SERVSAFE/NRFSP Exam review| Approved question sections/| latest update 2024/25|

SERVSAFE/NRFSP Exam review| Approved question sections/ foodborne illness - Disease transmitted to people by food foodborne illness outbreak - when two or more people have the same symptoms requires investigation contamination - presence of harmful substance in food time temp. abuse - food out to long in temperature that promotes growth cross contamination - pathogens transferred from one surface to another TCS food - food requiring time and temp. control for safety high risk population - elderly infants compromised immune systems like aides and cancer Biological contamination - bacteria, virus, fungi, parasite Chemical contamination - cleaners, sanitizers, polishes Physical contamination - staples, bandages, glass, dirt, bones risk factors for foodborne illness - purchasing from unsafe sources failing to cook food correctly holding food at incorect temp contaminated equipment poor hygiene unsafe practices - time temp abuse poor hygiene cross contamination poor cleaning/sanitizing safe practice - train staff properly ongoing training general food safety knowledge job specific training retrain regularly monitor staff document training foodborne illness symptoms - diarrhea, vomiting, fever, nausea, abdominal cramps jaundice FATTOM - Food, Acidity, Temperature, Time, Oxygen, Moisture Bacteria grow best in what pH? - neutral slightly acidic, pH 4.6-7.5 Water Activity level for bacteria growth - .85 or higher Cold foods without temperature control - label to throw out after 6 hours and must stay below 70 degrees