Ssm Exam Questions With Correct Answers

SSM EXAM QUESTIONS WITH CORRECT
ANSWERS

foodborne illness - CORRECT ANSWER✔✔-a disease transmitted to
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people by food | |




Foodborne illness is considered an outbreak when? - CORRECT
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ANSWER✔✔-* 2 or more people have the same symptoms after eating
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the same food.
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* An investigation is conducted by state and local regulatory authorities.
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* The outbreak is confirmed by a laboratory analysis.
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Each year ________________ of people get sick from unsafe food -
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CORRECT ANSWER✔✔-Millions
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Foodborne illness cost the United States _________________ of dollars
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each year - CORRECT ANSWER✔✔-Billions
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,What are some of the costs of foodborne illness outbreak? - CORRECT
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ANSWER✔✔-One breakout can cost thousands. They can loose | | | | | | | |



customers. Negative media exposure. Potentials for lawsuits. Hard on
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staff and morale goes down. Staff will probably have to be retrained.
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Challenges to foodservice operations - CORRECT ANSWER✔✔-Language
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|barriers, culture barriers, literacy and education, pathogens popping up
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in places normally not seen, unsafe suppliers, high risk customers, &
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training new staff constantly.
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What is the most important costs of a foodborne illness outbreak? -
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CORRECT ANSWER✔✔-Human life | |




Victims of foodborne illnesses may experience - CORRECT ANSWER✔✔-
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* Lost Work
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* Medical Costs and Long-Term Disability
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* Death
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Contamination - CORRECT ANSWER✔✔-presence of harmful substances
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in food
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,The three categories of contaminants - CORRECT ANSWER✔✔-1.
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Biological
2. Chemical
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3. Physical
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Biological Contaminants - CORRECT ANSWER✔✔-Pathogens are the
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greatest threat to food safety. They include certain viruses, parasites,
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fungi and bacteria. Some plants, mushrooms, and seafood carry harmful
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toxins also included in this group. Biological contaminants are
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responsible for most foodborne illness | | | |




Chemical Contaminants - CORRECT ANSWER✔✔-Cleaners, Sanitizers,
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Polishes, Machine lubricants, Pesticides. Certain kitchenware and
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equiptment can be a risk. | | | |




Physical Contaminants - CORRECT ANSWER✔✔-foreign object that is
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accidentally introduced into food, or a naturally occuring object, such as
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|a bone in a filter, that poses a physical hazard. common physical
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contaminants include metal shavings from cans, staples from cartons,| | | | | | | | |



glass from broken light bulbs,blades from plastic or rubber scrapes,
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fingernails, hair, bandages,dirt and bones. | | | |




The five most common food-handling mistakes, or risk factors, that can
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cause foodborne illness are: - CORRECT ANSWER✔✔-1. Purchasing food
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from unsafe sources
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, 2. Failing to cook food correctly
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3. Holding food at incorrect temps
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4. Using contaminated equipment
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5. Practicing poor personal hygeine
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Food prepared in a ________________ ___________ is considered to
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be from an unsafe source and must be avoided. - CORRECT
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ANSWER✔✔-private home |




time-temperature abuse - CORRECT ANSWER✔✔-when food has stayed | | | | | | | |



too long at temperatures that are good for the growth of pathogens
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When can time-temperature abuse can happen? - CORRECT
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ANSWER✔✔-If food is held at the wrong temperature or if food isn't
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cooked long enough to kill pathogens and failing to cool it down
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properly.


cross-contamination - CORRECT ANSWER✔✔-the spreading of bacteria | | | | | | |



or other pathogens from one food to another or one food surface to
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another


Cross contamination causes foodborne illness in what ways? - CORRECT
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ANSWER✔✔-Contaminated ingredients are added to food that requires | | | | | | | |



no further cooking. Ready to eat food touches contaminated surfaces.
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