SERVSAFE 7TH EDITION A, OVER 340
QUESTIONS AND ANSWER KEY, COMPLETE
SOUTION 2023/2024
Foodborne illness
a disease transmitted to people through food
Outbreak
-2 or more people have to have same symptoms after eating same food
-investigation conducted by state/local authorities
-outbreak confirmed by lab
Types of contaminants
biological, chemical, physical
Biological contaminant
(pathogens)
*GREATEST THREAT*
viruses, parasites, fungi, bacteria.
Chemical contaminant
cleaners, sanitizer, polishes
Physical contaminant
glass, bones, metal shavings, staples, bandages, etc.
How does food become unsafe?
-purchasing food from unsafe sources-failing to cook food correctly
How does food become unsafe?
-holding food at wrong temps.
How does food become unsafe?
-using contaminated equipment
How does food become unsafe?
-poor personal hygiene
4 main factors of unsafe food
-time-temp. abuse, cross contamination, poor personal hygiene, poor cleaning and
sanitizing
TCS food:
Time and temp. control for safety, pathogens grow on...
-milk/dairy products
TCS food: Time and temp. control for safety
-poultry/beef/pork/fish/lamb
TCS food: Time and temp. control for safety
-shell eggs (egg)
TCS food: Time and temp. control for safety
-heated treated plant based food (rice, beans, veggies)
TCS food: Time and temp. control for safety
-baked potato
TCS food: Time and temp. control for safety
-tofu/soy products
,TCS food: Time and temp. control for safety
-cut veggies/fruits
TCS food: Time and temp. control for safety
-cut leafy greens
TCS food: Time and temp. control for safety
-sprouts/sprout seeds
TCS food: Time and temp. control for safety
-untreated olive oil mixtures
TCS food: Time and temp. control for safety
time-temp abuse
-food stays too long at temps. good for pathogen growth
-food has not been held or stored at correct temp.
time-temp abuse
-not cooked or reheated enough to kill pathogens
time-temp abuse
-not cooled correctly
time-temp abuse
Cross contamination
-pathogens are transferred from one surface or food to another
-contaminated ingredients are added to food that receives no further cooking
Cross contamination
-ready-to-eat food touches contaminated surfaces
Cross contamination
-a food handler touches contaminated food and then touches ready to eat food
Cross contamination
-contaminated cleaning cloths touch food-contact surfaces
Cross contamination
Poor personal hygiene
-fail to wash their hands correctly after using the restroom
-cough or sneeze on food
Poor personal hygiene
-touch or scratch wounds and then touch food
Poor personal hygiene
-work while sick
Poor personal hygiene
Poor cleaning and sanitizing
-equipment and utensils are not washed, rinsed, and sanitized between uses
-food-contact surfaces are wiped clean instead of being washed, rinsed, and
sanitized
Poor cleaning and sanitizing
-wiping cloths are not stored in a sanitizer solution between uses
Poor cleaning and sanitizing
-sanitizers solution was not prepared correctly
Poor cleaning and sanitizing
High risk populations
-elderly
, -preschool age children
High risk populations
-People with compromised immune systems (cancer/HIV)
High risk populations
FDA
-inspects all food except meat,poultry and eggs
-Issues a Model Food Code (recommendations for food safety regulations)
FDA
USDA
-Inspects meat, poultry, and eggs
-regulates food that crosses state boundaries or involves more than one state.
USDA
CDC and PHS
-assist FDA/USDA/State and local authorities
-conducts research into causes of foodborne illnesses
CDC and PHS
-assists in investigating outbreaks
CDC and PHS
State and local authorities
-write or adopt code which regulates retail and food service operations
-responsibilities include: inspecting and enforcing regulations
State and local authorities
-investigating complaints and illnesses
State and local authorities
-issuing licenses and permits
State and local authorities
-approving construction
State and local authorities
-reviewing and approving HACCP plans
State and local authorities
Where do contaminants come from?
-animals we use for food
-air contaminated water, and dirt
Where do contaminants come from?
-people (deliberately and accidentally)
Where do contaminants come from?
Contaminants come from
-Presence of harmful substances in food
-many found in the animal we get the food from
Where do contaminants come from?
-Passed from person-to-person
Where do contaminants come from?
-through sneezing or vomiting
Where do contaminants come from?
-from touching dirty food-contact surfaces, equipment then touching food.
