Servsafe Manager Exam 144 Questions And Answers
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Terms in this set
144
5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
...
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
...
5. Purchasing from unsafe sources.
4 main factors for risk of FBI
Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI?
Time-temp abuse
A waiter cleans a table with a cloth he puts back in his apron. What is the risk that could cause FBI?
Poor cleaning and sanitizing
A measure to preventing FBI is controlling ______ and ______________.
time/temperature
Most important way to prevent a FBI outbreak d/t bacteria?
Control time and temperature.
Most important way to prevent FBI d/t virus?
Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins, or shellfish toxins?
Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR FREEZING)
Parasites
Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi
Yeast, molds, mushrooms