7th Edition SERVSAFE Exam questions and answers well illustrated.

7th Edition SERVSAFE Exam questions and answers well illustrated. Define foodborne illness. - correct answers.a disease transmitted to people by food When is a foodborne illness considered an outbreak? - correct 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - correct pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - correct s and operations After a foodborne illness, what may an operation experience? - correct ive publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? - correct gical, chemical, and physical Which type of contaminant poses the greatest danger? - correct gical contaminants What can happen if a food handler does not follow the correct procedures? - correct can threaten the safety of food How can a food handler threaten the safety of food? - correct 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? - correct it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? - correct equipment has not been cleaned and sanitized correctly between uses Define cross contamination. - correct pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? - correct answers.TCS food How can the growth of pathogens be prevented in food? - correct giving the food time and temperature control What groups of people are considered high risk? - correct 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? - correct olling 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? - correct answers.FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? - correct answers.41 F to 135 F What can some bacteria change into? - correct s Why do some bacteria change into spores? - correct preserve themselves when lacking nutrients What can bacteria produce in food? - correct s that can make people sick What is the leading cause of foodborne illnesses? - correct es What cannot grow in food? - correct es What can viruses survive? - correct geration and freezing temperatures What can help prevent the spread of viruses? - correct personal hygiene What do parasites need to survive? - correct be in another animal What can parasites contaminate? - correct and water What kind of water is often contaminated by parasites? - correct used to irrigate produce How can foodborne illnesses caused by parasites be prevented? - correct purchasing products from approved, reputable suppliers What are example of fungi? - correct and yeast What does fungi do? - correct food What can some molds produce? - correct ul toxins What should be done with food that has mold? - correct should be discarded unless the mold is a natural part of the product What can spoil food quickly? - correct What should be done with food spoiled by yeast? - correct should be thrown out What can be a natural part of a fish? - correct toxins How can fish become toxic? - correct fish eat smaller fish containing the toxin How can shellfish, such as oysters, become contaminated? - correct they eat marine algae that have a toxin What is the most important prevention measure for seafood toxins? - correct asing products from approved, reputable suppliers How are foodborne illnesses linked with mushrooms caused? - correct eating toxic wild mushrooms collected by amateur hunters What can naturally occuring plant toxins cause? - correct orne illnesses When can physical contamination occur? - correct foreign objects get into the food and when natural objects are left in food How can physical contamination be prevented? - correct ly inspect the food you receive and take steps to make sure food will not become physically contaminated during its flow through your operation How can chemical contamination be prevented? - correct only utensils and equipment that are made for food handling, store chemicals away from food, utensils, and equipment used for food, and follow chemical manufacturers' directions for use How can deliberate contamination be prevented? - correct food very difficult to tamper with What does a food defense program address? - correct food can be at risk Who should be aware of the most common food allergens? - correct ers and staff What are the most common food allergens? - correct , eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts What should service staff be able to tell guests about? - correct items that contain potential allergens What does kitchen staff need to make sure of? - correct allergens are not transferred from food containing an allergen to good being served to a guest When do food handlers pose a greater threat for contaminating food? - correct they have a foodborne illness, wounds or boils that contain a pathogen, contact with someone who is ill, go to the bathroom and do not was their hands, touch themselves, wearing or touching a dirty uniform, coughing or sneezing into their hands, spitting in the operation, and has symptoms of a foodborne illness What symptoms make a food handler unable to work around food? - correct ing, coughing, vomiting, diarrhea, or jaundice What parts of their body could a food handler touch that they should not when working with food? - correct scalp, hair, nose, ear,s pimple, or wound What kind of sink must hands be washed at? - correct answers.a sink designated for hand washing What must be cared for and washed correctly? - correct When must hands be washed? - correct e preparing food, working with clean equipment and utensils, putting on single use gloves, after returning from the restroom, and starting a new task What should never be used in place of hand washing? - correct antiseptics When must single use gloves be worn? - correct handling ready to eat food What should be done before putting on gloves? - correct hands What should one ensure when using single use gloves? - correct they are the correct size What should you avoid when putting on gloves? - correct ing them When should gloves be changed? - correct they are dirty or torn, before starting a new task, after an interruption of your task, after handling raw meat, seafood, or poultry, after 4 hours of continuous use, and before handling ready to eat food What should you never do if you are serving a primarily high risk population? - correct e ready to eat food with bare hands What should food handlers do before going to work? - correct r or bathe What must food handlers do before handling food or working in prep areas? - correct on clean clothes and a hair restraint and remove jewelry from hands and arms What should be done with aprons when staff members leave the prep area? - correct should always be removed and stored away What must be done if a staff member has a wound or boil? - correct must be covered correctly What should food handlers never do in food prep or service areas, or areas designated for cleaning? - correct , smoke, or chew gum What are staff required to report to management? - correct h problems What should managers watch for? - correct illnesses Who must managers exclude or restrict? - correct handlers who have certain symptoms or medical conditions