7th Edition SERVSAFE Exam Review Guide_2022.
7th Edition SERVSAFE Exam Review Guide_2022. Define foodborne illness. - a disease transmitted to people by food When is a foodborne illness considered an outbreak? - when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - guests and operations After a foodborne illness, what may an operation experience? - negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? - biological, chemical, and physical Which type of contaminant poses the greatest danger? - biological contaminants What can happen if a food handler does not follow the correct procedures? - they can threaten the safety of food How can a food handler threaten the safety of food? - by failing to cook the food enough, holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene When has food been time temperature abused? - when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? - if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. - when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? - TCS food How can the growth of pathogens be prevented in food? - by giving the food time and temperature control What groups of people are considered high risk? - young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications What are important prevention measures to keep food safe? - controlling time and temperature, preventing cross contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly What conditions do bacteria need to grow? - FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? - 41 F to 135 F What can some bacteria change into? - spores Why do some bacteria change into spores? - to preserve themselves when lacking nutrients What can bacteria produce in food? - toxins that can make people sick What is the leading cause of foodborne illnesses? - viruses What cannot grow in food? - viruses What can viruses survive? - refrigeration and freezing temperatures What can help prevent the spread of viruses? - good personal hygiene What do parasites need to survive? - to be in another animal What can parasites contaminate? - food and water What kind of water is often contaminated by parasites? - water used to irrigate produce How can foodborne illnesses caused by parasites be prevented? - by purchasing products from approved, reputable suppliers What are example of fungi? - mold and yeast What does fungi do? - spoil food What can some molds produce? - harmful toxins What should be done with food that has mold? - it should be discarded unless the mold is a natural part of the product What can spoil food quickly? - yeast What should be done with food spoiled by yeast? - it should be thrown out What can be a natural part of a fish? - fish toxins .....CONT
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- 7th edition servsafe
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7th edition servsafe exam review
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define foodborne illness
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when is a foodborne illness considered an outbreak
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