Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
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
Normal Size Small Size show me how
Serv Safe Chapter1
Providing Safe Food
| Question | Answer |
|---|---|
| Viruses, parasites, fungi and bacteria are this type of the greatest threat to food safety | Biological Hazards |
| Foodservice chemicals can contaminate food if they are used incorrectly | Chemical Hazards |
| Foreign hazards like hair, dirt, bandages, metal staples, or broken glass can get into food | Physical Hazards |
| Food that has stayed too long at temperatures that are good for the growth of pathogens | Time-Temperature abuse |
| Pathogens can be transferred from one surface or food to another | Cross-Contamination |
| Failing to wash hands after using the bathroom, coming to work sick, coughing or sneezing of food, and touching wounds and touching food | Poor Personal Hygiene |
| The number minimum of how many people must experience the same illness after eating the same food | Two |
| Populations at High Risk for foodborne illness are elderly, infants and preschool, people with cancer, HIV/Aids, transplant recipients and | pregnant women |
| CDC | Center for Disease Control and Prevention |
| CDC list most common risk factors of foodborne illness as purchasing foods from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment and | Practicing poor personal hygiene |
| Elderly people and infants are a high risk for foodborne illness because | their immune system is weaken |
Created by:
pklein
Popular Culinary Arts sets