ServSafe Food Safety Certification 135 Questions And Answers
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Terms in this set
135
Foodborne Illness Outbreak
Two or more people
High Risk Populations
Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill
TCS
Temperature Control For Safety
Temperature Danger Zone
41 - 135 F
TCS Foods
Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
Three Types of Contamination
Biological, Chemical, Physical
Biological Contaminants
Bacteria, Virus, Parasites, Fungi
Chemical Contaminants
Cleansers, Sanitizers, Toxic Metals, Pesticides
Physical Contaminants
Foreign Objects
CDC Top Reasons for Outbreaks #1
Purchasing Food from unsafe sources