Servsafe final exam with Correct Solutions 2024 Updated

Servsafe final exam with Correct Solutions 2024 Updated Foodborne Illness - Answer -A disease carried or transmitted to people by food Foodborne Illness Outbreak - Answer -When two or more people experience the same illness after eating the same food High Risk Populations - Answer -Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - Answer -TCS 41-135 - Answer -Danger Zone TCS Foods - Answer -Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical - Answer -3 types of contamination Biological contaminants - Answer -Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - Answer -Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - Answer -Foreign objects Top reasons for outbreak - Answer -1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene - Answer -3 ways food becomes contaminated Time- temperature abuse - Answer -TCS foods are left in the danger zone for more than 4 hours Cross contamination - Answer -Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene - Answer -Food handlers cause foodborne illnes