ServSafe Certification with latest study Guide.

ServSafe Certification with latest study Guide. Foodborne Illness Outbreak - correct answer.Two or more people High Risk Populations - correct answer.Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - correct answer.Temperature Control For Safety Temperature Danger Zone - correct answer.41 - 135 F TCS Foods - correct answer.Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons Three Types of Contamination - correct answer.Biological, Chemical, Physical Biological Contaminants - correct answer.Bacteria, Virus, Parasites, Fungi Chemical Contaminants - correct answer.Cleansers, Sanitizers, Toxic Metals, Pesticides Physical Contaminants - correct answer.Foreign Objects CDC Top Reasons for Outbreaks #1 - correct answer.Purchasing Food from unsafe sources CDC Top Reasons for Outbreaks #2 - correct answer.Failing to cook food adequately CDC Top Reasons for Outbreaks #3 - correct answer.Holding food at incorrect temperatures CDC Top Reasons for Outbreaks #4 - correct answer.Contaminated equipment CDC Top Reasons for Outbreaks #5 - correct answer.Poor personal hygiene Three Ways Food Becomes Contaminated #1 - correct answer.Time-Temperature Control -- TCS Foods are left in the danger zone for 4 hours Three Ways Food Becomes Contaminated #2 - correct answer.Cross Contamination -- Contaminants cross to food that is not going to be cooked any further Three Ways Food Becomes Contaminated #3 - correct answer.Poor Personal Hygiene -- Food handlers cause the food borne illness FATTOM - correct answer.Food Acidity Temperature Time Oxygen Moisture Toxic Metals - correct answer.Lead Copper Zinc Common Food Allergies - correct answer.Milk Dairy Eggs Shellfish Fish Wheat Soy Peanuts Tree Nuts Proper Hand Washing Temperature - correct answer.100 F Scrub hands and arms for - correct answer.10 - 15 seconds Gloves must be changed at lease every - correct answer.4 hours How often should thermometers be calibrated - correct answer.Before each shift Boiling Point Calibration Temperature - correct answer.212 F Ice-Point Calibration Temperature - correct answer.32 F What constitutes an approved supplier - correct answer.One that has been inspected and meets all applicable local, state, and federal laws Delivery Temperature for Cold TCS Foods - correct answer.41 F or lower Delivery Temperature for Live Shellfish and Shell Eggs - correct answer.45 F or lower Delivery Temperature for Hot TCS Foods - correct answer.135 F or higher Frozen Food delivery criteria - correct answer.Frozen Solid with no Fluid Stains or Large Ice Crystals FIFO - correct answer.First in First Out stock rotation All packaging and containters should be labeled with the - correct answer.Name of the Food and Expiration Date TCS Foods Prepared on Site Label Should Contain - correct answer.Name of Food Date it should be sold, consumed or discarded TCS Foods Max storage Time - correct answer.Seven Days TCS Foods Max storage Temp - correct answer.41 F or lower Refrigerators must be set at - correct answer.39 F or lower Cool Food to __ before placing it in the refrigerator - correct answer.70 F Dry Storage Temp - correct answer.Between 50 F and 70 F Food in Dry Storage should be at least ___ off the floor - correct answer.6 inches What should be stored at 41 F or lower - correct answer.Fresh Meat Poultry Fish Dairy Products