ServSafe ch. 1-15 Questions and Answers 100% Pass

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ServSafe ch. 1-15 Questions and Answers 100% Pass Foodborne illness ✔✔Disease transmitted to people by food Foodborne illness outbreak ✔✔When at least 2 people have the same symptoms after ... eating the same food Challenges to food safety ✔✔Time, language & culture, literacy & education, pathogens, unapproved suppliers, high-risk populations, staff turnover Contamination ✔✔Presence of harmful substances in food 3 categories of contaminants ✔✔Biological, chemical, physical Biological contaminant ✔✔Viruses, parasites, fungi, bacteria (some plants, mushrooms, and seafood included) *responsible for most foodborne illness Chemical contaminants ✔✔Cleaners, sanitizers, polishes Physical contaminants ✔✔Foreign objects such as metal shavings, staples, band-aids, glass, dirt. Naturally occurring objects such as fish bones 5 food-handling mistakes ✔✔Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene Time-temperature abuse ✔✔Food that has stayed too long in temperatures that are good for pathogen growth Cross-contamination ✔✔Pathogens transferred from one surface/food to another Poor personal hygiene ✔✔Fail to wash hands, cough/sneeze on food, touch wounds then food Poor cleaning & sanitizing ✔✔Pathogens can be spread to food if equipment has not been cleaned and sanitized between uses TSC food ✔✔Food requiring time/temperature control for safety *pathogens grow well on tcs foods TCS food examples ✔✔Dairy, meat, fish, mashed potatoes, melons, tomatoes, poultry, etc High-risk populations ✔✔Preschool-aged children, elderly, people with compromised immune systems Symptoms of foodborne illness ✔✔Diarrhea, vomiting, fever, nausea, cramps, jaundice The Big 6 ✔✔Shigella spp., Salmonella typhi, nontyphoidal salmonella (NTS), E. Coli, hepatitis A, Norovirus FAT TOM ✔✔Conditions needed for bacteria to grow: Food, acidity, temperature, time, oxygen, moisture Temperature danger zone ✔✔41-135 F Bacteria grows especially quick from 70-125 F Phases of bacteria growth ✔✔Lag, log, stationary, death Lag phase ✔✔Stable as bacteria gets ready to grow. Prolong lag phase by controlling growth conditions Log phase ✔✔Bacteria reproduce by splitting in 2. Can double as often as every 20 minutes. Quickly becomes unsafe Stationary phase ✔✔Bacteria can grow until conditions become unfavorable. Eventually, they grow and die at the same rate Death phase ✔✔Population declines when dying bacteria outnumber growing bacteria [Show More]

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