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