servsafe manager Exam 7th edition
(Answered) Complete Solution 100%
foodborne illness
-a disease transmitted to people by food
-2 people or more
-investigation is conducted by state and local regulatory authorities
-lab analyses
A foodborne illness is a disease transmitted to people through food?
True
What is the usual cause of unsafe food?
contamination (presence of harmful substances in food)
common risk factor?
-purchasing food from unsafe sources
-failing to cook food correctly
-holding food at incorrect temp
-using contaminated equipment
-poor personal hygiene
Macaroni salad has been left on a table for 5 hrs, which hazard is this?
time-temperature abuse
The same cutting board is being used for a raw chicken and lettuce. Which
hazard is this?
cross contamination
poor personal hygiene?
Failure to wash hands, cough or sneeze on food, come to work while sick.
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
T
C
S
time and temperature
control
safety
TCS food
milk
dairy
poultry
shell eggs
plant base food items when cook
Which agency is responsible for inspecting meat, poultry and eggs?
USDA
, Which agency conducts research into the causes of foodborne-illness outbreak?
CDC (centers for disease control and prevention)
which group writes or adopts codes that regulate retail and foodservice
operations?
state and local regulatory authorities
To be an outbreak, foodborne illness must be confirmed by lab analysis after?
two or more people have the same symptoms after eating the same food.
a piece of glass found in a beverage is an example of which type of hazard?
physical
a pan of chicken wings left out on a prep table for 7 hrs is which type of hazard?
time-temp abuse
Why are preschool-age children at a higher risk for foodborne illnesses?
they have not built up strong immune system
when must staff be trained in food safety?
upon hiring and periodically base
which organization issues the food code?
US food and Drug administration
FDA
can contimation be passed directly from person to person?
yes
the big six
shigella spp
salmonella thyphi
Nontyphoidal Salmonella, or NTS
Hepatitis A
Norovirus
click all symptoms of foodborne illness?
diarrhea
vomiting
fever
nausea
abdominal cramps
jaundice
Onset time of Fooddorne Illness
30 minutes to six weeks after ingestion
do bacteria prefer certain food than other?
yes
do bateria grow well in food that is highly acidic?
no, in fact they grow best in food with little or no acid.
which temp range is best for the growth of bacteria?
41F-135F (5C-57C)
grows rapidly temperature danger zone.
70-125F extra danger
can time affect how much bacteria grow?
yes- bacteria need time to grow. the more time they spend on the time danger zone the
more they grow.
(Answered) Complete Solution 100%
foodborne illness
-a disease transmitted to people by food
-2 people or more
-investigation is conducted by state and local regulatory authorities
-lab analyses
A foodborne illness is a disease transmitted to people through food?
True
What is the usual cause of unsafe food?
contamination (presence of harmful substances in food)
common risk factor?
-purchasing food from unsafe sources
-failing to cook food correctly
-holding food at incorrect temp
-using contaminated equipment
-poor personal hygiene
Macaroni salad has been left on a table for 5 hrs, which hazard is this?
time-temperature abuse
The same cutting board is being used for a raw chicken and lettuce. Which
hazard is this?
cross contamination
poor personal hygiene?
Failure to wash hands, cough or sneeze on food, come to work while sick.
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
T
C
S
time and temperature
control
safety
TCS food
milk
dairy
poultry
shell eggs
plant base food items when cook
Which agency is responsible for inspecting meat, poultry and eggs?
USDA
, Which agency conducts research into the causes of foodborne-illness outbreak?
CDC (centers for disease control and prevention)
which group writes or adopts codes that regulate retail and foodservice
operations?
state and local regulatory authorities
To be an outbreak, foodborne illness must be confirmed by lab analysis after?
two or more people have the same symptoms after eating the same food.
a piece of glass found in a beverage is an example of which type of hazard?
physical
a pan of chicken wings left out on a prep table for 7 hrs is which type of hazard?
time-temp abuse
Why are preschool-age children at a higher risk for foodborne illnesses?
they have not built up strong immune system
when must staff be trained in food safety?
upon hiring and periodically base
which organization issues the food code?
US food and Drug administration
FDA
can contimation be passed directly from person to person?
yes
the big six
shigella spp
salmonella thyphi
Nontyphoidal Salmonella, or NTS
Hepatitis A
Norovirus
click all symptoms of foodborne illness?
diarrhea
vomiting
fever
nausea
abdominal cramps
jaundice
Onset time of Fooddorne Illness
30 minutes to six weeks after ingestion
do bacteria prefer certain food than other?
yes
do bateria grow well in food that is highly acidic?
no, in fact they grow best in food with little or no acid.
which temp range is best for the growth of bacteria?
41F-135F (5C-57C)
grows rapidly temperature danger zone.
70-125F extra danger
can time affect how much bacteria grow?
yes- bacteria need time to grow. the more time they spend on the time danger zone the
more they grow.
