SERVSAFE EXAM STUDY GUIDE
Min internal temp for fruit, vegetables, grains, legumes that will be hot held for service
Answer:
135F (57C)
food additives
Answer:
substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time temperature control...
SERVSAFE EXAM STUDYGUIDE Amnesic Shellfish poisoning (ASP) Answer: Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with this poisoning when they eat these shellfish. The severity of symptoms depends on the amount of toxin eaten and health of the person. Dominic ac id cannot be smelled or tasted. It is not destroyed by cooking or freezing. Food commonly linked with the toxin Amnesic Shellfish poisoning (ASP) Answer: Shellfish found in the coastal waters of the Pacific Northwest and the dash coat of Canada Clams, mu ssels, oysters, scallops Most common symptoms if Amnesic Shellfish poisoning (ASP) Answer: initially, vomiting, diarrhea, abdominal pain possibly later, confusion, memory loss, disorientation seizure, coma Prevention measure for Amnesic Shellfish poiso ning (ASP) Answer: purchase shellfish from approved reputable suppliers Food handler has a sore throat with a fever Answer: Restrict the food handler from working with or around food. Food handler can work with or around food when he/she has a written re lease from a medical practitioner Exclude from the operation if you primarily serve a high -risk population. Food handler has at least one of these symptoms from an infectious condition: vomiting, diarrhea, jaundiced (yellow skin or eyes Answer: Exclude t he food handler from operation Vomiting and diarrhea Food handlers must meet one of these requirements before they can return to work: Have had no symptoms for at least 24 hours Have a written release from a medical practitioner Jaundice Food handlers with jaundice must be reported to the regulatory authority. Food handlers who have and jaundice for less than seven days must be excluded from the operation. Food Handlers must have a written release from practitioner and approval from the regulatory authority before returning to work Liquid Answer: Reject items with leaks, dampness, or water stains The food handler has been diagnosed with a food borne illness caused by one of these pathogens and has symptoms Hepatitis A, Salmonella Typhi, Enterohemoryhagic and shiga toxin -producing e.coli norovirus shigella Answer: Exclude the food handler from the operation. Work sigh the food handler's medical practitioner, and the local regulatory authority to decide when the person can go back to work Packaging Answer: Both food items and nonfood items such as single -use cups, utensils, and napkins, must be packaged correctly when you receive them. Items should be delivered in their original packaging with a manufacturer's label. The packaging should be intact, clean, and protect food and food -contact surfaces from contamination. Reject food and nonfood items if packaging has any of the following problems. Damage Answer: Reject items with tears, holes, or punctures Reject cans with labels that are not intact, or have bulging or swollen ends, rust, or dents. All food packaged in a reduced -oxygen environment, such as vacuum -packed mean, must be rejected if the packaging is bloated or leaking. Do Not Accept Cases or Pac kages that appear to have been tampered with. Pests Answer: Reject items with signs of pests or pest damage Dates Answer: Food items must be correctly labeled. Do not accept food that is missing use -by or expiration dates from the manufacturer. Reject items that have passed their use -by or expiration dates. Some operations label food items with the date the item was received two help sigh sock rotation during storage. Documents Answer: Food items must be delivered sigh the correct documents. For examp le, shellfish met be received with shell stock identification tags These tags indicate when and where the shellfish were harvested. They must be kept on file for 90 days from the date the last shellfish was used from its delivery container. Fish that will be eaten raw or partially cooked must also be received with the correct documentation. These documents must indicate the fish was correctly frozen before you received it. Keep these documents for 90 days from the sale of the fish. If the fish was farm rais ed, it must have documentation that stages the fish was raised to FDA standards. These documents must also be kept for 90 days from the sale of the fish.
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