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Servesafe manager > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

Risk factors linked to what

A

Time temp abuse
Cross contamination
Poor personnel hygiene
Poor cleaning and sanitizing

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2
Q

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

Foodborne illness defined

A

A disease transmitted by food

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4
Q

Foodborne illness outbreak

A

Two or more people have the same symptoms after eating the same food

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5
Q

Cost of foodborne illness

A 
Loss of customer/sales
Loss of reputation 
Negative media exposure 
Lowered staff morale
Lawsuits and legal fees
Increased insurance premiums 
Staff missing work
Staff retraining
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6
Q

Foodborne illness human costs

A

Lost work
Medical costs
Long term disability
Death

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7
Q

Contamination defined

A

Presence of harmful substances in food

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8
Q

Contaminant types

A

Biological
Chemical
Physical

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9
Q

Biological

A

Pathogens are greatest threat

Viruses, parasites, fungi, bacteria

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10
Q

Physical

A

Metal shavings, dirt, fish bones

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11
Q

Chemical

A

Cleaners, sanitizer, polishes

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12
Q

How food becomes unsafe

A 
Purchasing food from unsafe sources
Failing to cook food properly
Holding food at incorrect temperature 
Using contaminated equipment
Practicing poor personnel hygiene
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13
Q

Most common contaminate

A

Biological

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14
Q

Private food home

A

Unsafe source

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15
Q

Practices related to foodborne illnesses

A

Time temperature abuse
Cross contamination
Poor personnel hygiene
Poor cleaning and sanitizing

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16
Q

Time temperature abuse

A

Stayed too long at temperatures that are good for growth of pathogens

17
Q

Cross contamination

A

Pathogens transferred from one surface or food to another

18
Q

Poor personnel hygiene

A

Fail to wash hands
Cough or sneeze on food
Touch or scratch wounds
Work while sick

19
Q

Poor cleaning and sanitizing

A

Pathogens spread if equipment has been cleaned and sanitized on lncorrectly between uses

20
Q

Poor cleaning and sanitizing Ways

A

Equipment not cleaned and sanitized
Food contact surfaces just wiped clean
Wiping cloths not stored in sanitizer solution
Sanitizing solutions are not at required levels

21
Q

Cross contamination ways

A

Contaminated ingredients added to food that receives no extra cooking
Ready to eat food touches contaminated surface
Contaminated food touches or drips on food
Food handlers touch contaminated food and touches ready to eat food
Contaminated wiping cloths touch food

22
Q

Time temperature abuse ways

A

Food not held or stored at correct temp
Food not cooked or reheated to kill pathogens
Food not cooled correctly

23
Q

Foods most likely to become unsafe

A

TCS and ready to eat foods

24
Q

TCS food defines

A

Need time and temperature control for safety to limit pathogen growth

25
Q

TCS foods

A 
Milk and dairy products
Meat: beef pork lamb
Fish
Baked potatoes
Poultry 
Shell eggs
26
Q

TCS foods continued

A 
Shellfish and crustaceans 
Heat treated plant foods
Sprouts and sprout seeds
Untreated garlic oil mixtures 
Tofu and soy proteins 
Sliced melons
Cut tomatoes
Cut leafy vegetables
27
Q

Populations at high risk for foodborne illness

A

Elderly people
Preschool age children’s
People with compromised immune systems

28
Q

Food safe focus

A 
Purchasing from approved suppliers
Controlling time and temperature 
Preventing cross contamination 
Practicing personal hygiene 
Cleaning and sanitizing
29
Q

Staff training

A

Trained when first hired and on an ongoing basis

30
Q

FDA role

A

Inspects all food except meat, poultry and eggs

Issues food code

31
Q

Usda

A

Inspects meet poultry and eggs

Regulates food that crosses state lines

32
Q

CDC and phs

A

Conducts research into causes of foodborne illness

Assists in investigating outbreaks

33
Q

Stale and local regulatory authorities

A

Writes codes that regulate retail and food service operations
Inspects retail and food service operations

Servesafe manager (6 decks)

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