servsafe manager 7th edition Review Guide.

SERVSAFE MANAGER 7TH EDITION REVIEW GUIDE 1. foodborne illness: -a disease transmitted to people by food -2 people or more -investigation is conducted by state and local regulatory authorities -lab analyses 2. A foodborne illness is a disease transmitted to people through food?: True 3. What is the usual cause of unsafe food?: contamination (presence of harmful substances in food) 4. common risk factor?: -purchasing food from unsafe sources -failing to cook food correctly -holding food at incorrect temp -using contaminated equipment -poor personal hygiene 5. Macaroni salad has been left on a table for 5 hrs, which hazard is this?: time-temperature abuse 6. The same cutting board is being used for a raw chicken and lettuce. Which hazard is this?: cross contamination 7. poor personal hygiene?: Failure to wash hands, cough or sneeze on food, come to work while sick. 8. poor cleaning and sanitizing?: -Equipment and utensils are not washed, rinsed, and sanitized between uses. -Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized. -Wiping cloths are not stored in a sanitizer solution between uses -Sanitizer solution was not prepared correctly