Chapter 1

Question 1

definition of a foodborne ilness

Answer 1

a disease transmitted to people through food

Question 2

An illness is considered an outbreak when:

Answer 2

1. two or more people have the same symptoms after eating the same food
2. an investigation is conducted by state and local regulatory authorities
3. the outbreak is confirmed by laboratory analysis

Question 3

Challenges to Food Safety Include:

Answer 3

1. Time
2. Language and Culture
3. Literacy and Education
4. Pathogens
5. Unapproved suppliers
6. High-risk customers
7. Staff turnover

Question 4

Costs of a foodborne illness to an operation

Answer 4

• Loss of customers and sales
• Loss of reputation
• Lowered staff morale
• Negative media exposure
• Lawsuits and legal fees
• staff missing work
• increased insurance premiums
• Staff retraining

Question 5

Examples of Biological Contaminants

Answer 5

• Bacteria
• Viruses
• Parasites
• Fungi

Question 6

Examples of Chemical Contaminants

Answer 6

• cleaners
• sanitizers
• polishes

Question 7

Examples of Physical Hazards/Contaminants

Answer 7

• metal shavings
• staples
• bandages
• glass
• dirt
• natural objects (e.g., fish bones in a fillet)

Question 8

FIVE RISK FACTORS FOR FOODBORNE ILLNESS

Answer 8

1. Purchasing from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene

Question 9

Food has been time-temp abused when:

Answer 9

• it has not been held or stored at correct temperatures
• It is not cooked or reheated enough to kill pathogens
• It is not cooled correctly

Question 10

Cross-contamination can cause a foodborne illness when:

Answer 10

• Contaminated ingredients are added to food that receives no further cooking.
• Ready-to-eat food touches contaminated surfaces.
• Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
• A food handler touches contaminated food and then touches ready-to-eat food.
• Contaminated wiping cloths touch food-contact surfaces.

Question 11

Poor personal hygiene can cause a foodborne illness when food handlers:

Answer 11

• Fail to wash their hands correctly after using the restroom
• Cough or sneeze on food
• Touch or scratch wounds and then touch food
• Work while sick

Question 12

Poor cleaning and sanitizing:

Answer 12

• Equipment and utensils are not washed, rinsed, and sanitized between uses.
• Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized.
• Wiping cloths are not stored in a sanitizer solution between uses.
• Sanitizing solutions are not at the required levels.

Question 13

The two types of food that are most likely to become unsafe:

Answer 13

1. TCS food

2. Ready-to-eat food

Question 14

TCS food def:

Answer 14

• Food requiring time and temperature control to limit pathogen growth—“time and temperature control for safety”

Question 15

TCS food examples:

Answer 15

• dairy
• eggs
• red meat
• poultry
• fish
• shellfish
• tofu and other soy protein products
• baked potato
• SPROUTS
• cooked rice, beans, and veggies
• sliced melons,cut tomatoes, leafy greens
• untreated garlic and oil mixtures

Question 16

These people have a higher risk of getting a foodborne illness:

Answer 16

• Preschool-age children
• Elderly people
• People with compromised immune systems

Question 17

The Person in Charge must:

Answer 17

• Be a Certified Food Protection Manager
• Be onsite during operating hours
• Show that they have the required knowledge

Question 18

To become a Certified Food Protection Manager:

Answer 18

• You must pass a test from an accredited program
• The program must be accredited by an agency approved by a Conference for Food Protection
• Completing this course and passing the ServSafe exam meets this requirement

Question 19

Food Safety Responsibilities of a Manager:

Answer 19

• Food handlers are regularly monitoring food temperatures during hot and cold holding.
• Ensure food is not prepared in a private home or where people are living or sleeping.
• Restrict people other than food handlers from prep, storage, and dishwashing areas.
• Ensure maintenance and delivery workers follow food safety practices.
• Monitor staff handwashing.
• Monitor deliveries to ensure food is safe.
• Ensure TCS food is cooked and cooled correctly.
• Ensure guests are properly notified.
• Monitor staff and ensure training on food safety practices, including the following.
• Food safety procedures are written down, implemented, and maintained.