Module 01

According to ServSafe, which of these are the costs of a foodborne illness outbreak to an operation?

Which are examples of a natural contaminant?

Which of these establishments are regulated and inspected by local regulatory authorities?

Where do contaminants come from?

Which of these are examples of where contaminants can come from?

What establishments are regulated and inspected by local regulatory authorities?

Which of these are the responsibility of state and local regulatory authorities?

According to ServSafe, which of these are challenges to food safety that operations must face?

There are many foodborne-illness symptoms, including death, but what are the most common symptoms?

Which of these foods do pathogens grow well in?

Which are responsibilities of state and local regulatory authorities?

According to ServSafe, what are some of the challenges to food safety that operations must face?

There are many foodborne-illness symptoms, including death. Which of these are the most common symptoms?

How does food become unsafe?

What government agencies are responsible for the protecting the public from foodborne illness outbreaks?

Which government agencies are responsible for protecting the public from foodborne illness?

What are some medical conditions that can compromise (weaken) a person’s immune system?

Which can be considered a pathogen?

Except for purchasing food from unsafe sources, the food handling mistakes are related to the four main factors:

What four main practices cause food to become unsafe?

What are some ways that poor cleaning and sanitizing can allow pathogens to spread from equipment and surfaces to food?

According to ServSafe, what are the costs of a foodborne illness outbreak to a victim?

How does food become unsafe?

What kind of training should you provide for your staff?

Which health conditions can compromise a person’s immune system and put them at higher risk for foodborne illness?

What are the Food and Drug Administration’s (FDA) responsibilities related to protecting the public from foodborne illness?

Which is a classification of contaminants?

Which statements are true about TCS food?

Which statements are true about pathogens?

What is a foodborne illness outbreak, according to the centers for disease control and prevention (cdc)?

What should you focus on when training and monitoring staff?

Which group of people has a high risk for foodborne illness?

According to ServSafe, what do food service managers have a responsibility for?

Which is true about the differences between a cross-connection, cross-contamination, and cross-contact?

These are examples of common objects that can cause physical contamination if they get into food:

• Broken light bulbs
• Jewelry
• Fake fingernails
• Hair accessories
• False eyelashes
• Broken glass thermometers

What is an example of a natural object that can be a physical contaminant when left in food?

Which methods can help you determine the food safety training needs of your staff?

Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria?

What is the onset time of foodborne illness?

What should you do after an employee completes food safety training?

What kind of food safety training should you provide for your staff?

When should you provide food safety training for your staff?

When should staff have food safety training?

How do you know when to re-train staff?

Which is an example of time-temperature abuse?

TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

Which statement is true about TCS food?

What food needs careful handling to prevent contamination?

Which is true about ready-to-eat (RTE) food?

When should you train staff on how to follow your procedures?

What is food called that can be eaten without further preparation, washing, or cooking?

What kind of food needs time and temperature control for safety?

What kind of food has a higher risk for contamination than other food?

Which government agency is responsible for these duties related to food safety?

• Inspecting operations
• Enforcing regulations
• Investigating complaints and illnesses
• Issuing licenses and permits
• Approving construction
• Reviewing and approving HACCP plans

Why can the codes regulating your operation differ from the FDA Model Food Code?

Which government agency determines the food codes that regulate retail and food service operations?

Which government agencies help the local regulatory authorities investigate outbreaks?

Which government agencies conduct research into the causes of foodborne illness outbreaks?

Which government agencies assist the FDA, USDA, and state and local health departments?

Which government agency regulates food that crosses state boundaries or involves more than one state?

Which government agency regulates and inspects meat, poultry, and eggs?

What does the FDA provide for industry and other regulatory agencies?

How does a state or local regulatory authority determine which food safety regulations to include in their food code?

State and local regulatory authorities make the regulations that these establishments must follow:

• Restaurants
• Food retailers
• Vending operators
• Schools and daycare centers
• Hospitals and assisted living centers

What additional responsibilities do state and local regulatory authorities have for these establishments?

What does the FDA provide for city, county, state, and tribal agencies?

What kind of food safety regulations are in the FDA Model Food Code?

