Food and Nutrition > EXAM > ServSafe questions well solved! (All)

ServSafe questions well solved!

Document Content and Description Below

Which group of individuals has a higher risk of food borne illness Elderly people Parasites are commonly associated with Seafood Ciguatera toxin is commonly found in amberjack ... Which is a TCS food Baked potato What type of toxin is ciguatera toxin Biological What should food service operators do to prevent the spread of hepatitis A Exclude staff with jaundice from operation To wash hands correctly, a food handler must first Wet hands and arms What should food service operators do to prevent customer illness from Shigella spp Control flies inside and outside the operation What must a food handler with a hand wound do to safely work with food Bandage the wound with an impermeable cover and wear a single-use glove What item is considered acceptable work attire for a good handler Plain-band ring What task requires food handlers to wash their hands before and after using it Handling raw meat, poultry, or seafood Which action requires a food handler to change gloves The food handler is wearing gloves that have been torn How should the temperature of a shipment of Cottage cheese be taken when it arrives at an operation Place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected The receiving temp is 50 degrees Where should ground fish be stored in a cooler Below pork roasts What is the maximum number of days that ready to eat food prepared on site can be stored at if held at 41 degress 7 days In top to bottom order how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler Lettuce, fresh halibut, fresh beef roast, ground chicken [Show More]

Last updated: 3 years ago

Preview 1 out of 3 pages

Buy Now

Instant download

We Accept: