ServSafe Chapters 1 -10 Questions and Answers Rated A

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ServSafe Chapters 1 -10 Questions and Answers Rated A foodborne illness ✔✔disease transmitted to people through food conditions for "outbreak" ✔✔-2 or more people have same symptoms after e... ating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness ✔✔-purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone ✔✔41-135 degrees Fahrenheit most dangerous temperature range within the temperature danger zone ✔✔70-125 degrees Fahrenheit cross contamaination ✔✔when pathogens are transferred from one surface or food to another ready-to-eat foods ✔✔can be eaten without additional prep, washing, or cooking high-risk populations ✔✔-old people -young children -people with compromised immune systems FDA ✔✔Food and Drug Administration -controls all food except meat, poultry, and eggs -regulates interstate food transportation USDA ✔✔US Department of Agriculture -inspects meat, poultry, and eggs pathogen ✔✔any harmful microorganism FATTOM ✔✔conditions that control pathogen growth Food, Acidity, Time, Temperature, Oxygen, Moisture tdz time ✔✔no more than 4 hours moisture ✔✔pathogens grow best in high moistures: 0.85+ Aw (water is 1 Aw) Salmonella Typhi ✔✔bacteria found in: ready-to-eat food, beverages prevention: wash hands well, cook food to minimum internal temperature Shigella spp. ✔✔bacteria found in: tcs foods in contact with contaminated water, easilycontaminated foods source: feces prevention: exclude food handlers with diarrhea, wash hands, control flies E-coli ✔✔bacteria found in: ground beef, contaminated produce source: cattle intestines, infected people prevention: exclude food handlers with diarrhea, cook food (especially ground beef) to minimum internal temperature, purchase from approved suppliers, prevent cross-contamination exclusive to viruses ✔✔viruses are not eliminated by cooking to minimum internal temperature Hepatitus A ✔✔virus found in: ready-to-eat food, shellfish from contaminated water prevention: exclude jaundiced staff, wash hands, avoid bare-hand contact with ready-to-eat foods, purchase shellfish from reputable suppliers Norovirus ✔✔virus found in: ready-to-eat food, shellfish from contaminated water prevention: exclude staff with diarrhea, wash hands, avoid bare-hand contact with ready-to-eat foods, purchase shellfish from reputable suppliers exclusive to parasites ✔✔parasites require a live host parasites ✔✔source: seafood, wild game, food processed with contaminated water prevention: purchase food from reputable suppliers, fish served raw or undercooked has to be frozen correctly by manufacturer fungi ✔✔includes: yeast, molds, mushrooms some molds and mushrooms produce toxins fbi prevention: throw away unnaturally moldy foods, [Show More]

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