Servsafe Manager Domain 1
Study online at https://quizlet.com/_hx9sgd
1. A foodborne illness is considered an outbreak when: (3): * 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.
2. # of people that get sick each year from unsafe food: millions
3. Challenges to food safety - time: pressure to work quickly makes it hard to take time
4. challenges to food safety - language: staff may speak a different language
5. challenges to food safety - literacy/education: staff have different levels of education. makes
it more challenging to teach
6. challenges to food safety - pathogens: illness-causing microorganisms are more frequently found
on types of food
7. challenges to food safety - unapproved suppliers: food received from suppliers that don't
practice food safety
8. challenges to food safety - high-risk customers: growing elderly population.
9. challenges to food safety - staff turnover: training new staff leaves less time for food safety
training
10. 7 challenges to food safety that managers face.: time
language
literacy/education
pathogens
unapproved suppliers
high-risk customers
staff turnover
11. 8 cost of foodborne illnesses to restaurant: loss of customers
1/8
, Servsafe Manager Domain 1
Study online at https://quizlet.com/_hx9sgd
loss of reputation
negative media exposure
lower staff morale
lawsuits
staff missing work
increased insurance
staff retraining
12. 3 types of contaminants: biological, chemical, physical
13. 5 ways food becomes unsafe: 1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
14. 4 practices related to foodborne illness: Time-Temperature Abuse;
Cross-Contamination;
Poor Personal hygiene;
Poor Cleaning and Sanitizing.
15. time temp. abuse: food is not held at correct temp
not cooked or reheated enough to kill pathogens
not cooled correctly
16. Pathogen: bacteria, virus, or other microorganism that can cause disease.
17. cross-contamination: the spreading of bacteria or other pathogens from one food to another
18. which type of foods most likely to become unsafe: TCS and RTE foods
2/8
Study online at https://quizlet.com/_hx9sgd
1. A foodborne illness is considered an outbreak when: (3): * 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.
2. # of people that get sick each year from unsafe food: millions
3. Challenges to food safety - time: pressure to work quickly makes it hard to take time
4. challenges to food safety - language: staff may speak a different language
5. challenges to food safety - literacy/education: staff have different levels of education. makes
it more challenging to teach
6. challenges to food safety - pathogens: illness-causing microorganisms are more frequently found
on types of food
7. challenges to food safety - unapproved suppliers: food received from suppliers that don't
practice food safety
8. challenges to food safety - high-risk customers: growing elderly population.
9. challenges to food safety - staff turnover: training new staff leaves less time for food safety
training
10. 7 challenges to food safety that managers face.: time
language
literacy/education
pathogens
unapproved suppliers
high-risk customers
staff turnover
11. 8 cost of foodborne illnesses to restaurant: loss of customers
1/8
, Servsafe Manager Domain 1
Study online at https://quizlet.com/_hx9sgd
loss of reputation
negative media exposure
lower staff morale
lawsuits
staff missing work
increased insurance
staff retraining
12. 3 types of contaminants: biological, chemical, physical
13. 5 ways food becomes unsafe: 1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
14. 4 practices related to foodborne illness: Time-Temperature Abuse;
Cross-Contamination;
Poor Personal hygiene;
Poor Cleaning and Sanitizing.
15. time temp. abuse: food is not held at correct temp
not cooked or reheated enough to kill pathogens
not cooled correctly
16. Pathogen: bacteria, virus, or other microorganism that can cause disease.
17. cross-contamination: the spreading of bacteria or other pathogens from one food to another
18. which type of foods most likely to become unsafe: TCS and RTE foods
2/8
