servsafe test study guide
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| definition of food-borne illness | illness transmitted through food
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| Food-borne illness outbreak | 2 or more people have the same symptoms after eating the same food and is lab tested and confirmed
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| Bacterial Contaminants | Bacteria, viruses, parasites fungi
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| Chemical contaminants | cleaners, sanitizers, polishes
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| physical contaminants | metal shavings, staples, bandages, glass, dirt, natural objects
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| pathogen | harmful microorganism that makes people sick when eaten or produces toxins
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| microorganisms | small living organisms can be seen seen under microscope
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| toxin | poison
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| Symptoms of food borne illness | diarrhea, vomit, fever, nausea, abdominal pain, jaundice
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| Big 6 Pathogens | Salmonella Typhi, Shigella SPP, nontyphoidal salmonella, e-coli, hepatits A, norovirus
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| FATTOM | Food, Acidity, Time, Temperature, Oxygen, Moisture
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| Virus | -carried by humans and animals
- doesn't grow in food but can be transmitted to food
-oral fecal routes
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| parasites | require a host and cannot survive on their own
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| Fungi | mold, yeast
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| Flow of food | path food takes through operation to prevent cross contamination
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| time/temp abuse | when food has stayed too long at temperatures good for pathogen growth
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| temp danger zone | 41-135
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| cross contamination | pathogens transferred from one food or surface to another
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| TCS Food | time and temperature control for safety
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| RTE Food | ready to eat foods, require no further cooking
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| High risk populations | young children, elderly, compromised immune system
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| ALERT | Assure, Look, Employees, Report, Threat
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| Food Allergen | protein occurs naturally in food that some may be sensitive to
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| Big 8 Allergens | Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree nuts
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| FIFO | first in first out
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| UHT | ultra pasteurized foods
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| onset time | time it takes for symptoms to appear
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| bacteria | single cell living organisms that can spoil food an d cause illness
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| best PH for bacteria to grow | 7.5-4.6
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| foods that can grow bacteria without oxygen | -cooked rice
-untreated garlic and oil mixtures
-baked potatoes
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| water activity level ideal for bacteria growth | .85-1
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| LAG phase | bacteria are stable not growing
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| LOG phase | active growth of bacteria (doubles every 20 minutes)
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| Spores | can survive cooking temperatures and found in dirt
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| cross contact | transfer of allergens
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| Bimetallic stemmed thermometer | large sensing area thermometer best used for thicker foods
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| Thermocouples | gets its reading from the tip of the probe
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| TTI (Time Temperature Indicator) | Tag that shows time or temperature abuse during shipping. Not reversible
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| Glass thermometers should be incased in? | shatterproof casing
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| Thermometers used for food must be accurate to? | + or - 2 degrees F
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| Pathogens grow most rapidly between what temperatures? | 70 and 121
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Created by:
Craword22