ServSafe Study Questions Chapter 1 – 8. Top Questions with accurate answers, 100% Accurate, rated A+

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ServSafe Study Questions Chapter 1 – 8. Top Questions with accurate answers, 100% Accurate, rated A+ CH 1: What is a food-borne illness outbreak? - ✔✔-When 2 or more people report the same i... llness from eating the same food. CH 1: What is TCS food? - ✔✔-Food requiring time and temperature control for safety CH 1: Why are preschool-age children at a higher risk for foodborne illness? - ✔✔-They have not built up strong immune systems. CH 1: Which is a TCS food? (bread, flour, sprouts, strawberries) - ✔✔-Sprouts. CH 1: The five 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 - ✔✔-Purchasing from unsafe sources. CH 1: What is an important measure for preventing food-borne illness? - ✔✔-Preventing crosscontamination. CH 1: Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a food-borne illness? - ✔✔-Time-temperature abuse. CH 1: A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a food-borne illness? - ✔✔-Poor cleaning and sanitizing. CH 2: What are the most common symptoms of a food-borne illness? - ✔✔-Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice. CH 2: What is the most important way to prevent a food-borne illness caused by bacteria? - ✔✔-COntrol time and temperature. CH 2: Shiga toxin-producing E. coli is commonly linked with what type of food? - ✔✔-Raw ground beef. CH 2: What is the most important way to prevent food-borne illnesses caused by viruses? - ✔✔-Practice good personal hygiene. CH 2: A guest called an operation and told the mana [Show More]

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