ServSafe Practice Test Manager 6th edition

State and local health departments - Answer- Who writes the codes that regulate retail and foodservice operations? CDC and PHS - Answer- Who conducts research into the causes of foodborne-illness outbreaks? USDA - Answer- Who inspects meat, poultry, and eggs? FDA - Answer- Who writes the "Food Code"? State and local health departments - Answer- Who inspects retail and foodservice operations? They have not built up strong immune systems - Answer- Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - Answer- Which is a TCS food? Purchasing food from unsafe sources - Answer- The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and... Controlling time and temperature - Answer- What is an important measure for preventing foodborne illness? Time-temperature abuse - Answer- Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? Poor cleaning and sanitizing - Answer- A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness? Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - Answer- What are the most common symptoms of a foodborne illness? Control time and temperature - Answer- What is the most important way to prevent a foodborne illness from bacteria? Raw ground beef - Answer- Enterohemorrhagic and shiga toxin-producing E.coli are commonly linked with what type of food?