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
A norovirus outbreak is confirmed at a restaurant. In addition to excluding ill employees, what environmental step is MOST important?
Answer: Deep cleaning and sanitizing the entire facility with an appropriate disinfectant
Norovirus is highly contagious and survives on surfaces; thorough cleaning and sanitizing with an EPA-approved disinfectant is critical to eliminate the pathogen.
When conducting a post-outbreak review, what is the value of an 'attack rate' calculation?
Answer: It identifies which food item was consumed by a higher proportion of ill guests compared to well guests
Attack rate compares illness rates among people who ate a specific food versus those who didn't, helping identify the contaminated item.
A manager is creating an outbreak response checklist. Which step should appear LAST on the list?
Answer: Resume normal operations and implement corrective actions
Resuming operations and implementing corrective actions occurs after the investigation is complete, the source is identified, and the facility is deemed safe.
Which of the following scenarios represents a 'restriction' rather than an 'exclusion' of a food handler?
Answer: A worker with a sore throat and fever is moved to non-food-contact tasks
Restriction allows the worker to remain at the establishment but limits them to tasks that do not involve food handling or contact with food-contact surfaces.
A food establishment receives a notification that a supplier's raw chicken has been recalled due to Salmonella contamination. The manager has already used some of the product. What must the manager do?
Answer: Notify the regulatory authority, quarantine remaining product, and cooperate with the investigation
When a used recalled product is identified, managers must notify regulators, quarantine remaining stock, and cooperate with health authorities.
What does 'chain of custody' mean in the context of preserving food samples during an outbreak investigation?
Answer: The process of documenting everyone who handled evidence to maintain its integrity
Chain of custody ensures that food samples collected as evidence are handled, labeled, and transferred properly so their integrity is preserved for lab analysis.
Which of the following best describes the role of HACCP in crisis prevention?
Answer: It identifies critical control points where hazards can be prevented before a crisis occurs
HACCP proactively identifies critical control points and establishes corrective actions to prevent food safety hazards from reaching consumers.