Bundle of ServSafe Manager Exams with questions Solved 100% Correct

.1 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 people report the same illness from eating the same food D. When the CDC receives information on two ...

A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41? - 5 Hours A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April ...

A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items? - Return the damaged cans to the delivery driver and request a credit slip for the unusable items. A chef wants to put a seared tuna dish on the menu...

5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - Answer 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - Answer Time-temp abuse Cross contamination Poor personal h...

A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00p.m. - C 3:00 p.m. A food handler has cooled a container of chili to 70°F (...