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PRINCIPLES OF FOOD SAFETY AND SANITATION FOR SERVSAFE CERTIF (FNES 200) |2025|QUESTIONS AND CORRECT ANSWERS
PRINCIPLES OF FOOD SAFETY AND SANITATION FOR SERVSAFE CERTIF (FNES 200) |2025|QUESTIONS AND CORRECT ANSWERS
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PRINCIPLES OF FOOD SAFETY AND SANITATION FORSERVSAFE CERTIF (FNES 200) |2025|QUESTIONS AND
CORRECT ANSWERS
Module 1: Providing Safe Food
Foodborne Illnesses
Challenges to Food Safety
A foodborne illness is
a disease transmitted to people by food. .
A foodborne illness is considered an outbreak when:
2 or more people have the same symptoms after eating the same food.
investigation is conducted by state/local regulatory authorities
outbreak confirmed by laboratory analysis
Each year _MILLIONS of people get sick from unsafe food.
Challenges to foodservice operations include:
TIME - PRESSURE TO WORK QUICKLY
LANGUAGE AND CULTURE - STAFF MAY SPEAK DIFFERENT LANGUAGES
LITERACY & EDUCATION - STAFF HAVE DIFFERENT LEVELS OF EDUCATION
PATHOGENS - ILLNESS-CAUSING MICROORGANISMS FOUND ON FOOD ONCE CONSIDERED SAFE
UNAPPROVED SUPPLIERS - FOOD THAT IS RECEIVED FROM UNSAFE SUPPLIERS
HIGH-RISK CUSTOMERS - ELDERLY POPUL, ETC. ARE AT HIGHER RISK.
STAFF TURNOVER - TRAINING NEW STAFF LEAVES LESS TIME FOR FOOD SAFETY TRAINING.
The Cost of Foodborne Illnesses
Foodborne illnesses cost the United States _BILLIONS of dollars each
year.
Some of the costs of a foodborne-illness outbreak include:
loss of customers and sales
negative media exposure
lawsuits and legal fees
increased insurance premiums
loss of reputation
lowered staff morale
staff missing work
staff retraining
The most important costs are: _HUM A N COSTS .
,Victims of foodborne illnesses may experience the following:
lost work
medical costs
long-term disability
death
How Foodborne Illnesses Occur
Contamination is
the presence of harmful substances in food. .
The three categories of contaminants are:
Biological:
pathogens are greatest threat to food safety. Include viruses, parasites, fungi, bacteria.
plants, mushrooms and seafood can carry harmful toxins (poisons).
Chemical:
cleaners, sanitizers, polishes
food service chemicals can contaminate food
Physical:
foreign objects such as metal shavings, staples, bandages can get into food
glass, dirt, bag ties, fish bones in fillets.
BIOLOGICAL contaminants are responsible for most
foodborne illnesses.
How Food Becomes Unsafe
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 equipement
5. practicing poor personal hygiene
Food prepared in a _private _h o m e is considered to be
a from an unsafe source and must be avoided.
2
,Practices Related to Foodborne Illness:
Time- Time-temperature abuse is
food stayed too long at temperatures that are good for the growth of pathogens
temperature
abuse
Time-temperature abuse can happen if:
food is not held or stored at the correct temperature
food is not cooked or reheated enough to kill pathogens
food is not cooled correctly
Cross- Cross-contamination is _pathogens can b _e transfered from one surface or_food to_another.
contamination
It can cause a foodborne illness in many ways:
contaminted ingredients are added to food that receives no further cooking
ready-to-eat food touches contaminated surfaces
contaminated food touches or drips fluids onto cooked or ready-to-eat food
food handler touches contaminated food and then touches read-to-eat food; contaminated wiping cloths
Poor personal Poor personal hygiene can cause a foodborne illness if a food handler
hygiene does any of the following actions:
failsto wash hands after restroom
cough or sneeze on food
touch or scratch wounds and then touch food
work while sick
Poor cleaning Poor cleaning and sanitizing happens in the following ways:
and sanitizing equipment and utensils are not washed, rinsed and sanitized between uses
food-contact surfaces are wiped clean rather than being washed
wiping cloths are not stored in a sanitizer solution between uses
sanitizing solutions are not at required levels to sanitize objects
Food Most Likely to Become Unsafe
TCS Food
TCS food is
(T) IME AND TEMPERATURE (C)ONTROL FOR (S)AFETY .
TCS food items include:
milk, dairy products, meat (beef, pork, lamb), poultry, fish, baked potatoes, tofu, sliced melons
sprouts and sprout seeds, shellfish and crustaceans
shell eggs
3
,
Ready-to-Eat Food
Ready-to-eat food is
food that can be eaten without further preparation, washing, or cooking. .
Examples of ready-to-eat food are:
cooked food
washed fruit and vegetables (whole and cut)
deli meat
bakery items - sugar, spices, seasonings
Populations at High Risk for Foodborne Illnesses
Groups of people who have a higher risk of getting a foodborne illness include:
elderly people
preschool-age children
compromised immune systems
Keeping Food Safe
Managers should focus on the following measures:
1. purchasing food from approved, reputable suppliers
2. controlling time and temperature
3. preventing cross-contamination
4. practicing personal hygiene
5. cleaning and sanitizing
4
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