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ServSafe Food Protection Manager Study Guide Complete Solutions A foodborne illness is defined as: ️A disease carried or transmitted to people by food. A foodborne illness outbreak occurs when: ️Two or more people experience the same illness after consuming the same food. High...

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  • August 14, 2024
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  • 2024/2025
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ServSafe Food Protection Manager Study Guide Complete Solutions


A foodborne illness is defined as:

✔️A disease carried or transmitted to people by food.



A foodborne illness outbreak occurs when:

✔️Two or more people experience the same illness after consuming the same food.



Higher risk populations include:

✔️Infants, preschool-age children, pregnant women, the elderly, people taking medications, and
seriously ill individuals.



The three types of contamination are:

✔️Biological, chemical, and physical.



The top five documented reasons for foodborne outbreaks include:

✔️Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, and poor personal hygiene.



Food can become contaminated in three ways:

✔️Time-temperature control, cross-contamination, and poor personal hygiene.



FATTOM stands for:

✔️Food, Acidity, Temperature, Time, Oxygen, and Moisture.



The two easiest factors for us to control within FATTOM are:

✔️Time and temperature.

, The four microorganisms that cause infections are:

✔️Bacteria, viruses, parasites, and fungi.



Examples of biological contamination include:

✔️Bacteria, viruses, fungi, parasites, and natural toxins.



Examples of chemical contamination include:

✔️Cleaners, sanitizers, and pesticides.



Examples of physical contamination include:

✔️Foreign objects such as hair, fingernails, wood or metal shavings, glass, band-aids, etc.



Gloves should be changed when:

✔️Every 4 hours, when they become soiled or torn, or when beginning a new task.



The only type of jewelry an employee preparing food with gloves can wear is:

✔️Only a plain wedding band.



The four steps to proper cleaning and sanitizing are:

✔️Wash, rinse, sanitize, and air dry.



To measure the internal temperature of food, the thermometer probe should be:

✔️Inserted into the thickest part of the product.



Infrared thermometers are used for:

✔️Measuring surface temperatures.



The ICE POINT method involves:

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