ServSafe Manager 7th Edition Exam with Guaranteed Accurate Answers

Define the requirements for the designation "foodborne-illness outbreak" - correct answer - Two+ people have the same symptoms after eating the same food. - An investigation is conducted by state & local regulatory authorities - The outbreak is confirmed by a laboratory analysis 2. List the groups that are included in the high risk population for contracting a foodborne illness? - correct answer - Elderly people - Preschool-age children - People w/ compromised immune systems (patients in hospitals, taking certain medications, under-going cancer treatments, organ transplant recipients) 3. List the 13 potentially hazardous foods as discussed in the text. - correct answer - Milk & dairy products - Shell eggs - Meat: beef, pork & lamb - Poultry - Fish - Shellfish & crustaceans - Baked potatoes - Heat-treated plant food (cooked rice, beans & vegtables) - Soy proteins - Sprouts & sprout seeds - Sliced melons, tomatoes & leafy greens - Untreated garlic & oil mixtures 4. Define and give an example of a biological contaminant? - correct answer An illness causing microorganisims that cause food borne illness. They include: viruses, parasites, fungi, mushroom, sea-food toxins & bacteria. 5. What Acronym reminds us of what is needed for the growth of micro-organisms and what does each letter stand for? - correct answer FATTOM (Food, acidity, temperature, time, oxygen & moisture) 6. Define the requirements for the designation "foodborne infection" - correct answer A person eats food containing pathogens, which then grow in the intestines and cause illness 7. Which microorganisms are likely to be found in raw oysters? - correct answer Vibrio vulnificus,