ServSafe Food Safety Manager Exam: 7th Edition| Questions and Answers (A+ Solution guide)

foodborne illness (fbi) - a disease transmitted to people by food foodborne illness outbreak - when 2 or more people have the same symptoms after eating the same food TCS food - food that needs time and temperature control for safety ready to eat food - food that can be eaten without further preparation, washing or cooking EX delimeats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major contaminants - biological, chemical, and physical 5 most common food handling mistakes - purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene Practices related to foodborne illness - Time Temperature Abuse, Cross Contamination, poor personal hygiene, and poor cleaning and sanitizing time-temperature abuse - when food stays too long at temperatures that are good for the growth of pathogens cross-contamination - when pathogens are transferred from one surface or food to another TCS Foods list - *milk and dairy * Meat- beef, pork, and lamb * Shell eggs*poultry- chicken, turkey, duck *fish *shellfish and crustaceans *baked potato * heat treated plant food - cooked rice, beans, and vegetables *tofu and soy products *sprouts and sprout seeds *sliced melons, cut tomatoes, cut leafy greens *untreated garlic and oil mixtures