Serv-Safe Mid-Term Exam Test Guide with Verified Answers

Food borne Illness - Answers-Disease by food How many does it take to have an outbreak of an illness? - Answers-2 or more The 3 Hazards - Answers-Physical, Chemical & Biological High Risk - Answers-Old people, young, pregnant, medicated, HIV, cancer, etc. What causes Pathogen Growth? - Answers-FAT-TOM = Food, Acid, Temp, Time, Oxygen and Moisture Scombroid - Answers-Histamine. Tuna, Bonito, Mackeral, & Mahi Mahi Ciguatera - Answers-Found in Algae. Pacific/Indian Ocean and Caribbean. Barracuda, Grouper, jacks and Snapper. Toxic Medals - Answers-Copper, Zinc and Lead Allergy reactions - Answers-Closing up throat, hives, swelling, itching, etc. Allergy prevention - Answers-Waiters describe dishes/ingredients, wash/rinse/sanitize cookware, wash hands, change gloves, specific equipment for customers with allergies, etc. Biological contaminants - Answers-Microorganisms such as viruses, bacteria, parasites, mold and fungi Calibrate thermometer - Answers-32 degrees in ice 30 seconds 212 degrees in boiling water 30 seconds TTI - Answers-Time, Temp., Indicator: will show on dots How to stop Cross-Contamination - Answers-Different boards, cleaning - physical Prep-timer - Procedure The Danger Zone - Answers-41-135 degrees, 70-125 degrees (highest level danger zone) not cooking/cooling/reheating correctly will put your food in the danger zone. Reheating ready-to-eat food - Answers-165 degrees, 15 seconds (2 hours)