SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+.

SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 6 1. Foodborne Illness: A disease carried or transmitted to people by food 2. Foodborne Illness Outbreak: When two or more people experience the sameillness after eating the same food 3. High Risk Populations: Infants, preschool age children, pregnant women, theelderly, people taking meds, people who are ill 4. Temperature Control for Safety: TCS 5. 41-135: Danger Zone 6. TCS Foods: Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlicand oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos 7. Biological, physical, chemical: 3 types of contamination 8. Biological contaminants: Bacteria, virus, parasites, fungi, natural toxins 9. Chemical contaminants: Cleaners, sanitizers, toxic metal from Non Food Ser-vice Grade utensils and cookware, pesticides 10. Physical contaminants: Foreign objects 11. Top reasons for outbreak: 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene 12. TTC, cross contamination, poor personal hygiene: 3 ways food becomescontaminated 13. Time- temperature abuse: TCS foods are left in the danger zone for more than4 hours 14. Cross contamination: Contaminants cross to a food that is not going to becooked any further 15. Poor personal hygiene: Food handlers cause foodborne illness 16. Foodborne infections: When a person eats food containing pathogens 17. Foodborne intoxications: Result when a person eats food containingpathogens, which then grow in the intestines and cause illness 18. Bacteria: Found everywhere and under favorable conditions, can grow rapidly 19. Food, Acidity,Temperature,Time, Oxygen, Moisture: FATTOM 20. Viruses: Practicing good personal hygiene and minimizing bare hand contactwith ready to eat 3 / 6 food can help defend against 21. Fish toxins: Scombroid and Ciguatera are 22. Approved supplier: All produce should be purchased from an 23. Allergic reaction: Itching, tightening of throat, wheezing, hives, swelling, diar-rhea, vomiting, cramps, and loss of consciousness are all signs of 4 / 6 24. Common food allergens: Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts,and tree nuts are all 25. 100F: When properly washing hands, water should be 26. 4: Gloves must be changed every hours or when starting a new task 27. Plain wedding band: The only jewelry allowed is a 28. Restricted: Employees with a sore throat with a fever should be from working with or around food 29. Excluded: Employees with active Jaundice, diarrhea or vomiting should be from working with or around food 30. Contact the health department: If employees are diagnosed with Salmonella,Shigella, E. Coli, Hepatitis A, or Norovirus you should 31. Calibrated: Thermometersshould be before each shift to ensure accuracy 32. Sensing area: A bimetallic stemmed thermometer should be immersed in theproduct from the tip to the end of the 33. Internal: An infrared thermometer cannot be used to take the temperature 34. Penetration: probe is used for internal temperature of food 35. Immersion: probe is used for liquids 36. Surface: probe is used for surface 37. False: T or F: Glass thermometers can be used to m