SERVSAFE 7TH EDITION A, OVER 340 QUESTIONS AND ANSWER KEY, COMPLETE SOUTION 2023/2024
2 views 0 purchase
Course
SERVSAFE 7TH EDITION A,
Institution
SERVSAFE 7TH EDITION A,
SERVSAFE 7TH EDITION A, OVER 340 QUESTIONS AND ANSWER KEY, COMPLETE SOUTION 2023/2024
Foodborne illness
a disease transmitted to people through food
Outbreak
-2 or more people have to have same symptoms after eating same food
-investigation conducted by state/local authorities
-outbreak con...
complete soution 20232024 foodborne illness a disease transmitted to people through food outbreak 2 or more people have to have same sympt
Written for
SERVSAFE 7TH EDITION A,
All documents for this subject (6)
Seller
Follow
LectDan
Reviews received
Content preview
SERVSAFE 7TH EDITION A, OVER 340
QUESTIONS AND ANSWER KEY, COMPLETE
SOUTION 2023/2024
Foodborne illness
a disease transmitted to people through food
Outbreak
-2 or more people have to have same symptoms after eating same food
-investigation conducted by state/local authorities
-outbreak confirmed by lab
Types of contaminants
biological, chemical, physical
Biological contaminant
(pathogens)
*GREATEST THREAT*
viruses, parasites, fungi, bacteria.
Chemical contaminant
cleaners, sanitizer, polishes
Physical contaminant
glass, bones, metal shavings, staples, bandages, etc.
How does food become unsafe?
-purchasing food from unsafe sources-failing to cook food correctly
How does food become unsafe?
-holding food at wrong temps.
How does food become unsafe?
-using contaminated equipment
How does food become unsafe?
-poor personal hygiene
4 main factors of unsafe food
-time-temp. abuse, cross contamination, poor personal hygiene, poor cleaning and
sanitizing
TCS food:
Time and temp. control for safety, pathogens grow on...
-milk/dairy products
TCS food: Time and temp. control for safety
-poultry/beef/pork/fish/lamb
TCS food: Time and temp. control for safety
-shell eggs (egg)
TCS food: Time and temp. control for safety
-heated treated plant based food (rice, beans, veggies)
TCS food: Time and temp. control for safety
-baked potato
TCS food: Time and temp. control for safety
-tofu/soy products
,TCS food: Time and temp. control for safety
-cut veggies/fruits
TCS food: Time and temp. control for safety
-cut leafy greens
TCS food: Time and temp. control for safety
-sprouts/sprout seeds
TCS food: Time and temp. control for safety
-untreated olive oil mixtures
TCS food: Time and temp. control for safety
time-temp abuse
-food stays too long at temps. good for pathogen growth
-food has not been held or stored at correct temp.
time-temp abuse
-not cooked or reheated enough to kill pathogens
time-temp abuse
-not cooled correctly
time-temp abuse
Cross contamination
-pathogens are transferred from one surface or food to another
-contaminated ingredients are added to food that receives no further cooking
Cross contamination
-ready-to-eat food touches contaminated surfaces
Cross contamination
-a food handler touches contaminated food and then touches ready to eat food
Cross contamination
-contaminated cleaning cloths touch food-contact surfaces
Cross contamination
Poor personal hygiene
-fail to wash their hands correctly after using the restroom
-cough or sneeze on food
Poor personal hygiene
-touch or scratch wounds and then touch food
Poor personal hygiene
-work while sick
Poor personal hygiene
Poor cleaning and sanitizing
-equipment and utensils are not washed, rinsed, and sanitized between uses
-food-contact surfaces are wiped clean instead of being washed, rinsed, and
sanitized
Poor cleaning and sanitizing
-wiping cloths are not stored in a sanitizer solution between uses
Poor cleaning and sanitizing
-sanitizers solution was not prepared correctly
Poor cleaning and sanitizing
High risk populations
-elderly
, -preschool age children
High risk populations
-People with compromised immune systems (cancer/HIV)
High risk populations
FDA
-inspects all food except meat,poultry and eggs
-Issues a Model Food Code (recommendations for food safety regulations)
FDA
USDA
-Inspects meat, poultry, and eggs
-regulates food that crosses state boundaries or involves more than one state.
USDA
CDC and PHS
-assist FDA/USDA/State and local authorities
-conducts research into causes of foodborne illnesses
CDC and PHS
-assists in investigating outbreaks
CDC and PHS
State and local authorities
-write or adopt code which regulates retail and food service operations
-responsibilities include: inspecting and enforcing regulations
State and local authorities
-investigating complaints and illnesses
State and local authorities
-issuing licenses and permits
State and local authorities
-approving construction
State and local authorities
-reviewing and approving HACCP plans
State and local authorities
Where do contaminants come from?
-animals we use for food
-air contaminated water, and dirt
Where do contaminants come from?
-people (deliberately and accidentally)
Where do contaminants come from?
Contaminants come from
-Presence of harmful substances in food
-many found in the animal we get the food from
Where do contaminants come from?
-Passed from person-to-person
Where do contaminants come from?
-through sneezing or vomiting
Where do contaminants come from?
-from touching dirty food-contact surfaces, equipment then touching food.
Where do contaminants come from?
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller LectDan. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $11.49. You're not tied to anything after your purchase.
