Servsafe manager study guide with complete answers.Higher risk populations include.... - Answer infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill.What are TCS foods? - Answer Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons.Name the center for disease controls(CDC) top 5 reasons for outbreaks - Answer 1.) Purchasing food from unsafe sources 2.) Failing to cook food adequately 3.) Holding food at incorrect temperatures 4.) Contaminated equipment 5.) Poor personal hygiene what are the three ways food becomes contaminated? - Answer 1.) Time- Temperature Control 2.) Cross Contamination 3.) Poor Personal Hygiene What does FAT TOM stand for? - Answer Food Acidity Temperature Time Oxygen Moisture What are the two fish toxins? - Answer Scombroid-which is a histamine toxin from mostly tuna that is time-temperature abused and Ciguatera- which is a ciguatoxin from predatory reef fish that you get from marine algae.Who can buy pesticides? - Answer Only a licensed proffesional What is the key to protecting food? - Answer Making it as difficult as possible for tampering to occur by addressing all potential HUMAN INTERIOR AND EXTERIOR elements in your operation.Glove must be changed after how many hours? - Answer 4 hours When should you RESTRICT employees from working with or around food if they have a sore throat or fever? - Answer If serving a high rish population When should you EXCLUDE employees from working with or around food? WHen are they allowed to come back? - Answer If they have jaundice, diarrhea or vomiting.They can come back after they are symptom free for 24 hours
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