ServSafe Final Exam-with 100% verified solutions-2026-2027 (7pages)

A disease carried or transmitted to people by food Foodborne Illness When two or more people experience the same illness after eating the same food Foodborne Illness Outbreak Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill High Risk Populations TCS Temperature Control for Safety Danger Zone 41-135 Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos TCS Foods 3 types of contamination Biological, physical, chemical Bacteria, virus, parasites, fungi, natural toxins Biological contaminants Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Chemical contaminants Foreign objects Physical contaminants 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene Top reasons for outbreak 3 ways food becomes contaminated TTC, cross contamination, poor personal hygiene TCS foods are left in the danger zone for more than 4 hours Time- temperature abuse Contaminants cross to a food that is not going to be cooked any further Cross contamination Food handlers cause foodborne illness Poor personal hygiene When a person eats food containing pathogens Foodborne infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Foodborne intoxications Found everywhere and under favorable conditions, can grow rapidly