SERVSAFE CHAPTER 1 NOTES: PROVIDING SAFE FOOD

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SERVSAFE CHAPTER 1 NOTES: PROVIDING SAFE FOOD

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Chemical Hazards

Answer:

-Foodservice chemicals can contaminate food if they are used incorrectly.

• Includes: cleaners, sanitizers, polishes, machine lubricants, toxic metals, ect. that leach from cookware

into food.

Question 2: HACCP plan

Answer:

Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served.

Question 3: Cost of Foodborne Illness to an operation

Answer:

• loss of consumers & sales
• presentation & reputation
• law suites resulting in lawyers & court fees
• lower employed morale

Question 4: Define foodborne illness

Answer:

a disease transmitted to people by food

Question 5: Biological Hazards

Answer:

-Pathogens are greatest threat to food safety.

-Include: versus, fungi, ect.

• Produced by some plants, mushrooms and seafood, are also included.

Question 6: Define: contamination

Answer:

presence of harmful substances in food

Question 7: Poor personal hygiene

Answer:

Failure to wash hands, cough or sneeze on food, come to work while sick.

Question 8: TCS food

Answer:

Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety.Question 9: To prevent food borne illnesses, focus on:

Answer:

Controlling: time & temperature

Preventing cross contamination Practicing personal hygiene Purchasing from reputable suppliers

Question 10: Government Agencies

Answer:

The Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) Centers for Disease Control and Prevention (CDC) U.S. Public Health Service (PHS) State and local regulatory authorities

Question 11: cross-contamination

Answer:

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.Question 12: The CDC has identified the 5 most common risk factors that cause foodborne illnesses, what are they

Answer:

purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temps, using contaminated equipment, practicing poor personal hygiene

Question 13: Temperature Danger Zone

Answer:

zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth

Question 14: Physical Hazards

Answer:

• Foreign objects like: hair, dirt, bandages, metal staples, or broken glass can get into food. Also

includes mutual occurring objects like: fish bones in fillets and fruit pits.

Question 15: 3 categories of potential hazards to food are:

Answer:

1.Biological 2.chemical 3.physical Question 16: Challenges to Food Safety: (unsure)

Answer:

• Pathogens

Question 17: time-temperature abuse

Answer:

when food has stayed too long at temperatures that are good for the growth of pathogens

Question 18: high risk populations

Answer:

People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems

Question 19: Define foodborne illness outbreak

Answer:

When two or more people get the same illness from eating the same food. An investigation is conducted after it has been reported.