Servsafe Manager Exam 2023, With Complete Solution

Servsafe Manager Exam 2023, With Complete Solution What is a foodborne illness? A disease transmitted to people by food. When is a foodborne illness considered an outbreak? Two or more people have the same symptoms after eating the same food. An investigation is conducted by state and local regulatory authorities. The outbreak is confirmed by a laboratory analysis. How is time a challenge to food safety? Pressure to work quickly can make it hard to take the time to follow food safety practices. How is language and culture a challenge to food safety? Your staff may speak a different language than you do. This can make it difficult to communicate. Cultural differences can also influence how food handlers view food saftey. How is literacy and education a challenge to food safety? Staff often have different levels of education. This makes it more challenging to teach them food saftey. How are pathogens a challenge to food safety? Illness-causing microorganisms are more frequently found on types of food that once were considered safe. How are unapproved suppliers a challenge to food safety? Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak. How are high-risk customers a challenge to food safety? The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population. How is staff turnover a challenge to food safety? Training new staff leaves less time for food safety training. What are the costs of a foodborne illness to an operation? Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, and staff retraining. What are the costs of a foodborne illness on the victims? lost work, medical costs, long-term disabilities, and death. What are the three types of contaminants? Biological, chemical, physical What are biological contaminants? Viruses, parasites, fungi, and bacteria. What are chemical contaminants? Food Service chemicals like cleaners, sanitizers, and polishes. that can contaminate food is they are used incorrectly What are physical contaminants? Foreign objects such as metal shavings, staples, bandages, glass, dirt, and fish bones that can get into food. What are the 5 most common food-handling mistakes? 1. purchasing food from an unsafe source 2. failing to cook food correctly 3. holding food at incorrect temperature 4. using contaminated equipment 5. practicing poor personal hygiene What are the four main practices related to foodborne illnesses? 1. time temperature abuse 2. cross-contamination 3. poor personal hygiene 4. poor cleaning and sanitizing What causes time temperature abuse? Food is not held or stored at the correct temperature, food is not cooked or reheated enough to kill pathogens, or food is not cooled correctly. What causes cross contamination? Contaminated ingredients are added to food that receives no further cooking, ready to eat food touches contaminated surfaces, contaminated food touches or drips fluids onto cooked or ready to eat food, a food handler touches contaminated foods then ready to eat foods, or contaminated wiping clothes touch food-contact surfaces. What causes poor personal hygine? Failure to wash hands correctly after using the restroom, coughing or sneezing onto food, touching or scratching wounds then touching food, and working while sick. What causes poor cleaning and sanitizing? Equipment and utensils aren't washed and sanitized between uses, food contact surfaces are wiped rather than washed, rinsed, and sanitized, wiping cloths are not stored in sanitizing solution between uses, and sanitizing solutions are not at the required level to sanitize an object. What are TCS foods? Dairy, eggs, meat, poultry, fish, shellfish, baked potatoes, soy proteins, heat treated plant foods, sprouts, sliced melon, cut tomatoes, and cut leafy greens, and untreated garlic-and-oil mixtures. What are ready to eat foods? Cooked foods, washed fruits and vegetables, deli meats, and bakery items. What groups are at high risk of foodborne illness? Elderly people, preschool-age children, and people with compromised immune systems What are ways to make sure food is safe? Purchasing from approved, reputable suppliers, controlling time and temperature, preventing cross-contamination, practicing personal hygiene, and cleaning and sanitizing. What is the FDA? Food and Drug Administration. What foods do the FDA regulate? All foods except meat, poultry, and eggs. What is the USDA? United States Department of Agriculture. What foods do the USDA regulate? Meat, poultry, and eggs. What do the CDC and PHS do? They assist the USDA, FDA, and state and local health departments. They also conduct research into the causes of foodborne illness, and they investigate outbreaks. What are the responsibilities of state and local regulatory authorities? Inspecting operations, enforcing regulations, investigating complaints and illnesses, issuing licenses and permits, approving construction, and reviewing and approaching HACCP plans. What are the big 6 pathogens? Shigella spp, Salmonella Typhi, Nontyphoidal Salmonella, E. Coli, Hepatitis A, Norovirus What are the symptoms of foodborne illness? Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice What are the conditions bacteria need to grow (FAT TOM)? Food, Acidity, Temperature, Time, Oxygen, Moisture What are the temperature ranges that bacteria grows? 41 to 135 F (5 to 57 C) and more from 70 to 125 F (21 to 52 C) Where does Salmonella Typhi come from? It lives only in humans. What foods are linked to Salmonella Typhi? Ready-to-eat-food and beverages. Where does Nontyphoidal Salmonella come from? Many farm animals. What foods are linked to Nontyphoidal Salmonella? Poultry and eggs, meat, milk and dairy products, and produce such as tomatoes, peppers, and cantaloupes. Where does Shigella come from? Found in human feces. Flies can transfer bacteria from feces to food. What foods are linked to Shigella? Food that easily contaminated by hands. Where does Escherichia Coli (E. coli) come from? In intestines of cattle. What foods are associated with Escherichia Coli (E. coli)? Ground beef, and contaminated produce. What are the two major viruses that cause foodborne illness? Hepatitis A and norovirus. Where does Hepatitis A and Norovirus come from? The feces of people infected with it. What foods are linked with Hepatitis A and Norovirus? Ready-to-eat food and shellfish from contaminated water. What groups may cause deliberate food contamination? Terrorists, activists, disgruntled current or former staff, vendors, or competitors. What does ALERT stand for? Assure, look, employees, reports and threat.