Serv-safe final exam, Top exam Question and answers, 100% Accurate, graded A+

Serv-safe final exam, Top exam Question and answers, 100% Accurate, graded A+ Foodborne Illness - ✔✔-A disease carried or transmitted to people by food Foodborne Illness Outbreak - ✔✔-When two or more people experien ...

Serv-safe final exam, Top exam Question and answers, 100% Accurate, graded A+ Foodborne Illness - ✔✔-A disease carried or transmitted to people by food Foodborne Illness Outbreak - ✔✔-When two or more people experience the same illness after eating the same food High Risk Populations - ✔✔-Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - ✔✔-TCS 41-135 - ✔✔-Danger Zone TCS Foods - ✔✔-Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical - ✔✔-3 types of contamination Biological contaminants - ✔✔-Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - ✔✔-Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - ✔✔-Foreign objects Top reasons for outbreak - ✔✔-1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene - ✔✔-3 ways food becomes contaminated Time- temperature abuse - ✔✔-TCS foods are left in the danger zone for more than 4 hours Cross contamination - ✔✔-Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene - ✔✔-Food handlers cause foodborne illness Foodborne infections - ✔✔-When a person eats food containing pathogens Foodborne intoxications - ✔✔-Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria - ✔✔-Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture - ✔✔-FATTOM Viruses - ✔✔-Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins - ✔✔-Scombroid and Ciguatera are Approved supplier - ✔✔-All produce should be purchased from an Allergic reaction - ✔✔-Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens - ✔✔-Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F - ✔✔-When properly washing hands, water should be 4 - ✔✔-Gloves must be changed every ___ hours or when starting a new task Plain wedding band - ✔✔-The only jewelry allowed is a ___ Restricted - ✔✔-Employees with a sore throat with a fever should be ___ from working with or around food Excluded - ✔✔-Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food Contact the health department - ✔✔-If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should Calibrated - ✔✔-Thermometers should be ____ before each shift to ensure accuracy Sensing area - ✔✔-A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the Internal - ✔✔-An infrared thermometer cannot be used to take the ___ temperature Penetration - ✔✔-___ probe is used for internal temperature of food Immersion - ✔✔-___ probe is used for liquids Surface - ✔✔-___ probe is used for surface False - ✔✔-T or F: Glass thermometers can be used to measure food temperatures Approved Supplier - ✔✔-A ___ has been inspected and meets all applicable local, state, and federal laws 41F or lower - ✔✔-Cold TCS foods must be delivered at ___ 45F or lower - ✔✔-Live Shellfish and Shell eggs must be delivered at 135F or higher - ✔✔-Hot TCS foods must be delivered at ___ Frozen solid - ✔✔-Frozen foods must be delivered Name of food and expiration date - ✔✔-A