Servsafe final exam questions with correct answers

Foodborne Illness -- Ans A disease carried or transmitted to people by food Foodborne Illness Outbreak -- Ans When two or more people experience the same illness after eating the same food High Risk Populations -- Ans Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety -- Ans TCS 41-135 -- Ans Danger Zone TCS Foods -- Ans 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 -- Ans 3 types of contamination Biological contaminants -- Ans Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants -- Ans Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants -- Ans Foreign objects