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Servsafe Chapters 1-10 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

define: foodborne illness

A

a disease transmitted to people by food

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2
Q

What are the 7 challenges to food safety?

A

time
language and culture
literacy and education
pathogens
unapproved suppliers
high risk customers
staff turnover

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3
Q

What are the 8 costs of a foodborne illness to an operation?

A

loss of customers
loss of reputation
negative media exposure
lawsuits and legal fees
increased insurance premiums
lowered staff morale
staff missing work
staff retraining

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4
Q

What are the 3 types of contaminations?

A

physical
biological
chemical

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5
Q

define: contamination

A

the presence of harmful substances in food

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6
Q

____________ ____________ is the greatest threat to food safety

A

Biological contamination

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7
Q

_____ ____, _______, ______, and ______ are biological hazards

A

certain viruses, parasites, fungi, and bacteria

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8
Q

Chemical hazards are…

A

cleaners, sanitizers, polishes, machine lubricants, and toxic metals

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9
Q

define: physical hazards

A

Foreign objects that can accidentally get into food and contaminate it

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10
Q

hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets are examples of…

A

physical hazards

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11
Q

what are the 5 most common risk factors that cause foodborne illnesses

A

Food from unsafe sources.
Inadequate cooking.
Improper hot/cold holding temperatures.
Contaminated equipment.
Poor personal hygiene.

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12
Q

define: time temp. abuse

A

the act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees Fahrenheit

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13
Q

what is the time temp danger zone

A

41F-135F

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14
Q

define: cross contamination

A

Pathogens can be transferred from one surface or food to another

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15
Q

Give examples: poor personal hygiene (4 possible options)

A

fail to wash hands
comes to work while sick
cough or sneeze on food
touch or scratch wounds and then touch food

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16
Q

prevent foodborne illnesses by…

A

controlling time and temp.
preventing cross contamination
practicing poor personal hygiene
purchase from approved reputable suppliers

17
Q

define: TCS foods

A

food requiring time and temp. control for safety

18
Q

what does TCS stand for

A

TEMPERATURE CONTROL for SAFETY

19
Q

What are some TCS foods (13 possible answers)

A

dairy
meat (beef pork lamb)
fish
baked potatoes
tofu/soy protein
cut fruits and vegetables
eggs
poultry
shellfish
heat treated plant food (rice)
beans
untreated garlic-and-oil mixtures
sprout and sprout seeds

20
Q

What makes up the high risk population

A

the elderly
preschool age children
people with compromised immune systems

21
Q

What does FDA stand for

A

Food and Drug Administration

22
Q

Who inspects all food but meat, poultry, and eggs

A

the FDA

23
Q

What does USDA stand for

A

U.S. Department of Agriculture

24
Q

Who regulates and inspects meat, poultry, and eggs

A

The USDA

25
Q

what does CDC stand for

A

Centers for Disease Control

26
Q

what does PHS stand for

A

U.S. Public Health Service

27
Q

Who writes or adapts codes that regulate retail and foodservice operations

A

state and local regulatory authorities

28
Q

Who who regulates food transported across state lines

A

the FDA and the USDA

29
Q

Who issues model food codes

A

the FDA

30
Q

define:model food codes

A

a science based code that provides recommendations for food safety regulations

31
Q

Who helps the FDA and state health departments conduct research and investigate outbreaks

A

the USDA

32
Q

Who inspects operations

A

state and local regulatory authorities

33
Q

who enforces regulations

A

state and local regulatory authorities

34
Q

who investigates complaints and illnesses

A

state and local regulatory authorities

35
Q

who issues licenses and permit

A

state and local regulatory authorities

36
Q

who approves construction

A

state and local regulatory authorities

37
Q

who reviews and approves HACCP plans

A

state and local regulatory authorities

Servsafe Chapters 1-10 (10 decks)

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