SERVSAFE 7th ed. Study Questions for chapter 1, "Foodborne Illnesses" with Correct Answers 100% Graded A+
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SERVSAFE 7th ed.
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SERVSAFE 7th Ed.
SERVSAFE 7th ed. Study Questions for chapter 1, "Foodborne Illnesses" with Correct Answers 100% Graded A+
What is a foodborne-illness outbreak? - Correct Answer When two or more people report the same illness from eating the same food.
What is TCS food? - Correct Answer Food requiring time and ...
SERVSAFE 7th ed. Study Questions for chapter 1,
"Foodborne Illnesses" with Correct Answers 100%
Graded A+
What is a foodborne-illness outbreak? - Correct Answer When two or more people
report the same illness from eating the same food.
What is TCS food? - Correct Answer Food requiring time and temperature control for
safety.
Why are preschool-age children at a higher risk for foodborne illnesses? - Correct
Answer They have not built up strong immune systems.
Which is a TCS food? - Correct Answer Sprouts.
The five common risk factors that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene, and... - Correct Answer purchasing food from unsafe
sources.
What is an important measure for preventing foodborne illness? - Correct Answer
Preventing cross-contamination.
Raw chicken breasts are left out at room temperature on a prep table. What is the main
risk that could cause a foodborne illness? - Correct Answer Time temperature abuse.
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an
apron pocket. What is the risk that could cause a foodborne illness? - Correct Answer
Poor cleaning and sanitizing.
What are the potential costs associated with foodborne-illness outbreaks? - Correct
Answer - loss of guests & sales
- loss of reputation
- negative media exposure
- lawsuits & legal fees
- increased insurance premiums
- lowered staff morale
- staff absenteeism
- staff retraining
- closure of the operation
- human costs, such as lost work, medical costs, long-term disability, & health.
Why are the elderly at a higher risk for getting foodborne illness? - Correct Answer As
people age, there are changes in their orgains. For example, stomach-acid production
decreases as people get older. This allows more pathogens to enter the intestines. A
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