ServSafe Study Guide (146 Questions with 100% Correct Answers)

Who are at risk for getting food borne illness? - Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outbreak? - An incident in which 2 or more people experience the same illness after eating the same food. What are bacteria? - Microorganisms presenting the greatest concern to the FS manager. What are FAT TOM, food, pH, temp, time, oxygen, & water? - 6 elements needed for bacteria growth. What is Hepatitis A? - Of all FBI, it is the only one that can be prevented by vaccination. What is 7 days? - Food prepared in house can be stored for this length of time if held at 41 degrees or below before being discarded. What is 90 days? - Food Service Operations must retain shellfish tags for this period of time after the product is used. What is 6 inches? - Stationary equipment should be mounted on legs at least this high off the floor or sealed with 4 inches of toe space.