ServSafe Chapter 1 // Review

What is the definition of a foodborne illness?

• A sickness caused by eating contaminated food

• A sickness caused by spoiled food only

• Any sickness that spreads between people

• A sickness caused by poor hygiene only

A foodborne illness is considered an outbreak when:

• One customer complains of being sick

• Two or more people get sick from the same food

• A restaurant has to throw away food

• An employee calls in sick

Which group is most at risk for foodborne illness?

• Teenagers

• Elderly adults

• Healthy athletes

• Middle-aged adults

Which is a challenge to keeping food safe?

• Clear communication

• Staff turnover

• Buying from approved suppliers

• Strong food safety culture

Which is a cost of a foodborne-illness outbreak?

• Increased staff morale

• Lower insurance premiums

• Free marketing

• Loss of customers

Which of the following is a biological contaminant?

• E. coli

• Glass

• Bleach

• Bandage

Which of the following is a chemical contaminant?

• Dust

• Pesticide residue

• Salmonella

• Fish bone

Which of the following is a physical contaminant?

• Norovirus

• Cleaning spray

• Metal shavings

• Sanitizer

Which is NOT a way food becomes unsafe?

• Buying food from approved suppliers

• Time-temperature abuse

• Cross-contamination

• Poor personal hygiene

What does time-temperature abuse mean?

• Food is kept frozen

• Food is cooked to the right temp

• Food is reheated correctly

• Food is left too long in temperatures that let pathogens grow