Servsafe final exam with latest updated test.

Servsafe final exam with latest updated test. Foodborne Illness - correct answer.A disease carried or transmitted to people by food Foodborne Illness Outbreak - correct answer.When two or more people experience the same illness after eating the same food High Risk Populations - correct answer.Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - correct answer.TCS 41-135 - correct answer.Danger Zone TCS Foods - correct answer.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 answer.3 types of contamination Biological contaminants - correct answer.Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - correct answer.Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - correct answer.Foreign objects Top reasons for outbreak - correct answer.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 answer.3 ways food becomes contaminated Time- temperature abuse - correct answer.TCS foods are left in the danger zone for more than 4 hours Cross contamination - correct answer.Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene - correct answer.Food handlers cause foodborne illness Foodborne infections - correct answer.When a person eats food containing pathogens Foodborne intoxications - correct answer.Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria - correct answer.Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture - correct answer.FATTOM Viruses - correct answer.Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins - correct answer.Scombroid and Ciguatera are Approved supplier - correct answer.All produce should be purchased from an Allergic reaction - correct answer.Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens - correct answer.Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F - correct answer.When properly washing hands, water should be 4 - correct answer.Gloves must be changed every ___ hours or when starting a new task Plain wedding band - correct answer.The only jewelry allowed is a ___ Restricted - correct answer.Employees with a sore throat with a fever should be ___ from working with or around food Excluded - correct answer.Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food Contact the health department - correct answer.If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should Calibrated - correct answer.Thermometers should be ____ before each shift to ensure accuracy Sensing area - correct answer.A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the Internal - correct answer.An infrared thermometer cannot be used to take the ___ temperature Penetration - correct answer.___ probe is used for internal temperature of food Immersion - correct answer.___ probe is used for liquids Surface - correct answer.___ probe is used for surface False - correct answer.T or F: Glass thermometers can be used to measure food temperatures Approved Supplier - correct answer.A ___ has been inspected and meets all applicable local, state, and federal laws 41F or lower - correct answer.Cold TCS foods must be delivered at ___ 45F or lower - correct answer.Live Shellfish and Shell eggs must be delivered at 135F or higher - correct answer.Hot TCS foods must be delivered at ___ Frozen solid - correct answer.Frozen foods must be delivered Name of food and expiration date - correct answer.All packaging and containers should be labeled with Refrigerators - correct answer.____ must be set at 39F or lower