ServSafe Food Protection Manager Study Guide Complete Solutions
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ServSafe Food Protection Manager Study
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ServSafe Food Protection Manager Study
ServSafe Food Protection Manager Study Guide Complete Solutions
A foodborne illness is defined as:
️A disease carried or transmitted to people by food.
A foodborne illness outbreak occurs when:
️Two or more people experience the same illness after consuming the same food.
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ServSafe Food Protection Manager Study Guide Complete Solutions
A foodborne illness is defined as:
✔️A disease carried or transmitted to people by food.
A foodborne illness outbreak occurs when:
✔️Two or more people experience the same illness after consuming the same food.
Higher risk populations include:
✔️Infants, preschool-age children, pregnant women, the elderly, people taking medications, and
seriously ill individuals.
The three types of contamination are:
✔️Biological, chemical, and physical.
The top five documented reasons for foodborne outbreaks include:
✔️Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, and poor personal hygiene.
Food can become contaminated in three ways:
✔️Time-temperature control, cross-contamination, and poor personal hygiene.
FATTOM stands for:
✔️Food, Acidity, Temperature, Time, Oxygen, and Moisture.
The two easiest factors for us to control within FATTOM are:
✔️Time and temperature.
, The four microorganisms that cause infections are:
✔️Bacteria, viruses, parasites, and fungi.
Examples of biological contamination include:
✔️Bacteria, viruses, fungi, parasites, and natural toxins.
Examples of chemical contamination include:
✔️Cleaners, sanitizers, and pesticides.
Examples of physical contamination include:
✔️Foreign objects such as hair, fingernails, wood or metal shavings, glass, band-aids, etc.
Gloves should be changed when:
✔️Every 4 hours, when they become soiled or torn, or when beginning a new task.
The only type of jewelry an employee preparing food with gloves can wear is:
✔️Only a plain wedding band.
The four steps to proper cleaning and sanitizing are:
✔️Wash, rinse, sanitize, and air dry.
To measure the internal temperature of food, the thermometer probe should be:
✔️Inserted into the thickest part of the product.
Infrared thermometers are used for:
✔️Measuring surface temperatures.
The ICE POINT method involves:
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