Exam (elaborations)
Servsafe final exam
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- Servsafe Final Exam
Exam of 8 pages for the course Servsafe final exam at Servsafe final exam (Servsafe final exam)
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Servsafe final examFoodborne Illness - -A disease carried or transmitted to people by food
-Foodborne Illness Outbreak - -When two or more people experience the
same illness after eating the same food
-High Risk Populations - -Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are ill
-Temperature Control for Safety - -TCS
-41-135 - -Danger Zone
-TCS Foods - -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 - -3 types of contamination
-Biological contaminants - -Bacteria, virus, parasites, fungi, natural toxins
-Chemical contaminants - -Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
-Physical contaminants - -Foreign objects
-Top reasons for outbreak - -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 - -3 ways food becomes
contaminated
-Time- temperature abuse - -TCS foods are left in the danger zone for more
than 4 hours
-Cross contamination - -Contaminants cross to a food that is not going to be
cooked any further
-Poor personal hygiene - -Food handlers cause foodborne illness
-Foodborne infections - -When a person eats food containing pathogens
, -Foodborne intoxications - -Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
-Bacteria - -Found everywhere and under favorable conditions, can grow
rapidly
-Food, Acidity, Temperature, Time, Oxygen, Moisture - -FATTOM
-Viruses - -Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
-Fish toxins - -Scombroid and Ciguatera are
-Approved supplier - -All produce should be purchased from an
-Allergic reaction - -Itching, tightening of throat, wheezing, hives, swelling,
diarrhea, vomiting, cramps, and loss of consciousness are all signs of
-Common food allergens - -Milk, dairy, eggs, shellfish, fish, wheat, soy,
peanuts, and tree nuts are all
-100F - -When properly washing hands, water should be
-4 - -Gloves must be changed every ___ hours or when starting a new task
-Plain wedding band - -The only jewelry allowed is a ___
-Restricted - -Employees with a sore throat with a fever should be ___ from
working with or around food
-Excluded - -Employees with active Jaundice, diarrhea or vomiting should be
___ from working with or around food
-Contact the health department - -If employees are diagnosed with
Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
-Calibrated - -Thermometers should be ____ before each shift to ensure
accuracy
-Sensing area - -A bimetallic stemmed thermometer should be immersed in
the product from the tip to the end of the
-Internal - -An infrared thermometer cannot be used to take the ___
temperature
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