7th Edition SERVSAFE Exam Graded A+ 2023/2024, Complete solution

7th Edition SERVSAFE Exam Graded A+ 2023/2024, Complete solution Define foodborne illness. a disease transmitted to people by food When is a foodborne illness considered an outbreak? when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? guests and operations After a foodborne illness, what may an operation experience? negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? biological, chemical, and physical Which type of contaminant poses the greatest danger? biological contaminants What can happen if a food handler does not follow the correct procedures? they can threaten the safety of food How can a food handler threaten the safety of food? by failing to cook the food enough, holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene When has food been time temperature abused? when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? TCS food How can the growth of pathogens be prevented in food? by giving the food time and temperature control What groups of people are considered high risk? young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications What are important prevention measures to keep food safe? controlling time and temperature, preventing cross contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly What conditions do bacteria need to grow? FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? 41 F to 135 F What can some bacteria change into?