7th Edition SERVSAFE Exam |Verified Study Set| 100% Correct Answers

7th Edition SERVSAFE Exam |Verified Study Set| 100% Correct Answers Define foodborne illness. *Ans* a disease transmitted to people by food When is a foodborne illness considered an outbreak? *Ans* when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? *Ans* time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? *Ans* guests and operations After a foodborne illness, what may an operation experience? *Ans* negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? *Ans* biological, chemical, and physical Which type of contaminant poses the greatest danger? *Ans* biological contaminants What can happen if a food handler does not follow the correct procedures? *Ans* they can threaten the safety of food How can a food handler threaten the safety of food? *Ans* 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? *Ans* when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? *Ans* if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. *Ans* when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? *Ans* TCS food How can the growth of pathogens be prevented in food? *Ans* by giving the food time and temperature control What groups of people are considered high risk? *Ans* 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? *Ans* 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? *Ans* FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? *Ans* 41 F to 135 F What can some bacteria change into? *Ans* spores Why do some bacteria change into spores? *Ans* to preserve themselves when lacking nutrients What can bacteria produce in food? *Ans* toxins that can make people sick What is the leading cause of foodborne illnesses? *Ans* viruses