SERVSAFE Food Handler Questions and Answers with Verified Solutions

SERVSAFE Food Handler Questions and Answers with Verified Solutions foodborne illness ✔✔Disease transmitted to people by food foodborne illness outbreak ✔✔when two or more people have the same symptoms requires inves ...

SERVSAFE Food Handler Questions and Answers with Verified Solutions foodborne illness ✔✔Disease transmitted to people by food foodborne illness outbreak ✔✔when two or more people have the same symptoms requires investigation contamination ✔✔presence of harmful substance in food time temp. abuse ✔✔food out to long in temperature that promotes growth cross contamination ✔✔pathogens transferred from one surface to another TCS food ✔✔food requiring time and temp. control for safety high risk population ✔✔pregnant elderly infants compromised immune systems Biological contamination ✔✔bacteria, virus, fungi, parasite Chemical contamination ✔✔cleaners, sanitizers, polishes Physical contamination ✔✔staples, bandages, glass, dirt, bones risk factors for foodborne illness ✔✔purchasing from unsafe sources failing to cook food correctly holding food at incorect temp contaminated equipment poor hygiene unsafe practices ✔✔time temp abuse poor hygiene cross contamination poor cleaning/sanitizing foodborne illness symptoms ✔✔diarrhea, vomiting, fever, nausea, abdominal cramps jaundice Temperature danger zone ✔✔41 Degrees - 135 Degrees (F) Biological toxins ✔✔naturally occurring in plants mushrooms, and seafood food allergens ✔✔milk, eggs, fish, shellfish, wheat, soy, peanuts, treenuts Allergy symptoms ✔✔nausea,wheezing, hives, swelling, vomiting, abdominal pain 41 degrees or lower ✔✔Cold TCS food 135 degrees or higher ✔✔Hot TCS food Fresh Produce ✔✔temp: varies according to product condition: varies according to product Storage Order ✔✔A:Ready to eat food B: Seafood C:Whole cuts of Beef and pork D:Ground meat and ground fish E:Whole and ground Poultry Methods of thawing ✔✔-fridge:41 degrees -running water:70 degrees (don't let temp go above 41 degrees longer than 4 hours -microwave: immediately cook afterwards -cooking 165 degrees for 15 seconds ✔✔-Poultry -stuffing made with meat, fish, poultry -stuffed meat, seafood, poultry, pasta 155 degrees for 15 seconds ✔✔-ground meat (beef, pork, meat) -injected meat -mechanically tenderized meat -ratites: ostrich, emu -ground seafood (chopped, minced) -shell eggs hot held for service 145 degrees for 15 seconds ✔✔steaks/chops of pork, beef, veal, lamb seafood commercially raised game shell eggs immediately served 145 degrees for 4 minutes ✔✔roasts of pork, beef, veal, lamb. 135 degrees ✔✔fruits, vegetables, gains, legumes FDA ✔✔Food, and Drug Administration-All food no meat, poultry, or eggs. USDA ✔✔United States Department of Agriculture CDC ✔✔Center for Disease Control-Statistics for ill personnel How often must you check temperatures of holding foods? ✔✔every four hours hot food can be held without temperature control for up to 4 hours if ✔✔held at or above 135 before removing, sold/served/thrown out within four hours hand-washing protocol ✔✔10-15 seconds handwashing sinks are required in... ✔✔restrooms, food-prep areas, service areas, dishwashing areas handwashing sinks must only be used for... ✔✔handwashing requirements for hand washing sinks ✔✔hot and cold running water, soap, drying means, garbage container, signage cleaning and sanitizing process ✔✔scrape/remove food from surface, wash surface, rinse surface, sanitize surface, allow surface to air dry Detergent ✔✔Used for washing towels and rags List the 4 steps to properly clean and sanitize tools and equipment ✔✔1 - Clean the surface. 2 - Rinse the surface. 3 - Sanitize the surface. 4 - Let the surface air-dry. Cleaning ✔✔Removes food and other dirt from a surface. Sanitizing ✔✔reduces pathogens on a surface to safe levels. What is first in first out method (FIFO)? ✔✔A system of rotating food in the refrigerator, pantry, shelves, etc. All TCS foods should be stored at what temperature? ✔✔Hot foods at 135F or higher Cold foods at 41F or lower What should a label on food stored include? ✔✔Name of the food, Date by when it should be sold, eaten, or thrown out