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7th Edition SERVSAFE Exam
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7th Edition SERVSAFE Exam
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7th Edition SERVSAFE ExamDefine foodborne illness. - -a disease transmitted to people by food
-When is a foodborne illness considered an outbreak? - -when 2 or more
people have the same symptoms after eating the same food
-What food saftey challenges do operations face? - -time pressure,
potentially unsafe supplies, high risk populations, and staff related
challenges
-What does a foodborne illness cost? - -guests and operations
-After a foodborne illness, what may an operation experience? - -negative
publicity, decreased business, lawsuits, legal fees, increased insurance
premiums, and personnel issues
-What are the types of contaminants that threaten food safety? - -biological,
chemical, and physical
-Which type of contaminant poses the greatest danger? - -biological
contaminants
-What can happen if a food handler does not follow the correct procedures? -
-they can threaten the safety of food
-How can a food handler threaten the safety of food? - -by failing to cook
the food enough, holding food at incorrect temperatures, contaminating
equipment, and practicing poor personal hygiene
-When has food been time temperature abused? - -when it has stayed too
long at temperatures that are good for the growth of pathogens
-How can pathogens be spread to food? - -if equipment has not been
cleaned and sanitized correctly between uses
-Define cross contamination. - -when pathogens are transferred from one
surface or food to another
-What find of food do pathogens grow well in? - -TCS food
-How can the growth of pathogens be prevented in food? - -by giving the
food time and temperature control
, -What groups of people are considered high risk? - -young children, the
elderly, people with cancer or on chemotherapy, people with HIV/AIDS,
transplant recipients, and people on certain medications
-What are important prevention measures to keep food safe? - -controlling
time and temperature, preventing cross contamination, practicing good
personal hygiene, purchasing from approved, reputable suppliers, and
cleaning and sanitizing items correctly
-What conditions do bacteria need to grow? - -FAT TOM- food, acidity,
temperature, time, oxygen, and moisture
-What temperatures are in the temperature danger zone? - -41 F to 135 F
-What can some bacteria change into? - -spores
-Why do some bacteria change into spores? - -to preserve themselves when
lacking nutrients
-What can bacteria produce in food? - -toxins that can make people sick
-What is the leading cause of foodborne illnesses? - -viruses
-What cannot grow in food? - -viruses
-What can viruses survive? - -refrigeration and freezing temperatures
-What can help prevent the spread of viruses? - -good personal hygiene
-What do parasites need to survive? - -to be in another animal
-What can parasites contaminate? - -food and water
-What kind of water is often contaminated by parasites? - -water used to
irrigate produce
-How can foodborne illnesses caused by parasites be prevented? - -by
purchasing products from approved, reputable suppliers
-What are example of fungi? - -mold and yeast
-What does fungi do? - -spoil food
-What can some molds produce? - -harmful toxins
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