FREE ServSafe Foodborne Illness Prevention Questions and Answers
Which of the following is a high-risk food for causing foodborne illness?
Raw meat, particularly poultry, beef, and pork, is highly susceptible to harboring harmful bacteria like Salmonella, E. coli, and Listeria, making it a high-risk food for foodborne illnesses. Proper cooking and handling can reduce the risk.
Which of these symptoms is commonly associated with foodborne illness?
Vomiting and diarrhea are the most common symptoms of foodborne illnesses, as they are the body's way of expelling harmful pathogens. They are often accompanied by abdominal cramps and fever in more severe cases.
Which of the following groups is most at risk for foodborne illnesses?
Elderly individuals, young children, pregnant women, and people with weakened immune systems are most at risk for foodborne illnesses because their bodies are less able to fight off harmful bacteria and viruses. Extra precautions should be taken when preparing food for these groups.
What is the most common cause of foodborne illness?
Poor personal hygiene, such as improper handwashing and handling food with unclean hands, is one of the most common causes of foodborne illnesses. Ensuring employees wash their hands frequently and handle food properly is key to preventing contamination.
What is the best method to prevent the growth of harmful bacteria in food?
Harmful bacteria grow rapidly in the "danger zone" between 41°F (5°C) and 135°F (57°C). Ensuring food is cooked and stored at safe temperatures (typically above 140°F for hot foods and below 40°F for cold foods) is critical in preventing bacterial growth.