Servsafe final exam study questions and answers with complete solutions 2024

Foodborne Illness -answer- A disease carried or transmitted to people by food Foodborne Illness Outbreak -answer- When two or more people experience the same illness after eating the same food High Risk Populations -answer- Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety -answer- TCS 41-135 -answer- Danger Zone TCS Foods -answer- Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical -answer- 3 types of contamination Biological contaminants -answer- Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants -answer- Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants -answer- Foreign objects Top reasons for outbreak -answer- 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene -answer- 3 ways food becomes contaminated Time- temperature abuse -answer- TCS foods are left in the danger zone for more than 4 hours Cross contamination -answer- Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene -answer- Food handlers cause foodborne illness Foodborne infections -answer- When a person eats food containing pathogens Foodborne intoxications -answer- Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria -answer- Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture -answer- FATTOM Viruses -answer- Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins -answer- Scombroid and Ciguatera are Approved supplier -answer- All produce should be purchased from an Allergic reaction -answer- Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens -answer- Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F -answer- When properly washing hands, water should be 4 -answer- Gloves must be changed every ___ hours or when starting a new task Plain wedding band -answer- The only jewelry allowed is a ___ Restricted -answer- Employees with a sore throat with a fever should be ___ from working with or around food Excluded -answer- Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food Contact the health department -answer- If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should Calibrated -answer- Thermometers should be ____ before each shift to ensure accuracy