Servsafe final exam With Correct Answers, Already Graded A

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