Servsafe Manager Study Guide 44 Questions And Answers
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Terms in this set
44
Higher risk populations include....
infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill.
What are TCS foods?
Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons.
Name the center for disease controls(CDC) top 5 reasons for outbreaks
1.) Purchasing food from unsafe sources
2.) Failing to cook food adequately
3.) Holding food at incorrect temperatures
4.) Contaminated equipment
5.) Poor personal hygiene
2.) Failing to cook food adequately
3.) Holding food at incorrect temperatures
4.) Contaminated equipment
5.) Poor personal hygiene
what are the three ways food becomes contaminated?
1.) Time-Temperature Control
2.) Cross Contamination
3.) Poor Personal Hygiene
2.) Cross Contamination
3.) Poor Personal Hygiene
What does FAT TOM stand for?
Food
Acidity
Temperature
Time
Oxygen
Moisture
Acidity
Temperature
Time
Oxygen
Moisture
What are the two fish toxins?
Scombroid-which is a histamine toxin from mostly tuna that is time-temperature abused and
Ciguatera- which is a ciguatoxin from predatory reef fish that you get from marine algae.
Ciguatera- which is a ciguatoxin from predatory reef fish that you get from marine algae.
Who can buy pesticides?
Only a licensed proffesional
What is the key to protecting food?
Making it as difficult as possible for tampering to occur by addressing all potential HUMAN INTERIOR AND EXTERIOR elements in your operation.
Glove must be changed after how many hours?
4 hours
When should you RESTRICT employees from working with or around food if they have a sore throat or fever?
If serving a high rish population