Servsafe Manager |Completed With 100% Correct Answers Graded A+
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Course
Servsafe
Institution
Servsafe
Servsafe Manager
foodborne illness
a disease transmitted to people by food
An illness is considered an outbreak when...
• atleast 2 people have the same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confir...
servsafe manager foodborne illness a disease trans
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Servsafe Manager
foodborne illness
a disease transmitted to people by food
An illness is considered an outbreak when...
• 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
millions
What is the first challenge operations have when it
comes to food safety and why?
• 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?
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?
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?
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?
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?
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?
Staff turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses?
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?
•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?
•lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of?
contamination (the presence of harmful substances in food)
what is a way to prevent foodborne illnesses?
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?
3
What is the first category of contaminants
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?
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?
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?
•Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to?
,Time-temperature abuse (Food has been time-temperature abused when it has stayed too long at
temperatures that are good for the growth of pathogens which can result in foodborne illnesses. This
an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related to?
Cross-Contamination ( This is when pathogens can be transferred from one surface to another. It can
cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food
•A food handler touches contaminated food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to?
Poor Personal Hygiene ( Actions that food handlers do that cause foodborne illnesses include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to?
Poor cleaning and sanitizing (pathogens can be spread to food if equipment has not been cleaned and
sanitized correctly between uses. This can happen in the following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
•Sanitizing solutions are not at the required level to sanitize objects
What is TCS food?
food requiring time and temperature control to limit growth of pathogens
What foods are categorized as TCS food?
•milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella)
•Meat: beaf, pork, and lamb
•poultry
•fish
•shellfish and crustaceans
•baked potatoes
•heat-treated plant food, such as cooked rice, beans, and vegetables
•tofu or other soy protein
•synthetic ingredients, such as textured soy protein in meat alternatives
•sprouts and sprout seeds
•sliced melons
•cut tomatoes
•cut leafy greans
•untreated garlic-and-oil mixtures
, What food also needs careful handling to prevent contamination?
Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking. Including
cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and
seasonings.
What is the first group of
people that have a high risk of getting a foodborne illness?
Elderly people (People's immune systems weaken with age.)
What is the second group of people that have a high risk of getting a foodborne illness?
Preschool-age children (Very young children have not built up strong immune systems)
What is the third group of people that have a high risk of getting a foodborne illness?
People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring
Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs
general food safety knowledge and knowledge on specific tasks performed on the job. Staff need to
be retrained in food safety regularly, and document when a food handler completes this training.
Once staff are trained, monitor them.
Government agencies helping
The Food and Drug Administration (FDA) and the U.S Department of Agriculture (USDA) inspect food
and perform other critical duties. State and local regulatory authorities create regulations and inspect
operations. Agencies such as the Centers for Disease Control and Prevention (CDC) and the US Public
Health Service (PHS) help as well.
FDA Role
•inspects all food except meat, poultry, and eggs
•regulates food transported across state lines
•issues a Food Code (provides recommendations for food safety regulations/ created for city, country,
state, and tribal agencies (regulate foodservice for:
•restaurants and retail food stores
•vending operations
•schools and day care centers
•hospitals and nursing homes)
•provide technical support and training for industry and regulatory industries
USDA role
•regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role
•assist FDA, USDA, and state and local health departments
•conduct research into the causes of foodborne-illness outbreaks
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