Serv Safe Chapters 1 -10 Exam Questions with 100% Correct Answers

foodborne illness - Answers-disease transmitted to people through food conditions for "outbreak" - Answers--2 or more people have same symptoms after eating same food -investigation by local authority -lab analysis confirmation 5 major risk factors for food borne illness - Answers--purchasing from unsafe sources -failing to cook correctly -holding food at unsafe temperatures -using contaminated equipment -poor personal hygiene temperature danger zone - Answers-41-135 degrees Fahrenheit most dangerous temperature range within the temperature danger zone - Answers-70-125 degrees Fahrenheit cross contamaination - Answers-when pathogens are transferred from one surface or food to another ready-to-eat foods - Answers-can be eaten without additional prep, washing, or cooking high-risk populations - Answers--old people -young children -people with compromised immune systems FDA - Answers-Food and Drug Administration -controls all food except meat, poultry, and eggs -regulates interstate food transportation USDA - Answers-US Department of Agriculture -inspects meat, poultry, and eggs pathogen - Answers-any harmful microorganism FATTOM - Answers-conditions that control pathogen growth Food, Acidity, Time, Temperature, Oxygen, Moisture tdz time - Answers-no more than 4 hours