7th Edition SERVSAFE Exam Questions and Answers 100% Pass
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7th Edition SERVSAFE
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7th Edition SERVSAFE
Define foodborne illness. a disease transmitted to people by food
When is a foodborne illness considered an outbreak? when 2 or more people have the same
symptoms after eating the same food
What food saftey challenges do operations face? time pressure, potentially unsafe supplies,
high risk pop...
7th edition servsafe exam questions and answers 10
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7th Edition SERVSAFE Exam Questions
and Answers 100% Pass
Define foodborne illness. ✔✔a disease transmitted to people by food
When is a foodborne illness considered an outbreak? ✔✔when 2 or more people have the same
symptoms after eating the same food
What food saftey challenges do operations face? ✔✔time pressure, potentially unsafe supplies,
high risk populations, and staff related challenges
What does a foodborne illness cost? ✔✔guests and operations
After a foodborne illness, what may an operation experience? ✔✔negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
What are the types of contaminants that threaten food safety? ✔✔biological, chemical, and
physical
,Which type of contaminant poses the greatest danger? ✔✔biological contaminants
What can happen if a food handler does not follow the correct procedures? ✔✔they can threaten
the safety of food
How can a food handler threaten the safety of food? ✔✔by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal
hygiene
When has food been time temperature abused? ✔✔when it has stayed too long at temperatures
that are good for the growth of pathogens
How can pathogens be spread to food? ✔✔if equipment has not been cleaned and sanitized
correctly between uses
Define cross contamination. ✔✔when pathogens are transferred from one surface or food to
another
What find of food do pathogens grow well in? ✔✔TCS food
, How can the growth of pathogens be prevented in food? ✔✔by giving the food time and
temperature control
What groups of people are considered high risk? ✔✔young children, the elderly, people with
cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain
medications
What are important prevention measures to keep food safe? ✔✔controlling time and
temperature, preventing cross contamination, practicing good personal hygiene, purchasing from
approved, reputable suppliers, and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? ✔✔FAT TOM- food, acidity, temperature, time,
oxygen, and moisture
What temperatures are in the temperature danger zone? ✔✔41 F to 135 F
What can some bacteria change into? ✔✔spores
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