Study Guide On How to Serve Safe Food through Chapter 1
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| Q1: What is an Outbreak? | A1: An illness is considered an outbreak when two or more people have symptoms after eating the same food.
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| Q1 Pt 2: What are symptoms/what does it mean by symptoms? | A1 Pt2: An unusual state like for example fever cough, sneezing, and etc.
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| Q1 Pt3: What situation do you think this would happen in? | A1 Pt3: From spoiled food and properly not cooked food.
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| Q2: Who confirms this illness/outbreak? | A2: This illness outbreak is confirmed by laboratory analysis.
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| Q3: How is foodborne illness transmitted? | A3: It is transmitted to people from food.
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| Q4: What are the costs of a foodborne illness to an operation? | A4: You could loss customers and sales and loss of reputation and negative media exposure and people will want to quit.
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| Q4 Pt2: What else could from a foodborne illness outbreak? | A4 Pt2: Lawsuits and legal fees, staff missing work, Increased insurance promises, staff retraining.
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| Q5: What are some contamination? | A5: Biological, Chemical, and Physical.
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| Q5 Pt2: What are the types of Biological containments? | A5 pt2: The biological containments are Bacteria, Viruses, Parasites, and Fungi.
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| Q5 Pt3: What are the chemical containments? | A5 pt3: Cleaners, Saniters, and polishes
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| Q5 Pt4: What are some physical Hazards? | A5 Pt4: Metal Shaving Staples bandages, glass, Dirt, and Natural object (e.g., fish bones in a fillet)
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| Q6: How does food become unsafe? | A6: Food is unsafe when purchased from unsafe sources, not cooked at correct temperature, holed at incorrect temperature, contained equipment, and practicing poor personal hygiene.
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| Q6 Pt2: What are the correct cooking temp? | A6 P2: The correct cooking Temperature is 135 or higher for cold food 41 or lower Fahrenheit.
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