ServSafe 2023 Already Graded A+

ServSafe 2023 Already Graded A+ A Food Handler's hands can transfer pathogens from one food to another Ans- True Food handlers who don't wash their correctly can cause a foodborne illness Ans- True A foodborne-illness outbreak is when two or more people get sick after eating at the same place AnsFalse Adults are more likely than preschool-age children to get sick from contaminated food Ans- False Leftover chili is left on the counter, this is an example of Ans- Time-temperature abuse A food handler wearing gloves places a chicken breast on the grill then goes to place lettuce and tomato on a bun, this is a example of Ans- Cross-contamination A food Handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad, this is an example of Ans- Poor personal hygiene After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomato Ans- Poor cleaning and sanitizing TCS food : Baked Potatoes Ans- yes TCS Food: Orange juice Ans- No TCS Food: Pizza with tomatoes and green pepper Ans- Yes TCS Food: Poached Salmon Ans- Yes TCS Food: Refried Beans Ans- yes TCS Food: Scrambles shell eggs Ans- Yes TCS Food: Shrimp Fried Rice Ans- Yes TCS Food: Tofu ice cream Ans- Yes TCS Food: Vanilla Milk shake Ans- Yes TCS Food: Whole wheat bread Ans- No All pathogens need oxygen to grow Ans- False The most important way to prevent foodborne illnesses illness caused by viruses is to control time and temp Ans- False Salmonella Typhi commonly linked with ground beef Ans- False Parasites are commonly associated with seafood Ans- True what are the six conditions that pathogens need to grow Ans- Food, Acidity, Temperature, Time, Oxygen, Moisture Three types of contaminants that are a risk to food? Ans- Biological, Chemical, Physical The "Big Eight" allergens Ans- Milk, Eggs, soy, Wheat, Fish, shellfish, Peanuts, Tree Nuts You should wash your hands after taking a break to smoke Ans- True you should not have painted fingernails when prepping food Ans- True Wearing a dirty uniform or apron can contaminate food Ans- True Use hand antiseptic before washing hands Ans- False Hand washing steps Ans- wet hands and arms, apply enough soap, scrub hands and arms for 10-15 seconds, rinse hands and arm, dry hands and arms Touching your hair, face, or body con contaminate food Ans- yes Wearing a hat while prepping food can contaminate food Ans- no Handling money can contaminate food Ans- yes wearing a clean apron can contaminate food Ans- no sneezing, coughing, using a tissue can contaminate food Ans- yes food handler at a hospital has a sore throat and a fever Ans- exclude the food handler has a infected wound or boil that's not covered properly Ans- restrict food handler has a persistent sneeze, cough, or runny nose Ans- restrict food handler at a nursing home has has jaundice from an infectious condition Ans- exclude food handler at a restaurant was vomiting this morning from an infectious condition Ans- exclude A food handler at a restaurant has been diagnosed with a