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chapter 1
Safe Serv chapter 1
| Question | Answer |
|---|---|
| What are the five ways food becomes unsafe? | 1. purchasing food from unsafe sources 2. failing to cook food correctly 3. holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene |
| What foods need time and temperature control to keep it safe? There are 12 | 1. dairy products 2. eggs 3. meat 4. poultry 5. fish 6. shellfish 7. baked potatoes 8. heat-grated plant food e.g. cooked rice 9. tofu or soy protein 10. sprouts 11. sliced melon, or cut tomatoes and greens 12. untreated garlic and oil mixtures |
| 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" and inspects all food except meat, poultry and eggs? | FDA |
| Which government agency inspects retail and foodservice operations | State and local health departments |
| Why are preschool-age children at higher risk for food borne illnesses? | They have not built up strong immune systems |
| Which is a TCS food? Bread, flour, sprouts or strawberries? | sprouts |
| Why are elderly people at higher risk for food borne illness? | Weak immune system, peoples immune systems weaken with age |
| Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness? cross-contamination, poor cleaning and sanitizing, poor personal hygiene or time-termperature abuse | time-temperature abuse |
| A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness? cross contamination, poor cleaning and sanitizing, poor personal hygiene, time-temperature abuse. | poor cleaning and sanitizing |
| What are the 3 categories contaminants are divided into? | biological, chemical and physical |
| what are biological contaminants? | pathogens like viruses, parasites, fungi and bacteria. |
| what are chemical contaminants? | foodservice chemicals including cleaners, sanitizers and polishes. |
| what are physical contaminants? | foreign objects such as metal shavings, staples and bandages. |
| What is the food code? | created for city, county, stage and tribal agencies responsible for regulating food in restaurants, vending operations, schools and day care centers and hospitals and nursing homes. |
Created by:
watermelon25