ServSafe Manager Exam With Verified Answers.

ServSafe Manager Exam With Verified Answers. 1. Foodborne ill- ness 2. Foodborne-ill- ness outbreak Illness carried or transmitted to people by food. An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. 3. Contamination Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment. 4. Time-tempera- ture abuse: When food has stayed too long at temperatures that are good for the growth of pathogens; for example, when food is not held or stored correctly, not cooked or reheated correctly, or not cooled correctly. 5. Cross-contamina- The transfer of pathogens from one surface of food to another. tion: 6. TCS food: Food that requires time and temperature control to limit the growth of pathogens. TCS stands for time and temperature control for safety. 7. Ready-to-eat food: 8. High-risk popula- tions: Any food that can be eaten without further preparation, washing, or cooking; for example, cooked food, washed fruits and vegetables (whole and cut), and deli meats. Bakery items, sugars, spices, and seasonings are also considered ready to eat. People susceptible to foodborne illness due to the ettects of age or health on their immune systems, including preschool-age children, older adults, and people with compromised immune systems. 9. Immune system: The body's defense system against illness. People with compromised immune systems are more susceptible to foodborne illness. 10. What are the po- Loss of guests and sales, Loss of reputation, Negative media exposure, Lawsuits tential costs asso- and legal fees, Increased insurance premiums, Lowered statt morale, Statt absen- ciated with food- teeism, Statt retraining, Closure of the operation, Human costs, such as lost work, borne-illness out- medical costs, long-term disability, and death breaks? 11. Why are the el- derly at a high- er risk for get- ting foodborne illnesses? 12. What are the As people age, there are changes in their organs. For example, stomach-acid production decreases as people get older. This allows more pathogens to enter the intestines. A change in the stomach and intestinal tract also allows the body to store food for longer periods. This gives toxins more time to form. The three major types of contaminants are biological, chemical, and physical. three major types Biological contaminants include bacteria, viruses, parasites, and fungi. Chemical of contaminants? 13. What are some common ways that time-tem- perature abuse can happen? 14. Cross contamina- tion can happen when contaminants include foodservice chemicals such as cleaners, sanitizers, and pol- ishes. Physical hazards include foreign objects such as metal shavings, staples, bandages, glass, and dirt. Naturally occurring objects, such as fish bones in fillets, are another example.