ServSafe Manager Exam 2023

5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - Answer 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - Answer Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - Answer Time-temp abuse A waiter cleans a table with a cloth he puts back in his apron. What is the risk that could cause FBI? - Answer Poor cleaning and sanitizing A measure to preventing FBI is controlling ______ and ______________. - Answer time/temperature Most important way to prevent a FBI outbreak d/t bacteria? - Answer Control time and temperature. Most important way to prevent FBI d/t virus? - Answer Good personal hygiene. Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins, or shellfish toxins? - Answer Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR FREEZING) Parasites - Answer Biological contaminant requiring a host to live & reproduce. Associated w/ seafood, wild game, & processed food w/ contaminated water. Fungi - Answer Yeast, molds, mushrooms Ciguatera toxin - Answer Found in fish among the tropics & reefs (eg barracuda, snapper, groupers, amberjack. shellfish) from eating algae w/ the toxin Histamine - Answer Pathogens on fish produce this toxin if fish time & temp abused (tuna, bonito, mahimahi) YOPI are people higher at risk for FBI: - Answer Young (preschool) Old Pregnant Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant recipients) Why are preschool children at risk for FBI? - Answer Immune systems not built up strong yet. What are TCS foods? - Answer Temperature Control for Safety foods are meant to be kept out of Danger Zone as they pose most risk for FBI Danger Zone (in general) - Answer 41-135*F (so TCS foods must be stored either below or above these two temps) At what temps to FB pathogens grow most quickly? - Answer 70-125*F Common TCS foods... - Answer Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant food (rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced melons, tomatoes, & leafy greens, and untreated garlic-oil mix Challenges you'll face as a manager that put operations @ risk for a FBI outbreak: - Answer Time (rushes work = mistakes) Language/culture (barrier & diff in handling food) Literacy & edu (tough to teach all staff fairly) Pathogens Unapproved suppliers (not practicing food safety) High risk customers (esp growing elderly pop) Staff turnover (training new = less time for old) Factors promoting bacterial growth... - Answer Food Acidity Temp Time Oxygen (SOME GROW BEST WITH OR WITHOUT) Moisture Big 6 bacteria/virus by the FDA - Answer 1. Shigellla 2. Salmnomella 3. Nontyphoidal Salmonella 4. E. coli 5. Hep A 6. Norovirus