Bacterial Contaminants

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Culinary servsafe

servsafe test study guide

Question	Answer
definition of food-borne illness	illness transmitted through food
Food-borne illness outbreak	2 or more people have the same symptoms after eating the same food and is lab tested and confirmed
Bacterial Contaminants	Bacteria, viruses, parasites fungi
Chemical contaminants	cleaners, sanitizers, polishes
physical contaminants	metal shavings, staples, bandages, glass, dirt, natural objects
pathogen	harmful microorganism that makes people sick when eaten or produces toxins
microorganisms	small living organisms can be seen seen under microscope
toxin	poison
Symptoms of food borne illness	diarrhea, vomit, fever, nausea, abdominal pain, jaundice
Big 6 Pathogens	Salmonella Typhi, Shigella SPP, nontyphoidal salmonella, e-coli, hepatits A, norovirus
FATTOM	Food, Acidity, Time, Temperature, Oxygen, Moisture
Virus	-carried by humans and animals - doesn't grow in food but can be transmitted to food -oral fecal routes
parasites	require a host and cannot survive on their own
Fungi	mold, yeast
Flow of food	path food takes through operation to prevent cross contamination
time/temp abuse	when food has stayed too long at temperatures good for pathogen growth
temp danger zone	41-135
cross contamination	pathogens transferred from one food or surface to another
TCS Food	time and temperature control for safety
RTE Food	ready to eat foods, require no further cooking
High risk populations	young children, elderly, compromised immune system
ALERT	Assure, Look, Employees, Report, Threat
Food Allergen	protein occurs naturally in food that some may be sensitive to
Big 8 Allergens	Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree nuts
FIFO	first in first out
UHT	ultra pasteurized foods
onset time	time it takes for symptoms to appear
bacteria	single cell living organisms that can spoil food an d cause illness
best PH for bacteria to grow	7.5-4.6
foods that can grow bacteria without oxygen	-cooked rice -untreated garlic and oil mixtures -baked potatoes
water activity level ideal for bacteria growth	.85-1
LAG phase	bacteria are stable not growing
LOG phase	active growth of bacteria (doubles every 20 minutes)
Spores	can survive cooking temperatures and found in dirt
cross contact	transfer of allergens
Bimetallic stemmed thermometer	large sensing area thermometer best used for thicker foods
Thermocouples	gets its reading from the tip of the probe
TTI (Time Temperature Indicator)	Tag that shows time or temperature abuse during shipping. Not reversible
Glass thermometers should be incased in?	shatterproof casing
Thermometers used for food must be accurate to?	+ or - 2 degrees F
Pathogens grow most rapidly between what temperatures?	70 and 121

Created by: Craword22

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