Servsafe Chapter 1 20-21

What is considered a foodborne illness outbreak ?

• When 2 food handlers infect multiple foods

• . When an operation serves infected food to 2 or more people

• When the local regulatory receives a complaint of foodborne illness

• . When 2 or more people report the same illness symptoms from eating the same food.

Why are elderly people considered a high risk population?

• . Because their immune systems have not fully developed

• Because they are old

• Because their immune system has weakened with age.

• They are more likely to spend time in the hospital

. Which of these groups has the highest risk of getting a foodborne illness?

• . Nursing home residents

• Health care providers

• School teachers

• Teenagers

Which of these is a physical contaminant?

• rat poison

• fish bones

• bleach spray

• blood

What agency is responsible for restaurant inspections and enforcing regulations?

• FDA

• CDC

• State and local regulatory agency

• USDA

Which of these are both common risk factors that can lead to foodborne illness?

• buying from a reputable source and time- temperature abuse

• Cross contamination and using contaminated equipment

• . buying from unsafe sources and good personal hygiene

• Failing to cook food correctly and proper cleaning and sanitizing

What is a TCS food?

• Food that needs time & temperature control for safety

• Food that needs time and tenacity for safety

• Food that needs no temperature control for safety

• Food that needs to be frozen solid to be safe to eat

What is an important measure for preventing foodborne illness?

• Serving locally grown organic food

• avoiding time-temperature abuse

• Using new equipment

• measuring pathogens and bacteria levels

Which is a ready to eat food?

• . Unwashed fruit

• Dry beans

• . Uncooked rice

• Potato chips

Which are all TCS foods?

• Fish, sliced tomato, cottage cheese

• . Bread, bacon, baked potato

• Eggs, canned tomatoes, sugar

• Shrimp, Whole melon, milk