Servsafe final exam 2023 Questions and

Servsafe final exam 2023 Questions and Answers 100% Verified Foodborne Illness - A disease carried or transmitted to people by food Foodborne Illness Outbreak - When two or more people experience the same illness after eating the same food High Risk Populations - Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - TCS 41-135 - Danger Zone TCS Foods - 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 - 3 types of contamination Biological contaminants - Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - Foreign objects Top reasons for outbreak - 1. Purchasing food from unsafe sources

• Failing to cook food adequately
• Holding food at incorrect temps
• Contaminated equipment
• Poor personal hygiene

TTC, cross contamination, poor personal hygiene - 3 ways food becomes contaminated Time- temperature abuse - TCS foods are left in the danger zone for more than 4 hours Cross contamination - Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene - Food handlers cause foodborne illness Foodborne infections - When a person eats food containing pathogens 1 / 2

Foodborne intoxications - Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria - Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture - FATTOM Viruses - Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins - Scombroid and Ciguatera are Approved supplier - All produce should be purchased from an Allergic reaction - Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens - Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F - When properly washing hands, water should be

• - Gloves must be changed every ___ hours or when starting a new task

Plain wedding band - The only jewelry allowed is a ___ Restricted - Employees with a sore throat with a fever should be ___ from working with or around food Excluded - Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food Contact the health department - If employees are diagnosed with Salmonella, Shigella,

• Coli, Hepatitis A, or Norovirus you should

Calibrated - Thermometers should be ____ before each shift to ensure accuracy Sensing area - A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the Internal - An infrared thermometer cannot be used to take the ___ temperature Penetration - ___ probe is used for internal temperature of food Immersion - ___ probe is used for liquids

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