Where do contaminants come from?
QUESTIONS AND ANSWER KEY, COMPLETE
SOUTION 2023/2024
Foodborne illness
a disease transmitted to people through food
Outbreak
-2 or more people have to have same symptoms after eating same food
-investigation conducted by state/local authorities
-outbreak confirmed by lab
Types of contaminants
biological, chemical, physical
Biological contaminant
(pathogens)
*GREATEST THREAT*
viruses, parasites, fungi, bacteria.
Chemical contaminant
cleaners, sanitizer, polishes
Physical contaminant
glass, bones, metal shavings, staples, bandages, etc.
How does food become unsafe?
-purchasing food from unsafe sources-failing to cook food correctly
How does food become unsafe?
-holding food at wrong temps.
How does food become unsafe?
-using contaminated equipment
How does food become unsafe?
-poor personal hygiene
4 main factors of unsafe food
-time-temp. abuse, cross contamination, poor personal hygiene, poor cleaning and
sanitizing
TCS food:
Time and temp. control for safety, pathogens grow on...
-milk/dairy products
TCS food: Time and temp. control for safety
-poultry/beef/pork/fish/lamb
TCS food: Time and temp. control for safety
-shell eggs (egg)
TCS food: Time and temp. control for safety
-heated treated plant based food (rice, beans, veggies)
TCS food: Time and temp. control for safety
-baked potato
TCS food: Time and temp. control for safety
-tofu/soy products
,TCS food: Time and temp. control for safety
-cut veggies/fruits
TCS food: Time and temp. control for safety
-cut leafy greens
TCS food: Time and temp. control for safety
-sprouts/sprout seeds
TCS food: Time and temp. control for safety
-untreated olive oil mixtures
TCS food: Time and temp. control for safety
time-temp abuse
-food stays too long at temps. good for pathogen growth
-food has not been held or stored at correct temp.
time-temp abuse
-not cooked or reheated enough to kill pathogens
time-temp abuse
-not cooled correctly
time-temp abuse
Cross contamination
-pathogens are transferred from one surface or food to another
-contaminated ingredients are added to food that receives no further cooking
Cross contamination
-ready-to-eat food touches contaminated surfaces
Cross contamination
-a food handler touches contaminated food and then touches ready to eat food
Cross contamination
-contaminated cleaning cloths touch food-contact surfaces
Cross contamination
Poor personal hygiene
-fail to wash their hands correctly after using the restroom
-cough or sneeze on food
Poor personal hygiene
-touch or scratch wounds and then touch food
Poor personal hygiene
-work while sick
Poor personal hygiene
Poor cleaning and sanitizing
-equipment and utensils are not washed, rinsed, and sanitized between uses
-food-contact surfaces are wiped clean instead of being washed, rinsed, and
sanitized
Poor cleaning and sanitizing
-wiping cloths are not stored in a sanitizer solution between uses
Poor cleaning and sanitizing
-sanitizers solution was not prepared correctly
Poor cleaning and sanitizing
High risk populations
-elderly
, -preschool age children
High risk populations
-People with compromised immune systems (cancer/HIV)
High risk populations
FDA
-inspects all food except meat,poultry and eggs
-Issues a Model Food Code (recommendations for food safety regulations)
FDA
USDA
-Inspects meat, poultry, and eggs
-regulates food that crosses state boundaries or involves more than one state.
USDA
CDC and PHS
-assist FDA/USDA/State and local authorities
-conducts research into causes of foodborne illnesses
CDC and PHS
-assists in investigating outbreaks
CDC and PHS
State and local authorities
-write or adopt code which regulates retail and food service operations
-responsibilities include: inspecting and enforcing regulations
State and local authorities
-investigating complaints and illnesses
State and local authorities
-issuing licenses and permits
State and local authorities
-approving construction
State and local authorities
-reviewing and approving HACCP plans
State and local authorities
Where do contaminants come from?
-animals we use for food
-air contaminated water, and dirt
Where do contaminants come from?
-people (deliberately and accidentally)
Where do contaminants come from?
Contaminants come from
-Presence of harmful substances in food
-many found in the animal we get the food from
Where do contaminants come from?
-Passed from person-to-person
Where do contaminants come from?
-through sneezing or vomiting
Where do contaminants come from?
-from touching dirty food-contact surfaces, equipment then touching food.
Where do contaminants come from?
