SSM EXAM
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1. foodborne illness a disease transmitted to people by food
2. When is an illness considered an Two or more people have the same
outbreak? symptoms after eating the same food
An investigation is conducted by state
and local regulatory authorities
The outbreak is confirmed by laboratory
analysis
3. First challenge operations face Time
with food safety
4. second challenge operations Language and Culture
face with food safety
5. third challenge operations face Literacy and education
with food safety
6. fourth challenge operations face Pathogens
with food safety
7. fifth challenge operations face Unapproved Suppliers
with food safety
8. sixth challenge operations face high-risk customers
with food safety
9. seventh challenge operations Staff turnover
face with food safety
10. Cost of Foodborne Illness to an •loss of customers and sales
operation •loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
11.
1/7
, SSM EXAM
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Cost of Foodborne Illness to the * Lost Work
Victim * Medical Costs and Long-Term Disabili-
ty
* Death
12. 3 contaminant categories biological, chemical, physical
13. Biological Contaminants bacteria, viruses, parasites, fungi
14. Chemical Contaminants cleaners, sanitizers, polishes
15. Physical Contaminants wood, fingernails, can shavings, staples,
bandaids, glass, jewelry.
16. How food becomes unsafe Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
17. Practices related to foodborne ill- Time-Temperature Abuse; Cross-Conta-
ness mination; Poor Personal hygiene; Poor
Cleaning and Sanitizing.
18. TCS food food requiring time and temperature con-
trol for safety
19. TCS food examples -milk & dairy products
-shell eggs
-Meat: beef, pork, poultry & lamb
-fish, shellfish & crustaceans
-baked potatoes, heat-treated plant food
like: cooked rice, beans & vegetables
-Tofu or other soy protein, sprouts &
sprouts seeds
-Synthetic ingredients such as, textured
soy protein in meat alternatives
-sliced melon, cut tomatoes, cut leafy
greans
-untrated garlic-&-oil mixtures
2/7
Study online at https://quizlet.com/_g3tour
1. foodborne illness a disease transmitted to people by food
2. When is an illness considered an Two or more people have the same
outbreak? symptoms after eating the same food
An investigation is conducted by state
and local regulatory authorities
The outbreak is confirmed by laboratory
analysis
3. First challenge operations face Time
with food safety
4. second challenge operations Language and Culture
face with food safety
5. third challenge operations face Literacy and education
with food safety
6. fourth challenge operations face Pathogens
with food safety
7. fifth challenge operations face Unapproved Suppliers
with food safety
8. sixth challenge operations face high-risk customers
with food safety
9. seventh challenge operations Staff turnover
face with food safety
10. Cost of Foodborne Illness to an •loss of customers and sales
operation •loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
11.
1/7
, SSM EXAM
Study online at https://quizlet.com/_g3tour
Cost of Foodborne Illness to the * Lost Work
Victim * Medical Costs and Long-Term Disabili-
ty
* Death
12. 3 contaminant categories biological, chemical, physical
13. Biological Contaminants bacteria, viruses, parasites, fungi
14. Chemical Contaminants cleaners, sanitizers, polishes
15. Physical Contaminants wood, fingernails, can shavings, staples,
bandaids, glass, jewelry.
16. How food becomes unsafe Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
17. Practices related to foodborne ill- Time-Temperature Abuse; Cross-Conta-
ness mination; Poor Personal hygiene; Poor
Cleaning and Sanitizing.
18. TCS food food requiring time and temperature con-
trol for safety
19. TCS food examples -milk & dairy products
-shell eggs
-Meat: beef, pork, poultry & lamb
-fish, shellfish & crustaceans
-baked potatoes, heat-treated plant food
like: cooked rice, beans & vegetables
-Tofu or other soy protein, sprouts &
sprouts seeds
-Synthetic ingredients such as, textured
soy protein in meat alternatives
-sliced melon, cut tomatoes, cut leafy
greans
-untrated garlic-&-oil mixtures
2/7
