ServSafe Manager Certification. Exam Questions with 100% accurate answers. Graded +

ServSafe Manager Certification. Exam Questions with 100% accurate answers. Graded + groups of people most vulnerable to foodborne diseases - senior citizens, pregnant women, preschool age children, people who suffer from weakened immune systems 4 types of contamination - biological, chemical, physical, cross contamination types of chemical contamination - cleaners, sanitizers, polishes types of biological contamination - harmful bacteria, viruses, fungi, parasites types of physical contamination - metal shavings, staples, bandages, glass, dirt, natural objects such as bones danger zone - 41º-135º bacteria will multiply in great numbers max time food can be in danger zone - four hours conditions for bacteria growth (FAT TOM) - Food (TCS foods especially, Acidity (little to no acidity), Temperature (grows most rapidly between 41 and 135) growth limited when held above or below, Time (more time in danger zone, greater change of growing to unsafe levels), Oxygen (some need, some don't), Moisture (food with high levels of moisture, aw=water activity; the amount of moisture available in food for bacterial growth, scales from 0.0-1.0, water has 1.0) TCS food - milk and dairy products, meat (beef, pork, lamb), fish, baked potatoes, tofu or other soy protein, synthetic ingredients (textured soy protein in meat alternatives), sliced melons, cut tomatoes, cut leafy greens, shell eggs (except when treated to eliminate salmonella), poultry, shellfish and crustaceans, heat treated plant food (beans, rice, vegetables), sprouts and sprout seeds, untreated garlic and oil mixtures bacteria produced toxins - toxins that are produced by bacteria cannot be killed by heat or cold spores - created by bacteria, won't reproduce unless conditions are right, have a thick shellcosts of foodborne illness to an operation - loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining 5 risk factors for foodborne illness - 1) purchasing food from unsafe sources 2) failing to cook food correctly 3) holding food at incorrect temperatures 4) using contaminated equipment 5) practicing poor personal hygiene how food becomes unsafe (four reason) - 1) time/temperature abuse 2) cross contamination 3) poor personal hygiene 4) poor cleaning and sanitizing time/temperature abuse - when food has stayed too long at temperatures good for pathogen growth; food has not been held or stored at correct temperature, it is not cooked or reheated enough to kill pathogens, it is not cooled correctly cross contamination - when pathogens are transferred from one surface or food to another; contaminated ingredients are added to food that receives no further cooking, ready-to-eat food touches contaminated surfaces, a food handler touches contaminated food and then touches ready to eat food, contaminated cleaning cloths touch food-contact surfaces poor personal hygiene can cause a foodborne illness when food handlers... - fail to wash their hands correctly after using the restroom, cough or sneeze on food, touch or scratch wounds and then touch food, work while sick poor cleaning and sanitizing - equipment and utensils are not washed, rinsed, and sanitized between uses, food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized, wiping cloths are not stored in a sanitizer solution between uses, sanitizers solution was not prepared correctly ready-to-eat food is... - food that can be eaten without further preparation, washing, or cooking ready to eat food includes - cooked food, washed fruits and vegetables, deli meat, baker items, sugar, spices, and seasonings to keep food safe, focus on - controlling time and temperature, preventing cross contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, cleaning and sanitizing government agencies - FDA, USDA, CDC, PHS, State and local regulatory authorities FDA - writes Food Code and regulates food transport across state lines, cannot require food code, provides technical training and support for industry/regulatory ag