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Exam (elaborations)

Servsafe final exam study guide with complete solutions

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Servsafe final exam study guide with complete solutions Foodborne Illness - Answer️️ -A disease carried or transmitted to people by food Foodborne Illness Outbreak - Answer️️ -When two or more people experience the same illness after eating the same food High Risk Populations - Answer�...

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  • September 25, 2024
  • 12
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe
  • ServSafe
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EmillyCharlotte
TITLE: EMILLYCHARLOTTE 2024/2025 ACADEMIC PERIOD
OWNER: EMILLYCHARLOTTE
COPYRIGHT STATEMENT: ©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISHED: SEPTEMBER 2024

Servsafe final exam study guide with
complete solutions
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

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, TITLE: EMILLYCHARLOTTE 2024/2025 ACADEMIC PERIOD
OWNER: EMILLYCHARLOTTE
COPYRIGHT STATEMENT: ©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISHED: SEPTEMBER 2024
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

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