Serv-Safe Certification, Top Exam Questions with accurate answers, graded A+

Serv-Safe Certification, Top Exam Questions with accurate answers, graded A+ Foodborne Illness Outbreak - -Two or more people High Risk Populations - -Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - -Temperature Control For Safety Temperature Danger Zone - -41 - 135 F TCS Foods - -Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons Three Types of Contamination - -Biological, Chemical, Physical Biological Contaminants - -Bacteria, Virus, Parasites, Fungi Chemical Contaminants - -Cleansers, Sanitizers, Toxic Metals, Pesticides Physical Contaminants - -Foreign Objects CDC Top Reasons for Outbreaks #1 - -Purchasing Food from unsafe sources CDC Top Reasons for Outbreaks #2 - -Failing to cook food adequately CDC Top Reasons for Outbreaks #3 - -Holding food at incorrect temperatures CDC Top Reasons for Outbreaks #4 - -Contaminated equipment CDC Top Reasons for Outbreaks #5 - -Poor personal hygiene Three Ways Food Becomes Contaminated #1 - -Time-Temperature Control -- TCS Foods are left in the danger zone for 4 hours Three Ways Food Becomes Contaminated #2 - -Cross Contamination -- Contaminants cross to food that is not going to be cooked any further Three Ways Food Becomes Contaminated #3 - -Poor Personal Hygiene -- Food handlers cause the food borne illness FATTOM - -Food Acidity Temperature Time Oxygen Moisture Toxic Metals - -Lead Copper Zinc Common Food Allergies - -Milk Dairy Eggs Shellfish Fish Wheat Soy Peanuts Tree Nuts Proper Hand Washing Temperature - -100 F Scrub hands and arms for - -10 - 15 seconds Gloves must be changed at lease every - -4 hours How often should thermometers be calibrated - -Before each shift Boiling Point Calibration Temperature - -212 F Ice-Point Calibration Temperature - -32 F What constitutes an approved supplier - -One that has been inspected and meets all applicable local, state, and federal laws Delivery Temperature for Cold TCS Foods - -41 F or lower Delivery Temperature for Live Shellfish and Shell Eggs - -45 F or lower Delivery Temperature for Hot TCS Foods - -135 F or higher Frozen Food delivery criteria - -Frozen Solid with no Fluid Stains or Large Ice Crystals FIFO - -First in First Out stock rotation All packaging and containters should be labeled with the - -Name of the Food and Expiration Date TCS Foods Prepared on Site Label Should Contain - -Name of Food Date it should be sold, consumed or discarded TCS Foods Max storage Time - -Seven Days TCS Foods Max storage Temp - -41 F or lower Refrigerators must be set at - -39 F or lower Cool Food to __ before placing it in the refrigerator - -70 F