7th Edition SERVSAFE Exam Graded A+ 2023/2024, Complete solution
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 operatio...
7th Edition SERVSAFE Exam Graded A+ 2023/2024, Complete solution
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
How can fish become toxic?
when fish eat smaller fish containing the toxin
How can shellfish, such as oysters, become contaminated?
when they eat marine algae that have a toxin
What is the most important prevention measure for seafood toxins?
purchasing products from approved, reputable suppliers
How are foodborne illnesses linked with mushrooms caused?
by eating toxic wild mushrooms collected by amateur hunters
What can naturally occuring plant toxins cause?
foodborne illnesses
When can physical contamination occur?
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