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foodborne illness - ✔✔Disease transmitted to people by food foodborne illness outbreak - ✔✔when two or more people have the same symptoms requires investigation contamination - ✔✔presence of harmful substance in food time temp. abuse - ✔✔food out to long in temperature that promotes growth cross contamination - ✔✔pathogens transferred from one surface to another TCS food - ✔✔food requiring time and temp. control for safety
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SERVSAFE Food Handler Exam Questions and
high risk population - ✔✔pregnant elderly infants compromised immune systems Biological contamination - ✔✔bacteria, virus, fungi, parasite Chemical contamination - ✔✔cleaners, sanitizers, polishes Physical contamination - ✔✔staples, bandages, glass, dirt, bones risk factors for foodborne illness - ✔✔purchasing from unsafe sources failing to cook food correctly holding food at incorect temp contaminated equipment
Allergy symptoms - ✔✔nausea,wheezing, hives, swelling, vomiting, abdominal pain 41 degrees or lower - ✔✔Cold TCS food 135 degrees or higher - ✔✔Hot TCS food Fresh Produce - ✔✔temp: varies according to product condition: varies according to product Storage Order - ✔✔A:Ready to eat food B: Seafood C:Whole cuts of Beef and pork D:Ground meat and ground fish
E:Whole and ground Poultry Methods of thawing - ✔✔-fridge:41 degrees
- running water:70 degrees (don't let temp go above 41 degrees longer than 4 hours
- microwave: immediately cook afterwards
- cooking 165 degrees for 15 seconds - ✔✔-Poultry
- stuffing made with meat, fish, poultry
- stuffed meat, seafood, poultry, pasta 155 degrees for 15 seconds - ✔✔-ground meat (beef, pork, meat)
- injected meat
- mechanically tenderized meat
USDA - ✔✔United States Department of Agriculture CDC - ✔✔Center for Disease Control-Statistics for ill personnel How often must you check temperatures of holding foods? - ✔✔every four hours hot food can be held without temperature control for up to 4 hours if - ✔✔held at or above 135 before removing, sold/served/thrown out within four hours hand-washing protocol - ✔✔ 10 - 15 seconds handwashing sinks are required in... - ✔✔restrooms, food-prep areas, service areas, dishwashing areas handwashing sinks must only be used for... - ✔✔handwashing
requirements for hand washing sinks - ✔✔hot and cold running water, soap, drying means, garbage container, signage cleaning and sanitizing process - ✔✔scrape/remove food from surface, wash surface, rinse surface, sanitize surface, allow surface to air dry Detergent - ✔✔Used for washing towels and rags List the 4 steps to properly clean and sanitize tools and equipment - ✔✔ 1 - Clean the surface. 2 - Rinse the surface. 3 - Sanitize the surface. 4 - Let the surface air-dry. Cleaning - ✔✔Removes food and other dirt from a surface.
