Servsafe

Foodborne 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...

Why are preschool-age children at a higher risk for foodborne illnesses? They have not built up strong immune systems Which is a TCS food? Sprouts The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and Purchasing food from unsafe sources What is an important measure for preventing foodborne illness? Controlling time and temperature Raw chicke...

Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians Elderly people Parasites are commonly associated with Seafood Ciguatera toxin is commonly found in grouper Which is a TCS food? Saltines Bananas Baked potato Coffee Baked potato

The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of poor cleaning and sanitizing A food handler washes ...

The purpose of a food safety management system is to: prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? corrective action A manager walks around the kitchen every hour to answer questions ...

Foodborne Illness A disease trasmitted to people by food. Foodborne Illness Outbreak Two or more people have the same symptoms after eating the same food. Biological Contaminants Include certain viruses, parasites, fungi, bacteria, and toxins. Chemical Contaminants Include cleaners, sanitizers and polishes that can contaminate food. Physical Contaminants Foreign objects such as metal shavings, staples, bandages, glass, dirt, bag ties, fish bones and fruit pits are examples of this contamin...

A.L.E.R.T. assure look employees report threat TCS TIME -TEMPERATURE CONTROLLED FOR SAFETY PCO PEST CONTROL OPERATOR TEMPERATURE DANGER ZONE 41° TO 135°F RECEIVING TEMPERATURE OF SHELL EGGS 45°f

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea...

what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be done with food that has been handled by a food handler who has been restricted or excluded...

Which unused items may be re-served to another customer? Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? Under hot running water. How should a cloth used for wet-wiping be stored? In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? Jaundice. What is a thermoco...