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SERVSAFE Food Handler; Q’s & A’s (Latest Update) $11.99   Add to cart

Exam (elaborations)

SERVSAFE Food Handler; Q’s & A’s (Latest Update)

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SERVSAFE Food Handler; Q’s & A’s (Latest Update) 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 lon...

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  • August 26, 2024
  • 7
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe Food Handler
  • ServSafe Food Handler
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TheeGrades
SERVSAFE Food Handler; Q’s & A’s (Latest
Update)
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


high risk population ✔✔pregnant


elderly


infants


compromised immune systems


Biological contamination ✔✔bacteria, virus, fungi, parasite


Chemical contamination ✔✔cleaners, sanitizers, polishes

, SERVSAFE Food Handler; Q’s & A’s (Latest
Update)
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


poor hygiene


unsafe practices ✔✔time temp abuse


poor hygiene


cross contamination


poor cleaning/sanitizing


foodborne illness symptoms ✔✔diarrhea, vomiting, fever, nausea, abdominal

cramps jaundice


Temperature danger zone ✔✔41 Degrees - 135 Degrees (F)


Biological toxins ✔✔naturally occurring in plants mushrooms, and seafood


food allergens ✔✔milk, eggs, fish, shellfish, wheat, soy, peanuts, treenuts

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