Servsafe final exam| 130 QUESTIONS WITH COMPLETE SOLUTION

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Foodborne Illness Correct Answer: A disease carried or transmitted to people by food Foodborne Illness Outbreak Correct Answer: When two or more people experience the same illness after eating th... e same food High Risk Populations Correct Answer: Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety Correct Answer: TCS 41-135 Correct Answer: Danger Zone TCS Foods Correct Answer: Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical Correct Answer: 3 types of contamination Biological contaminants Correct Answer: Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants Correct Answer: Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants Correct Answer: Foreign objects Top reasons for outbreak Correct Answer: 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene Correct Answer: 3 ways food becomes contaminated Time- temperature abuse Correct Answer: TCS foods are left in the danger zone for more than 4 hours Cross contamination Correct Answer: Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene Correct Answer: Food handlers cause foodborne illness Foodborne infections Correct Answer: When a person eats food containing pathogens [Show More]

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