7th Edition SERVSAFE Exam Questions with Complete Solutions

Define foodborne illness. - Answers-a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Answers-when 2 or more people have the same symptoms after eating the same food What food safety challenges do operations face? - Answers-time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - Answers-guests and operations After a foodborne illness, what may an operation experience? - Answers-negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? - Answers-biological, chemical, and physical Which type of contaminant poses the greatest danger? - Answers-biological contaminants What can happen if a food handler does not follow the correct procedures? - Answers-they can threaten the safety of food How can a food handler threaten the safety of food? - Answers-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? - Answers-when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? - Answers-if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. - Answers-when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? - Answers-TCS food How can the growth of pathogens be prevented in food? - Answers-by giving the food time and temperature control