Best ServSafe Study Guide |100% Correct Answers| UPDATED!!!! 2024

Best ServSafe Study Guide |100% Correct Answers| UPDATED!!!! 2024 Foodborne illness *Ans* Illness carried or transmitted to people by food. Outbreak of foodborne illness *Ans* incident in which two or more people experience the same illness after eating the same food Warranty of Sale *Ans* rules stating how food must be handled in an establishment reasonable care defense *Ans* defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe HACCP Principle 1 *Ans* Conduct a hazard analysis HACCP Principle 2 *Ans* determine critical control points HACCP Principle 3 *Ans* Establich critical limits HACCP Principle 4 *Ans* establish monitoring procedures HACCP Principle 5 *Ans* Identify corrective actions HACCP Principle 6 *Ans* Verify that the system works HACCP Principle 7 *Ans* establish procedures for record keeping and documentation Flow of Food *Ans* Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving high risk populations *Ans* People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems immune system *Ans* body's defense against illness. ppl with compromised immune systems are more susceptible to foodborne illness contamination *Ans* presence of harmful substances in food. food safety hazards *Ans* biological, physical, chemical time temperature abuse *Ans* any time it has been allowed to remain too