Food safety temps - Study guides, Class notes & Summaries

SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 6 1. Foodborne Illness: A disease carried or transmitted to people by food 2. Foodborne Illness Outbreak: When two or more people experience the sameillness after eating the same food 3. High Risk Populations: Infants, preschool age children, pregnant women, theelderly, people taking meds, people who are ill 4. Temperature Control for Safety: TCS 5. 41-135: Danger Zone 6. TCS Foods: Milk, eggs, shellfish, fish...

Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they ate or drank. Pathogens Bacteria, viruses, and...

Foodborne Illness - Answer A disease carried or transmitted to people by food Foodborne Illness Outbreak - Answer When two or more people experience the same illness after eating the same food High Risk Populations - Answer Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - Answer TCS 41-135 - Answer Danger Zone TCS Foods - Answer Milk, eggs, shellfish, fish, meats, meat alternatives, un...

Servsafe 2024 CDC - CORRECT ANSWERhow many people get sick from foodborne illness annually? - CORRECT ANSWER-76 million how many people are hospitalized from foodborne illness annually? - CORRECT ANSWER-325,000 how many people die from foodborne illness annually? - CORRECT ANSWER-5,000 how much does each foodborne illness injury cost? - CORRECT ANSWER-$74,000 Time/Temperature Control for Safety (TCS) - CORRECT ANSWERFAT TOM: the 6 factors that affect bacterial growth - CORRECT ANSWER-Fo...

Sanitation Certification Test Questions and Answers with complete solution what must be your first concern? - Answer ️️ -protecting the consumer against illnesses caused by contaminated foods what five factors should you focus on? - Answer ️️ -1. following good personal hygiene practices 2. using correct time and temperatures 3. preventing cross-contamination 4. use only approved suppliers 5. the condition of the food service facility United States Department of Agriculture (US...

Foodborne Illness Correct Answer A disease carried or transmitted to people by food Foodborne Illness Outbreak Correct Answer When two or more people experience the same illness after eating the same food High Risk Populations Correct Answer Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety Correct Answer TCS 41-135 Correct Answer Danger Zone TCS Foods Correct Answer Milk, eggs, shellfish, fish, meat...

ServeSafe Food Manager Exam Questions and Answers 100% Verified challenges to food safety - answertime - language and culture - literacy and education - pathogens - unapproved suppliers - high risk customers - staff turnover challenges to food safety: time - answerpressure to work quickly makes it hard to follow food safety procedures thoroughly challenges to food safety: language and culture - answerstaff may speak different language than you - cultural differences can change how people ...

Preventative Maintenance - ANSWER-goal is to maximize the lifetime and operational effectiveness of each system or piece of equipment National Fire Protection Agency - ANSWER-publishes fire and safety codes Homelike Environment - ANSWER-one that emphasis institutional character of the setting, to the extent possible, and allows residents to use personal belonging that support the home. It recognizes the individuality or autonomy of the resident through self expression Environment refers...

Prostart unit 1 Exam Questions and Answers 2024 4 types of pathogens Virus, bacteria, parasite, fungi High risk population elderly, kids, sick people, pregnant women Three types of hazards biological, chemical, physical How can servers prepare to address the needs of customers with food allergies? Be aware of major allergens and the menu items that contain them Avoid cross- contact How is each level of government involved in food safety? Most regulations are written by...