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ServSafe

CUL 155 Vocab

TermDefinition
What is a foodborne illness? disease transmitted to people through food
Q: What is an outbreak? When two or more people get the same illness after eating the same food, confirmed by a lab.
Q: What’s the most important way to prevent foodborne illness? Control time and temperature
Q: Name one key responsibility of a food manager. Train staff, monitor safety procedures, enforce hygiene.
Q: What are the 4 types of pathogens? A: Bacteria, viruses, parasites, fungi.
Q: What do bacteria need to grow? A: FATTOM (Food, Acidity, Time, Temp, Oxygen, Moisture).
Q: What is the smallest contaminant, not destroyed by normal cooking? A: Virus.
Q: Example of a parasite in food? A: Trichinella in pork or Anisakis in fish.
Created by: user-2050766
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