Exam (elaborations)
Servsafe Manager
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Exam of 48 pages for the course Servsafe Manager at Servsafe Manager (Servsafe Manager)
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ServsafeManager
foodborne
illness
-
ANS-a
disease
transmitted
to
people
by
food
An
illness
is
considered
an
outbreak
when...
-
ANS-•
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
-
ANS-millions
What
is
the
first
challenge
operations
have
when
it
comes
to
food
safety
and
why?
-
ANS-•
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?
-
ANS-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?
-
ANS-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?
-
ANS-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?
-
ANS-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?
-
ANS-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?
-
ANS-Staff
turnover
(training
new
staff
leaves
less
time
for
food
safety
training) What
is
the
cost
of
foodborne
illnesses?
-
ANS-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?
-
ANS-•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?
-
ANS-•lost
work
•medical
costs
and
long-term
disablity
•death
What
is
unsafe
food
usually
the
result
of?
-
ANS-contamination
(the
presence
of
harmful
substances
in
food)
what
is
a
way
to
prevent
foodborne
illnesses?
-
ANS-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?
-
ANS-3
What
is
the
first
category
of
contaminants
-
ANS-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?
-
ANS-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?
-
ANS-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
mosy
commom
food-handling
mistakes,
or
risk
factors,
that
can
cause
a
foodborne
illness?
-
ANS-•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?
-
ANS-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?
-
ANS-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?
-
ANS-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?
-
ANS-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?
-
ANS-food
requiring
time
and
temperature
control
to
limit
growth
of
pathogens
What
foods
are
categorized
as
TCS
food?
-
ANS-•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?
-
ANS-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?
-
ANS-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?
-
ANS-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?
-
ANS-People
with
compromised
immune
systems
(•People
with
cancer
or
on
chemotherapy)
•People
with
HIV/AIDS
•Transplant
recipients
•People
taking
certain
medications
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