Crisis Management and Responding to Outbreaks Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Crisis Management and Responding to Outbreaks flashcards as text
Which of the following is a Big Six pathogen that requires immediate exclusion of a food handler from the operation?
Answer: Salmonella Typhi
Salmonella Typhi is one of the Big Six pathogens; a diagnosed food handler must be excluded from the operation entirely.
After a foodborne illness outbreak is resolved, what should a manager do to prevent future incidents?
Answer: Conduct a HACCP review and retrain staff on identified failure points
Reviewing the HACCP plan and retraining staff on identified weaknesses addresses root causes and prevents recurrence.
A food handler diagnosed with Hepatitis A must be excluded from the operation. When can they return to work?
Answer: After being cleared by a medical professional or regulatory authority
A food handler with Hepatitis A must receive medical clearance from a doctor or regulatory authority before returning to work.
During an outbreak, health officials ask a manager to provide a list of all food items served during the suspected meal period. This list is used to:
Answer: Conduct an epidemiological traceback to identify the contaminated food
Epidemiological traceback uses meal records to identify which specific food item was contaminated and caused the illness.
What is the purpose of an illness log maintained by a food service manager?
Answer: To document food handler illnesses and identify potential outbreak patterns
An illness log helps managers identify patterns that could indicate a foodborne illness outbreak and provides documentation for investigations.
A catering company serves a banquet and 30 of 200 guests report illness 6–24 hours later with nausea and vomiting. Which pathogen is the MOST likely cause based on this incubation period?
Answer: Staphylococcus aureus
Staphylococcus aureus produces heat-stable toxins with a rapid onset of 1–6 hours, fitting a 6–24 hour reporting window closely at the shorter end.
Which action is required when a food handler is diagnosed with E. coli O157:H7?
Answer: Exclude them from the operation entirely
E. coli O157:H7 is a Big Six pathogen requiring full exclusion of the food handler from the establishment.