Serv-safe final exam, Top exam Question and answers, 100% Accurate, graded A+

Serv-safe final exam, Top exam Question and answers, 100% Accurate, graded A+ 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, cut tomatoes, and cut melos Biological, physical, chemical - -3 types of contamination Biological contaminants - -Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - -Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - -Foreign objects Top reasons for outbreak - -1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene - -3 ways food becomes contaminated Time- temperature abuse - -TCS foods are left in the danger zone for more than 4 hours Cross contamination - -Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene - -Food handlers cause foodborne illness Foodborne infections - -When a person eats food containing pathogens Foodborne intoxications - -Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria - -Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture - -FATTOM Viruses - -Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins - -Scombroid and Ciguatera are Approved supplier - -All produce should be purchased from an Allergic reaction - -Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens - -Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F - -When properly washing hands, water should be 4 - -Gloves must be changed every ___ hours or when starting a new task Plain wedding band - -The only jewelry allowed is a ___ Restricted - -Employees with a sore throat with a fever should be ___ from working with or around food Excluded - -Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food Contact the health department - -If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should Calibrated - -Thermometers should be ____ before each shift to ensure accuracy Sensing area - -A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the Internal - -An infrared thermometer cannot be used to take the ___ temperature Penetration - -___ probe is used for internal temperature of food Immersion - -___ probe is used for liquids Surface - -___ probe is used for surface False - -T or F: Glass thermometers can be used to measure food temperatures Approved Supplier - -A ___ has been inspected and meets all applicable local, state, and federal laws 41F or lower - -Cold TCS foods must be delivered at ___ 45F or lower - -Live Shellfish and Shell eggs must be delivered at 135F or higher - -Hot TCS foods must be delivered at ___ Frozen solid - -Frozen foods must be delivered Name of food and expiration date - -All packaging and containers should be labeled with Refrigerators - -____ must be set at 39F or lower 70F - -Cool food to ___ before placing in refrigerator Dry storage - -___ areas should be kept at 50-70F with a relative humidity of 50-60% 6 - -Food in dry storage should at least be __ inches off the ground 41F or lower - -Fresh meat, poultry, fish and dairy products should be stored at