7th Edition SERVSAFE Exam Questions and Answers 100% Pass

7th Edition SERVSAFE Exam Questions and Answers 100% Pass Define foodborne illness. ✔✔a disease transmitted to people by food When is a foodborne illness considered an outbreak? ✔✔when 2 or more people have the same ...

7th Edition SERVSAFE Exam Questions and Answers 100% Pass Define foodborne illness. ✔✔a disease transmitted to people by food When is a foodborne illness considered an outbreak? ✔✔when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? ✔✔time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? ✔✔guests and operations After a foodborne illness, what may an operation experience? ✔✔negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? ✔✔biological, chemical, and physical Which type of contaminant poses the greatest danger? ✔✔biological contaminants What can happen if a food handler does not follow the correct procedures? ✔✔they can threaten the safety of food How can a food handler threaten the safety of food? ✔✔by failing to cook the food enough, holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene When has food been time temperature abused? ✔✔when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? ✔✔if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. ✔✔when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? ✔✔TCS food How can the growth of pathogens be prevented in food? ✔✔by giving the food time and temperature control What groups of people are considered high risk? ✔✔young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications What are important prevention measures to keep food safe? ✔✔controlling time and temperature, preventing cross contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly What conditions do bacteria need to grow? ✔✔FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? ✔✔41 F to 135 F What can some bacteria change into? ✔✔spores Why do some bacteria change into spores? ✔✔to preserve themselves when lacking nutrients What can bacteria produce in food? ✔✔toxins that can make people sick What is the leading cause of foodborne illnesses? ✔✔viruses What cannot grow in food? ✔✔viruses What can viruses survive? ✔✔refrigeration and freezing temperatures What can help prevent the spread of viruses? ✔✔good personal hygiene What do parasites need to survive? ✔✔to be in another animal What can parasites contaminate? ✔✔food and water What kind of water is often contaminated by parasites? ✔✔water used to irrigate produce How can foodborne illnesses caused by parasites be prevented? ✔✔by purchasing products from approved, reputable suppliers What are example of fungi? ✔✔mold and yeast What does fungi do? ✔✔spoil food What can some molds produce? ✔✔harmful toxins What should be done with food that has mold? ✔✔it should be discarded unless the mold is a natural part of the product What can spoil food quickly? ✔✔yeast What should be done with food spoiled by yeast? ✔✔it should be thrown out What can be a natural part of a fish? ✔✔fish toxins How can fish become toxic? ✔✔when fish eat smaller fish containing the toxin How can shellfish, such as oysters, become contaminated? ✔✔when they eat marine algae that have a toxin What is the most important prevention measure for seafood toxins? ✔✔purchasing products from approved, reputable suppliers How are foodborne illnesses linked with mushrooms caused? ✔✔by eating toxic wild