Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


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. Your email address is only used to allow you to reset your password. See 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.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
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

ServSafe Ch 1

Study Guide On How to Serve Safe Food through Chapter 1

QuestionAnswer
Q1: What is an Outbreak? A1: An illness is considered an outbreak when two or more people have symptoms after eating the same food.
Q1 Pt 2: What are symptoms/what does it mean by symptoms? A1 Pt2: An unusual state like for example fever cough, sneezing, and etc.
Q1 Pt3: What situation do you think this would happen in? A1 Pt3: From spoiled food and properly not cooked food.
Q2: Who confirms this illness/outbreak? A2: This illness outbreak is confirmed by laboratory analysis.
Q3: How is foodborne illness transmitted? A3: It is transmitted to people from food.
Q4: What are the costs of a foodborne illness to an operation? A4: You could loss customers and sales and loss of reputation and negative media exposure and people will want to quit.
Q4 Pt2: What else could from a foodborne illness outbreak? A4 Pt2: Lawsuits and legal fees, staff missing work, Increased insurance promises, staff retraining.
Q5: What are some contamination? A5: Biological, Chemical, and Physical.
Q5 Pt2: What are the types of Biological containments? A5 pt2: The biological containments are Bacteria, Viruses, Parasites, and Fungi.
Q5 Pt3: What are the chemical containments? A5 pt3: Cleaners, Saniters, and polishes
Q5 Pt4: What are some physical Hazards? A5 Pt4: Metal Shaving Staples bandages, glass, Dirt, and Natural object (e.g., fish bones in a fillet)
Q6: How does food become unsafe? A6: Food is unsafe when purchased from unsafe sources, not cooked at correct temperature, holed at incorrect temperature, contained equipment, and practicing poor personal hygiene.
Q6 Pt2: What are the correct cooking temp? A6 P2: The correct cooking Temperature is 135 or higher for cold food 41 or lower Fahrenheit.
Created by: StudyHardElias
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards