Module 1 - ServSafe

Question 1

How can foodborne Illnesses spawn?

Answer 1

From bacteria

Question 2

How are foodborne illnesses spread?

Answer 2

Through food

Question 3

What is the FIRST step to confirming a foodborne outbreak?

Answer 3

Two or more people have to have the same symptoms after eating the same food

Question 4

What is the SECOND step to confirming a foodborne outbreak?

Answer 4

An investigation is conducted by State and Local regulatory authorities

Question 5

What is the THIRD step to confirming a foodborne outbreak?

Answer 5

An outbreak has to be confirmed by a laboratory analysis.

Question 6

What are the 6 challenges that make combating foodborne illnesses difficult?

Answer 6

1. Time
2. Language and Culture
3. Varying levels of Education
4. Unapproved Suppliers
5. Customers
6. Staff Turnover

Time: Pressure to work fast makes it difficult to follow safety practices

Language and Culture: Differing language can make it difficult to communicate. Different cultures can influence how people handle food

Varying Levels of education: Difference in literacy and Education

Unapproved Suppliers: Can recieve food from suppliers that don’t practice food safety

Customers: Immune systems differ depending on each person. Some people are prone to illnesses than others

Staff Turnover: May not have enough time to teach new staff members

Question 7

What are the consequence’s of an outbreak?

Answer 7

1. Businesses can lose profit/reputation
2. Lawsuits and Legal fees
3. Morale for staff can go down.
4. Medical issues which can result in death or loss of work.

Question 8

What is the usual cause of unsafe food?

Answer 8

Contaminants

Question 9

What are the three categories of Contaminants?

Answer 9

1. Biological
2. Chemical
3. Physical

Question 10

What does BIOLOGICAL Contaminants consist of?

Answer 10

Pathogens. Can come from; Viruses, Bacteria, Parasites, and Fungi

Can also be natural; plants, mushrooms, and seafood (anything that can carry toxins or poisons).

Question 11

What does CHEMICAL Contaminants consist of?

Answer 11

Cleaners, Sanitizers, and polishers

Question 12

What does PHYSICAL Contaminants consist of?

Answer 12

Broken glass, Metal shavings, Staples, Bandages, Dirt, and Bag ties.

Fish bones can also count.

Question 13

What are the five common risk factors to contracting Contaminants?

Answer 13

1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor hygiene

Question 14

What is Time-Temperature Abuse?

Answer 14

Time-Temperature abuse is when food is left unattended for long periods of time, allowing for pathogens to produce–Making it unsafe to eat.

Question 15

What three factors can cause time-temperature abuse?

Answer 15

1. When food isn’t cooked or preheated enough to kill pathogens
2. when food isn’t being stored at the right temperature
3. Failing to cool down food correctly

Question 16

What can cause Cross Contamination?

Answer 16

1. When contaminated ingredients are added to food that receives no further cooking.
2. Or when food ready to be served touches contaminated surfaces
3. Or when contaminated wash cloths touch food-contact surfaces

Question 17

What can cause Poor Hygiene?

Answer 17

1. Touching or scratching a wound before touching food
2. Coughing or sneezing into food or working when sick
3. Failing to wash hands after using the restroom

Question 18

What can happen if there is Poor cleaning and Sanitizing?

Answer 18

1. Pathogens can spread through unclean/not sanitized equipment
2. Same story is if surfaces are just wiped down in between uses instead of being washed or sanitized
3. Wiping cloths and sanitizer can cause problems

Question 19

What is TCS food?

Answer 19

Temperature Control for Safety. Foods that can be unsafe if you don’t control the time and temperature.

Example can be:

Anything dairy
Anything Poultry
Any Plant based foods that were cooked/cut

Question 20

Certain groups of people have weaker immune systems, which puts them at a higher risk. What are the three groups?

Answer 20

1. Elderly
2. Young children
3. People with pre-existing health issues

1. Over time, Immune systems get worse with age
2. Children haven’t built up their immune systems yet
3. People with health issues are at a higher risk for foodborne illnesses. (Includes transplant patients and people taking medication)

Question 21

What is the term USDA?

Answer 21

United States Department of Agriculture.

Question 22

What is the USDA in charge of?

Answer 22

In charge of inspecting:
meat, poultry, and eggs

Question 23

What is the term CDC?

Answer 23

Centers for Disease Control and Prevention

Question 24

What is the CDC in charge of?

Answer 24

Conducting research into the causes of foodborne illnesses

Question 25

What does the term FDA?

Answer 25

Food and Drug Administration

Question 26

What is the FDA in charge of?

Answer 26

Inspects all food except from meat, poultry, and eggs.

Regulates transported food across state lines

Issues the FDC Food Code

Question 27

What is the Food Code?

Answer 27

Science based code that provided recommendations for food safety regulations.

Although the FDA recommends that states should adopt the food code, they cannot require it. It is up to state and local agency.

Question 28

What are the State and Regulatory authorities in charge of?

Answer 28

Writes/Adopts codes that regulate operations

Responsible for Issuing permits/licenses

Inspect/Enforce regulations

Investigate complaints and illnesses

Question 29

What was the food code created to and for?

Answer 29

For city, state, and tribal agencies.

To regulate restaurants, retail services, daycares, hospitals, and nursing homes.