ServSafe Chapter 1-5 Exam Study Guide |Latest Version |

ServSafe Chapter 1-5 Exam Study Guide |Latest Version | food borne illness *Ans* a disease transmitted to people through food when is an illness considered an outbreak? *Ans* -2 or more people have the same symptoms from the same food -investigation by state & local authorities -outbreak is confirmed by lab biological contaminants *Ans* bacteria, viruses, parasites, fungi chemical contaminants *Ans* cleaners, sanitzers, polishes physical hazards *Ans* metal shavings, staples, bandages, glass, dirt, fish bones TSC food *Ans* milk, eggs, meat, poultry, fish, shellfish, baked potato, rice, cut vegetables, sprouts, cut fruit, oils high risk population *Ans* elderly, pre-school children, people with compromised immune systems common symptoms of a food borne illness *Ans* diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice salmonella typhi *Ans* -ready-to-eat food, beverages -exclude food handler -wash hands -cook food @ minimum internal temp nontyphoidal salmonella *Ans* -poultry, meat, dairy, produce -cook food @ minimum internal temp -prevent cross contamination -keep sick workers out of operation shigella *Ans* -salads, TCS foods, contaminated water, produce -keep sick workers out of operation -wash hands -control flies e coli *Ans* -ground beef, produce -cook food @ internal temp -purchase from approved suppliers -prevent cross contamination