Servsafe: Ch. 1: Providing Safe Food

Front 1

What are the three categories of potential hazards to food safety?

Back 1

Chemical, Biological, and Physical hazards

Front 2

A manager is responsible for knowing and demonstrating what information?

Back 2

A manager is responsible for knowing and demonstrating basic food safety.

Front 3

Shellfish should be purchased from sources that are listed in?

Back 3

Interstate Certified Shellfish Shippers List

Front 4

What does the acronym TTA stand for?

Back 4

Time-Temperature Abuse

Front 5

An approved supplier is one that?

Back 5

A supplier that has been inspected and meets all applicable local, state, and federal laws.

Front 6

Illness-causing _____________ cause most food borne-illness outbreaks.

Back 6

Micro-organisms

Front 7

True or False: Young children are at a higher risk for getting food borne illnesses.

Back 7

True

Front 8

Under the federal Uniform Commercial Code, a plaintiff brining about a law suit must prove all of the following:

Back 8

1. Food was unfit to be served
2. Food caused plaintiff harm
3. Establishment violated Warranty of Sale

Front 9

Most importantly, managers have a _____________ and ___________ attitude toward food safety.

Back 9

Positive, Supportive

Front 10

What are damages awarded to punish the defendant for wanton and willful neglect?

Back 10

Punitive damages

Front 11

What are the five most common factors that are responsible for food borne illnesses, as identified by the Center for Disease Control and Prevention (DCD)?

Furthermore, each of these common factors, with the exception of purchasing food from an unsafe source, is related to what?

Back 11

1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene

All of these common factors, except purchasing unsafe food, is related to workers not following food safety regulations.

Front 12

A plaintiff who has won a lawsuit against a restaurant can be awarded what?

Back 12

Punitive and Compensatory damages

Front 13

An outbreak of food borne illness is an incident in which __________ or more people experience the same illness after eating the same food.

Back 13

2

Front 14

The manager's basic food-safety responsibilities are to:

Back 14

Serve safe food and train employees in safe food handling practices

Front 15

True or False: Marketing your food safety efforts will help.

Back 15

True, it will show employees and customers through your your actions that management is involved in and supports food safety policies.

Front 16

If your establishment is implicated in an outbreak of food borne illness, your costs may include:

Back 16

Loss of customers and sales, negative media exposure, lawsuits and legal fees, increased insurance premiums, loss of reputation, lowered employee morale, employee absenteeism, and staff retaining

Front 17

True or False: Food has been time-temperature abused any time it has been allowed to remain too long at temperatures that favor the growth if food borne micro-organisms?

Back 17

True

Front 18

A disease carried or transmitted to people by food is called:

Back 18

Food-born illness

Front 19

Regulatory agencies may be able to:

Back 19

Assess fines and close an establishment that serves unsafe food

Front 20

True or False: A food borne illness can occur if the food is not cooled properly?

Back 20

True

Front 21

True or False: Populations at high risk for food borne illness are at a higher risk because they have issues with their immune systems?

Back 21

True

Front 22

Compensatory damages are awarded for:

Back 22

Lost work, lost ages, and medical bills

Front 23

A restaurant or food service establishment is responsible for knowing:

Back 23

Current regulations affecting the establishment

Front 24

What are the key practices for ensuring food safety?

Back 24

1. Controlling time and temperature
2. Preventing cross-contamination
3. Practicing good personal hygiene
4. Purchasing food from approved, reputable suppliers
5. Cleaning and sanitizing properly

Front 25

Homework and your project require that you?

Back 25

Work in a timely manner

Front 26

There are _________ possible points in this course.

Back 26

1,150 points

Front 27

How many points will be deducted for each day a homework assignment is late?

Back 27

1 point

Front 28

No homework will be accepted after __________ days.

Back 28

December 9, 2011