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Any re-use, transmission or dissemination is strictly prohibited and punishable by law including 5 years imprisonment and a $500,000 fine. This proprietary material employs the use of DocumentCrawler, a patented technology that assures that, if plagiarized, certain digital indices will notify the publisher of the materials mis-sue and misrepresentation. ©  \nINTRODUCTION  \nNo matter which approved examination you take (ServSafe , National Registry of Food Safety Professionals or Prometric), this guide will help you prepare for the examination.  \nThis Food Safety Manager Study Guide is based on the 2009 FDA Food Code. Be advised that your state may not have adopted the current code as of this printing so after your class/exam, please review you local & state requirements to make sure you are following all mandated guidelines.  \nServe It Up Safe! does not provide regulatory or legal advice with regards to the FDA food code or food law. Please contact all local, county and state health department(s) on all matters pertaining to food safety in your operation and always consult competent legal counsel.  \nTopics covered herein include:  \n1. Providing Safe Food  \n2. Forms of Contamination  \n3. Safe Food Handling  \n4. The Flow of Food  \n5. HACCP  \n6. Sanitary Facilities & Design  \n7. Pest Management  \nGOVERNMENTAL AGENCIES we need to be familiar with:  \n􀁸 The Food and Drug Administration (FDA) inspects all food (except meat, poultry, and eggs) . They regulate food transported across state lines, and the agency issues the FDA Food Code, which provides recommendations for food safety regulations.  \n􀁸 The U.S. Department of Agriculture (USDA) regulates and inspectsall meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state.  \n􀁸 The Centers for Disease Control and Prevention (CDC) conducts research into the causes of foodborneillness outbreaks.  \n􀁸 The Regulatory Authority is your State health inspector, and they write/ adopt codes that regulates retail and foodservice operations.  \nPROVIDING SAFE FOOD  \nFOODBORNE ILLNESS is a disease carried or transmitted to people by food.  \nFOODBORNE ILLNESS OUTBREAK is when two or more people experience the same illness after eating the same food.  \nHIGHER RISK POPULATIONS INCLUDE: Infants, preschool age children, pregnant women, the elderly, people taking medications, and people who are seriously ill.  \nAlthough any type of food can become contaminated, some are better able to support the rapid growth of microorganisms than others.  \nThese foods require TEMPERATURE CONTROL FOR SAFETY (TCS).  \nTCS Foods must be kept out of the Temperature Danger Zone (between 41° -135°) prevent the growth of microorganisms and the production of toxins.  \nTCS FOODS include  \n1) Anything that is an animal derivative  \nEx: meats, seafood, dairy, etc  \n2) Heat treated plant foods  \nEx: rice, beans, potatoes, etc  \n3) Most foods we slice open  \nEx: cantaloupe, tomatoes, leafy greens  \nIncludes Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons and prepped foods.  \nTHREE TYPES OF CONTAMINATIONS (Hazards)  \n􀁸 BIOLOGICAL – Bacteria, Virus, Parasites, Fungi, Natural Toxins, Saliva, Blood, etc  \n􀁸 CHEMICAL – Cleaners, Sanitizers, Toxic Metal from Non Food Service Grade Utensils and Cookware, Pesticides  \n􀁸 PHYSICAL – Foreign Objects – Hair, Glass, Staples, Metal Shavings, Seed Pits, etc  \nTHE CENTER FOR DISEASE CONTROL (CDC) TOP FIVE DOCUMENTED REASONS FOR  \nOUTBREAKS:  \n1. Purchasing food from unsafe sources  \n2. Failing to ","cbCaiso3Xdc7KP9t","https://ap.wps.com/l/cbCaiso3Xdc7KP9t","pdf",871055,42,"English","# INTRODUCTION\n# GOVERNMENTAL AGENCIES we need to be familiar with\n# PROVIDING SAFE FOOD\n## FOODBORNE ILLNESS and OUTBREAK\n## Higher Risk Populations\n## TEMPERATURE CONTROL FOR SAFETY (TCS)\n## THREE TYPES OF CONTAMINATIONS (Hazards)\n## CDC top five documented reasons for outbreaks\n## FOUR WAYS FOOD BECOMES CONTAMINATED\n# KEEPING FOOD SAFE\n## Ready-to-eat foods\n# Provide Adequate Training\n# FORMS OF CONAMINATION","[{\"question\":\"Which main exam topics are covered in this guide?\",\"answer\":\"The guide lists: providing safe food, forms of contamination, safe food handling, the flow of food, HACCP, sanitary facilities \\u0026 design, and pest management.\"},{\"question\":\"What are TCS foods and what temperature requirement is emphasized?\",\"answer\":\"TCS foods are items that must be kept out of the Temperature Danger Zone (between 41° -135°) to prevent microorganism growth and toxin production.\"},{\"question\":\"How do foodborne illness outbreaks typically occur according to the CDC section?\",\"answer\":\"The guide cites five documented reasons: purchasing from unsafe sources, failing to cook adequately, holding food at incorrect temperatures, contaminated equipment, and poor personal hygiene.\"}]","CPFM Advanced Study Guide - ServSafe Practice Exam - Serve It Up Safe! | PDF",1790924877,106]