ServSafe Practice 170 Questions & answers
Food borne Illness Outbreak
Two or more people have the same symptoms after eating the same food; an investigation is
conducted by state and local regulatory authorities; the outbreak is confirmed by a laboratory
analysis
Operations Challenges to food safety
Time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk
customers, staff turnover
Cost of Foodborne Illness to an operation
Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale,
lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining,
human costs
Biological, Chemical and Physical
Contaminants are divided into three categories
Biological contaminants
Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi and
bacteria. Some plants, mushrooms, and seafood carry harmful toxins also included in this group.
Biological contaminants are responsible for most foodborne illness
Chemical contaminants
,Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminants
can include cleaners, sanitizers, and polishes
Physical contaminants
foreign objects such as metal shavings, staples and bandages can get into food. So can glass, dirt,
and even bag ties. Naturally occurring objects such as fish bones are another example.
Purchasing food from unsafe sources; failing to cook food correctly; holding food at
incorrect temperatures; using contaminated equipment; practicing poor personal hygiene
Five most common food-handling mistakes
Time-Temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning
and sanitizing
Main factors of how food becomes unsafe
Time-temperature abuse
food has stayed too long at temperatures that are good for the growth of pathogens (held or
stored at the incorrect temperature; not cooked or reheated enough to kill pathogens; not cooled
correctly)
Cross-Contamination
Pathogens can be transferred from one surface or food to another. Contaminated ingredients are
added to food that receives no further cooking; ready to eat food touches contaminated surfaces;
contaminated food touches or drips fluids onto cooked food; a food handler touches
contaminated food and then touches ready to eat food; contaminated cleaning cloths touch food
contact surfaces
, Poor personal hygiene
food handlers can cause a foodborne illness if they do any of the following actions fail to wash
their hands correctly after using the restroom; cough or sneeze on food; touch or scratch wounds
then touch food; work while sick
Poor cleaning and sanitizing
pathogens can be spread to food if equipment has not been cleaned and sanitized correctly
between uses.
Food Most likely to become unsafe
Milk and dairy products; shell eggs; meat: beef, pork, and lamb; poultry; fish; shellfish and
crustaceans; baked potatoes; heat treated plant food i.e. cooked rice, beans and vegetables; tofu
or other soy protein; sprouts; sliced melons, cut tomatoes, cut leafy greens; untreated garlic and
oil mixtures.
Populations at high risk for foodborne illnesses
Elderly people, preschool-age children; people with compromised immune systems
FDA
Inspects all food except meat, poultry and eggs. REgulates food transported across state lines
issues a Food Code
USDA
Regulates and inspects meat, poultry and eggs. REgulates food that crosses state boundries or
involves more than one state
Food borne Illness Outbreak
Two or more people have the same symptoms after eating the same food; an investigation is
conducted by state and local regulatory authorities; the outbreak is confirmed by a laboratory
analysis
Operations Challenges to food safety
Time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk
customers, staff turnover
Cost of Foodborne Illness to an operation
Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale,
lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining,
human costs
Biological, Chemical and Physical
Contaminants are divided into three categories
Biological contaminants
Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi and
bacteria. Some plants, mushrooms, and seafood carry harmful toxins also included in this group.
Biological contaminants are responsible for most foodborne illness
Chemical contaminants
,Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminants
can include cleaners, sanitizers, and polishes
Physical contaminants
foreign objects such as metal shavings, staples and bandages can get into food. So can glass, dirt,
and even bag ties. Naturally occurring objects such as fish bones are another example.
Purchasing food from unsafe sources; failing to cook food correctly; holding food at
incorrect temperatures; using contaminated equipment; practicing poor personal hygiene
Five most common food-handling mistakes
Time-Temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning
and sanitizing
Main factors of how food becomes unsafe
Time-temperature abuse
food has stayed too long at temperatures that are good for the growth of pathogens (held or
stored at the incorrect temperature; not cooked or reheated enough to kill pathogens; not cooled
correctly)
Cross-Contamination
Pathogens can be transferred from one surface or food to another. Contaminated ingredients are
added to food that receives no further cooking; ready to eat food touches contaminated surfaces;
contaminated food touches or drips fluids onto cooked food; a food handler touches
contaminated food and then touches ready to eat food; contaminated cleaning cloths touch food
contact surfaces
, Poor personal hygiene
food handlers can cause a foodborne illness if they do any of the following actions fail to wash
their hands correctly after using the restroom; cough or sneeze on food; touch or scratch wounds
then touch food; work while sick
Poor cleaning and sanitizing
pathogens can be spread to food if equipment has not been cleaned and sanitized correctly
between uses.
Food Most likely to become unsafe
Milk and dairy products; shell eggs; meat: beef, pork, and lamb; poultry; fish; shellfish and
crustaceans; baked potatoes; heat treated plant food i.e. cooked rice, beans and vegetables; tofu
or other soy protein; sprouts; sliced melons, cut tomatoes, cut leafy greens; untreated garlic and
oil mixtures.
Populations at high risk for foodborne illnesses
Elderly people, preschool-age children; people with compromised immune systems
FDA
Inspects all food except meat, poultry and eggs. REgulates food transported across state lines
issues a Food Code
USDA
Regulates and inspects meat, poultry and eggs. REgulates food that crosses state boundries or
involves more than one state
