SERVSAFE Exam 7th Edition 2023-2024
With 100% Verified Answers
- Define foodborne illness.
Answer: a disease transmitted to people by food
- When is a foodborne illness considered an outbreak?
Answer: when 2 or more people have the same symptoms after eating the same food
- What food saftey challenges do operations face?
Answer: time pressure, potentially unsafe supplies, high risk populations, and staff related challenges
- What does a foodborne illness cost?
Answer: guests and operations
- After a foodborne illness, what may an operation experience?
Answer: negative publicity, decreased business, lawsuits, legal fees, increased
insurance premiums, and personnel issues
- What are the types of contaminants that threaten food safety?
Answer: biological, chemical, and physical
- Which type of contaminant poses the greatest danger?
Answer: biological contaminants
- What can happen if a food handler does not follow the correct procedures?
Answer: they can threaten the safety of food
- How can a food handler threaten the safety of food?
Answer: by failing to cook the food enough, holding food at incorrect temperatures, 1 / 3
contaminating equipment, and practicing poor personal hygiene
- When has food been time temperature abused?
Answer: when it has stayed too long at temperatures that are good for the growth of pathogens
- How can pathogens be spread to food?
Answer: if equipment has not been cleaned and sanitized correctly between uses
- Define cross contamination.
Answer: when pathogens are transferred from one sur- face or food to another
- What find of food do pathogens grow well in?
Answer: TCS food
- How can the growth of pathogens be prevented in food?
Answer: by giving the food time and temperature control
- What groups of people are considered high risk?
Answer: 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?
Answer: controlling time and temperature, preventing cross contamination,
practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitiz ing items correctly
- What conditions do bacteria need to grow?
Answer: FAT TOM- food, acidity, tem perature, time, oxygen, and moisture
- What temperatures are in the temperature danger zone?
Answer: 41 F to 135 F
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- What can some bacteria change into?
Answer: spores
- Why do some bacteria change into spores?
Answer: to preserve themselves when lacking nutrients
- What can bacteria produce in food?
Answer: toxins that can make people sick
- What is the leading cause of foodborne illnesses?
Answer: viruses
- What cannot grow in food?
Answer: viruses
- What can viruses survive?
Answer: refrigeration and freezing temperatures
- What can help prevent the spread of viruses?
Answer: good personal hygiene
- What do parasites need to survive?
Answer: to be in another animal
- What can parasites contaminate?
Answer: food and water
- What kind of water is often contaminated by parasites?
Answer: water used to irrigate produce
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