ServSafe PIC #2

To be considered an outbreak, a foodborne illness must

• involve atleast six people

• involve more than one food

• be confirmed by laboratory analysis

• show different symptoms in different people

Answer explanation

To classify a foodborne illness as an outbreak, it must be confirmed by laboratory analysis. This ensures that the illness is accurately identified and linked to a specific source, distinguishing it from isolated cases.

What is a foodborne-illness outbreak?

• when 2 or more food handlers contaminate multiple food to two or more food items

• When an operation serves contaminated food to 2 ore more people

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

• When the CDC receives information on 2 or more people with the same illness

Answer explanation

A foodborne-illness outbreak occurs when 2 or more people report the same illness after consuming the same contaminated food, indicating a common source of infection.

Which are the greatest threat to food safety?

• toxins

• pathogens

• allergens

• chemicals

Answer explanation

Pathogens, such as bacteria and viruses, are the leading cause of foodborne illnesses, making them the greatest threat to food safety. While toxins, allergens, and chemicals are concerns, pathogens pose the highest risk to public health.

The 3 potential hazards to food are biological, physical, and

• toxical

• chemical

• terminal

• procedural

Answer explanation

The three potential hazards to food are biological, physical, and chemical. Chemical hazards include substances like pesticides and food additives, making 'chemical' the correct answer.

the same cutting board is used to prep raw meat, then lettuce. This is an example of

• cross contamination

• time temperature abuse

• poor personal hygiene

• poor cleaning and sanitizing

Answer explanation

Using the same cutting board for raw meat and then for lettuce can transfer harmful bacteria from the meat to the lettuce, which is known as cross contamination. This practice poses a food safety risk.

An example of TCS food is

• dried parsley

• diced cranberries

• chopped celery

• sliced cantelope

Answer explanation

Sliced cantaloupe is a TCS (Time/Temperature Control for Safety) food because it requires refrigeration to prevent bacterial growth. In contrast, dried parsley, diced cranberries, and chopped celery are not TCS foods.

Which is considered a ready-to-eat food?

• uncut melon

• salt and pepper

• unpeeled bananas

• uncooked apple pie

Answer explanation

Salt and pepper are considered ready-to-eat foods as they can be used directly to season dishes without any preparation. In contrast, uncut melon, unpeeled bananas, and uncooked apple pie require further processing before consumption.

which of the following people are at high risk for getting a foodborne illness?

• pre school aged children

• women in their twenties and thirties

• middle aged men and women

• teenagers who have reached puberty

Answer explanation

Pre-school aged children are at high risk for foodborne illnesses due to their developing immune systems and higher susceptibility to infections compared to other age groups.

Which organization makes recommendations for food safety regulations of the food service industry?

• state regulatory authority

• Food and Drug Administration (FDA)

• U.S. Department of Agriculture (USDA)

• Centers for Disease Control and Prevention (CDC)

Answer explanation

The Food and Drug Administration (FDA) is responsible for making recommendations on food safety regulations in the food service industry, ensuring public health and safety standards are met.

Define Fat Tom and list what each letter stands for:

Answer explanation

Fat Tom is an acronym that describes the conditions for bacterial growth: F - Food, A - Acidity, T - Time, T - Temperature, O - Oxygen, M - Moisture. Each factor is crucial for food safety.