Foodborne Illness Outbreaks

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Foodborne Illness Outbreaks

1 / 18

What should a manager do with a food product if they suspect that it could be the source of a foodborne illness outbreak?

2 / 18

First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing?

3 / 18

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

4 / 18

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

5 / 18

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?

6 / 18

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

7 / 18

Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria?

8 / 18

Why do salads containing these previously cooked TCS foods need to be handled with special care?

• Leftover eggs
• Leftover tuna
• Leftover pasta
• Leftover chicken
• Leftover potatoes

9 / 18

Which government agencies help the local regulatory authorities investigate outbreaks?

10 / 18

In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food?

11 / 18

When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident?

12 / 18

What can happen if food is time-temperature abused?

13 / 18

If a guest claims that your establishment made them sick, ask them to help you complete a foodborne-illness incident report. What information should the report include?

14 / 18

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

15 / 18

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?

16 / 18

If you suspect a food item may have been the source of a foodborne illness, what should you do with it?

17 / 18

Which of these are things that you should do when responding to a possible foodborne illness outbreak?

18 / 18

What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak?