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Serv-Safe Certification, Top Exam Questions with accurate answers, graded A+

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Serv-Safe Certification, Top Exam Questions with accurate answers, graded A+ 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 higher Frozen Food delivery criteria - ✔✔-Frozen Solid with no Fluid Stains or Large Ice Crystals FIFO - ✔✔-First in First Out stock rotation All packaging and containters should be labeled with the - ✔✔-Name of the Food and Expiration Date TCS Foods Prepared on Site Label Should Contain - ✔✔-Name of Food Date it should be sold, consumed or discarded TCS Foods Max storage Time - ✔✔-Seven Days TCS Foods Max storage Temp - ✔✔-41 F or lowe

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