starbucks servsafe food safety certification
questions with answers
cdc statistsics - **🔰 VERIFIED ANSWERS🔰 ✔✔- over 76 million ppl become sick from
foodborne illness (1 out of 4 ppl in US)
- 325,000 ppl are hospitalized
- over 5,000 ppl die
- food service industry pays an avg $74,000 for each incidence
High-Risk Customers - **🔰 VERIFIED ANSWERS🔰 ✔✔- seniors
- pregnant women
- very young children
- immuno compromised
4 food contaminants
1. physical
2. biological
3.chemical ( ie toxic metals, additives)
4. cross contamination - **🔰 VERIFIED ANSWERS🔰 ✔✔4 food contaminants
Physical Contaminants - **🔰 VERIFIED ANSWERS🔰 ✔✔when objects get into food
ie- wood, fingernails, can shavings, staples, bandaids, glass, jewelry
Biological Contaminants - **🔰 VERIFIED ANSWERS🔰 ✔✔viruses, bacteria, parasites,
fungi that get into food: the leading causes of foodborne illness
,chemical contaminants - **🔰 VERIFIED ANSWERS🔰 ✔✔chemical substances, such as
cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leak from cookware
and equipment that have contaminated food
toxic metals ( chemical contaminant) - **🔰 VERIFIED ANSWERS🔰 ✔✔metals such as
copper , brass, tin, or galvatanized metals
- become toxic when mmixed with acidic food like lemonade, dressing , or vinegar
- avoid using copper, zinc, brass n peltre pots on industrial stoves
additives - **🔰 VERIFIED ANSWERS🔰 ✔✔-the excessive use of ______ may be a source
of chemical contamination
- must not apply sulfites to foods
- avoid adding large amounts of ___ to food like msg
cross-contamination - **🔰 VERIFIED ANSWERS🔰 ✔✔the process by which bacteria or
other microorganisms are unintentionally transferred from one substance or object to
another, with harmful effect.
danger zone - **🔰 VERIFIED ANSWERS🔰 ✔✔- 41F-135F
- maximum time left in this can be 4 hours max
- the higher the temp, the shorter the amount of time food can be left outside
- one bacterium becomes 4,000 in 4 hrs under right temp
bacteria - **🔰 VERIFIED ANSWERS🔰 ✔✔the most common microorganism that affect
food
- can live and multiply anywhere n grow on food
- viruses and parasites wont grow on food
, conditions to multiply bacteria - **🔰 VERIFIED ANSWERS🔰 ✔✔- food ; especially food
high in protein such as milk, meat , fish or eggs
- moisture
- warm temp ( 70 - 135 f)
- time to reproduce
- adequate ph - 4.6 - 7.5 (hate acidity)
potentially hazardous foods - **🔰 VERIFIED ANSWERS🔰 ✔✔PHF
potentially hazardous foods - **🔰 VERIFIED ANSWERS🔰 ✔✔- types of food in which
harmful bacteria grow
- chicken , eggs, cheese , shellfish, melons
- melons have lots of water, not too acidic, nutrients for bacteria to grow
- dont
- dormant / hibernating
- 20 - **🔰 VERIFIED ANSWERS🔰 ✔✔- freezing, refriigerating, drying foods _____ kill
bacteria
- only keeps them in _____ state
- when food thaws bacteria will continue to grow and double every _____ mins ; how
bacteria multiplies
toxins - **🔰 VERIFIED ANSWERS🔰 ✔✔when bacteria r multiplying it consumes the
nutrients in foods n then produces waste products or metabolic by products called :
- may look / feel like slime
- cant be killed with heat or cold
- if eaten will produce intoxication in ppl
questions with answers
cdc statistsics - **🔰 VERIFIED ANSWERS🔰 ✔✔- over 76 million ppl become sick from
foodborne illness (1 out of 4 ppl in US)
- 325,000 ppl are hospitalized
- over 5,000 ppl die
- food service industry pays an avg $74,000 for each incidence
High-Risk Customers - **🔰 VERIFIED ANSWERS🔰 ✔✔- seniors
- pregnant women
- very young children
- immuno compromised
4 food contaminants
1. physical
2. biological
3.chemical ( ie toxic metals, additives)
4. cross contamination - **🔰 VERIFIED ANSWERS🔰 ✔✔4 food contaminants
Physical Contaminants - **🔰 VERIFIED ANSWERS🔰 ✔✔when objects get into food
ie- wood, fingernails, can shavings, staples, bandaids, glass, jewelry
Biological Contaminants - **🔰 VERIFIED ANSWERS🔰 ✔✔viruses, bacteria, parasites,
fungi that get into food: the leading causes of foodborne illness
,chemical contaminants - **🔰 VERIFIED ANSWERS🔰 ✔✔chemical substances, such as
cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leak from cookware
and equipment that have contaminated food
toxic metals ( chemical contaminant) - **🔰 VERIFIED ANSWERS🔰 ✔✔metals such as
copper , brass, tin, or galvatanized metals
- become toxic when mmixed with acidic food like lemonade, dressing , or vinegar
- avoid using copper, zinc, brass n peltre pots on industrial stoves
additives - **🔰 VERIFIED ANSWERS🔰 ✔✔-the excessive use of ______ may be a source
of chemical contamination
- must not apply sulfites to foods
- avoid adding large amounts of ___ to food like msg
cross-contamination - **🔰 VERIFIED ANSWERS🔰 ✔✔the process by which bacteria or
other microorganisms are unintentionally transferred from one substance or object to
another, with harmful effect.
danger zone - **🔰 VERIFIED ANSWERS🔰 ✔✔- 41F-135F
- maximum time left in this can be 4 hours max
- the higher the temp, the shorter the amount of time food can be left outside
- one bacterium becomes 4,000 in 4 hrs under right temp
bacteria - **🔰 VERIFIED ANSWERS🔰 ✔✔the most common microorganism that affect
food
- can live and multiply anywhere n grow on food
- viruses and parasites wont grow on food
, conditions to multiply bacteria - **🔰 VERIFIED ANSWERS🔰 ✔✔- food ; especially food
high in protein such as milk, meat , fish or eggs
- moisture
- warm temp ( 70 - 135 f)
- time to reproduce
- adequate ph - 4.6 - 7.5 (hate acidity)
potentially hazardous foods - **🔰 VERIFIED ANSWERS🔰 ✔✔PHF
potentially hazardous foods - **🔰 VERIFIED ANSWERS🔰 ✔✔- types of food in which
harmful bacteria grow
- chicken , eggs, cheese , shellfish, melons
- melons have lots of water, not too acidic, nutrients for bacteria to grow
- dont
- dormant / hibernating
- 20 - **🔰 VERIFIED ANSWERS🔰 ✔✔- freezing, refriigerating, drying foods _____ kill
bacteria
- only keeps them in _____ state
- when food thaws bacteria will continue to grow and double every _____ mins ; how
bacteria multiplies
toxins - **🔰 VERIFIED ANSWERS🔰 ✔✔when bacteria r multiplying it consumes the
nutrients in foods n then produces waste products or metabolic by products called :
- may look / feel like slime
- cant be killed with heat or cold
- if eaten will produce intoxication in ppl
