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Is the ServSafe exam all multiple-choice?

Certification Process What is the format of the ServSafe Food Handler Assessment questions? All questions are multiple choice.

servsafe.com - Food Handler FAQs (40) - ServSafe

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What are the qualifications of the instructional design team behind creating the Online course for Food Handler and Allergens?

The ServSafe Food Handler and ServSafe Allergens programs were developed by the National Restaurant Association’s Learning and Development team. These programs were created with the help of experts from the foodservice industry, academia, and regulatory agencies. They reflect the current research and science in food safety and align with the latest FDA Food Code. The instructional design team behind these programs have deep industry knowledge as well as comprehensive knowledge of instructional design theory, current educational research, and trends in developing effective learning. The team has expanded to meet the needs of the industry and include many other talented instructional designers. Two members of the team were instrumental in the design and development of the ServSafe Food Handler and ServSafe Allergens programs: Clay Hosh is the Principal Instructional Designer for ServSafe at the National Restaurant Association. He has a master’s degree in Instructional Design, and another in E-learning. Clay has 12 years of restaurant management experience and over 23 years’ experience in designing and developing training courses in food safety, responsible alcohol service, and more. He has created both instructor-led courses as well as online learning. Clay was a ServSafe Instructor for over 10 years. Todd Schlender is Senior Instructional Designer at the National Restaurant Association . He has 16 years’ experience designing and developing a wide variety of programs. Recent courses include: Covid-19 related courses for safe delivery, takeout precautions, and de-escalation; and the ServSafe Delivery: Third Party course. Todd was a co-designer of the ServSafe Allergens, ServSafe Food Handler, and ServSafe Manager courses. He has extensive knowledge in food safety and has worked on both instructor-led and online versions of these courses throughout his tenure at the National Restaurant Association. The development of the ServSafe Food Handler and ServSafe Allergens courses would not be possible without the help of many other members of the Learning and Development Team. This includes those who shoot and direct video, illustrate, edit, record audio, and build these courses.

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Which three factors would decrease food security?

Food security is reduced by: The increase in human population , as birth rates are increasing and many people have better access to medical care. Changing diets eg people starting to eat more meat in newly developed countries like China. ... New pests and pathogens that attack crops and farm animals. More items...

bbc.co.uk - Biological factors affecting food security - Edexcel - BBC

Food security is a measure of the availability of food required to support people of a household, region, country or any specified area. It is a measure of how much food there is, if it is of suitable quality and whether people can access it. Having fully stocked supermarket shelves is something that perhaps some of us might take for granted. However, this high level of food security is not experienced by all people. In some parts of the world there is a shortage of food, which can result in starvation and death. The United Nations estimates that around nine million people die of hunger each year.

Food security is reduced by:

The increase in human population , as birth rates are increasing and many people have better access to medical care. Changing diets eg people starting to eat more meat in newly developed countries like China. This means that food resources are transported to be sold from areas which need them, especially meat and fish.

New pests and pathogens that attack crops and farm animals.

The effects of climate change, which is making farming more difficult in many areas.

Increased costs of farming.

Armed conflicts.

Finding sustainable ways to feed people is an important problem for scientists.

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