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SERVSAFE MODULE 1
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SERVSAFE MODULE 1food borne illness - ✔a disease transmitted by food to people
a food borne illness is considered an outbreak when - ✔1) 2 or more people are sick
with the same symptoms from the same food
2) an investigation by state and local regulatory authorities is conducted
3) confirmed by lab analysis
Each year _____________________ of people get sick from unsafe food. - ✔millions
Challenges to foodservice operations include: - ✔-Time
-Language, culture, and education barriers
-Pathogens appearing on more and more foods
-Unapproved suppliers
-Customers with weak immune systems
-Staff turnover
Foodborne illnesses cost the United States ____________________ of dollars each
year. - ✔billions
Some of the costs of a foodborne-illness outbreak include: - ✔-loss of customers, sales,
and reputation
-lawsuits, legal fees, increased insurance premiums
-lower staff morale, missed work, retraining
-human costs: medical costs, disability, etc
The most important costs are: - ✔human costs
Victims of foodborne illnesses may experience the following: - ✔nausea, diarrhea,
jaundice
Contamination - ✔presence of harmful substances in food
The three categories of contaminants are: - ✔biological
chemical
physical
________________________________ contaminants are responsible for most
foodborne illnesses. - ✔biological
The five most common food-handling mistakes, or risk factors, that can cause a
foodborne illness are: - ✔1) purchasing food from unsafe sources
2) failing to cook food correctly
3) holding food at incorrect temperatures
4) using contaminated equipment
5) poor personal hygiene
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