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ServSafe Chapter 1-15 Questions and Answers Verified Solutions 2024/2025
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ServSafe Chapter 1-15 Questions and Answers Verified Solutions 2024/2025
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ServSafe ch. 1-15.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20ch.%201-15SERVSAFE CHAPTER 1-15
1. Foodborne illness
ANS Disease transmitted to people by food
2. Foodborne illness outbreak
ANS When at least 2 people have the same symptomsafter eating the same food
3. Challenges to food safety
ANS Time, language & culture, literacy & education,pathogens, unapproved suppliers,
high-risk populations, staff turnover
4. Contamination
ANS Presence of harmful substances in food
5. 3 categories of contaminants
ANS Biological, chemical, physical
6. Biological contaminant
ANS Viruses, parasites, fungi, bacteria(some plants, mushrooms, and
seafood included)
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*responsible for most foodborne illness
7. Chemical contaminants
ANS Cleaners, sanitizers, polishes
8. Physical contaminants
ANS Foreign objects such as metal shavings, staples,band-aids, glass, dirt. Naturally
occurring objects such as fish bones
9. 5 food-handling mistakes
ANS Purchasing food from unsafe sourcesFailing to cook food correctly
Holding food at incorrect temperaturesUsing
contaminated equipment
Poor personal hygiene
10. Time-temperature abuse
ANS Food that has stayed too long in temperatures thatare good for pathogen growth
11. Cross-contamination
ANS Pathogens transferred from one surface/food to another
12. Poor personal hygiene
ANS Fail to wash hands, cough/sneeze on food, touchwounds then food
13. Poor cleaning & sanitizing
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ANS Pathogens can be spread to food if equipment hasnot been cleaned and sanitized between
uses
14. TSC food
ANS Food requiring time/temperature control for safety
*pathogens grow well on tcs foods
15. TCS food examples
ANS Dairy, meat, fish, mashed potatoes, melons, tomatoes,poultry, etc
16. High-risk populations
ANS Preschool-aged children, elderly, people with compro-mised immune systems
17. Symptoms of foodborne illness
ANS Diarrhea, vomiting, fever, nausea, cramps,jaundice
18. The Big 6
ANS Shigella spp., Salmonella typhi, nontyphoidal salmonella (NTS), E.Coli, hepatitis A,
Norovirus
19. FAT TOM
ANS Conditions needed for bacteria to grow
Food, acidity, temperature,time, oxygen, moisture
20. Temperature danger zone
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