Servesafe Chapter 1

What is a foodborne illness?

• An illness caused by consuming contaminated food

• An illness caused by drinking contaminated water

• An illness caused by inhaling polluted air

• An illness caused by skin contact with chemicals

Which of the following is NOT a criterion for considering an illness as an outbreak?

• One person has symptoms after eating food.

• Two or more people have the same symptoms after eating the same food.

• An investigation is conducted by state and local regulatory authorities.

• The outbreak is confirmed by laboratory analysis.

What must happen for an illness to be considered an outbreak?

• Two or more people must have the same symptoms after eating the same food.

• One person must have symptoms after eating food.

• Two or more people must have different symptoms after eating the same food.

• Two or more people must have the same symptoms after drinking the same water.

What is a common issue with staff turnover in the food industry?

• Lack of consistent food safety training

• Increased food quality

• Reduced food costs

• Improved customer satisfaction

Which of the following is a cost of foodborne illnesses related to customer behavior?

• Loss of customers and sales

• Increased insurance premiums

• Staff retraining

• Staff missing work

What is a potential consequence of foodborne illnesses on a restaurant's insurance?

• Increased insurance premiums

• Loss of reputation

• Staff missing work

• Lowered staff morale

What is a potential impact of foodborne illnesses on a restaurant's public image?

• Negative media exposure

• Increased insurance premiums

• Staff retraining

• Loss of customers and sales

Which of the following is a cost of foodborne illnesses that involves financial penalties?

• Lawsuits and legal fees

• Staff retraining

• Lowered staff morale

• Staff missing work

What is the result of unsafe food?

• Contamination

• Preservation

• Fermentation

• Pasteurization

What does contamination in food refer to?

• The presence of harmful substances in food

• The presence of beneficial substances in food

• The absence of any substances in food

• The presence of only natural substances in food