Servsafe final exam review answered 2022-2023.

Servsafe final exam review (answered) 2022-2023.

• 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
• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at incorrect temps
• Contaminated equipment
• 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

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• 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

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• ___ 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

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- 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 This study source was downloaded by 100000844315367 from CourseHero.com on 03-15-2023 01:04:11 GMT -05:00

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