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serv safe chapter 1
| Question | Answer |
|---|---|
| What is a foodborne illness? | A disease that is transmitted to people through food |
| When does an illness become an outbreak | Two or more people have the same symptoms after eating the same food |
| What are Biological Contaminants | Bacteria,Viruses,Parasites,Fungi |
| What are Chemical Contaminants | Cleaners ,Sanitizers,Polishes |
| What are Physical Hazards | Metal shavings,Staples,bandages,Glass,Dirt,Natural objects (e.g., fish bones in a fillet) |
| Five Risk Factors for Foodborne Illness | Purchasing food from unsafe sources,Failing to cook food correctly,Holding food at incorrect temperatures,Using contaminated equipment,Practicing poor personal hygiene |
| How Food Becomes Unsafe | time temperature abuse, cross contamination, poor personal hygiene, poor cleaning and sanitizing |
| time temperature abuse | When food has stayed too long at temperatures good for pathogen growth |
| Cross-contamination | When pathogens are transferred from one surface or food to another |
| Poor personal hygiene can cause a foodborne illness when food handlers | fail to wash their hands correctly after using the restroom ,cough or sneeze on food,touch or scratch wounds, and then touch food,work while sick |
| Poor cleaning and sanitizing | Equipment and utensils are not washed, rinsed, and sanitized between uses.,Food contact surfaces are wiped clean instead of being washed rinsed, and sanitized,Wiping cloths are not stored in a sanitizer solution between uses.,Sanitizer solution was not |
| What are TCS food | Milk, cheese, eggs, chicken, fish, other seafoods |
Created by:
csantos03