ServSafe Exam Review Questions and Answers Graded A

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ServSafe Exam Review Questions and Answers Graded A foodborne illness ✔✔an illness caused by eating contaminated food or beverage foodborne-illness outbreak ✔✔the occurence of 2 or more cas... es of a similar illness resulting fron eating a common food costs of a foodborne illness to an establishment ✔✔lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees, increased incurance premiums populations at high risk for foodborne illness ✔✔elderly, infants/pre-school age children, pregnant women, people taking certain medications, perople who are seriously ill biological, chemical, & physical ✔✔3 categories of potential hazards to food saftey (alphabetical order) biological ✔✔category of potential hazards to food safety (1 of the 3) that poses the greatest threat cross-contamination; (poor) personal hygiene; time-temp. abuse ✔✔3 common factors that are responsible for foodborne illness (cpt) time-temp. abuse ✔✔any time food has been allowed to remian too long @ temps favorable to the growth of foodborne microorganisms cross-contamination ✔✔occurs when microorganisms are transferred from one surface or food to another flow of food ✔✔path food takes from purchasing to receiving all the way to serving FDA Food code ✔✔service based reference for retail food establishments or how to prevent foodborne illness contamination ✔✔prescence of harmful substances in food pathogen ✔✔illness-causing microorganism bacteria ✔✔single-celled living microorganisms that can spoil food & cause fooborne illnesses virus ✔✔the smallest of the microbial food contaminants parasite ✔✔microorganism that needs to live in a host organism to survive fungi ✔✔range in size, from microscopic, single-celled organisms to very large, multicellular organisms pH ✔✔measure of a food's acidity or alkality mold ✔✔types of fungus that cause food spoilage Food (Source) ✔✔F in FAT TOM Acidity (Level/ (Slightly acidic) ✔✔A in FAT TOM FAT TOM ✔✔conditions favorable for bacteria to grow & reproduce (Room) Temperature ✔✔first T in FAT TOM (Adequate) Time ✔✔second T in FAT TOM Oxygen ✔✔O in FAT TOM Moisture ✔✔M in FAT TOM temp. danger zone ✔✔the temp. range b/t 41 and 135 degrees F within which foodborne microorganisms grow yeast ✔✔type of fungus that causes food spoilage foodborne infection ✔✔result of a person eating food containing PATHOGENS, which then grow in the intestines and cause illness foodborne intoxication ✔✔result of a person eating foo [Show More]

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