Human Nutrition > QUESTIONS & ANSWERS > ServSafe Manager | All CHAPTERS 1-9 Tests with Answers (All)

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Servsafe Manager 2022 (All CHAPTERS 1-9) Tests(Answered) Servsafe Manager (Chapter 1) What is a foodborne illness outbreak? - When two or more people report the same illness from eating the same food Which is a read ...

Servsafe Manager 2022 (All CHAPTERS 1-9) Tests(Answered) Servsafe Manager (Chapter 1) What is a foodborne illness outbreak? - When two or more people report the same illness from eating the same food Which is a ready-to-eat food? - sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - They have not built up strong immune systems. Which is a TCS food? - sprouts The 5 common risk factors that can lead to foodborne illnesse are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and... - Purchasing food from unsafe sources Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? - Time-temperature abuse What is TCS food? - food requiring time and temperature control for safety 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? - Make sure the food handler understands safe cooling practices What is an important measure for preventing foodborne illness? - preventing crosscontamination What is one possible function of a government agency that is responsible for food safety? - Approving a construction project Who writes the code that regulates retail and foodservice operations? - State and local health departments who conducts research into the causes of foodborne-illness outbreaks? - CDC and PHS Who inspects meat, poultry, and eggs? - USDA Who writes the food code? - FDA Who inspects retail and foodservice operations? - State and local health departmentsServsafe Manager (Chapter 2) What are the most common symptoms of a foodborne illness? - Diharreha, vomiting, fever, nausea, abdoninal cramps and jaundice How does most containment of food happen? - When people cause the contamination What is the most important way to prevent a foodborne illness from bacteria? - Control time and temperature

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