Servsafe Manager 200 Questions And Answers Set 04
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Terms in this set
200
foodborne illness
a disease transmitted to people by food
An illness is considered an outbreak when...
• 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
• 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
millions
What is the first challenge operations have when it
comes to food safety and why?
comes to food safety and why?
• 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?
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?
comes to food safety and why?
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?
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?
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?
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?
Staff turnover (training new staff leaves less time for food safety training)