SERVSAFE 7TH EDITION A, OVER 340 QUESTIONS AND ANSWER KEY, COMPLETE SOUTION 2023/2024

SERVSAFE 7TH EDITION A, OVER 340 QUESTIONS AND ANSWER KEY, COMPLETE SOUTION 2023/2024 Foodborne illness a disease transmitted to people through food Outbreak -2 or more people have to have same symptoms after eating same food -investigation conducted by state/local authorities -outbreak confirmed by lab Types of contaminants biological, chemical, physical Biological contaminant (pathogens) *GREATEST THREAT* viruses, parasites, fungi, bacteria. Chemical contaminant cleaners, sanitizer, polishes Physical contaminant glass, bones, metal shavings, staples, bandages, etc. How does food become unsafe? -purchasing food from unsafe sources-failing to cook food correctly How does food become unsafe? -holding food at wrong temps. How does food become unsafe? -using contaminated equipment How does food become unsafe? -poor personal hygiene 4 main factors of unsafe food -time-temp. abuse, cross contamination, poor personal hygiene, poor cleaning and sanitizing TCS food: Time and temp. control for safety, pathogens grow on... -milk/dairy products TCS food: Time and temp. control for safety -poultry/beef/pork/fish/lamb TCS food: Time and temp. control for safety -shell eggs (egg) TCS food: Time and temp. control for safety -heated treated plant based food (rice, beans, veggies) TCS food: Time and temp. control for safety -baked potato TCS food: Time and temp. control for safety -tofu/soy products TCS food: Time and temp. control for safety -cut veggies/fruits TCS food: Time and temp. control for safety -cut leafy greens TCS food: Time and temp. control for safety -sprouts/sprout seeds TCS food: Time and temp. control for safety -untreated olive oil mixtures TCS food: Time and temp. control for safety time-temp abuse -food stays too long at temps. good for pathogen growth -food has not been held or stored at correct temp. time-temp abuse -not cooked or reheated enough to kill pathogens time-temp abuse -not cooled correctly