Servsafe Food Handler Guide, Chapter 1: Food Safety is Important

Question 1

Foodborne illness

Answer 1

A disease carried or transmitted to people by food.

Question 2

Foodborne illness Outbreak

Answer 2

An incident in which two or more people get the same illness after eating the same food.

Question 3

Warranty of Sale

Answer 3

Rules stating how food must be handled in an establishment.

Question 4

Reasonable Care Defense

Answer 4

Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that the food served was safe.

Question 5

People groups with a higher risk of getting a foodborne illness

Answer 5

Preschool children and infants
Elderly
People with compromised immune systems

Question 6

Immune System

Answer 6

The body’s defense system against illness.

Question 7

Contamination

Answer 7

The presence of harmful substances in food.

Question 8

Types of Food Hazards

Answer 8

Biological
Chemical
Physical

Question 9

Biological Hazard

Answer 9

The greatest threat to food safety: Illness-causing pathogens that can contaminate food.

Question 10

Chemical Hazard

Answer 10

Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment.

Question 11

Physical Hazard

Answer 11

Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as, naturally-occurring objects, such as bones in fillets
Purchasing food from unsafe sources
Fail to cook food adequality

Question 12

Risk factors causing foodborne illnesses

Answer 12

Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene

Question 13

Time Temperature Abuse

Answer 13

Allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms

Question 14

Cross-Contamination

Answer 14

Occurs when microorganisms are transferred from one food source or surface to another

Question 15

Causes of Cross-Contamination of food

Answer 15

Contaminated ingredients are added to food that receives no further cooking.
Contaminated food touches or drips fluids onto ready-to-eat food.
A food-handler touches contaminated food and then touches ready-to-eat food.
Ready-to-eat food touches contaminated surfaces.
Contaminated cleaning towels touch food-contact surfaces.

Question 16

Personal Hygiene

Answer 16

Habits that includes keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.

Question 17

FDA (Food and Drug Administration)

Answer 17

Federal agency that publishes the Food Code and inspects food service operations that cross state borders

Question 18

4 Keys to Food Safety

Answer 18

Controlling time and temperature
Preventing cross-contamination
Practicing food from approved, reputable suppliers
Cleaning and sanitizing properly