Servsafe Manager Certification Test Questions With Complete Solutions

Servsafe Manager Certification Test Questions With Complete Solutions foodborne illness - CORRECT ANSWERS a disease transmitted to people by food An illness is considered an outbreak when... - CORRECT ANSWERS • atleast 2 people have the same symptoms after eating the same food • an investigation is conducted by state and local regulatory authorities • outbreak is confirmed by a labratory analysis how many people get sick from unsafe foods a year - CORRECT ANSWERS millions What is the first challenge operations have when it comes to food safety and why? - CORRECT ANSWERS • Time (pressure to work quicky can make it hard to take the time to follow food safety practices) What is the second challenge operations have when it comes to food safety and why? - CORRECT ANSWERS Language and Culture (Your staff may speak a different language than you do. This can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety. What is the third challenge operations have when it comes to food safety and why? - CORRECT ANSWERS Literacy and Education (Staff often have different levels of education. This makes it more challenging to teach them food safety. What is the fourth challenge operations have when it comes to food safety and why? - CORRECT ANSWERS Pathogens (Illness-causing microorganisms are more frequently found on types of food that once were considered safe.) What is the fifth challenge operations have when it comes to food safety and why? - CORRECT ANSWERS Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food safety can cause a foodborne-illness outbreak.) What is the sixth challenge operations have when it comes to food safety? - CORRECT ANSWERS High-risk customers (the number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population.) What is the seventh challenge operations have when it comes to food safety? - CORRECT ANSWERS Staff turnover (training new staff leaves less time for food safety training) What is the cost of foodborne illnesses? - CORRECT ANSWERS One outbreak can cost an operation thousands of dollars, and it can result in closure. What are the costs of foodborne illnesses to an operation? - CORRECT ANSWERS •loss of customers and sales •loss of reputation •negative media exposure •lowered staff morale •lawsuits and legal fees •staff missing work •increased insurance premiums •staff retraining What are the cost of foodborne illnesses to the victim? - CORRECT ANSWERS •lost work •medical costs and long-term disablity •death What is unsafe food usually the result of? - CORRECT ANSWERS contamination (the presence of harmful substances in food) what is a way to prevent foodborne illnesses? - CORRECT ANSWERS recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your operation) How many categories are contaminants divided into? - CORRECT ANSWERS 3 What is the first category of contaminants - CORRECT ANSWERS Biological (Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included im this group.) This category is responsible for most foodborne illnesses. What is the second category of contaminants? - CORRECT ANSWERS Chemical (Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminates may include cleaners, sanitizers, and polishes.) What is the third category of contaminants? - CORRECT ANSWERS Physical (Foreign objects such as metal shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another example.) What are the five most commom food-handling mistakes, or risk factors, that can cause a foodborne illness? - CORRECT ANSWERS •Purchasing food from unsafe sources •Failing to cook food correctly •Holding food at incorrect temperatures •Using contaminated equipment •Practicing poor personal hygiene