Five Guys Servsafe Questions And Answers With
Real Tests
An illness is an outbreak when ANS two or more people have the same symptoms and ate the
same food
an investigation by state and local regulators
confirmed in a lab
3 Ways to contaminate food ANS Biological, chemical, physical
5 ways food becomes unsafe ANS Time temperature abuse
Cross contamination
Personal hygiene
Poor cleaning and sanitizing
Buying from unapproved sources
TCS (time & temp controlled) Foods ANS Milk & Dairy, eggs, meat, poultry, fish, shellfish &
crustaceans, baked potatoes, heat treated plant food, tofu & soy proteins, sprouts & sprout seeds,
slices melons, tomatoes, cut leafy greens, untreated garlic and oil mixtures
RTE ANS ready to eat
FDA ANS Inspects all food the USDA doesnt, cross state lines, published food code
USDA ANS Inspects meat, poultry, and eggs. crosses state boundaries
CDC ANS do not inspect, only research outbreaks
State and local regulatory authorities ANS ie health dept
, inspects and enforces locally
investigates complaints
issues licenses, permits, and approves HACCP
CHAPTER 2: Forms of Contamination ANS -
Common symptoms of foodborne illness ANS Diarrhea, vomiting, fever, nausea, abdominal
cramps,
Salmonella typhi ANS in bloodstream & intestines
from RTE foods
Wash hands & cook to temp to kill
Salmonella ANS Farm animals
Produce
No cross-contamination & cook to temp
Shigella ANS Flies and water contaminated by animals
wash hands
causes diarrhea
E. coli ANS Ground Beef, Contam produce
cook to tmps
use approved supplies
prevent cross-contam
Hep A ANS RTE & shellfish
wash hands
causes jaundice
Real Tests
An illness is an outbreak when ANS two or more people have the same symptoms and ate the
same food
an investigation by state and local regulators
confirmed in a lab
3 Ways to contaminate food ANS Biological, chemical, physical
5 ways food becomes unsafe ANS Time temperature abuse
Cross contamination
Personal hygiene
Poor cleaning and sanitizing
Buying from unapproved sources
TCS (time & temp controlled) Foods ANS Milk & Dairy, eggs, meat, poultry, fish, shellfish &
crustaceans, baked potatoes, heat treated plant food, tofu & soy proteins, sprouts & sprout seeds,
slices melons, tomatoes, cut leafy greens, untreated garlic and oil mixtures
RTE ANS ready to eat
FDA ANS Inspects all food the USDA doesnt, cross state lines, published food code
USDA ANS Inspects meat, poultry, and eggs. crosses state boundaries
CDC ANS do not inspect, only research outbreaks
State and local regulatory authorities ANS ie health dept
, inspects and enforces locally
investigates complaints
issues licenses, permits, and approves HACCP
CHAPTER 2: Forms of Contamination ANS -
Common symptoms of foodborne illness ANS Diarrhea, vomiting, fever, nausea, abdominal
cramps,
Salmonella typhi ANS in bloodstream & intestines
from RTE foods
Wash hands & cook to temp to kill
Salmonella ANS Farm animals
Produce
No cross-contamination & cook to temp
Shigella ANS Flies and water contaminated by animals
wash hands
causes diarrhea
E. coli ANS Ground Beef, Contam produce
cook to tmps
use approved supplies
prevent cross-contam
Hep A ANS RTE & shellfish
wash hands
causes jaundice
