SERVSAFE INSTRUCTOR EXAM QUESTIONS

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SERVSAFE INSTRUCTOR EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -9 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Time-Temperature abuse

Answer:

What are some examples of TCS food

Question 2: Why are preschool-age children at a higher

Answer:

do not have a build up immune system

Question 3: What is Foodborne Illness Outbreak?

Answer:

When two or more people report the same illness from eating the same food

Question 4: What is Ready-to-Eat food?

Answer:

cooked food, washed fruit and veggies (whole and cut), deli meat, seasonings, sugar, bakery items, spices

Question 5: What is an important measure for preventing foodborne illness

Answer:

preventing cross contamination

Question 6: what is one possible function of a government agency that is responsible for food safety

Answer:

approving a construction project

Question 7: What is a TCS food?

Answer:

milk, dairy, meat, poultry, fish, baked potatoes, tofu, sliced melons, cut tomatoes/leafy greens, shell eggs, shellfish, sprouts, garlic and oil mixtures, cooked rice/beans/veggies (heat-transplanted food) Question 8: A food handler left a pan of roasted turkey breast to cool at room temp overnight. In addition to throwing aware the turkey, what is an appropriate corrective action

Answer:

make sure food handler understands safe cooking practices Question 9: What are the common 5 risk factors that can lead to foodborne illness

Answer:

What is the risk that could cause foodborne illness if chicken breasts are left out at room temperature on a prep table