Servsafe final exam 2023 with complete solutions ands verified answers

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