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Exam (elaborations) 7th Edition SERVSAFE Exam Questions with Complete Solutions Exam (elaborations) Serv safe Exam Questions and Answers (Graded A+) Exam (elaborations) Culinary serv safe practice Exam Guide Questions and Answers Exam (elaborations) Serv Safe: Manager Practice Exam Questions and Answers Exam (elaborations) serv safe 8th ed

Define foodborne illness. - Answers-a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Answers-when 2 or more people have the same symptoms after eating the same food What food safety challenges do operations face? - Answers-time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - Answers-guests and operations After a foodborne illness, what may an operation experie...

5 risk factors of food borne illnesses - Answers-1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene. FDA - Answers-Inspects all food except meat, poultry, and eggs. Issues food code. USDA - Answers-The U.S. Department of Agriculture regulates and inspects meat, poultry, and eggs. CDC (center for disease control) and PHS - Answers-These agencies assi...

Which minimum internal cooking temperature must prime rib reach for 15 seconds? - Answers-165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - Answers-145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? - Answers-165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least - Answers-180F (82C) When sanitizing utensils using hot wa...

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - Answers-C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later - Answers-B. visually inspect all food items Single use gloves are not required when... ...

Why do pathogens pose an increasing challenge to food safety in an operation? - Answers-pathogens are being found on food items once considered safe which organization makes recommendations for food safety regulations of the food service industry - Answers-FDA which is a challenge to food safety in an operation - Answers-the growing elderly population what is a human cost to victims of foodborne illness - Answers-long term disability what is an example of TCS foods - Answers-rosemary...

food borne illness - Answers-a disease transmitted to people through food when is an illness considered an outbreak? - Answers--2 or more people have the same symptoms from the same food -investigation by state & local authorities -outbreak is confirmed by lab biological contaminants - Answers-bacteria, viruses, parasites, fungi chemical contaminants - Answers-cleaners, sanitizers, polishes physical hazards - Answers-metal shavings, staples, bandages, glass, dirt, fish bones TSC...

foodborne illness - Answers-disease transmitted to people through food conditions for "outbreak" - Answers--2 or more people have same symptoms after eating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness - Answers--purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone - Answers-41-135 degrees Fah...

Disease transmitted to people by food A. Foodborne illness B. Foodborne pathogen C. Transmitable disease - Answers-Foodborne illness disease transmitted by food causing two or more people to show the same signs and symptoms A. foodborne epidemic b. foodborne endemic c. foodborne-illness outbreak - Answers-Foodborne-illness outbreak Presence of harmful substances in food A. Contaminants B. pathogens C. bacteria - Answers-Contaminants What are the categories of contaminants? A....

Temperature danger zone - Answers-41F to 135F bacteria will start to grow Bacteria grows rapidly at - Answers-70F to 125F Shigella Spp comes from? - Answers-Flies and Feces Salmonella Typhi comes from? - Answers-Ready-To-Eat foods and Beverages Non-Typhoidal Salmonella comes from? - Answers-Farm animals E. Coli - Answers-Ground Beef, Intestines from cattle, and Contaminated produce Hepatitis A and Norovirus comes from? - Answers-Shellfish from contaminated water or contaminated...