SERVSAFE FOOD CHALLENGES
QUESTIONS WITH ANSWERS.
Challenges to food safety - Answers-Time,
Language and culture,
Literacy and education,
Pathogens,
Unapproved suppliers,
High-risk customers,
And Staff turnover.
Costs of a Foodborne Illness to an Operation - Answers-loss of customers and sales,
loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal
fees, staff missing work, increased insurance premiums, staff retraining
foodborne illness - Answers-a disease transmitted to people by food
contamination - Answers-The introduction of dangerous chemicals, disease, or
infectious materials.
Three different contaminants - Answers-Biological, chemical, and physical
How food becomes unsafe - Answers-1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
TCS food - Answers-food requiring time and temperature control for safety
Name a TCS food - Answers-Milk and dairy products, shell eggs, meat;beef pork and
lamb, poultry, fish, shellfish and crustaceans, baked potatoes, heat treated plant food
such as cookies rice,beans, and vegetables, tofu or other soy protein, sprouts and
sprout seeds, sliced melons, cut leafy greens, untreated garlic and oil mixtures
high risk populations - Answers-Young children, the elderly, people with compromised
immune systems
Key practices for ensuring food safety - Answers-Purchasing food from approved,
reputable suppliers
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Cleaning and sanitizing
,Microorganisms - Answers-small, living organisms that can be seen only through a
microscope
Pathogens - Answers-organisms that cause disease
Toxins - Answers-poisonous or harmful substances
Four types of pathogens - Answers-viruses, bacteria, parasites, fungi
How does contamination occur? - Answers-Through lack of proper hygiene standards or
by failure to take appropriate infection control precautions.
Symptoms of foodborne illness - Answers-Diarrhea, vomiting, fever, nausea, abdominal
cramps, and jaundice
Onset times of foodborne illness - Answers-30 minutes to 6 weeks
Big 6 pathogens - Answers-E. coli
Nontyphoidal Salmonella
Salmonella Typhi
Shigella
Hepatitis A
Norovirus
Bacteria - Answers-single-celled microorganisms that can spoil food and cause
foodborne illnesses
How can bacteria be detected - Answers-It can't, it can't be seen, smelled, or tasted
How do you prevent bacteria from spoiling your food - Answers-the most important way
is to control time and temperature
FATTOM - Answers-Food, Acidity, Temperature, Time, Oxygen, Moisture
Temperature Danger Zone - Answers-41-135 degrees
Bacteria grow more rapidly in temperatures - Answers-70 to 125 degrees
What bacteria can be prevented through time and temperature control - Answers-
Bacillus cereus, listeria monocytogenes, shiga toxin producing E. Coli, campylobacter
perfringens, clostridium botulinum.
What bacteria can be prevented by preventing cross contamination? - Answers-
Nontyphoidal salmonella and salmonella typhi
, what bacteria can be prevented through practicing good personal hygiene - Answers-
Shigella spp. and staphylococcus aureus
What bacteria can be prevented by purchasing from approved reputable suppliers -
Answers-Vibrio vulnificus and vibrio parahaemolyticus
Foods linked with bacillus cereus - Answers-Diarrhea illness: Cooked vegetables, meat
products, milk. Vomiting illness: cooked rice dishes, including fried rice and rice pudding
Foods linked with listeria monocytogenes - Answers-Raw meat, unpasteurized dairy
products, ready to eat food such as deli meat, hot dogs, and soft cheeses
Foods linked with shiga toxin producing e. Coli - Answers-Ground beef (raw and under
cookies) and contaminated produce
Foods linked with campylobacteriosis - Answers-Poultry, contaminated water, meat, and
stews/gravies
Foods linked with clostridium perfringens - Answers-Meat, poultry, dishes made with
meat and poultry like stews or gravies
foods linked with botulism - Answers-Incorrectly canned food, ROP food, temperature
abused vegetables-baked potatoes, and untreated garlic and oil mixtures
Foods linked with salmonellosis/nontyphoidal salmonella - Answers-Poultry and eggs,
meat, milk and dairy products, produce such as tomatoes, peppers, and cantaloupes
Foods linked with Salmonella Typhi - Answers-Ready-to-eat food
Beverages
Foods linked with Shigella spp. - Answers-Food that is easily contaminated by hands,
such as salads, containing TCS food, food that has made contact with contaminated
water, such as produce.
The two big six pathogens that are viruses - Answers-Norovirus and Hep A
Foodborne viruses that can be prevented by practicing good personal hygiene -
Answers-norovirus and Hep A
foods linked to the virus Hep A - Answers-ready to eat food and shellfish contaminated
with water
foods linked with norovirus - Answers-Ready-to-eat food
Shellfish from contaminated water
QUESTIONS WITH ANSWERS.
