SERVSAFE Manager Updated QUESTIONS &
ANSWERS
An illness is considered an outbreak when: (3)
1) 2 or more people have the same symptoms after eating the same food, 2) An investigation is
conducted by state and local regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety
1) Time constraints for training and food prep, 2) language and culture differences, 3) literacy
and education levels, 4) microorganisms, 5) unapproved suppliers not practicing food safety, 6)
high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks
1) loss of sales and customers, 2) negative media exposure, 3) lawsuits, 4) increasing insurance
premiums, 5) loss of reputation, 6) staff retraining or turnover, 7) Victims' loss of work, medical
costs, long-term disabilities, and even death
3 Types of Contaminants to Food
1) Biological (greatest threat), 2) Chemical, 3) Physical
Biological contaminants
Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex: viruses,
parasites, fungi, bacteria
Chemical contaminants
Ex: cleaners, polishes, sanitizers, etc.
,Physical contaminants
Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes
1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3) incorrect
temperatures, 4) contaminated equipment, 5) poor personal hygiene
Time-temperature abuse
Food is not held or stored at correct temp, or not reheated or cooled correctly
Cross-contamination
contaminated ingredients added to food that receives no further cooking. Ex: raw chicken
touching salad ingredients
TCS Food
Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food
requires time-temperature control to prevent the growth of microorganisms and the production of
toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food
food that can be eaten without further preparation, washing, or cooking. Ex: cooked food,
washed fruit and vegetables (whole and cut), deli meat, bakery items, etc.)
High-risk populations
,Older people (weakened immune system), preschool-age children or younger (don't have strong
immune systems yet), sick patients with compromised immune symptoms (those with cancer,
HIV, transplants, etc.)
5 Measures to Keep Food Safe
1) Control time and temperature, 2) Preventing cross contamination, 3) Practicing personal
hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning and sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses
1) FDA (Food and Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC
(Center for Disease Control), 4) PHS (Public Health Service), 5) State and local regulatory
authorities
FDA
the Food and Drug Administration regulates all food except meat, poultry, and eggs. Issues Food
Code (recommendations for food safety), and regulates food transported across state lines,
provides support and training to industry and agencies
USDA
The US Department of Agriculture inspects meat, poultry, and eggs. Also regulates food that
crosses state lines.
CDC and PHS
Center for Disease Control and Public Health Service assist the FDA and USDA, and conduct
research into the causes of foodborne illness outbreaks
, State and local regulatory authorities
write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities
1) inspecting operations, 2) enforcing regulations, 3) investigating complaints and illnesses, 4)
Approving construction, 5) Reviewing and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses
1) virus, 2) bacteria, 3) parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens)
1) Shigella spp. - bacteria, 2) Salmonella Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria,
4) Shiga toxin-producing Escherichia coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6)
Norovirus - virus
6 Common Symptoms of Foodborne Illnesses
1) Diarrhea, 2) Vomiting, 3) Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of
skin and eyes). These symptoms have onset times that range from 30 min to 6 weeks, and range
in severity from mild illness to death.
Bacteria
Microorganisms found almost everywhere. Some can cause illnesses. Bacteria cannot be seen,
smelled, or tasted. They can grow quickly under FAT TOM conditions.
FAT TOM
ANSWERS
An illness is considered an outbreak when: (3)
1) 2 or more people have the same symptoms after eating the same food, 2) An investigation is
conducted by state and local regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety
1) Time constraints for training and food prep, 2) language and culture differences, 3) literacy
and education levels, 4) microorganisms, 5) unapproved suppliers not practicing food safety, 6)
high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks
1) loss of sales and customers, 2) negative media exposure, 3) lawsuits, 4) increasing insurance
premiums, 5) loss of reputation, 6) staff retraining or turnover, 7) Victims' loss of work, medical
costs, long-term disabilities, and even death
3 Types of Contaminants to Food
1) Biological (greatest threat), 2) Chemical, 3) Physical
Biological contaminants
Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex: viruses,
parasites, fungi, bacteria
Chemical contaminants
Ex: cleaners, polishes, sanitizers, etc.
,Physical contaminants
Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes
1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3) incorrect
temperatures, 4) contaminated equipment, 5) poor personal hygiene
Time-temperature abuse
Food is not held or stored at correct temp, or not reheated or cooled correctly
Cross-contamination
contaminated ingredients added to food that receives no further cooking. Ex: raw chicken
touching salad ingredients
TCS Food
Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food
requires time-temperature control to prevent the growth of microorganisms and the production of
toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food
food that can be eaten without further preparation, washing, or cooking. Ex: cooked food,
washed fruit and vegetables (whole and cut), deli meat, bakery items, etc.)
High-risk populations
,Older people (weakened immune system), preschool-age children or younger (don't have strong
immune systems yet), sick patients with compromised immune symptoms (those with cancer,
HIV, transplants, etc.)
5 Measures to Keep Food Safe
1) Control time and temperature, 2) Preventing cross contamination, 3) Practicing personal
hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning and sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses
1) FDA (Food and Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC
(Center for Disease Control), 4) PHS (Public Health Service), 5) State and local regulatory
authorities
FDA
the Food and Drug Administration regulates all food except meat, poultry, and eggs. Issues Food
Code (recommendations for food safety), and regulates food transported across state lines,
provides support and training to industry and agencies
USDA
The US Department of Agriculture inspects meat, poultry, and eggs. Also regulates food that
crosses state lines.
CDC and PHS
Center for Disease Control and Public Health Service assist the FDA and USDA, and conduct
research into the causes of foodborne illness outbreaks
, State and local regulatory authorities
write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities
1) inspecting operations, 2) enforcing regulations, 3) investigating complaints and illnesses, 4)
Approving construction, 5) Reviewing and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses
1) virus, 2) bacteria, 3) parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens)
1) Shigella spp. - bacteria, 2) Salmonella Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria,
4) Shiga toxin-producing Escherichia coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6)
Norovirus - virus
6 Common Symptoms of Foodborne Illnesses
1) Diarrhea, 2) Vomiting, 3) Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of
skin and eyes). These symptoms have onset times that range from 30 min to 6 weeks, and range
in severity from mild illness to death.
Bacteria
Microorganisms found almost everywhere. Some can cause illnesses. Bacteria cannot be seen,
smelled, or tasted. They can grow quickly under FAT TOM conditions.
FAT TOM
