Servsafe Final Exam Study Guide (with COMPLETE SOLUTION)

Foodborne Illness - - - -A disease carried or transmitted to people by food Foodborne Illness Outbreak - - - -When two or more people experience the same illness after eating the same food High Risk Populations - - - -Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - - - -TCS 41-135 - - - -Danger Zone TCS Foods - - - -Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical - - - -3 types of contamination Biological contaminants - - - -Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - - - -Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - - - -Foreign objects Top reasons for outbreak - - - -1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps