- A disease carried or transmitted to people by food When two or more people experience the same illness after eating the same food - Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill - TCS - Danger Zone - Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos - 3 types of contamination - Bacteria, virus, parasites, fungi, natural toxins - Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides - Foreign objects - 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene - 3 ways food becomes contaminated - TCS foods are left in the danger zone for more than 4 hours - Contaminants cross to a food that is not going to be cooked any further - Food handlers cause foodborne illness - When a person eats food containing pathogens - Result when a person eats food containing pathogens, which then grow in the intestines and cause illness - Found everywhere and under favorable conditions, can grow rapidly - FATTOM - Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against This study source was downloaded by 100000844315367 from CourseHero.com on 03-15-2023 01:04:11 GMT -05:00 https://www.coursehero.com/file/188877229/Servsafe-final-exam-reviewdocx/ - Scombroid and Ciguatera are - All produce should be purchased from an - Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of - Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all - When properly washing hands, water should be Gloves must be changed every ___ hours or when starting a new task - The only jewelry allowed is a ___ - Employees with a sore throat with a fever should be ___ from working with or around food - Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food - If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should - Thermometers should be ____ before each shift to ensure accuracy - A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the - An infrared thermometer cannot be used to take the ___ temperature - ___ probe is used for internal temperature of food - ___ probe is used for liquids - ___ probe is used for surface T or F: Glass thermometers can be used to measure food temperatures A ___ has been inspected and meets all applicable local, state, and federal laws Cold TCS foods must be delivered at ___ Live Shellfish and Shell eggs must be delivered at Hot TCS foods must be delivered at ___ Frozen foods must be delivered Name of food and expiration date - All packaging and containers should be labeled with - ____ must be set at 39F or lower - Cool food to ___ before placing in refrigerator This study source was downloaded by 100000844315367 from CourseHero.com on 03-15-2023 01:04:11 GMT -05:00 https://www.coursehero.com/file/188877229/Servsafe-final-exam-reviewdocx/ - ___ areas should be kept at 50-70F with a relative humidity of 50-60% - Food in dry storage should at least be __ inches off the ground - Fresh meat, poultry, fish and dairy products should be stored at - The shell stock identification tags must be kept for ___ from the date the last one was sold or served - ___ should not be washed before storage because it increases chances of ___ - UHT items should be stored in the fridge at 41F or lower for a max of ___ days - ____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process - Never thaw food at - Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave - Temp for ground meat, injected meat, eggs to be held - Temp for steak, chops, fish, roasts, eggs short order - Temp for vegetables, fruit, pasta, beans - Leftover TCS foods must be reheated to an internal temp of ____ within two hours - Check the internal temp of food being held at least every ___ hours - Hot holding should be held at - Cold holding should be held at - Hot food can be held for a max of - Cold food can be held at a max of - 5 most common causes of foodborne illness - Focuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level - Curved, sealed edge placed between the floor and the wall to make cleaning easier - ___ must have hot/cold water, soap, a means to dry hands, waste container, signage saying employees must wash hands This study source was downloaded by 100000844315367 from CourseHero.com on 03-15-2023 01:04:11 GMT -05:00 https://www.coursehero.com/file/188877229/Servsafe-final-exam-reviewdocx/ - True or False: Vacuum beakers and air gaps can be used to control backflow - 50 foot candles are used for - ___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas - ___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms - The process of removing food and other types of soil from a surface - The process of reducing the number of harmful microorganisms from a clean surface to safe levels - Food- contact surfaces 3 step process concentration - Information should be posted on the dishwashing machine regarding - Keep _____ for each chemical in a location to all employees on the job - Oily smell, dropping look like grains of black pepper, and capsule egg cases can indicate - Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of - ___ can carry Shigellosis and typhoid fever - Government control regarding food safety in the US is exercised at three levels - Regulations are usually enforced at the ___ levels - Often found in hospitals, on faces, and in the nose - Typically found in undercooked beef - Causes miscarriage, found in deli meats - Found in cooked rice dishes - True or False: Cooking or freezing can kill spores - Pre-school age children are at higher risk for foodborne illness because their ___ is weak - Sprouts is a __ food