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ervSafe Manager 7th Edition - Study Guide Answers part 5.docx

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  Define the requirements for the designation "foodborne-illness outbreak" - Correct Answers: - Two+ people have the same symptoms after eating the same food. - An investigation is conducted by state & local regulatory authorities - The outbreak is confirmed by a laboratory analysis 2. List...

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  • September 19, 2024
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ServSafe Manager 7th Edition - Study Guide Answers part 5Get a hint




ADMIN
[COMPANY NAME] [Company address]

, Define the requirements for the designation "foodborne-illness outbreak" - Correct Answers: - Two+
people have the same symptoms after eating the same food.

- An investigation is conducted by state & local regulatory authorities

- The outbreak is confirmed by a laboratory analysis



2. List the groups that are included in the high risk population for contracting a foodborne illness? -
Correct Answers: - Elderly people

- Preschool-age children

- People w/ compromised immune systems (patients in hospitals, taking certain medications, under-
going cancer treatments, organ transplant recipients)



3. List the 13 potentially hazardous foods as discussed in the text. - Correct Answers: - Milk & dairy
products

- Shell eggs

- Meat: beef, pork & lamb

- Poultry

- Fish

- Shellfish & crustaceans

- Baked potatoes

- Heat-treated plant food (cooked rice, beans & vegtables)

- Soy proteins

- Sprouts & sprout seeds

- Sliced melons, tomatoes & leafy greens

- Untreated garlic & oil mixtures



4. Define and give an example of a biological contaminant? - Correct Answers: An illness causing
microorganisims that cause food borne illness. They include: viruses, parasites, fungi, mushroom, sea-
food toxins & bacteria.



5. What Acronym reminds us of what is needed for the growth of micro-organisms and what does each
letter stand for? - Correct Answers: FATTOM

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