Challenges to food safety - Answers-Time,
Language and culture,
Literacy and education,
Pathogens,
Unapproved suppliers,
High-risk customers,
And Staff turnover.
Costs of a Foodborne Illness to an Operation - Answers-loss of customers and sales,
loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal
fees, staff missing work, increased insurance premiums, staff retraining
foodborne illness - Answers-a disease transmitted to people by food
contamination - Answers-The introduction of dangerous chemicals, disease, or
infectious materials.
Three different contaminants - Answers-Biological, chemical, and physical
How food becomes unsafe - Answers-1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
TCS food - Answers-food requiring time and temperature control for safety
Name a TCS food - Answers-Milk and dairy products, shell eggs, meat;beef pork and
lamb, poultry, fish, shellfish and crustaceans, baked potatoes, heat treated plant food
such as cookies rice,beans, and vegetables, tofu or other soy protein, sprouts and
sprout seeds, sliced melons, cut leafy greens, untreated garlic and oil mixtures
high risk populations - Answers-Young children, the elderly, people with compromised
immune systems
Key practices for ensuring food safety - Answers-Purchasing food from approved,
reputable suppliers
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Cleaning and sanitizing
,Microorganisms - Answers-small, living organisms that can be seen only through a
microscope
Pathogens - Answers-organisms that cause disease
Toxins - Answers-poisonous or harmful substances
Four types of pathogens - Answers-viruses, bacteria, parasites, fungi
How does contamination occur? - Answers-Through lack of proper hygiene standards or
by failure to take appropriate infection control precautions.
Symptoms of foodborne illness - Answers-Diarrhea, vomiting, fever, nausea, abdominal
cramps, and jaundice
Onset times of foodborne illness - Answers-30 minutes to 6 weeks
Big 6 pathogens - Answers-E. coli
Nontyphoidal Salmonella
Salmonella Typhi
Shigella
Hepatitis A
Norovirus
Bacteria - Answers-single-celled microorganisms that can spoil food and cause
foodborne illnesses
How can bacteria be detected - Answers-It can't, it can't be seen, smelled, or tasted
How do you prevent bacteria from spoiling your food - Answers-the most important way
is to control time and temperature
FATTOM - Answers-Food, Acidity, Temperature, Time, Oxygen, Moisture
Temperature Danger Zone - Answers-41-135 degrees
Bacteria grow more rapidly in temperatures - Answers-70 to 125 degrees
What bacteria can be prevented through time and temperature control - Answers-
Bacillus cereus, listeria monocytogenes, shiga toxin producing E. Coli, campylobacter
perfringens, clostridium botulinum.
What bacteria can be prevented by preventing cross contamination? - Answers-
Nontyphoidal salmonella and salmonella typhi
, what bacteria can be prevented through practicing good personal hygiene - Answers-
Shigella spp. and staphylococcus aureus
What bacteria can be prevented by purchasing from approved reputable suppliers -
Answers-Vibrio vulnificus and vibrio parahaemolyticus
Foods linked with bacillus cereus - Answers-Diarrhea illness: Cooked vegetables, meat
products, milk. Vomiting illness: cooked rice dishes, including fried rice and rice pudding
Foods linked with listeria monocytogenes - Answers-Raw meat, unpasteurized dairy
products, ready to eat food such as deli meat, hot dogs, and soft cheeses
Foods linked with shiga toxin producing e. Coli - Answers-Ground beef (raw and under
cookies) and contaminated produce
Foods linked with campylobacteriosis - Answers-Poultry, contaminated water, meat, and
stews/gravies
Foods linked with clostridium perfringens - Answers-Meat, poultry, dishes made with
meat and poultry like stews or gravies
foods linked with botulism - Answers-Incorrectly canned food, ROP food, temperature
abused vegetables-baked potatoes, and untreated garlic and oil mixtures
Foods linked with salmonellosis/nontyphoidal salmonella - Answers-Poultry and eggs,
meat, milk and dairy products, produce such as tomatoes, peppers, and cantaloupes
Foods linked with Salmonella Typhi - Answers-Ready-to-eat food
Beverages
Foods linked with Shigella spp. - Answers-Food that is easily contaminated by hands,
such as salads, containing TCS food, food that has made contact with contaminated
water, such as produce.
The two big six pathogens that are viruses - Answers-Norovirus and Hep A
Foodborne viruses that can be prevented by practicing good personal hygiene -
Answers-norovirus and Hep A
foods linked to the virus Hep A - Answers-ready to eat food and shellfish contaminated
with water
foods linked with norovirus - Answers-Ready-to-eat food
Shellfish from contaminated water
