Servsafe Module 1 Exam Questions with Verified Solutions Latest Update ( Already Passed)

Servsafe Module 1 Exam Questions with Verified Solutions Latest Update ( Already Passed) Foodborne illness - Answers A disease transmitted to people through food An Illness is considered an outbreak when: - Answers -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 laboratory analysis Challenges to food safety - Answers -time -language and culture -literacy and education -pathogens -unapproved suppliers -high-risk customers -staff turnover Costs of foodborne Illness: - Answers -loss of customers and sales -loss of reputation -negative media exposure -lowered staff morale -lawsuits and legal fees -staff missing work -increased insurance -staff retraining Types of contamination - Answers -biological -chemical -physical Biological contaminants - Answers Bacteria, viruses, parasites, fungi Chemical contaminants - Answers Cleaners, sanitizers, polishes Physical hazards - Answers Metal shavings, staples, bandages, glass, dirt, natural objects (fish bones in a fillet) Five risk factors for foodborne illness - Answers -purchasing food from unsafe sources -failing to cook food correctly -holding food at incorrect temperatures -using contaminated equipment -practicing poor personal hygiene How foods becomes unsafe - Answers -time-temperature abuse -cross-contamination -poor personal hygiene -poor cleaning and sanitizing Time-temperature abuse - Answers When food has stayed too long at temperatures good for pathogen growth Food has been time-temperature abused when: - Answers -it has not been held or stored at correct temperatures -it is not cooked or reheated enough to kill pathogens -it is not cooled correctly Cross-contamination - Answers When pathogens are transferred from one surface or food to another Cross-contamination can cause a foodborne Illness when - Answers -contaminated ingredients are added to food that received no further cooking -ready-to-eat food touches contaminated surfaces -contaminated food touches or drips fluids onto cooked or ready-to-eat food -a food handler touches contaminated food and then touches ready-to-eat-food -contaminated wiping cloths touch food-contact surfaces Poor personal hygiene can cause a foodborne illness when food handlers - Answers -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 - Answers -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 uses -sanitizing solutions are not at the required levels The two types of foods that are most likely to become unsafe - Answers -TCS food -Ready-to-eat food TCS food - Answers -Food requiring time and temperature control to limit pathogen growth -"time and temperature control for safety" Examples of TCS foods - Answers -dairy products -eggs -meat/poultry/fish -baked potatoes -cooked rice -tofu -soy beans -sprouts -cut fruit/vegetables -infused oils Ready-to-eat food - Answers Food that can be eaten without further: -preparation -washing -cooking