ServSafe Study Guide (146 Questions with 100% Correct Answers)

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Who are at risk for getting food borne illness? - ✔✔Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outbreak? - ✔✔An incident in which 2 or more pe... ople experience the same illness after eating the same food. What are bacteria? - ✔✔Microorganisms presenting the greatest concern to the FS manager. What are FAT TOM, food, pH, temp, time, oxygen, & water? - ✔✔6 elements needed for bacteria growth. What is Hepatitis A? - ✔✔Of all FBI, it is the only one that can be prevented by vaccination. What is 7 days? - ✔✔Food prepared in house can be stored for this length of time if held at 41 degrees or below before being discarded. What is 90 days? - ✔✔Food Service Operations must retain shellfish tags for this period of time after the product is used. What is 6 inches? - ✔✔Stationary equipment should be mounted on legs at least this high off the floor or sealed with 4 inches of toe space. What is 14 inches? - ✔✔Sneeze guards must be this far above the food. What is 20-30 minutes? - ✔✔The ideal training session lasts this long. [Show More]

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