Which government agency issues the model food code?

Which government agency regulates food transported across state lines?

Which government agency inspects all food except meat, poultry, and eggs?

Which agency inspects food to ensure its safety?

These government agencies are responsible for protecting Americans from foodborne illness outbreaks:

• The Food and Drug Administration (FDA)
• The U.S. Department of Agriculture (USDA)
• The Centers for Disease Control and Prevention (CDC)
• The U.S. Public Health Service (PHS)
• State and local regulatory authorities

Which agencies create and enforce the regulations that your operation follows?

When should you re-train staff?

What is corrective action?

What should you do if an employee is doing a task incorrectly?

Why should you monitor staff after training them?

What should be done when a food handler completes training?

When do staff need to be re-trained in food safety?

Which members of your staff need food safety training?

When should your staff have food safety training?

The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

Why do people with these medical conditions have a higher risk for foodborne illness?

• Cancer or chemotherapy patients
• People infected with HIV or have AIDS
• People who have had an organ transplant

What kind of people are more likely to get a foodborne illness because their immune system is underdeveloped?

Which group has members who are of getting a foodborne illness because their immune system has weakened with age?

What is your body’s natural defense against illness called?

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

• People aged 65 and older
• Children aged five and under
• People with a weakened immune system

What term does ServSafe use to categorize these people?

Bakery foods, sugar, spices, and seasonings are all examples of what kind of food?

Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food?

What does ServSafe call food that can be eaten without further preparation, washing, or cooking?

TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

What does ServSafe call food that requires time and temperature control for safety?

What type of food needs time and temperature control to limit pathogen growth?

What type of food do pathogens grow well in?

What kind of food can easily become unsafe?

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses?

Here are some ways that a food handler can make people sick:

• NOT washing hands after using the bathroom
• Coughing or sneezing near food
• Touching a cut or burn and then touching food
• Working while sick

What risk factor is demonstrated by these examples?

Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

Which describes cross-contamination?

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:

• NOT cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• NOT cooking or reheating food to a high enough internal temperature

What risk factor is demonstrated by these examples?

What can happen if food is time-temperature abused?

Which is an example of a food that has been time-temperature abused?

Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness:

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called?

Why can’t a food service operation offer food prepared in a private home?

What kind of suppliers should you purchase the products you use in your operation?

These are the five most common causes of foodborne illness:

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

What does ServSafe call these?

These are examples of chemicals used in food service that can become chemical contaminants:

• Cleaners
• Sanitizers
• Polishes

How can these chemicals get into food and cause chemical contamination?

What kind of biological contaminant can come from one of these foods?

• Plants
• Mushrooms
• Seafood

These living microorganisms cause biological contamination when they get into food and can make people sick.

• Viruses
• Parasites
• Fungi
• Bacteria

What specific kind of biological contaminants are they?

What is the greatest threat to food safety?

There are three kinds of contaminants that can get into food and make people sick:

• Biological
• Chemical
• Physical

What is it called when someone gets sick after eating contaminated food?

What is it called when there is something harmful in food?

What is usually the cause of unsafe food and foodborne illnesses?

What happens when these criteria are met?

• A single food source is blamed for the same symptoms in multiple people
• Regulatory authorities perform an investigation
• Lab tests verify that the food is the source of the illness

People with compromised immune systems have a greater risk of foodborne illness. Which statement is true about the word ‘compromised’?

Why do older adults have a higher risk for foodborne illness?

What government agency regulates the interstate commerce of food?

Which statement about the Food and Drug Administration (FDA) is true?

What is a Reasonable Care Defense?

How does the Centers for Disease Control and Prevention (CDC) protect the public from foodborne illness?

Which government agency is responsible for inspecting food?

Why are some local food codes different from the FDA’s model food code?

Why could your jurisdiction’s food safety regulations differ from the FDA’s Model Food Code?

How can fungi cause foodborne illness?

What is a disease that is transmitted to people by food called?

What is cross-contamination?

Which kind of food can easily become unsafe if not handled carefully?

Biological contamination is more common than chemical or physical contamination. What are some examples of biological contaminants?