Kevinson
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ServSafe Food Safety Diagnostic Test Questions and Answers Already Passed
ServSafe Food Safety Diagnostic Test 
Questions and Answers Already Passed 
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 ...
- Exam (elaborations)
- • 13 pages •
ServSafe Food Safety Diagnostic Test 
Questions and Answers Already Passed 
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 ...
SERVSAFE Food Handler Questions and Answers with Verified Solutions
SERVSAFE Food Handler Questions and 
Answers with Verified Solutions 
foodborne illness Disease transmitted to people by food 
foodborne illness outbreak when two or more people have the same symptoms requires 
investigation 
contamination presence of harmful substance in food 
time temp. abuse food out to long in temperature that promotes growth 
cross contamination pathogens transferred from one surface to another 
TCS food food requiring time and temp. control for safety 
high risk population...
- Exam (elaborations)
- • 8 pages •
SERVSAFE Food Handler Questions and 
Answers with Verified Solutions 
foodborne illness Disease transmitted to people by food 
foodborne illness outbreak when two or more people have the same symptoms requires 
investigation 
contamination presence of harmful substance in food 
time temp. abuse food out to long in temperature that promotes growth 
cross contamination pathogens transferred from one surface to another 
TCS food food requiring time and temp. control for safety 
high risk population...
ServSafe Food Handler Practice Test (Pt. 1) Questions and Answers Rated A+
ServSafe Food Handler Practice Test (Pt. 
1) Questions and Answers Rated A+ 
Why is food safety important? 
A.) To prevent and stop foodborne illness and contaminants from getting into food and creating 
an outbreak 
B.) No loss of sales or business 
C.) To maintain a good reputation for the business 
D.) All of the above D 
Identify the 5 most common risk factors to keeping food safe 
A.) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor 
hygiene practices,...
- Exam (elaborations)
- • 17 pages •
ServSafe Food Handler Practice Test (Pt. 
1) Questions and Answers Rated A+ 
Why is food safety important? 
A.) To prevent and stop foodborne illness and contaminants from getting into food and creating 
an outbreak 
B.) No loss of sales or business 
C.) To maintain a good reputation for the business 
D.) All of the above D 
Identify the 5 most common risk factors to keeping food safe 
A.) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor 
hygiene practices,...
ServSafe Food Handler Practice test 2022/2023 Already Graded A
ServSafe Food Handler Practice test 
2022/2023 Already Graded A 
Why is food safety important? - to prevent and stop foodborne illness and contaminants from 
getting food and creating outbreaks 
- no loss of sales or business 
- to maintain a good reputation for the business 
what is five most common risk factors to keep food safe Purchasing ingredients from unsafe 
sources, holding foods at the wrong temperature,poor hygiene practices, using contaminated tolls 
& equipment, improper cooking of ...
- Exam (elaborations)
- • 8 pages •
ServSafe Food Handler Practice test 
2022/2023 Already Graded A 
Why is food safety important? - to prevent and stop foodborne illness and contaminants from 
getting food and creating outbreaks 
- no loss of sales or business 
- to maintain a good reputation for the business 
what is five most common risk factors to keep food safe Purchasing ingredients from unsafe 
sources, holding foods at the wrong temperature,poor hygiene practices, using contaminated tolls 
& equipment, improper cooking of ...
ServSafe Food Handler Guide (2022/2023) Already Passed
ServSafe Food Handler Guide 
(2022/2023) Already Passed 
Hazards for the Environment Biological, chemical, and physical 
Biological hazards bacteria, viruses, parasites, and fungi 
Chemical hazards Cleaners, sanitizers, and polishes 
Physical hazards Bones in fillets and fruit pits 
Poor personal hygiene Transferring pathogens from your body to food 
Practice good personal hygiene DON'T transfer pathogens from your body to food 
Using the same cutting board to cut up a raw chicken and then usin...
- Exam (elaborations)
- • 6 pages •
ServSafe Food Handler Guide 
(2022/2023) Already Passed 
Hazards for the Environment Biological, chemical, and physical 
Biological hazards bacteria, viruses, parasites, and fungi 
Chemical hazards Cleaners, sanitizers, and polishes 
Physical hazards Bones in fillets and fruit pits 
Poor personal hygiene Transferring pathogens from your body to food 
Practice good personal hygiene DON'T transfer pathogens from your body to food 
Using the same cutting board to cut up a raw chicken and then usin...
ServSafe food handler guide test already passed
ServSafe food handler guide test already 
passed 
1.) What are three types of hazards that make food unsafe ? D.) chemical , physical , and 
biological 
2.) cross-contamination occurs when .......? c.) pathogens transfer from one surface or food to 
another 
3.) What is time-temprature abuse? a.) allowing food to stay at temperatures good for the 
growth of pathogens 
4.) a food handler accidently sprays a cleaner into the fryer oil and continues to use the fryer. 
which type of hazard is this ?...
