ServSafe Manager Exam 2023 With Correct Answers, Already Graded A

Foodborne illness - ans Illness carried or transmitted to people by food. Foodborne-illness outbreak - ans An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - ans Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment. Time-temperature abuse: - ans When food has stayed too long at temperatures that are good for the growth of pathogens; for example, when food is not held or stored correctly, not cooked or reheated correctly, or not cooled correctly. Cross-contamination: - ans The transfer of pathogens from one surface of food to another. TCS food: - ans Food that requires time and temperature control to limit the growth of pathogens. TCS stands for time and temperature control for safety. Ready-to-eat food: - ans Any food that can be eaten without further preparation, washing, or cooking; for example, cooked food, washed fruits and vegetables (whole and cut), and deli meats. Bakery items, sugars, spices, and seasonings are also considered ready to eat.