[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-402656-105":59,"doc-detail-402656-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","servsafe-in-class-study-sheet-chapter-1-providing-safe-food","ServSafe In-Class Study Sheet - Chapter 1 - Providing Safe Food","","ServSafe In-Class Study Sheet covering safe food handling and contamination prevention. Chapter 1 explains when foodborne illness outbreaks are considered confirmed and lists three contamination routes and five common ways food becomes unsafe. It defines TCS foods and RTE foods, then summarizes key U.S. government agencies (FDA, USDA, CDC/PHS) and state/local authorities. Chapter 2 reviews symptoms and major contamination types including bacteria, viruses, parasites, fungi, toxins, chemical and physical contaminants, plus the ALERT and allergen guidance.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/servsafe-in-class-study-sheet-chapter-1-providing-safe-food/402656/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/servsafe-in-class-study-sheet-chapter-1-providing-safe-food/402656.png","ImageObject",300,407,{"name":92,"@type":93},"วิน","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",14,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What defines a foodborne illness outbreak as confirmed?","Question",{"text":113,"@type":114},"An outbreak is considered confirmed when two or more people develop the same symptoms after eating the same food, state/local regulatory authorities investigate, and laboratory analysis confirms the outbreak.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are three ways food can be contaminated?",{"text":118,"@type":114},"Food can be contaminated biologically, chemically, or physically, with examples including bacteria/viruses, cleaners/sanitizers, and physical items like bones.",{"name":120,"@type":111,"acceptedAnswer":121},"What is required for safe food handler hand washing and glove use?",{"text":122,"@type":114},"Hand washing requires 20 seconds total with the faucet managed to avoid recontamination, and hand antiseptic is never a substitute. Single-use gloves are required except for specific tasks like washing produce and handling certain RTE ingredients prior to cooking to proper temperatures.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},402656,1790537640,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":36,"preview_page_count":4},2336475104736,"https://ap-avatar.wpscdn.com/avatar/22000c4c5e0e5b17e70?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786591360781797222","# ServSafe®In-Class Study Sheet\n\nCourtesy of:  \n## ServSafe In-Class Study Sheet\n\n### CHAPTER 1:Providing Safe Food\n\n● An illness is considered an outbreak when:  \no Two or more people have the same symptoms after eating the same food  \no An investigation is conducted by state and local regulatory authorities  \no The outbreak is confirmed by laboratory analysis  \n·  Three ways to contaminate food:  \no Biological (Bacteria,Viruses,Parasites,Fungi)  \no Chemical (Anything not food...including cleaners and sanitizers)  \no Physical (including bones)  \n·  Five ways foods become unsafe  \no Time-Temperature abuse  \no Cross Contamination  \no Personal Hygiene  \no Poor Cleaning and Sanitizing  \no Buying from Unapproved Sources (only one not under our control within the store)  \n·  TCS Foods =Foods that are Time and Temperature Controlled for Safety  \no Milk and dairy  \no Eggs  \no Meat,poultry,fish  \no Shellfish and crustaceans  \no Baked potatoes  \no Heat treated plant food (rice,beans,veggies)  \no Tofu or soy protein  \no Sprouts and sprout seeds  \no Sliced melons,tomatoes,cut leafy greens(like romaine,spinach,etc.)  \no Untreated garlic and oil mixtures  \n·RTE=Ready To Eat foods(no more prep,washing or cooking is needed)  \n·  Government Agencies  \no FDA (Food and Drug Administration)  \n■ Inspects all food not USDA's job  \n■ Across state lines  \n■ Publishes Food Code(as a recommendation for State and local authorities)  \no USDA(United States Department of Agriculture)  \n■ Inspects meat poultry and eggs  \n■ Across state lines  \no CDC(Centers for Disease Control)and PHS (Us Public Health Service)  \n■ Do not inspect.Only do research and assist when there is an outbreak  \no State and Local Authorities (i.e.:Health Department)  \n■ Inspects and enforces locally  \n■ Investigates complaints  \n■ Issues license,permits and approves construction and HACCP plans  \n1|Page  \nhttp://safefoodplus.com  \n## ServSafe In-Class Study Sheet\n\n### CHAPTER 2:Forms of Contamination\n\n·  Common Symptoms of Foodborne Illness  \no Diarrhea,vomiting,fever,nausea or abdominal cramps  \n·  Big6(EXCLUDE from ALL work until doctor note saying healthy again)  \no BACTERIA:Salmonella(Typhi)  \n■ Humans only in bloodstream and intestines  \n■ Wash hands  \n■ Cook to proper temps  \no BACTERIA:Salmonella(more common)  \n·Farm animals (poultry,eggs,meat,milk and dairy)  \n■ Produce  \n■ Prevent cross contamination and cook to proper temperatures  \no BACTERIA:Shigella  \n■ From flies and water contaminated by animals  \n■ Think flies at a picnic:Salads(potato,tuna,  \nshrimp,macaroni,chicken)  \n■ Wash hands  \n■ Diarrhea  \no BACTERIA:E.coli  \nGround beef (cattle)and produce  \n■ Cook to proper temps  \n■ Buy from approved suppliers  \n■ Prevent cross contamination  \no VIRUS:Hep A  \n■ RTE food and Shellfish  \n■ Wash hands  \n■ Jaundice  \no VIRUS:Norovirus  \n■ RTE food and shellfish  \n■ Wash hands  \n■ Vomiting and diarrhea  \n● Bacteria  \no Cannot be seen,smelled or tasted  \no Needs FATTOM:  \n■  Food  \nTemperature (Danger Zone=41°F-135°F)  \nTime(more time in the Danger Zone=more change for bacterial growth)  \n■ Oxygen (some need it,some don't)  \n■ Moisture (the more water=the more bacteria can grow)  \n## ServSafe In-Class Study Sheet\n\n● Viruses  \no Cooking does not killa virus  \no Do not grow in food but require humans of animals to be transferred  \n● Parasites  \no Not as common as bacteria and virus  \no Seafood,wild game,food processed with contaminated water  \no Cook properly  \no Buy from reputable supplier  \n·  Fungi  \no Yeasts,mold,mushrooms  \no Grows well in high acidic food with low moisture  \n● Toxins  \no Can be produced in plants and mushrooms  \no Can be produced in seafood:tuna,bonito,mahi mahi.  \no Ciguatera Toxin:Barracuda,snapper,grouper,amberjack  \no Symptoms:  \n■ Diarrhea or vomiting  \n■ Tingling in extremities and hot/cold flashes  \n■ Flush in face/hives,difficulty breathing,heart racing  \n● Chemica Contaminants  \no Pewter,copper,zinc cooking equipment  \no Cleaners,first aid items,beau","cbCaioj93uHlhP6w","https://ap.wps.com/l/cbCaioj93uHlhP6w","pdf",698443,16,"English","# CHAPTER 1: Providing Safe Food\n## Outbreak criteria\n## Ways food becomes unsafe\n## TCS Foods and RTE foods\n## Government agencies and local authorities\n# CHAPTER 2: Forms of Contamination\n## Common symptoms\n## Bacteria, viruses, parasites, fungi\n## Toxins and chemical/physical contaminants\n## ALERT and allergens\n# CHAPTER 3: The Safe Food Handler\n## Hand washing and hygiene\n## Exclusion and return rules\n# CHAPTER 4: Introduction to the Flow of Food\n## Preventing cross contamination","[{\"question\":\"What defines a foodborne illness outbreak as confirmed?\",\"answer\":\"An outbreak is considered confirmed when two or more people develop the same symptoms after eating the same food, state/local regulatory authorities investigate, and laboratory analysis confirms the outbreak.\"},{\"question\":\"What are three ways food can be contaminated?\",\"answer\":\"Food can be contaminated biologically, chemically, or physically, with examples including bacteria/viruses, cleaners/sanitizers, and physical items like bones.\"},{\"question\":\"What is required for safe food handler hand washing and glove use?\",\"answer\":\"Hand washing requires 20 seconds total with the faucet managed to avoid recontamination, and hand antiseptic is never a substitute. Single-use gloves are required except for specific tasks like washing produce and handling certain RTE ingredients prior to cooking to proper temperatures.\"}]","ServSafe In-Class Study Sheet - Chapter 1 - Providing Safe Food | PDF",1790532455]