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Servsafe 1
ServSafe 6th edition
| Question | Answer |
|---|---|
| What is a foodborne illness? | disease transmitted to people by food |
| When is a foodborne illness considered an outbreak? | a. two or more peole have the same symptoms after eating the same food b. an investigation is conducted by state/local regulatory authorities c. outbreak is confirmed by a laboratory analysis |
| What are the 7 challenges of keeping food safe in a food operation? | Time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk customers, staff turnover |
| Explain the time challenge: | need to work quickly to prepare food but follow food safety practices |
| Explain the language and culture challenge: | Staff speak a different language than you do-communication issues and cultural issues of what is safe food |
| Explain the literacy and education challenge: | different levels of education make it hard to teach food safety |
| Explain the pathogens challenge: | illness causing microorganisms are found on food that was thought to be safe |
| Explain the unapproved suppliers challenge: | suppliers that are not practicing food safety can cause an outbreak |
| Explain the high-risk customers challenge: | number of high risk customers is increasing in the poplulation |
Created by:
debbiesmith
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