ServSafe Certification Questions and Answers 100% Pass

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ServSafe Certification Questions and Answers 100% Pass 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 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 h [Show More]

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