WAFFLE HOUSE SERVE SAFE
STUDY GUIDE QUESTIONS &
ANSWERS(ARTED A+)
Foodborne illness - ANSWERAny infection or illness that is transferred to people
about food to eat
Foodborne-illness outbreak - ANSWERThe occurrence of two or more cases of a
similar illness resulting from the ingestion of a common food
The cost to establishments resulting from a foodborne-illness outbreak - ANSWER1.
loss of customers and sales of
2. negative media exposure
3. lawsuits and legal fees
4. loss of reputation
5. lowered staff morale
6. staff missing work
7. staff retraining
8. increased insurance premiums
unsafe food is usually that was all of contamination(Food safety hazards)-the
presence of harmful substances in. Listing samples for the three types of hazards -
ANSWERBiological hazards, chemical hazards, and physical hazards
Parasites require a __________ to live? - ANSWERHost
What are some types of Scombroid fish? - ANSWERSwordfish, tuna, bluefish,
mackerel, and skipjack
Responding to a foodborne illness outbreak:
- Ask the person reporting it for their________________________ what they ate,
_____________ and their symptoms
-Notify ___________________________________
-Segregate the ___________ - label with "Do not use/do not dispose" stickers
-Document the product information
Identify ______ that handled the suspected source of the outbreak
Cooperate with _______________ investigating the outbreak
-Review ________ related to food handling to prevent future outbreaks -
ANSWERGeneral contact information, food, symptoms
Local regulatory authority
Product
Staff
Authorities
Procedures
, Biological hazards - ANSWERAny living organisms, or the waste of living organisms,
that may contaminate food. Includes certain microorganisms such as bacteria,
viruses, parasites, and fungi, but also includes the biological toxins found in certain
types of seafood, plants, and mushrooms
chemical hazards - ANSWERPesticides, cleaning products, food additives and
preservatives, and toxic metals that can be leached into food from cookware and
food equipment
Physical hazards - ANSWERAcrylic fingernails, broken glass, box staples,
bandages, hair, metal shavings, and dirt
Population the are a high risk for foodborne illness - ANSWERYoung children,
elderly, pregnant women, weakened immune system
The five most common risk factors that cause foodborne illness include - ANSWER1.
Purchasing food from an unsafe source
2. failing to cook food to the proper temperature
3. holding food at improper temperature
4. using contaminated equipment
5. practicing poor personal hygiene
Time-temperature abuse - ANSWERFood has been time temperature abused when
asked they too long at temperatures and are good for the growth of pathogens. of
foodborne illness can result in today's time temperature abused. Examples: food is
not held or stored at the correct temperature, food is not cooked receded enough to
kill pathogens, or food is not cooled correctly.
Cross-contamination - ANSWERWhen a food item is exposed to contaminant from
another source
TCS Food - ANSWERTrudeau will support the growth of microorganisms or have
previously been involved in foodborne disease outbreaks TCS food is generally high
in protein moist and chemically neutral or only slightly acidic some foods are
considered potentially hazardous because the way they are processed or prepared
may make them more likely to become contaminated. Examples: milk and milk
products, cut tomatoes, poultry, tofu, baked or boiled potato, cooked rice, shell eggs,
cut leafy greens, fish, garlic and oil mixture, fresh sprouts and seeds, cooked beans,
meats (beef, pork, lamb raw, or heat treated), shellfish and crustacean, cut melons,
soy protein foods, heat-treated plant foods
governmental agencies responsible for prevention of foodborne illnesses -
ANSWERFood and Drug Administration (FDA), U.S. Department of Agriculture
(USDA), Centers for Disease Control (CDC), and U.S. Public Health Services (PHS),
State and local regulatory authorities
Food and Drug Administration (FDA) - ANSWERAn agency of the US government
that regulates the safety of food and drugs and is responsible for developing the
model food code
STUDY GUIDE QUESTIONS &
ANSWERS(ARTED A+)
Foodborne illness - ANSWERAny infection or illness that is transferred to people
about food to eat
Foodborne-illness outbreak - ANSWERThe occurrence of two or more cases of a
similar illness resulting from the ingestion of a common food
The cost to establishments resulting from a foodborne-illness outbreak - ANSWER1.
loss of customers and sales of
2. negative media exposure
3. lawsuits and legal fees
4. loss of reputation
5. lowered staff morale
6. staff missing work
7. staff retraining
8. increased insurance premiums
unsafe food is usually that was all of contamination(Food safety hazards)-the
presence of harmful substances in. Listing samples for the three types of hazards -
ANSWERBiological hazards, chemical hazards, and physical hazards
Parasites require a __________ to live? - ANSWERHost
What are some types of Scombroid fish? - ANSWERSwordfish, tuna, bluefish,
mackerel, and skipjack
Responding to a foodborne illness outbreak:
- Ask the person reporting it for their________________________ what they ate,
_____________ and their symptoms
-Notify ___________________________________
-Segregate the ___________ - label with "Do not use/do not dispose" stickers
-Document the product information
Identify ______ that handled the suspected source of the outbreak
Cooperate with _______________ investigating the outbreak
-Review ________ related to food handling to prevent future outbreaks -
ANSWERGeneral contact information, food, symptoms
Local regulatory authority
Product
Staff
Authorities
Procedures
, Biological hazards - ANSWERAny living organisms, or the waste of living organisms,
that may contaminate food. Includes certain microorganisms such as bacteria,
viruses, parasites, and fungi, but also includes the biological toxins found in certain
types of seafood, plants, and mushrooms
chemical hazards - ANSWERPesticides, cleaning products, food additives and
preservatives, and toxic metals that can be leached into food from cookware and
food equipment
Physical hazards - ANSWERAcrylic fingernails, broken glass, box staples,
bandages, hair, metal shavings, and dirt
Population the are a high risk for foodborne illness - ANSWERYoung children,
elderly, pregnant women, weakened immune system
The five most common risk factors that cause foodborne illness include - ANSWER1.
Purchasing food from an unsafe source
2. failing to cook food to the proper temperature
3. holding food at improper temperature
4. using contaminated equipment
5. practicing poor personal hygiene
Time-temperature abuse - ANSWERFood has been time temperature abused when
asked they too long at temperatures and are good for the growth of pathogens. of
foodborne illness can result in today's time temperature abused. Examples: food is
not held or stored at the correct temperature, food is not cooked receded enough to
kill pathogens, or food is not cooled correctly.
Cross-contamination - ANSWERWhen a food item is exposed to contaminant from
another source
TCS Food - ANSWERTrudeau will support the growth of microorganisms or have
previously been involved in foodborne disease outbreaks TCS food is generally high
in protein moist and chemically neutral or only slightly acidic some foods are
considered potentially hazardous because the way they are processed or prepared
may make them more likely to become contaminated. Examples: milk and milk
products, cut tomatoes, poultry, tofu, baked or boiled potato, cooked rice, shell eggs,
cut leafy greens, fish, garlic and oil mixture, fresh sprouts and seeds, cooked beans,
meats (beef, pork, lamb raw, or heat treated), shellfish and crustacean, cut melons,
soy protein foods, heat-treated plant foods
governmental agencies responsible for prevention of foodborne illnesses -
ANSWERFood and Drug Administration (FDA), U.S. Department of Agriculture
(USDA), Centers for Disease Control (CDC), and U.S. Public Health Services (PHS),
State and local regulatory authorities
Food and Drug Administration (FDA) - ANSWERAn agency of the US government
that regulates the safety of food and drugs and is responsible for developing the
model food code
