ServSafe Food Protection Manager Study Guide Exam With Complete Solutions!!

Define foodborne illness - ANSWER -a disease carried or transmitted to people by food Define food-borne illness outbreak - ANSWER -when 2 or more people experience the same illness after eating the same food Who are the higher risk populations? (There are 6) - ANSWER -infants, preschool age children, pregnant women, the elderly, people taking medications, and seriously ill people What are the 3 types of contamination? - ANSWER -biological, chemical, and physical What are the top 5 documented reasons for outbreaks? - ANSWER -purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, contaminated equipment, and poor personal hygiene What are the 3 ways food becomes contaminated? - ANSWER -time-temperature control, cross contamination, and poor personal hygiene What does FATTOM stand for? - ANSWER -Food Acidity Temperature Time Oxygen and Moisture What are the 2 easiest things for us to control? (FATTOM) - ANSWER -time and temperature What are the 4 things from the microworld that cause infections? - ANSWER -bacteria, viruses, parasites, and fungi Examples of biological contamination - ANSWER -bacteria, viruses, fungi, parasites, and natural toxins Examples of chemical contamination - ANSWER -cleaners, sanitizers, and pesitcides Examples of physical contamination - ANSWER -foreign objects such as hair, fingernails, wood or metal shavings, glass, band-aids, etc