SERVSAFE Food Handler-.pdf file:///C:/Users/HP/Desktop/SSSSSSS/SERVSAFE%20Food%20Hand
SERVSAFE Food Handler
1. foodborne illness
ANS Disease transmitted to people by food
2. foodborne illness outbreak
ANS when two or more people have the same symptoms requires investigation
3. contamination
ANS presence of harmful substance in food
4. time temp. abuse
ANS food out to long in temperature that promotes growth
5. cross contamination
ANS pathogens transferred from one surface to another
6. TCS food
ANS food requiring time and temp. control for safety
7. high risk population
ANS pregnant elderly
infants
1/9
1 of 9 8/30/2024, 3:50
,SERVSAFE Food Handler-.pdf file:///C:/Users/HP/Desktop/SSSSSSS/SERVSAFE%20Food%20Hand
compromised immune systems
8. Biological contamination
ANS bacteria, virus, fungi, parasite
9. Chemical contamination
ANS cleaners, sanitizers, polishes
10. Physical contamination
ANS staples, bandages, glass, dirt, bones
11. risk factors for foodborne illness
ANS purchasing from unsafe sources failing to cook food correctly
holding food at incorect temp
contaminated equipment poor
hygiene
12. unsafe practices
ANS time temp abuse poor hygiene
cross contamination poor
cleaning/sanitizing
13. foodborne illness symptoms
ANS diarrhea, vomiting, fever, nausea, abdominal cramps jaundice
2/9
2 of 9 8/30/2024, 3:50
SERVSAFE Food Handler
1. foodborne illness
ANS Disease transmitted to people by food
2. foodborne illness outbreak
ANS when two or more people have the same symptoms requires investigation
3. contamination
ANS presence of harmful substance in food
4. time temp. abuse
ANS food out to long in temperature that promotes growth
5. cross contamination
ANS pathogens transferred from one surface to another
6. TCS food
ANS food requiring time and temp. control for safety
7. high risk population
ANS pregnant elderly
infants
1/9
1 of 9 8/30/2024, 3:50
,SERVSAFE Food Handler-.pdf file:///C:/Users/HP/Desktop/SSSSSSS/SERVSAFE%20Food%20Hand
compromised immune systems
8. Biological contamination
ANS bacteria, virus, fungi, parasite
9. Chemical contamination
ANS cleaners, sanitizers, polishes
10. Physical contamination
ANS staples, bandages, glass, dirt, bones
11. risk factors for foodborne illness
ANS purchasing from unsafe sources failing to cook food correctly
holding food at incorect temp
contaminated equipment poor
hygiene
12. unsafe practices
ANS time temp abuse poor hygiene
cross contamination poor
cleaning/sanitizing
13. foodborne illness symptoms
ANS diarrhea, vomiting, fever, nausea, abdominal cramps jaundice
2/9
2 of 9 8/30/2024, 3:50