- Exam (elaborations)
- • 6 pages •
ServSafe food handler guide test already 
passed 
1.) What are three types of hazards that make food unsafe ? D.) chemical , physical , and 
biological 
2.) cross-contamination occurs when .......? c.) pathogens transfer from one surface or food to 
another 
3.) What is time-temprature abuse? a.) allowing food to stay at temperatures good for the 
growth of pathogens 
4.) a food handler accidently sprays a cleaner into the fryer oil and continues to use the fryer. 
which type of hazard is this ?...
ServSafe Food Handler Examination Latest Update Graded A+
ServSafe Food Handler Examination 
Latest Update Graded A+ 
1. It is important to cover food when storing it in order to 
a. seal in the flavor 
b. decrease discoloration 
c. prevent cross-contamination 
d. keep temperature consistent c. prevent cross contamination 
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact 
surface should be 
a. brushed and wiped 
b. wiped and rinsed 
c. rinsed and cleansed 
d. cleaned and sanitized d. cleaned and sanitized 
3. H...
- Exam (elaborations)
- • 15 pages •
ServSafe Food Handler Examination 
Latest Update Graded A+ 
1. It is important to cover food when storing it in order to 
a. seal in the flavor 
b. decrease discoloration 
c. prevent cross-contamination 
d. keep temperature consistent c. prevent cross contamination 
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact 
surface should be 
a. brushed and wiped 
b. wiped and rinsed 
c. rinsed and cleansed 
d. cleaned and sanitized d. cleaned and sanitized 
3. H...
ServSafe Food Handler Guide, Chapter 5: Cleaning and Sanitizing
ServSafe Food Handler Guide, Chapter 
5: Cleaning and Sanitizing 
cleaning removes food and other dirt from a surface 
sanitizing reduces pathogens on a surface to safe levels 
purpose of cleaning and sanitizing prevent the spread of pathogens to food and control pests 
items that should be cleaned and sanitized all surfaces including walls, floors, shelves, pans, 
knives, cutting boards 
steps of cleaning and sanitizing surfaces 1. Remove food from the surface 
2. Wash the surface. 
3. Rinse th...
- Exam (elaborations)
- • 3 pages •
ServSafe Food Handler Guide, Chapter 
5: Cleaning and Sanitizing 
cleaning removes food and other dirt from a surface 
sanitizing reduces pathogens on a surface to safe levels 
purpose of cleaning and sanitizing prevent the spread of pathogens to food and control pests 
items that should be cleaned and sanitized all surfaces including walls, floors, shelves, pans, 
knives, cutting boards 
steps of cleaning and sanitizing surfaces 1. Remove food from the surface 
2. Wash the surface. 
3. Rinse th...
Real Estate Exam - State Portion - NC – 2022/2023 Rated A+
Real Estate Exam - State Portion - NC – 
2022/2023 Rated A+ 
There are a total of 9 members on the NC Real Estate Commission True 
All 9 members serve a 3 year term True 
All commissioners except 2 must have some active relationship to the real estate business.. Two 
members can have no active relationship to real estate True 
The NCREC is a government dept but is self-funded by fees paid for renewals, application fees, 
& other fee paid by licensees True 
The purpose of the NCREC is to protec...
- Exam (elaborations)
- • 24 pages •
Real Estate Exam - State Portion - NC – 
2022/2023 Rated A+ 
There are a total of 9 members on the NC Real Estate Commission True 
All 9 members serve a 3 year term True 
All commissioners except 2 must have some active relationship to the real estate business.. Two 
members can have no active relationship to real estate True 
The NCREC is a government dept but is self-funded by fees paid for renewals, application fees, 
& other fee paid by licensees True 
The purpose of the NCREC is to protec...
Premier food safety (SECTION 1-9) with certified solutions
Premier food safety (SECTION 1-9) with 
certified solutions 
How many people do you think get sick from a foodborne related illness each year About 48 
million 
Which of the following is NOT a high risk population group for foodborne illnesses? 
Teenagers 
Which of the following would NOT be considered a condition that can cause your immune 
system to be impaired? Muscle ache 
foodborne illnesses are __________ Very contagious and dangerous 
How long do you think it takes for bacteria to double?...
- Exam (elaborations)
- • 6 pages •
Premier food safety (SECTION 1-9) with 
certified solutions 
How many people do you think get sick from a foodborne related illness each year About 48 
million 
Which of the following is NOT a high risk population group for foodborne illnesses? 
Teenagers 
Which of the following would NOT be considered a condition that can cause your immune 
system to be impaired? Muscle ache 
foodborne illnesses are __________ Very contagious and dangerous 
How long do you think it takes for bacteria to double?...