ServSafe Food Safety Manager Exam: 7th Edition Complete

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foodborne illness (fbi) Ans- a disease transmitted to people by food foodborne illness outbreak Ans- when 2 or more people have the same symptoms after eating the same food TCS food Ans- food that... needs time and temperature control for safety ready to eat food Ans- food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major contaminants Ans- biological, chemical, and physical 5 most common food handling mistakes Ans- purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene Practices related to foodborne illness Ans- Time Temperature Abuse, Cross Contamination, poor personal hygiene, and poor cleaning and sanitizing time-temperature abuse Ans- when food stays too long at temperatures that are good for the growth of pathogens cross-contamination Ans- when pathogens are transferred from one surface or food to another TCS Foods list Ans- *milk and dairy * Meat- beef, pork, and lamb * Shell eggs *poultry- chicken, turkey, duck *fish *shellfish and crustaceans *baked potato * heat treated plant food - cooked rice, beans, and vegetables *tofu and soy products *sprouts and sprout seeds *sliced melons, cut tomatoes, cut leafy greens *untreated garlic and oil mixtures Populations at high risk for foodborne illnesses Ans- elderly people, pre-school aged children, and people with compromised immune systems State and local health departments Ans- writes the code that regulates retail and foodservice operations Center for Disease Control (CDC) and Public Health Service (PHS) Ans- Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations United States Department of Agriculture (USDA) Ans- Inspects meat, poultry, and eggs Food and Drug Administration (FDA) Ans- Writes the Food Code Prevention measures for keeping food safe Ans- *controlling time and temperature *preventing cross contamination *practicing good personal hygiene *purchasing from approved reputable suppliers *cleaning and sanitizing items correctly The Big Six Ans- Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga tonxin-producing Escherichia coli (E. Coli) Hepatitis A Norovirus Symptoms of foodborne illness Ans- Diarrhea Vomitting Fever Nausea Abdominal Cramps Jaundice Jaundice Ans- Yellowing of the skin and eyes pathogens Ans- harmful microorganisms (germs) types of biological contamination Ans- bacteria, viruses, parasites, and fungi FAT TOM Ans- The conditions that bacteria need to grow. Controlling these conditions control the growth of bacteria. Food Acidity Temperature Time Oxygen Moisture Major bacteria that cause foodborne illness Ans- [Show More]

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