Servsafe Manager 200 Questions And Answers Set 01
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Terms in this set
200
An illness is considered an outbreak when: (3)
1) 2 or more people have the same symptoms after eating the same food, 2) An investigation is conducted by state and local regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety
1) Time constraints for training and food prep, 2) language and culture differences, 3) literacy and education levels, 4) microorganisms, 5) unapproved suppliers not practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks
1) loss of sales and customers, 2) negative media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff retraining or turnover, 7) Victims' loss of work, medical costs, long-term disabilities, and even death
3 Types of Contaminants to Food
1) Biological (greatest threat), 2) Chemical, 3) Physical
Biological contaminants
Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex: viruses, parasites, fungi, bacteria
Chemical contaminants
Ex: cleaners, polishes, sanitizers, etc.
Physical contaminants
Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes
1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated equipment, 5) poor personal hygiene
Time-temperature abuse
Food is not held or stored at correct temp, or not reheated or cooled correctly
Cross-contamination
contaminated ingredients added to food that receives no further cooking. Ex: raw chicken touching salad ingredients