SSM Exam Questions with Complete Solutions 100% Pass

SSM Exam Questions with Complete Solutions 100% Pass foodborne illness -Answer-a disease transmitted to people by food Foodborne illness is considered an outbreak when? -Answer-* 2 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. Each year ________________ of people get sick from unsafe food -Answer-Millions Foodborne illness cost the United States _________________ of dollars each year - Answer-Billions What are some of the costs of foodborne illness outbreak? -Answer-One breakout can cost thousands. They can loose customers. Negative media exposure. Potentials for lawsuits. Hard on staff and morale goes down. Staff will probably have to be retrained. Challenges to foodservice operations -Answer-Language barriers, culture barriers, literacy and education, pathogens popping up in places normally not seen, unsafe suppliers, high risk customers, & training new staff constantly. What is the most important costs of a foodborne illness outbreak? -Answer-Human life Victims of foodborne illnesses may experience -Answer-* Lost Work * Medical Costs and Long-Term Disability * Death Contamination -Answer-presence of harmful substances in food The three categories of contaminants -Answer-1. Biological 2. Chemical 3. Physical Biological Contaminants -Answer-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 -Answer-Cleaners, Sanitizers, Polishes, Machine lubricants, Pesticides. Certain kitchenware and equiptment can be a risk. Physical Contaminants -Answer-foreign object that is accidentally introduced into food, or a naturally occuring object, such as a bone in a filter, that poses a physical hazard. common physical contaminants include metal shavings from cans, staples from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes, fingernails, hair, bandages,dirt and bones. The five most common food-handling mistakes, or risk factors, that can cause foodborne illness are: -Answer-1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temps 4. Using contaminated equipment 5. Practicing poor personal hygeine Food prepared in a ________________ ___________ is considered to be from an unsafe source and must be avoided. -Answer-private home time-temperature abuse -Answer-when food has stayed too long at temperatures that are good for the growth of pathogens When can time-temperature abuse can happen? -Answer-If food is held at the wrong temperature or if food isn't cooked long enough to kill pathogens and failing to cool it down properly. cross-contamination -Answer-the spreading of bacteria or other pathogens from one food to another or one food surface to another Cross contamination causes foodborne illness in what ways? -Answer-Contaminated ingredients are added to food that requires no further cooking. Ready to eat food touches contaminated surfaces. Contaminated food drips onto ready to eat food. When a food handler touches contaminated food then touches ready to eat food. Poor personal hygiene can cause a foodborne illness when food handlers: -Answer-- Fail to wash their hands correctly after using the restroom -Cough or sneeze on food -Touch or scratch wounds and then touch food -Work while sick Poor cleaning and sanitizing happens in the following ways -Answer-Equipment and utensils are not washed, rinsed, and sanitized between uses Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized Wiping cloths are not stored in a sanitizer solution between use