FREE ServSafe Crisis Management and Responding to Outbreaks Questions and Answers

Question 1

What is the first step in responding to a foodborne illness outbreak?

Accepted Answer

Gather information and document the situation.

Answer

The immediate priority is to gather information from the person making the complaint and to document the situation thoroughly. This includes getting contact information, identifying the food eaten, and describing symptoms to help determine the next steps and assist the regulatory authority.

Question 2

If a customer calls to report a foodborne illness, what should the manager NOT do?

Accepted Answer

Admit responsibility for the illness.

Answer

While it is important to be polite and professional, you must never admit responsibility or liability. Admitting fault can have serious legal consequences for the operation. The focus should be on gathering facts and expressing concern for the customer's well-being.

Question 3

During a foodborne illness outbreak investigation, what should be done with food suspected of causing the illness?

Accepted Answer

Segregate it and label it "Do Not Use."

Answer

The suspected food should be immediately segregated from other food items and clearly labeled with a "Do Not Use" and "Do Not Discard" sign. This preserves the food as evidence for the regulatory authority to sample and test, which is critical for identifying the source of the outbreak.

Question 4

What is the primary role of a crisis management plan?

Accepted Answer

To provide a structured and organized response to a crisis.

Answer

A crisis management plan is a proactive tool designed to provide a structured, organized response to a crisis. It helps an organization manage the event effectively, minimize the negative impact, and recover as quickly as possible by outlining roles, responsibilities, and procedures in advance.

Question 5

If the water supply to an establishment is shut off or contaminated, what is an appropriate immediate action?

Accepted Answer

Stop operations and notify the local regulatory authority.

Answer

A loss of potable water is an imminent health hazard. The manager must stop operations and notify the local regulatory authority. The authority will provide guidance on what steps must be taken before the establishment can reopen, which may include using bottled water or other temporary measures.

ServSafe Practice Test

ServSafe Practice Test

FREE ServSafe Crisis Management and Responding to Outbreaks Questions and Answers