biological contaminant - Correct Answer (pathogens) **GREATEST TH...

7th Edition ServSafe Manager Study Questions with Correct Answers 100% Verified and Graded A+ 2024 What is a foodborne-illness outbreak? - Correct Answer When two or more people report the same illness from eating the same food Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - Correct Answer C. Sea salt Why are preschooled-age children at a higher risk for foodborne-illness1? - Correct Answer They have not built up strong immun...

2023 7th Edition ServSafe Manager Study Guide with Best Solutions 100% Verified and Graded A+ 2024 One of the FDA-recommended food safety responsibilities of a manager is: - Correct Answer Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - Correct Answer Washing their hands after using the restroom. How long should hands and arms be scrubbed during handwashing? - ...

7th Edition SERVSAFE Exam Guide with Best Solutions 100% Verified and Graded A+ 2024 Define foodborne illness. - Correct Answer a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Correct Answer when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - Correct Answer time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborn...