SERVSAFE MANAGER | FROM QUESTION TO PERFECTION|
STUDY WITH CONFIDENCE!
An illness is considered an outbreak when: (3) Answer: 1) 2 or more people have the same
symptoms after eating the same food, 2) An investigation is conducted by state and local
regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety Answer: 1) Time constraints for training and food prep, 2)
language and culture differences, 3) literacy and education levels, 4) microorganisms, 5)
unapproved suppliers not practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks Answer: 1) loss of sales and customers, 2) negative
media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff
retraining or turnover, 7) Victims' loss of work, medical costs, long-term disabilities, and even
death
3 Types of Contaminants to Food Answer: 1) Biological (greatest threat), 2) Chemical, 3)
Physical
Biological contaminants Answer: Pathogens, harmful microorganisms, pose the greatest threat
to food safety. Ex: viruses, parasites, fungi, bacteria
Chemical contaminants Answer: Ex: cleaners, polishes, sanitizers, etc.
Physical contaminants Answer: Foreign objects that can get into food. Ex: metal shavings,
jewelry, fish bones
5 Most Common Food-Handling Mistakes Answer: 1) Unsafe sources (ex. unapproved
suppliers), 2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated equipment,
5) poor personal hygiene
Time-temperature abuse Answer: Food is not held or stored at correct temp, or not reheated or
cooled correctly
Cross-contamination Answer: contaminated ingredients added to food that receives no further
cooking. Ex: raw chicken touching salad ingredients
TCS Food Answer: Food that contains moisture and protein and has a neutral or slightly acidic
pH. Such food requires time-temperature control to prevent the growth of microorganisms and
the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food Answer: food that can be eaten without further preparation, washing, or
cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli meat, bakery items,
etc.)
High-risk populations Answer: Older people (weakened immune system), preschool-age
children or younger (don't have strong immune systems yet), sick patients with compromised
immune symptoms (those with cancer, HIV, transplants, etc.)
APPHIA – Crafted with Care and Precision for Academic Excellence.
1
, 5 Measures to Keep Food Safe Answer: 1) Control time and temperature, 2) Preventing cross
contamination, 3) Practicing personal hygiene, 4) Purchasing from approved, reputable
suppliers, 5) cleaning and sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses Answer: 1) FDA (Food and
Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for Disease
Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
FDA Answer: the Food and Drug Administration regulates all food except meat, poultry, and
eggs. Issues Food Code (recommendations for food safety), and regulates food transported
across state lines, provides support and training to industry and agencies
USDA Answer: The US Department of Agriculture inspects meat, poultry, and eggs. Also
regulates food that crosses state lines.
CDC and PHS Answer: Center for Disease Control and Public Health Service assist the FDA
and USDA, and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities Answer: write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities Answer: 1) inspecting operations, 2) enforcing
regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5) Reviewing
and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses Answer: 1) virus, 2) bacteria, 3)
parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens) Answer: 1) Shigella spp. - bacteria, 2) Salmonella
Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing Escherichia
coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus
6 Common Symptoms of Foodborne Illnesses Answer: 1) Diarrhea, 2) Vomiting, 3) Fever, 4)
Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These symptoms have
onset times that range from 30 min to 6 weeks, and range in severity from mild illness to death.
Bacteria Answer: Microorganisms found almost everywhere. Some can cause illnesses.
Bacteria cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM conditions.
FAT TOM Answer: The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
Temperature - grows fastest in temperature danger zone between 41 degrees F and 135 degrees
F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means food with
higher AW (water activity levels).
APPHIA – Crafted with Care and Precision for Academic Excellence.
2
STUDY WITH CONFIDENCE!
An illness is considered an outbreak when: (3) Answer: 1) 2 or more people have the same
symptoms after eating the same food, 2) An investigation is conducted by state and local
regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety Answer: 1) Time constraints for training and food prep, 2)
language and culture differences, 3) literacy and education levels, 4) microorganisms, 5)
unapproved suppliers not practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks Answer: 1) loss of sales and customers, 2) negative
media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff
retraining or turnover, 7) Victims' loss of work, medical costs, long-term disabilities, and even
death
3 Types of Contaminants to Food Answer: 1) Biological (greatest threat), 2) Chemical, 3)
Physical
Biological contaminants Answer: Pathogens, harmful microorganisms, pose the greatest threat
to food safety. Ex: viruses, parasites, fungi, bacteria
Chemical contaminants Answer: Ex: cleaners, polishes, sanitizers, etc.
Physical contaminants Answer: Foreign objects that can get into food. Ex: metal shavings,
jewelry, fish bones
5 Most Common Food-Handling Mistakes Answer: 1) Unsafe sources (ex. unapproved
suppliers), 2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated equipment,
5) poor personal hygiene
Time-temperature abuse Answer: Food is not held or stored at correct temp, or not reheated or
cooled correctly
Cross-contamination Answer: contaminated ingredients added to food that receives no further
cooking. Ex: raw chicken touching salad ingredients
TCS Food Answer: Food that contains moisture and protein and has a neutral or slightly acidic
pH. Such food requires time-temperature control to prevent the growth of microorganisms and
the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food Answer: food that can be eaten without further preparation, washing, or
cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli meat, bakery items,
etc.)
High-risk populations Answer: Older people (weakened immune system), preschool-age
children or younger (don't have strong immune systems yet), sick patients with compromised
immune symptoms (those with cancer, HIV, transplants, etc.)
APPHIA – Crafted with Care and Precision for Academic Excellence.
1
, 5 Measures to Keep Food Safe Answer: 1) Control time and temperature, 2) Preventing cross
contamination, 3) Practicing personal hygiene, 4) Purchasing from approved, reputable
suppliers, 5) cleaning and sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses Answer: 1) FDA (Food and
Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for Disease
Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
FDA Answer: the Food and Drug Administration regulates all food except meat, poultry, and
eggs. Issues Food Code (recommendations for food safety), and regulates food transported
across state lines, provides support and training to industry and agencies
USDA Answer: The US Department of Agriculture inspects meat, poultry, and eggs. Also
regulates food that crosses state lines.
CDC and PHS Answer: Center for Disease Control and Public Health Service assist the FDA
and USDA, and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities Answer: write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities Answer: 1) inspecting operations, 2) enforcing
regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5) Reviewing
and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses Answer: 1) virus, 2) bacteria, 3)
parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens) Answer: 1) Shigella spp. - bacteria, 2) Salmonella
Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing Escherichia
coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus
6 Common Symptoms of Foodborne Illnesses Answer: 1) Diarrhea, 2) Vomiting, 3) Fever, 4)
Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These symptoms have
onset times that range from 30 min to 6 weeks, and range in severity from mild illness to death.
Bacteria Answer: Microorganisms found almost everywhere. Some can cause illnesses.
Bacteria cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM conditions.
FAT TOM Answer: The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
Temperature - grows fastest in temperature danger zone between 41 degrees F and 135 degrees
F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means food with
higher AW (water activity levels).
APPHIA – Crafted with Care and Precision for Academic Excellence.
2
