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ServSafe Manager 7th Edition - Study Guide Answers Questions and Answers Verified Solutions 2024/2025 $12.99   Add to cart

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ServSafe Manager 7th Edition - Study Guide Answers Questions and Answers Verified Solutions 2024/2025

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ServSafe Manager 7th Edition - Study Guide Answers Questions and Answers Verified Solutions 2024/2025

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  • September 20, 2024
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NurseFerian
ServSafe Manager 7th Edition - Study Guide Answers.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Manager%




ServSafe Manager 7th Edition - Study Guide

Answers


1. Define the requirements for the designation "foodborne-illness outbreak"

ANS -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. 2. List the groups that are included in the high risk population for contract-ing a

foodborne illness?

ANS - Elderly people

- Preschool-age children

- People w/ compromised immune systems (patients in hospitals, taking certain

medications, under-going cancer treatments, organ transplant recipients)




3. 3. List the 13 potentially hazardous foods as discussed in the text.
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,ServSafe Manager 7th Edition - Study Guide Answers.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Manager%




ANS - 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. 4. Define and give an example of a biological contaminant?

ANS An illness caus-ing microorganisims that cause food borne illness. They include

viruses, parasites,fungi, mushroom, sea-food toxins & bacteria.




5. 5. What Acronym reminds us of what is needed for the growth of micro-or-ganisms
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,ServSafe Manager 7th Edition - Study Guide Answers.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Manager%




and what does each letter stand for?

ANS FATTOM

(Food, acidity, temperature, time, oxygen & moisture)




6. 6. Define the requirements for the designation "foodborne infection"

ANS Aperson eats food containing pathogens, which then grow in the

intestines and cause illness




7. 7. Which microorganisms are likely to be found in raw oysters?

ANS Vibriovulnificus,




8. 8. What are the requirements that are needed for bacteria to grow and

reproduce?

ANS FATTOM




9. 9. List 5 items that could lead to the contamination of food?

ANS 1. Purchasingfood from unsafe sources

2. Failing to cook food adequately
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