Exam (elaborations)
SERVSAFE MANAGER FINAL EXAM
- Course
- Institution
SERVSAFE MANAGER FINAL EXAM
[Show more]
Content preview
SERVSAFE MANAGER FINAL EXAMfoodborne illness - ANSWER a disease transmitted to people by food
An illness is considered an outbreak when... - ANSWER • 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 - ANSWER millions
What is the first challenge operations have when it
comes to food safety and why? - ANSWER • 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? - ANSWER 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? - ANSWER 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?
- ANSWER 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? -
ANSWER 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? -
ANSWER 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? -
ANSWER Staff turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses? - ANSWER 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? - ANSWER •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? - ANSWER •lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of? - ANSWER contamination (the presence
of harmful substances in food)
what is a way to prevent foodborne illnesses? - ANSWER 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? - ANSWER 3
What is the first category of contaminants - ANSWER 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? - ANSWER 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? - ANSWER 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? - ANSWER •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? - ANSWER 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? - ANSWER 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? - ANSWER 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? - ANSWER 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? - ANSWER food requiring time and temperature control to limit
growth of pathogens
What foods are categorized as TCS food? - ANSWER •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? - ANSWER
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? - ANSWER 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? - ANSWER 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?
- ANSWER People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - ANSWER 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 - ANSWER 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 - ANSWER •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 - ANSWER •regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - ANSWER •assist FDA, USDA, and state and local health
departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller leonardmuriithi061. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $17.99. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
79223 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now