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ServSafe Ch. 1
Providing Safe Food
| Question | Answer |
|---|---|
| The presence of harmful substance in food. | What is contamination |
| What are the three categories of contaminants? | 1. Biological 2. Chemical 3. Physical |
| What is a foodborne illness? | A disease transmitted to people by food. |
| When does a foodborne illness outbreak occur? | *When two or more people have the same symptoms after eating the same food. *When an investigation is conducted by state and local regulatory authorities. *When the outbreak is confirmed by a laboratory analysis. |
| What is an illness causing microorganism called? | Pathogens |
| What is the greatest threat to food safety? | Pathogens |
| What is another term for toxins? | Poisons |
| Identify the four types of pathogens that can result in biological contamination. | 1. Viruses 2. Parasites 3. Fungi 4. Bacteria |
| What type of contaminant is plants, mushrooms, and seafood that carry harmful toxins? | Biological |
| What type of contaminants are cleaners, sanitizers and polishes? | Chemical |
| Foreign objects such as metal shavings, staples, and bandages that get into food is what type of contaminant? | Physical |
| Glass, dirt, bag ties, etc that find its way into food is considered as? | Physical contaminant |
| Identify the five most common risk factors that can cause a foodborne illness. | 1.Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatue 4. Using contaminated equipment 5. Practicing poor personal hygiene |
| What occurs when food has stayed too long at temperatures that are good for the growth of pathogens? | Time-temperature abuse |
| Identify three ways in which food can become time-temperature abused? | 1. Food is not held or stored at the correct temperature. 2. Food is not cooked or reheated enough to kill pathogens. 3.Food is not cooled correctly. |
| What happens when pathogens are transferred from one surface or food to another? | Cross-contamination |
| Failing to wash hands correctly, coughing or sneezing on food, touching or scratching wounds and then touching food or coming to work sick is considered as... | Poor personal hygiene |
| To prevent poor cleaning and sanitizing what three task must be completed? | Items must be washed, rinsed and sanitized. |
| What is needed to limit the growth of pathogens? | Time and temperature control |
| What is food that requires time and temperature control for safety? | TCS food |
| What is the term for food that can be eaten without further preparation, washing or cooking? | Ready to eat food |
| Certain groups of people have a higher risk of getting a foodborne illness. Identify those groups. | Elderly people Preschool age children People with compromised immune systems |
| Which government agency writes the codes that regulate retail and foodservice operations? | State and local health departments |
| Which government agency conducts research into the causes of foodborne-illness outbreaks? | CDC and PHS |
| Which government agency inspects meat, poultry and eggs? | USDA |
| Which government agency writes the food code? | FDA |
| Which government agency inspects retail and foodservice operations? | State and local health departments |
Created by:
aytaylor
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