Food and Nutrition > EXAM > Servsafe Manager 2020 Exam (98 Questions with 100% Correct Answers) (All)

Servsafe Manager 2020 Exam (98 Questions with 100% Correct Answers)

Document Content and Description Below

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 peopl... e report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - ✔✔C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - ✔✔C. Sea salt 1.3 Why are preschool-age children at a higher risk for foodborne illness? A. They have not built up strong immune systems B. They are more likely to spend time in a hospital C. They are more likely to suffer allergic reactions D. Their appetites have increased since birth - ✔✔A. They have not built up strong immune systems 1.4 Which is a TCS food? A. BreadB. Flour C. Sprouts D. Strawberries - ✔✔C. Sprouts 1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. reheating leftover food B. serving ready-to-eat food C. using single-use, disposable gloves D. purchasing food from unsafe sources - ✔✔D. purchasing food from unsafe sources 1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness? A. Cross-contamination B. Poor personal hygiene C. Time-termperature abuse D. Poor cleaning and sanitizing - ✔✔C. Time-temperature abuse 1.7 What is TCS food? A. Food requiring thermometer checks for security B. Food requiring trustworthy conditions for service C. Food requiring training commitments for standards D. Food requiring time and temperature control for safety - ✔✔D. Food requiring time and temperature control for safety1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A. Complete an incident report B. Order additional turkey breasts C. Deduct the cost from the food handler's pay D. Make sure the food handler understands safe cooling practices - ✔✔D. Make sure the food handler understands safe cooling practices [Show More]

Last updated: 1 year ago

Preview 1 out of 27 pages

Add to cart

Instant download

We Accept:

We Accept
document-preview

Buy this document to get the full access instantly

Instant Download Access after purchase

Add to cart

Instant download

We Accept:

We Accept

Also available in bundle (1)

Bundle for ServSafe Tests Compilation

Bundle for ServSafe Tests Compilation

By Tessa 1 year ago

$40

20  

Reviews( 0 )

$10.00

Add to cart

We Accept:

We Accept

Instant download

Can't find what you want? Try our AI powered Search

OR

REQUEST DOCUMENT
168
0

Document information


Connected school, study & course


About the document


Uploaded On

Jun 24, 2022

Number of pages

27

Written in

Seller


seller-icon
Tessa

Member since 2 years

544 Documents Sold


Additional information

This document has been written for:

Uploaded

Jun 24, 2022

Downloads

 0

Views

 168

Document Keyword Tags

Recommended For You

Get more on EXAM »

$10.00
What is Browsegrades

In Browsegrades, a student can earn by offering help to other student. Students can help other students with materials by upploading their notes and earn money.

We are here to help

We're available through e-mail, Twitter, Facebook, and live chat.
 FAQ
 Questions? Leave a message!

Follow us on
 Twitter

Copyright © Browsegrades · High quality services·