7th Edition SERVSAFE Exam | Servsafe manager exam questions and answers (2022/2023) (verified answers)

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? - if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. - when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? - TCS food How can the growth of pathogens be prevented in food? - by giving the food time and temperature control What groups of people are considered high risk? - young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications