ServeSafe Manager Study Guide Chapter 1

Manager ServSafe 7th Ed 1 of 10. Thanks for checking out the description! Here is some useful info for you, post any questions you may have below!
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TCS FOODS Non exhaustive list:
Beef, Pork, Lamb
Fish
Shellfish
Poultry
Eggs
Milk and dairy products
Sprouts
Baked potatoes
Cooked rice, beans, and veggies
Meat alternatives, soy, or tofu
Sliced melons, cut tomatoes, leafy greens
Untreated garlic and oil mixture
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STUDY QUESTIONS!!!!
What is a food born illness outbreak?
What is a ready to eat food?
Why are pre school aged children at a higher risk for food borne illness?
What is a TCS food?
What are 4 sources of TCS food that are not meat, poultry, fish, or eggs?
What are the 5 common risk factors that lease to food borne illness?
Raw chicken breast is left out on the prep table at room temperature, what is this an example of?
A prep person left turkey out over night and claimed they were cooling it, besides throwing the turkey away, what other actions should be taken?
What are some important things you can do to prevent food borne illness?
What is one possible function of a government agency that is responsible for food safety?
Chapter 2