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ServSafe Latest Update - Actual Exam Questions and 100% Verified Correct Answers Guaranteed A+
air gap - CORRECT ANSWER: an air space that separates a water supply outlet from a potentially contaminated source
ALERT - CORRECT ANSWER: Assure: make sure that the products you receive are from safe sources
Look: Monitor the security of products in the facility
Employees: Know who is in your facility
Reports: Keep information related to food defense accessible
Threat: Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation
Allergy symptoms - CORRECT ANSWER: Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body including the face, eyes, hands, or feet. Vomiting and/or diarrhea, abdominal pain, itchy throat
An IPM program has three basic rules to keep your operation pest-free: - CORRECT ANSWER: 1. deny pests access to the operation
- Deny pests food, water, and shelter
- work with a licensed pest control operator
backflow - CORRECT ANSWER: the reverse flow of contaminants through a cross-connection into a drinkable water supply
Backsiphonage - CORRECT ANSWER: when high water use in one area of an operation creates a vacuum in the plumbing systems that sucks contaminants back into the water supply
Bacteria need six conditions to grow - CORRECT ANSWER: Food 1 / 2
Acidity Temperature Time Oxygen Moisture
CDC - CORRECT ANSWER: Investigating outbreaks of foodborne illness
Studying the causes and control of disease Publishes statistical data and case studies in the morbidity and mortality weekly report Providing educational services in the field of sanitation Conducting the Vessel Sanitation Program-an inspection program for cruise ships
Common causes of foodborne illness - CORRECT ANSWER: 1.Purchasing food from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
Conduct a Hazard analysis - CORRECT ANSWER: Identify and assess potential hazards in the food you serve.
Contamination - CORRECT ANSWER: the presence of harmful substances of food
cook commercially raised game to - CORRECT ANSWER: 145 for 15 seconds
Cook dishes that include previously cooked TCS ingredients to - CORRECT ANSWER: 165 for 1
cook food from plants to - CORRECT ANSWER: 135
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