Servsafe Module 4 Exam Review |Question and Answer| 100% Correct

Servsafe Module 4 Exam Review |Question and Answer| 100% Correct The flow of food is *Ans* The path that food takes in an operation. -Purchasing, receiving, storing, and service (some operations may include other steps) It begins when you ___________ the food and ends when you ______________ it. *Ans* buy; serve Managers are responsible for the safety of the food at _____________ _____________ during the flow of food. *Ans* every point Biggest hazard to food as it flows through the operation *Ans* cross contamination and time temp abuse Guidelines for Preventing Cross-Contamination Between Food *Ans* -Use separate equipment for raw and ready-to-eat food -Use different colored equipment -Clean and sanitize before and after tasks -Prep raw and ready-to-eat food at different times -Buy prepared food Most foodborne illnesses happen because TCS food has been ____________ - ______________ abused. *Ans* time-temperature TCS food has been time-temperature abused any time it remains between ______________ and ________________. This is called the _________________ _______________ ___________ because pathogens grow in this range. Most pathogens grow much faster between _______________ and _______________. *Ans* 41 F and 135 F Temp Danger Zone 70 F and 125 F Food is being temperature abused whenever it is handled in the following ways: *Ans* cooked at the wrong internal temp held at the wrong temp cooled or reheated incorrectly The longer food stays in the temperature danger zone, the more time path