7th Edition SERVSAFE Exam Study Guide.

7th Edition SERVSAFE Exam Study Guide 1. Define foodborne illness.: a disease transmitted to people by food 2. When is a foodborne illness considered an outbreak?: when 2 or more people have the same symptoms after eating the same food 3. What food saftey challenges do operations face?: time pressure, potentially unsafe supplies, high risk populations, and staff related challenges 4. What does a foodborne illness cost?: guests and operations 5. After a foodborne illness, what may an operation experience?: negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues 6. What are the types of contaminants that threaten food safety?: biological, chemical, and physical 7. Which type of contaminant poses the greatest danger?: biological contaminants 8. What can happen if a food handler does not follow the correct procedures?: they can threaten the safety of food