Servsafe Final Exam Study Guide

Servsafe Final Exam Study Guide 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 f ...

Servsafe Final Exam Study Guide 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 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 - - - -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 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 4 - - - -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, E. 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 Surface - - - -___ probe is used for surface False - - - -T or F: Glass thermometers can be used to measure food temperatures Approved Supplier - - - -A ___ has been inspected and meets all applicable local, state, and federal laws 41F or lower - - - -Cold TCS foods must be delivered at ___ 45F or lower - - - -Live Shellfish and Shell