Pathogens do not grow well in TCS food - False,  TCS foods - Foods that require time and temperature controls for safety, TCS and ready-to-eat food are the most likely tpes of food to become unsafe - True, Foodborne illnesses - is a disease transmitted to people by food., Contaminants are divided into ____ categories. - Three, The 3 categories of contaminants are: - Physical, Chemical and Biological, There are ____ common food-handling mistakes or risk factors that can cause a foodborne illness. - Five, Pathogens can be transferred from one surface or food to another This is called: - Cross-contamination, Ready-to-eat food - food that can be eaten without further preparation., USDA is a governmental agency that - regulates and inspects meats, poultry and eggs., This word can refer to domestic fowl, such as chickens, turkeys, ducks, and geese. - Poultry, The USDA regulates food that crosses state boundaries or involves multiple _______. - States, A good food service manager must train staff - when they are first hired, and on an ongoing basis., State and local health departments - write the codes that regulate retail and foodservice operations., The FDA does not inspect: - meat, poultry and eggs, They conduct research into the causes of foodborne-illness outbreaks. - CDC and PHS, CDC stands for - Center for Disease Control and is based in Atlanta, GA., As the Manager, if you see unsafe food handling you must - take corrective action and retrain staff as needed., Wiping cloths are ____stored in sanitizer solution between uses. - not, An illness is considered a foodborne outbreak if ___or more people have the same symptoms after eating the same food. - two, Two food handling mistakes you must be aware of as Manager - time-temperature abuse and poor personal hygiene, TCS foods required that you as a manager - control time and temperature to limit pathogen growth., Ready-to-eat foods include:  - washed food, cooked food, deli meat, sugar and spices., As manager you must create SOPs otherwise known as:  - Standard operating procedures, As a food safety manager, you must purchase your food from - approved, reputable suppliers,

ServSafe study questions for Chapter 1

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