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17 SERVSAFE Food Safety Manager Exam 7 th
Edition Questions & Answers 1.foodborne illness (fbi) ANS a disease transmitted to people by food 2.foodborne illness outbreak ANS when 2 or more people have the same symptoms after eating the same food 3.TCS food ANS food that needs time and temperature control for safety 4.ready to eat food ANS food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 5.3 major contaminants ANS biological, chemical, and physical 6.5 most common food handling mistakes ANS purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, 1 / 3
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17 practicing poor personal hygiene 7.Practices related to foodborne illness ANS Time Temperature Abuse, Cross Cont- amination, poor personal hygiene, and poor cleaning and sanitizing 8.time-temperature abuse ANS when food stays too long at temperatures that are good for the growth of pathogens 9.cross-contamination ANS when pathogens are transferred from one surface or food to another 10.TCS Foods list ANS *milk and dairy *Meat- beef, pork, and lamb *Shell eggs *poultry- chicken, turkey, duck *fish *shellfish and crustaceans *baked potato *heat treated plant food - cooked rice, beans, and vegetables *tofu and soy products *sprouts and sprout seeds 2 / 3
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17 *sliced melons, cut tomatoes, cut leafy greens *untreated garlic and oil mixtures 11.Populations at high risk for foodborne illnesses ANS elderly people, pre-school aged children, and people with compromised immune systems 12.State and local health departments ANS writes the code that regulates retail and foodservice operations 13.Center for Disease Control (CDC) and Public Health Service (PHS) ANS Conduct research into the cause of foodborne-illness outbreaks.Also, inspects retail and foodservice operations 14.United States Department of Agriculture (USDA) ANS Inspects meat, poultry, and eggs 15.Food and Drug Administration (FDA) ANS Writes the Food Code 16.Prevention measures for keeping food safe ANS *controlling time and tempera- ture *preventing cross contamination *practicing good personal hygiene *purchasing from approved reputable suppliers
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