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Servsafe 2024 Questions And Answers Latest Update
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Servsafe 2024 Questions And Answers Latest Update
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Servsafe 2024 Questions And AnswersLatest Update
CDC Answer:
how many people get sick from foodborne illness annually? Answer: 76 million
how many people are hospitalized from foodborne illness annually? Answer: 325,000
how many people die from foodborne illness annually? Answer: 5,000
how much does each foodborne illness injury cost? Answer: $74,000
Time/Temperature Control for Safety (TCS) Answer:
FAT TOM: the 6 factors that affect bacterial growth Answer: Food, Acid, Time, Temperature,
Oxygen, Moisture
5 risk factors with TCS Answer: improper hot/cold holding temps, improper cooking temps,
dirty/contaminated utensils and equipment, poor employee health/hygiene, food from unsafe sources
Cooking Temps Answer:
fruit/veggie cooking temp Answer: 135 degrees Fahrenheit
, solid cuts of meat cooking temp Answer: 145 degrees Fahrenheit
fish cooking temp Answer: 145 degrees Fahrenheit
egg (immediate consumption) cooking temp Answer: 145 degrees Fahrenheit
egg (later consumption) cooking temp Answer: 155 degrees Fahrenheit
ground beef/pork cooking temp Answer: 155 degrees Fahrenheit
poultry cooking temp Answer: 165 degrees Fahrenheit
stuffed fish cooking temp Answer: 165 degrees Fahrenheit
Proper Personal Hygiene Answer:
HESSSN - 6 highly infectious illness Answer: Hepatitis A (hand washing), E Coli (beef), Salmonella
typhoid (fever), shigella (fecal), salmonella NT, norovirus (cruise)
Personal hygiene (restriction) Answer: do not prep food
Personal hygiene (illness symptoms) Answer: vomiting, diarrhea, jaundice
Contaminants to Food Answer:
Chemicals are.. Answer: sanitizer, locked up/separated, away from food
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