Servsafe final exam 2023 Questions and Answers with complete solution

Foodborne Illness - CORRECT ANS A disease carried or transmitted to people by food Foodborne Illness Outbreak - CORRECT ANS When two or more people experience the same illness after eating the same food High Risk Populations - CORRECT ANS Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - CORRECT ANS TCS 41-135 - CORRECT ANS Danger Zone TCS Foods - CORRECT ANS 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 - CORRECT ANS 3 types of contamination Biological contaminants - CORRECT ANS Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - CORRECT ANS Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - CORRECT ANS Foreign objects Top reasons for outbreak - CORRECT ANS 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 - CORRECT ANS 3 ways food becomes contaminated Time- temperature abuse - CORRECT ANS TCS foods are left in the danger zone for more than 4 hours Cross contamination - CORRECT ANS Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene - CORRECT ANS Food handlers cause foodborne illness Foodborne infections - CORRECT ANS When a person eats food containing pathogens Foodborne intoxications - CORRECT ANS Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria - CORRECT ANS Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT ANS FATTOM Viruses - CORRECT ANS Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins - CORRECT ANS Scombroid and Ciguatera are Approved supplier - CORRECT ANS All produce should be purchased from an Allergic reaction - CORRECT ANS Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens - CORRECT ANS Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F - CORRECT ANS When properly washing hands, water should be