Servsafe food safety Study guides, Class notes & Summaries

ServSafe Practice Test 2023/2024 Which agency enforces food safety in a restaurant or foodservice operation? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. U.S. Department of Agriculture - Answer State or local regulatory authority Three components of active managerial control include? A. Identifying risks, Creating specifications, and training. B. Identifying risks, Corrective action, and training. C. Identifying ...

ServSafe Food Safety Manager Exam: 7th Edition Test with complete solutions foodborne illness (fbi) foodborne illness outbreak TCS food ready to eat food 3 major contaminants 5 most common food handling mistakes Practices related to foodborne illness time-temperature abuse cross-contamination TCS Foods list Populations at high risk for foodborne illnesses State and local health departments Center for Disease Control (CDC) and Public Health Service (PHS) United States...

foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs time and temperature control for safety ready to eat food - ANSWER-food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major contaminants - ANSWER-biological, che...

foodborne illness (fbi) - a disease transmitted to people by food foodborne illness outbreak - when 2 or more people have the same symptoms after eating the same food TCS food - food that needs time and temperature control for safety ready to eat food - food that can be eaten without further preparation, washing or cooking EX delimeats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major contaminants - biological, chemical, and physical 5 most common food han...

3 major contaminants - biological, chemical, and physical 5 most common food handling mistakes - purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene 70 degrees to 125 degrees - *pathogens grown rapidly in this range Actions that can contaminate food - Scratching the scalp Running fingers through the hair Wiping or touching the nose Rubbing and ear Touching a pimple or ...

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 deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major conta...

ServSafe Food Safety Manager Exam: 7th Edition Questions & Answers 100%accurate! foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs time and temperature control for safety ready to eat food - ANSWER-food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items,...

The purpose of a food safety management system is to Prevent foodborne illness by controlling risks and hazards A managers responsibility to actively control risk factors for foodborne illnesses is called: Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? Corrective action A manager walks around the kitchen every hour to answer questions an...

ServSafe Food Safety Manager Exam 7th Edition Latest 2024 Questions and Verified Answers (2024 / 2025)/ A+ GRADE

cdc statistsics - over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) - 325,000 ppl are hospitalized - over 5,000 ppl die - food service industry pays an avg $74,000 for each incidence High-Risk Customers - seniors - pregnant women - very young children - immuno compromised 4 food contaminants 1. physical 2. biological cal ( ie toxic metals, additives) 4. cross contamination 4 food contaminants Physical Contaminants when objects get in...