ServSafe Food Safety Manager Exam | exam study guide (2022/2023) verified terms and explanations

ServSafe Food Safety Manager Exam: 7th Edition 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 70 degrees to 125 degrees - *pathogens grown rapidly in this range Actions that can contaminate food - Scratching the scalp Running fingers through the hair Wiping or touching the nose Rubbing and ear Touching a pimple or an infected wound/boil Wearing and touching a dirty uniform coughing or sneezing into the hand Spitting in the operation Air probes - check the temperature inside coolers and ovens ALERT - A food defense system created by the FDA Assure Look Employees Reports Threat Allergy symptoms - Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, vomitting and/or diarrhea, abdominal pain, itchy throat Avoiding Time Temperature Abuse - *Monitor temperatures *Tools - use the correct kind of thermometer *Recording - record food temperatures regularly with time stamps *Time and temperature control - Limit the amount of time that food spends in the TDZ *Corrective Actions- make sure food handlers know how to correct issues when time and temperature requirements are not met. Bare-hand contact with food - *do NOT handle ready-to-eat food with bare hands *with high risk populations, NEVER handle ready-to-eat food with bare hands Big Eight Allergens - Milk Eggs Fish- bass, flounder, cod, etc Peanuts Soy Wheat Crustaceans- crab, lobster, and shrimp Tree nuts- walnuts and pecans Bimetallic stemmed thermometer components - * insert stem into the food up to the dimple *best for thick cuts of meat