Serv safe Exam Questions and Answers (Graded A+)

5 risk factors of food borne illnesses - Answers-1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene. FDA - Answers-Inspects all food except meat, poultry, and eggs. Issues food code. USDA - Answers-The U.S. Department of Agriculture regulates and inspects meat, poultry, and eggs. CDC (center for disease control) and PHS - Answers-These agencies assist the FDA, USDA, and state and local health departments. They conduct research into the causes of food borne-illness outbreaks. State and Local regulatory authorities - Answers-Write or adopt a code that regulates retail and foodservice operations. Foodborne illness outbreak - Answers-An incident in which two or more people experiencing the same illness after eating the same food. Flow of food - Answers-The path food takes from receiving and storage through preparation and cooking, holding, serving, cooling, and reheating. foodborne illness - Answers-Disease carried or transmitted to people by food. FDA food code - Answers-A science-based reference for retail food establishments on how to prevent foodborne illness. Potentially Hazardous Food - Answers-Food that is moist, high in protein, and chemically neutral or slightly acidic. Time-temperature Abuse - Answers-Any time a food has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms. Cross-contamination - Answers-Occurs when microorganisms are transferred from one surface or food to another. Personal Hygiene - Answers-Sanitary health habits that include keeping body, hair, and teeth clean, wearing clean clothes, and washing hands regularly- especially when handling food and beverages.