SERVSAFE Food Handler|2023 LATEST UPDATE|GUARANTEED SUCCESS

foodborne illness Disease transmitted to people by food foodborne illness outbreak when two or more people have the same symptoms requires investigation contamination presence of harmful substance in food time temp. abuse food out to long in temperature that promotes growth cross contamination pathogens transferred from one surface to another TCS food food requiring time and temp. control for safety high risk population pregnant elderly infants compromised immune systems Biological contamination bacteria, virus, fungi, parasite Chemical contamination cleaners, sanitizers, polishes Physical contamination staples, bandages, glass, dirt, bones risk factors for foodborne illness purchasing from unsafe sources failing to cook food correctly holding food at incorect temp contaminated equipment poor hygiene unsafe practices time temp abuse poor hygiene cross contamination poor cleaning/sanitizing foodborne illness symptoms diarrhea, vomiting, fever, nausea, abdominal cramps jaundice Temperature danger zone 41 Degrees - 135 Degrees (F) Biological toxins naturally occurring in plants mushrooms, and seafood food allergens milk, eggs, fish, shellfish, wheat, soy, peanuts, treenuts Allergy symptoms nausea,wheezing, hives, swelling, vomiting, abdominal pain 41 degrees or lower Cold TCS food 135 degrees or higher Hot TCS food Fresh Produce temp: varies according to product condition: varies according to product Storage Order A:Ready to eat food B: Seafood C:Whole cuts of Beef and pork D:Ground meat and ground fish E:Whole and ground Poultry Methods of thawing -fridge:41 degrees -running water:70 degrees (don't let temp go above 41 degrees longer than 4 hours -microwave: immediately cook afterwards -cooking 165 degrees for 15 seconds -Poultry -stuffing made with meat, fish, poultry -stuffed meat, seafood, poultry, pasta 155 degrees for 15 seconds -ground meat (beef, pork, meat) -injected meat -mechanically tenderized meat -ratites: ostrich, emu -ground seafood (chopped, minced) -shell eggs hot held for service 145 degrees for 15 seconds steaks/chops of pork, beef, veal, lamb seafood commercially raised game shell eggs immediately served 145 degrees for 4 minutes roasts of pork, beef, veal, lamb. 135 degrees fruits, vegetables, gains, legumes FDA Food, and Drug Administration-All food no meat, poultry, or eggs.