7th Edition SERVSAFE Exam, Top Questions with accurate answers, 100% Accurate, graded A+

7th Edition SERVSAFE Exam, Top Questions with accurate answers, 100% Accurate, graded A+ 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 What are important prevention measures to keep food safe? - -controlling time and temperature, preventing cross contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly What conditions do bacteria need to grow? - -FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? - -41 F to 135 F What can some bacteria change into? - -spores Why do some bacteria change into spores? - -to preserve themselves when lacking nutrients What can bacteria produce in food? - -toxins that can make people sick What is the leading cause of foodborne illnesses? - -viruses What cannot grow in food? - -viruses What can viruses survive? - -refrigeration and freezing temperatures What can help prevent the spread of viruses? - -good personal hygiene What do parasites need to survive? - -to be in another animal What can parasites contaminate? - -food and water What kind of water is often contaminated by parasites? - -water used to irrigate produce How can foodborne illnesses caused by parasites be prevented? - -by purchasing products from approved, reputable suppliers What are example of fungi? - -mold and yeast What does fungi do? - -spoil food What can some molds produce? - -harmful toxins What should be done with food that has mold? - -it should be discarded unless the mold is a natural part of the product What can spoil food quickly? - -yeast What should be done with food spoiled by yeast? - -it should be thrown out What can be a natural part of a fish? - -fish toxins How can fish become toxic? - -when fish eat smaller fish containing the toxin How can shellfish, such as oysters, become contaminated? - -when they eat marine algae that have a toxin What is the most important prevention measure for seafood toxins? - -purchasing products from approved, reputable suppliers How are foodborne illnesses linked with mushrooms caused? - -by eating toxic wild mushrooms collected by amateur hunters What can naturally occuring plant toxins cause? - -foodborne illnesses When can physical contamination occur? - -when foreign objects get into the food and when natural objects are left in food How can physical contamination be prevented? - -closely inspect the food you receive and take steps to make sure food will not become physically contaminated during its flow through your operation How can chemical contamination be prevented? - -use only utensils and equipment that are made for food handling, store chemicals away from food, utensils, and equipment used for food, and follow chemical manufacturers' directions for use How can deliberate contamination be prevented? - -make food very difficult to tamper with What does a food defense program address? - -where food can be at risk Who should be aware of the most common food allergens? - -managers and staff What are the most common food allergens? - -milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts What should service staff be able to tell guests about? - -menu items that contain potential allergens What does kitchen staff need to make sure of? - -that allergens are not transferred from food containing an allergen to good being served to a guest When do food handlers pose a greater threat for contaminating food? - -when they have a foodborne illness, wounds or boils that contain a pathogen, contact with someone who is ill, go to the bathroom and do not was their hands, touch themselves, wearing or touching a dirty uniform, coughing or sneezing into their hands, spitting in the operation, and has symptoms of a foodborne illness What symptoms make a food handler unable to work around food? - -sneezing, coughing, vomiting, diarrhea, or jaundice What parts of their body could a food handler touch that they should not when working with food? - -their scalp, hair, nose, ear,s pimple, or wound What kind of sink must hands be washed at? - -a sink designated for hand washing What must be cared for and washed correctly? - -hands When must hands be washed? - -before preparing food, working with clean equipment and utensils, putting on single use gloves, after returning from the restroom, and starting a new task What should never be used in place of hand washing? - -hand antiseptics When must single use gloves be worn? - -when handling ready to eat food What should be done before putting on gloves? - -wash hands What should one ensure when using single use gloves? - -that they are the correct size What should you avoid when putting on gloves? - -touching them When should gloves be changed? - -if they are dirty or torn, before starting a new task, after an interruption of your task, after handling raw meat, seafood, or poultry, after 4 hours of continuous use, and before handling ready to eat food What should you never do if you are serving a primarily high risk population? - -handle ready to eat food with bare hands What should food handlers do before going to work? - -shower or bathe What must food handlers do before handling food or working in prep areas? - -put on clean clothes and a hair restraint and remove jewelry from hands and arms What should be done with aprons when staff members leave the prep area? - -they should always be removed and stored away What must be done if a staff member has a wound or boil? - -it must be covered correctly What should food handlers never do in food prep or service areas, or areas designated for cleaning? - -eat, smoke, or chew gum What are staff required to report to management? - -health problems What should managers watch for? - -staff illnesses