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ServSafe Manager Study guides, Class notes & Summaries
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Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)
- Exam (elaborations) • 18 pages • 2023
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Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A) 
1.1 What is a foodborne-illness outbreak? 
 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from eatin...
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Servsafe Manager 2024 Exam (Questions And Answers)
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Servsafe Manager 2024 Exam 
(Questions And Answers) 
1.1 What is a foodborne-illness outbreak? 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from eating the same food 
D. When the CDC receives information on two or more people with the same illness - 
CORRECT ANSWER-C. When two or more people report the same illness from eating 
the same food 
1.2 Which i...
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ServSafe Manager Exam 2023 Questions And Answers 100% Accurate
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Foodborne illness - ANSWER-Illness carried or transmitted to people by food. 
 
Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. 
 
Contamination - ANSWER-Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans ...
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ServSafe Manager Exam Questions & Answers 100% Correct
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The purpose of a safety management system is to? - ANSWER-prevent foodborne illness by controlling risks and hazards 
 
A managers responsibility to actively control risk factors for foodborne illnesses is called? - ANSWER-Active managerial control 
 
A manager asks a chef to continue cooking chicken breast after seeing them cooked to an incorrect temperature. Example of which step in AMC? - ANSWER-Corrective Action 
 
A manager walks around a kitchen every hour to answer questions and to see if...
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ServSafe Manager exam questions with accurate Answers
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What is a food borne-illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food 
 
Which is a ready-to-eat food? - ANSWER-Sea salt 
 
Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER-They have not built up strong immune system. 
 
Which is a TCS food? - ANSWER-Sprouts 
 
The 5 common risk factors that can lead to food borne illness are: 
 1. Failing to cook food adequately 
 2. Holding food at incorrect temperature 
 3. U...
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ServSafe Manager Practice Exam 2021 Questions & Answers
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Which unused items may be re-served to another customer? - ANSWER-Prepackaged items such as soup crackers. 
 
What is NOT considered a safe way to thaw frozen meat? - ANSWER-Under hot running water. 
 
How should a cloth used for wet-wiping be stored? - ANSWER-In a bucket of sanitizing solution. 
 
Where should the scoop for the ice machine be stored between uses? - ANSWER-In a protected and designated location. 
 
Which symptom must be reported to your regulatory authority when it afflicts a fo...
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ServSafe Manager Exam(80 Questions) With Complete Solutions
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what should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients 
 
What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F 
 
A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER-Stored food away from the wall 
 
What should be done with food that has been handled by a food handler who ha...
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ServSafe Exam: Chapter 3 The Safe Food Handler
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ServSafe Exam: Chapter 3 The Safe Food Handler 
Food handlers can contaminate food when they: - Answer ️️ -Have a foodborne illness 
Have wounds that contain a pathogen 
Sneeze or cough 
Have contact with a person who is sick 
Touch anything that may contaminate their hands and don't wash them 
Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin 
With some illnesses, a person may infect others before showing any symptoms. For example, a 
person could spre...
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Servsafe Manager Exam |150 Questions with Correct Answers |Latest 2024/2025
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Servsafe Manager Exam |150 Questions with Correct Answers |Latest 2024/2025 
What does the FDA do? ️ Inspects all food except meat, poultry, and 
eggs 
What does the USDA do? ️ Inspects meat, poultry, and eggs 
What do state and local regulatory authorities do? ️ Write code that 
regulates retail and foodservice operations 
Which is a TCS food? 
A. Bread 
B. Flour 
C. Sprouts 
D. Strawberries ️ C. Sprouts 
Name the Big 6 ️ 1. Shigella spp. 
2. salmonella Typhi 
3. Nontyphoidal salmonel...
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SERVSAFE MANAGER EXAM 2024
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SERVSAFE MANAGER EXAM 2024 
A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe? - Answer- The dish is exposed to the temperature danger zone so pathogens can grow. 
 
What must be immediately done to food after it is thawed in a microwave? - Answer- Cook it. 
 
When slacking food during preparation, the food should never go above what temperature? - Answer- 41°F (5°C) 
 
What is the required minimum int...
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SERVSAFE MANAGER EXAM 2024 WITH 100% ACCURATE SOLUTIONS
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SERVSAFE MANAGER EXAM 2024 WITH 100% ACCURATE SOLUTIONS 
 
 
what should you do when taking a food order from customers who have concerns about food allergies - correct answer Describe each menu item to the customer who ask, including any "secret" ingredients 
 
What temperature should the water be for manual dishwashing? - correct answer Must be at least 110 F 
 
A food handler just finished storing a dry food delivery, which step was done correctly? - correct answer Stored food away from the...
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SERVSAFE MANAGER EXAM(80 QUESTIONS WITH ANSWERS ) 2024/25 what should you do when taking a food order from customers who have concerns about food allergies - ANSWER Describe each menu item to the customer who ask, including an
- Exam (elaborations) • 6 pages • 2024
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SERVSAFE MANAGER EXAM(80 QUESTIONS WITH ANSWERS ) 2024/25 
 
 
what should you do when taking a food order from customers who have concerns about food allergies - ANSWER Describe each menu item to the customer who ask, including any "secret" ingredients 
 
 
 
What temperature should the water be for manual dishwashing? - ANSWER Must be at least 110 F 
 
 
 
A food handler just finished storing a dry food delivery, which step was done corre...
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