Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Providing Safe Food

Topic 01

QuestionAnswer
What is an outbreak that has occured when two or more people experience the same illness after eating the same food? A foodborne-illness.
Loss of customer and sales, loss of prestige and reputation, lawsuits resulting in legal fees, increased insurance premiums, lowered employee, employee absenteeism, need for retraining employees, and embarrassment are all costs of what? A foodborne Illness occuring from your business.
What populations are at high risk for a foodborne illness? Infants and preschool-age children, pregnant women, elderly people, people taking certain medications, people who are seriously ill.
What are biological Hazards? Bacteria, viruses, parasites, fungi, and toxins.
What are Chemical Hazards? Pesticides, food additives, cleaning supplies, and toxic metals.
What are Physical Hazards? Hair, dirt, and metal staples.
How does food become unsafe? Time-Temperature Abuse, Cross-Contamination, and Poor Personal Hygiene.
What is Time-Temperature Abuse? Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms.
What is Cross Contamination? Microorganisms are transferred from one food or surface to another.