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ServSafe Food Safety Manager Exam: 7th Edition Complete £8.41
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ServSafe Food Safety Manager Exam: 7th Edition Complete
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ServSafe Food Safety Manager Exam: 7th Edition Complete foodborne illness (fbi) Ans- a disease transmitted to people by food foodborne illness outbreak Ans- when 2 or more people have the same symptoms after eating the same food TCS food Ans- food that needs time and temperature control for ...

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  • February 7, 2023
  • 18
  • 2022/2023
  • Exam (elaborations)
  • Questions & answers

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  • servsafe food safety manager exam 7th edition complete

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ServSafe Food Safety Manager Exam:
7th Edition Complete
foodborne illness (fbi) Ans- a disease transmitted to people by food




foodborne illness outbreak Ans- when 2 or more people have the same symptoms after eating the

same food




TCS food Ans- food that needs time and temperature control for safety




ready to eat food Ans- food that can be eaten without further preparation, washing or cooking

EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings




3 major contaminants Ans- biological, chemical, and physical




5 most common food handling mistakes Ans- purchasing food from unsafe sources, failing to

cook food correctly, holding food at incorrect temperatures, using contaminated equipment,

practicing poor personal hygiene

,Practices related to foodborne illness Ans- Time Temperature Abuse, Cross Contamination, poor

personal hygiene, and poor cleaning and sanitizing




time-temperature abuse Ans- when food stays too long at temperatures that are good for the

growth of pathogens




cross-contamination Ans- when pathogens are transferred from one surface or food to another




TCS Foods list Ans- *milk and dairy

* Meat- beef, pork, and lamb

* Shell eggs

*poultry- chicken, turkey, duck

*fish

*shellfish and crustaceans

*baked potato

* heat treated plant food - cooked rice, beans, and vegetables

*tofu and soy products

*sprouts and sprout seeds

*sliced melons, cut tomatoes, cut leafy greens

, *untreated garlic and oil mixtures




Populations at high risk for foodborne illnesses Ans- elderly people, pre-school aged children,

and people with compromised immune systems




State and local health departments Ans- writes the code that regulates retail and foodservice

operations




Center for Disease Control (CDC) and Public Health Service (PHS) Ans- Conduct research into

the cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations




United States Department of Agriculture (USDA) Ans- Inspects meat, poultry, and eggs




Food and Drug Administration (FDA) Ans- Writes the Food Code




Prevention measures for keeping food safe Ans- *controlling time and temperature

*preventing cross contamination

*practicing good personal hygiene

*purchasing from approved reputable suppliers

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