ServSafe ch 1, 2, 3 and 10 pd 1

What is NOT a challenge to foodborne illness?

• time/temperature control of food

• home cooking

• high risk consumers

• biological contaminant

"pathogen can be transferred from one surface or food to another"

• poor personal hygiene

• cross contamination

• TCS food

• FATTOM

What does TCS food stand for?

• Time Control Sensitive

• Tough central station

• Teens Cause Safety issues

• Time Temperature control for safety

which of these is NOT considered a high risk consumer?

• a pregnant woman

• a 4 year old child

• a person with an autoimmune disease or condition

• someone who doesn't eat dairy products

what is a regulatory authority?

• SHS

• local health department

• Schneck Medical Center

• USDA

what is an important measure for preventing foodborne illness?

• using new equipment

• measuring pathogens

• preventing cross-contaminations

• serving locally grown, organic food

food handlers who do not wash their hands after using the restroom contaminate food and surfaces with feces from their fingers is called

• e. coli

• poop

• fecal-oral route

• pathogen

bacteria needs a lot of acid to grow and duplicate

• true

• false

this is an example of a physical contaminant

• band-aid

• shigella spp

• e coli

• bleach

this is the danger zone is the range of temperature where bacteria grows rapidly in food

• 0-41

• 41-60

• 135-141

• 41-135