Tcs foods Study guides, Class notes & Summaries

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms - ANSWER-Periodically test food for illness causing microorganisms ...

ServSafe Final Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) 1. To be considered an outbreak, a foodborne illness must a. include at least six people. b. involve more than one food. c. be confirmed by laboratory analysis. d. show different symptoms in different people. C 2. Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak? a. No, b...

SNHD Food Handler Card Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct Q: After reheating for two hours, how much do you reheat it again for four hours? Answer: 70°F to 41°F Q: What happens when it takes a long time for food to cool down? Answer: It can put it in the danger zone for too long. Q: What are some ways you can cool food? Answer: - ice bath -dividing hot foods into shallow pan, then placing them into a refrigerator -...

2024 Texas Food Managers Practice Test All 100% Correct Answers The transfer of microorganisms from one food or surface to another. - CORRECT ANSWER-What is cross contamination? An illness transmitted to people through food that has been contaminated. - CORRECT ANSWER-What is Foodborne Illness (FBI)? Managers are responsible for instructing their employees about basic food safety principles and how FBI are transmitted. - CORRECT ANSWER-What is the Food Managers responsibilities? An ...

Food Service Management Certification Exam (New 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Q: The FDA has created a food defense program called A.L.E.R.T. What part of the program includes paying attention to who is in the food facility and also conducting background checks of employees during the hiring process? Answer: Em- ployees Q: Which of these is NOT a potential chemical hazard? Answer: A. Storing chemicals separately from foods b. Chemic...

SNHD- Food Handler Card Exam (New 2024/ 2025 Update) Questions and Verified Answers| 100% Correct QUESTION Minimum cooking temperatures are held for ___ seconds. Answer: 15 seconds. QUESTION A two-stage cooling process is required for hot TCS foods: Answer: 135°F to 70°F in two hours and 70°F to 41°F in next four hours (not to exceed six hours total). QUESTION Best ways to cool foods: Answer: -place uncovered foods in shallow pan -using an ...

NRFSP Review #1 Questions and Answers Already Passed Canned foods must be purchased from an approved source to make sure they have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for dry and undamaged food, dry food containers and driver in uniform Upon delivery, fresh fish should have bright red moist gills, eyes that are clear, and skin bright in color Home-canned foods are NOT allowed in a food establishment because of t...

Bacterial Growth Factors MATT - Answer-Moisture Acidity Time Temp Bacterial growth factor - Moisture - Answer-Above 0.85 Bacterial growth factor - Acidity - Answer-Between 4.6 - 7.0 Bacterial growth factor - Time - Answer-After 2hrs, growth doubles every 20min Bacterial growth factor - Temp - Answer-Temp. Danger Zone - 41 - 140 Psychophilic bacteria - Answer-Cold loving 32 - 86 mesophilic bacteria - Answer-Middle temp. loving 122 - 176 Thermophilic bacteria - Answer-Heat loving bacteria 1...

It takes ______ people for an illness to be considered a part of an outbreak (Ans- 2 The three forms of contamination are biological, chemical and ____ (Ans- Physical The five common risk factors responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect ________, Using contaminated _________, Practicing poor personal __________ (Ans- Sources, adequately, temperatures, equipment, hygiene ...

Bacterial Growth Factors MATT - Answer- Moisture Acidity Time Temp Bacterial growth factor - Moisture - Answer- Above 0.85 Bacterial growth factor - Acidity - Answer- Between 4.6 - 7.0 Bacterial growth factor - Time - Answer- After 2hrs, growth doubles every 20min Bacterial growth factor - Temp - Answer- Temp. Danger Zone - 41 - 140 Psychophilic bacteria - Answer- Cold loving 32 - 86 mesophilic bacteria - Answer- Middle temp. loving 122 - 176 Thermophilic bacteria - Answer- ...