7th Edition SERVSAFE Exam

7th Edition SERVSAFE Exam 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?