ServSafe
Manager
Exam
2023
Foodborne
illness
-
ANS-Illness
carried
or
transmitted
to
people
by
food.
Foodborne-illness
outbreak
-
ANS-An
incident
in
which
two
or
more
people
experience
the
same
illness
symptoms
after
eating
the
same
food.
An
investigation
is
conducted
by
the
state
and
local
regulatory
authorities,
and
the
outbreak
is
confirmed
by
a
laboratory
analysis.
Contamination
-
ANS-Presence
of
harmful
substances
in
food.
Some
food
safety
hazards
occur
naturally,
while
others
are
introduced
by
humans
or
the
environment.
Time-temperature
abuse:
-
ANS-When
food
has
stayed
too
long
at
temperatures
that
are
good
for
the
growth
of
pathogens;
for
example,
when
food
is
not
held
or
stored
correctly,
not
cooked
or
reheated
correctly,
or
not
cooled
correctly.
Cross-contamination:
-
ANS-The
transfer
of
pathogens
from
one
surface
of
food
to
another.
TCS
food:
-
ANS-Food
that
requires
time
and
temperature
control
to
limit
the
growth
of
pathogens.
TCS
stands
for
time
and
temperature
control
for
safety.
Ready-to-eat
food:
-
ANS-Any
food
that
can
be
eaten
without
further
preparation,
washing,
or
cooking;
for
example,
cooked
food,
washed
fruits
and
vegetables
(whole
and
cut),
and
deli
meats.
Bakery
items,
sugars,
spices,
and
seasonings
are
also
considered
ready
to
eat.
High-risk
populations:
-
ANS-People
susceptible
to
foodborne
illness
due
to
the
effects
of
age
or
health
on
their
immune
systems,
including
preschool-age
children,
older
adults,
and
people
with
compromised
immune
systems.
Immune
system:
-
ANS-The
body's
defense
system
against
illness.
People
with
compromised
immune
systems
are
more
susceptible
to
foodborne
illness.
What
are
the
potential
costs
associated
with
foodborne-illness
outbreaks?
-
ANS-Loss
of
guests
and
sales,
Loss
of
reputation,
Negative
media
exposure,
Lawsuits
and
legal
fees,
Increased
insurance
premiums,
Lowered
staff
morale,
Staff
absenteeism,
Staff
retraining,
Closure
of
the
operation,
Human
costs,
such
as
lost
work,
medical
costs,
long-term
disability,
and
death
Why
are
the
elderly
at
a
higher
risk
for
getting
foodborne
illnesses?
-
ANS-As
people
age,
there
are
changes
in
their
organs.
For
example,
stomach-acid
production
decreases
as
people
get
older.
This
allows
more
pathogens
to
enter
the
intestines.
A
change
in
the
stomach
and
intestinal
tract
also
allows
the
body
to
store
food
for
longer
periods.
This
gives
toxins
more
time
to
form.
Manager
Exam
2023
Foodborne
illness
-
ANS-Illness
carried
or
transmitted
to
people
by
food.
Foodborne-illness
outbreak
-
ANS-An
incident
in
which
two
or
more
people
experience
the
same
illness
symptoms
after
eating
the
same
food.
An
investigation
is
conducted
by
the
state
and
local
regulatory
authorities,
and
the
outbreak
is
confirmed
by
a
laboratory
analysis.
Contamination
-
ANS-Presence
of
harmful
substances
in
food.
Some
food
safety
hazards
occur
naturally,
while
others
are
introduced
by
humans
or
the
environment.
Time-temperature
abuse:
-
ANS-When
food
has
stayed
too
long
at
temperatures
that
are
good
for
the
growth
of
pathogens;
for
example,
when
food
is
not
held
or
stored
correctly,
not
cooked
or
reheated
correctly,
or
not
cooled
correctly.
Cross-contamination:
-
ANS-The
transfer
of
pathogens
from
one
surface
of
food
to
another.
TCS
food:
-
ANS-Food
that
requires
time
and
temperature
control
to
limit
the
growth
of
pathogens.
TCS
stands
for
time
and
temperature
control
for
safety.
Ready-to-eat
food:
-
ANS-Any
food
that
can
be
eaten
without
further
preparation,
washing,
or
cooking;
for
example,
cooked
food,
washed
fruits
and
vegetables
(whole
and
cut),
and
deli
meats.
Bakery
items,
sugars,
spices,
and
seasonings
are
also
considered
ready
to
eat.
High-risk
populations:
-
ANS-People
susceptible
to
foodborne
illness
due
to
the
effects
of
age
or
health
on
their
immune
systems,
including
preschool-age
children,
older
adults,
and
people
with
compromised
immune
systems.
Immune
system:
-
ANS-The
body's
defense
system
against
illness.
People
with
compromised
immune
systems
are
more
susceptible
to
foodborne
illness.
What
are
the
potential
costs
associated
with
foodborne-illness
outbreaks?
-
ANS-Loss
of
guests
and
sales,
Loss
of
reputation,
Negative
media
exposure,
Lawsuits
and
legal
fees,
Increased
insurance
premiums,
Lowered
staff
morale,
Staff
absenteeism,
Staff
retraining,
Closure
of
the
operation,
Human
costs,
such
as
lost
work,
medical
costs,
long-term
disability,
and
death
Why
are
the
elderly
at
a
higher
risk
for
getting
foodborne
illnesses?
-
ANS-As
people
age,
there
are
changes
in
their
organs.
For
example,
stomach-acid
production
decreases
as
people
get
older.
This
allows
more
pathogens
to
enter
the
intestines.
A
change
in
the
stomach
and
intestinal
tract
also
allows
the
body
to
store
food
for
longer
periods.
This
gives
toxins
more
time
to
form.
