A+ Solutions

Chapter 4 of the ServSafe Manager 7th Edition Study Questions with Correct Answers 100% Verified and Graded A+ 2024 How can you prevent cross-contamination? - Correct Answer Using separate knives, cutting boards. Cleaning surfaces between use, prep raw and ready-to-eat food at different times, buy prepared food How can you prevent time-temperature abuse? - Correct Answer Monitoring; tools; recording; time and temperature control; corrective actions What is the correct way to use and maint...

The Safe Food Handler, Chapter 4, 7th Edition ServSafe Coursebook Study Questions with Correct Answers 100% Verified and Graded A+ 2024 Carriers - Correct Answer people who carry pathogens and infect others without getting sick themselves Hand antiseptics (or hand sanitizers) - Correct Answer liquids or gels that help lower the number of pathogens on the skin; use AFTER handwashing Impermeable - Correct Answer liquid cannot pass through the cover Hair restraint - Correct Answer Device...

Servsafe manager 7th edition chapter 2 Study Questions with Correct Answers 100% Verified and Graded A+ 2024 Symptoms of food-borne illness - Correct Answer *Diarrhea *vomiting *Fever *Nausea *Abdomimal cramps *Jaunice FATTOM - Correct Answer Helps regulate bacteria growth Food, Acidity, Temperature, Time, Oxygen, Moisture What are parasites - Correct Answer Parasites are organisms that need a host to survive and are found in seafood, wild game, and food made with contaminated water...

ServSafe Food Safety Manager Exam: 7th Edition with Correct Answers 100% Verified and Graded A+ 2024 foodborne illness (fbi) - Correct Answer a disease transmitted to people by food foodborne illness outbreak - Correct Answer when 2 or more people have the same symptoms after eating the same food TCS food - Correct Answer food that needs time and temperature control for safety ready to eat food - Correct Answer food that can be eaten without further preparation, washing or cooking EX d...

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...