SERVSAFE MANAGER EXAM 2023
Foodborneuiillnessui-uians--Illnessuicarrieduioruitransmitteduitouipeopleuibyuifood.
Foodborne-illnessuioutbreakui-uians--
Anuiincidentuiinuiwhichuitwouioruimoreuipeopleuiexperienceuitheuisameuiillnessuisymptoms
uiafteruieatinguitheuisameuifood.uiAnuiinvestigationuiisuiconducteduibyuitheuistateuianduiloc
aluiregulatoryuiauthorities,uianduitheuioutbreakuiisuiconfirmeduibyuiauilaboratoryuianalysis.
Contaminationui-uians--
Presenceuiofuiharmfuluisubstancesuiinuifood.uiSomeuifooduisafetyuihazardsuioccuruinatura
lly,uiwhileuiothersuiareuiintroduceduibyuihumansuioruitheuienvironment.
Time-temperatureuiabuse:ui-uians--
Whenuifooduihasuistayeduitoouilonguiatuitemperaturesuithatuiareuigooduiforuitheuigrowthuio
fuipathogens;uiforuiexample,uiwhenuifooduiisuinotuihelduioruistoreduicorrectly,uinotuicooked
uioruireheateduicorrectly,uioruinotuicooleduicorrectly.
Cross-contamination:ui-uians--
Theuitransferuiofuipathogensuifromuioneuisurfaceuiofuifooduitouianother.
TCSuifood:ui-uians--
Fooduithatuirequiresuitimeuianduitemperatureuicontroluitouilimituitheuigrowthuiofuipathogen
s.uiTCSuistandsuiforuitimeuianduitemperatureuicontroluiforuisafety.
Ready-to-eatuifood:ui-uians--
Anyuifooduithatuicanuibeuieatenuiwithoutuifurtheruipreparation,uiwashing,uioruicooking;uifor
uiexample,uicookeduifood,uiwasheduifruitsuianduivegetablesui(wholeuianduicut),uianduideliu
imeats.uiBakeryuiitems,uisugars,uispices,uianduiseasoningsuiareuialsouiconsidereduireadyu
itouieat.
High-riskuipopulations:ui-uians--
Peopleuisusceptibleuitouifoodborneuiillnessuidueuitouitheuieffectsuiofuiageuioruihealthuionuit
heiruiimmuneuisystems,uiincludinguipreschool-
ageuichildren,uiolderuiadults,uianduipeopleuiwithuicompromiseduiimmuneuisystems.
Immuneuisystem:ui-uians--
Theuibody'suidefenseuisystemuiagainstuiillness.uiPeopleuiwithuicompromiseduiimmuneuisy
stemsuiareuimoreuisusceptibleuitouifoodborneuiillness.
Foodborneuiillnessui-uians--Illnessuicarrieduioruitransmitteduitouipeopleuibyuifood.
Foodborne-illnessuioutbreakui-uians--
Anuiincidentuiinuiwhichuitwouioruimoreuipeopleuiexperienceuitheuisameuiillnessuisymptoms
uiafteruieatinguitheuisameuifood.uiAnuiinvestigationuiisuiconducteduibyuitheuistateuianduiloc
aluiregulatoryuiauthorities,uianduitheuioutbreakuiisuiconfirmeduibyuiauilaboratoryuianalysis.
Contaminationui-uians--
Presenceuiofuiharmfuluisubstancesuiinuifood.uiSomeuifooduisafetyuihazardsuioccuruinatura
lly,uiwhileuiothersuiareuiintroduceduibyuihumansuioruitheuienvironment.
Time-temperatureuiabuse:ui-uians--
Whenuifooduihasuistayeduitoouilonguiatuitemperaturesuithatuiareuigooduiforuitheuigrowthuio
fuipathogens;uiforuiexample,uiwhenuifooduiisuinotuihelduioruistoreduicorrectly,uinotuicooked
uioruireheateduicorrectly,uioruinotuicooleduicorrectly.
Cross-contamination:ui-uians--
Theuitransferuiofuipathogensuifromuioneuisurfaceuiofuifooduitouianother.
TCSuifood:ui-uians--
Fooduithatuirequiresuitimeuianduitemperatureuicontroluitouilimituitheuigrowthuiofuipathogen
s.uiTCSuistandsuiforuitimeuianduitemperatureuicontroluiforuisafety.
Ready-to-eatuifood:ui-uians--
Anyuifooduithatuicanuibeuieatenuiwithoutuifurtheruipreparation,uiwashing,uioruicooking;uifor
uiexample,uicookeduifood,uiwasheduifruitsuianduivegetablesui(wholeuianduicut),uianduideliu
imeats.uiBakeryuiitems,uisugars,uispices,uianduiseasoningsuiareuialsouiconsidereduireadyu
itouieat.
High-riskuipopulations:ui-uians--
Peopleuisusceptibleuitouifoodborneuiillnessuidueuitouitheuieffectsuiofuiageuioruihealthuionuit
heiruiimmuneuisystems,uiincludinguipreschool-
ageuichildren,uiolderuiadults,uianduipeopleuiwithuicompromiseduiimmuneuisystems.
Immuneuisystem:ui-uians--
Theuibody'suidefenseuisystemuiagainstuiillness.uiPeopleuiwithuicompromiseduiimmuneuisy
stemsuiareuimoreuisusceptibleuitouifoodborneuiillness.