ServSafe Certification exam 2023 with 100% correct answers

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