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ServSafe Certification questions with complete solution

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Foodborne Illness Outbreak Two or more people High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill ... 00:04 01:23 TCS Temperature Control For Safety Temperature Danger Zone 41 - 135 F TCS Foods Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons Three Types of Contamination Biological, Chemical, Physical Biological Contaminants Bacteria, Virus, Parasites, Fungi Chemical Contaminants Cleansers, Sanitizers, Toxic Metals, Pesticides Physical Contaminants Foreign Objects CDC Top Reasons for Outbreaks #1 Purchasing Food from unsafe sources CDC Top Reasons for Outbreaks #2 Failing to cook food adequately CDC Top Reasons for Outbreaks #3 Holding food at incorrect temperatures CDC Top Reasons for Outbreaks #4 Contaminated equipment CDC Top Reasons for Outbreaks #5 Poor personal hygiene Three Ways Food Becomes Contaminated #1 Time-Temperature Control -- TCS Foods are left in the danger zone for > 4 hours Three Ways Food Becomes Contaminated #2 Cross Contamination -- Contaminants cross to food that is not going to be cooked any further Three Ways Food Becomes Contaminated #3 Poor Personal Hygiene -- Food handlers cause the food borne illness FATTOM Food Acidity Temperature Time Oxygen Moisture Toxic Metals Lead Copper Zinc Common Food Allergies Milk Dairy Eggs Shellfish Fish Wheat Soy Peanuts Tree Nuts Proper Hand Washing Temperature 100 F Scrub hands and arms for 10 - 15 seconds Gloves must be changed at lease every 4 hours How often should thermometers be calibrated Before each shift Boiling Point Calibration Temperature 212 F Ice-Point Calibration Temperature 32 F What constitutes an approved supplier One that has been inspected and meets all applicable local, state, and federal laws Delivery Temperature for Cold TCS Foods 41 F or lower Delivery Temperature for Live Shellfish and Shell Eggs 45 F or lower Delivery Temperature for Hot TCS Foods 135 F or higher Frozen Food delivery criteria Frozen Solid with n [Show More]

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