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Servesafe manager > Chapter 2 > Flashcards

Chapter 2 Flashcards

1
Q

Contamination defined

A

Presence of harmful substances in the food

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2
Q

Contamination types

A

Biological
Chemical
Physical

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3
Q

Pathogens

A

Disease causing microorganisms

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4
Q

4 types of pathogens that can cause foodborne illness

A

Bacteria
Viruses
Parasites
Fungi

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5
Q

Biological contamination

A

Occurs when pathogens grow in food

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6
Q

Fat tom

A 
Food
Acidity
Temperature 
Time
Oxygen
Moisture
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7
Q

People get viruses from

A

Contaminated food, surfaces or water

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8
Q

Viruses require

A

Host to grow

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9
Q

Many viruses transferred by

A

Fecal oral route

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10
Q

Most viruses are not destroyed by

A

Normal cooking temperatures

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11
Q

Best virus prevention measures

A

Purchase from approved vendors

Practice good hygiene

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12
Q

Conditions for growth you can control

A

Time

Temperature

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13
Q

Parasites need

A

Host to live and reproduce

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14
Q

Parasites are commonly associated with

A

Seafood and foods processed with contaminated water

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15
Q

Most important measure to prevent parasites

A

Purchase food from approved suppliers

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16
Q

Fungi best prevented by

A

Buying from approved vendors

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17
Q

Fungi include

A

Mold
Yeasts
Mushrooms

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18
Q

Chemical contamination occurs when

A

Chemicals get into food and beverages

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19
Q

Chemical contaminants include

A 
Toxic metals
Cleaners
Sanitizers
Polishes
Metal lubricants
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20
Q

To help prevent chemical contamination

A

Store chemicals away from food

Follow manufacturers directions

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21
Q

Physical contamination occurs when

A

Physical objects get in the food

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22
Q

Physical contamination also includes

A

Natural items like fish bones

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23
Q

How to prevent physical contamination

A

Inspect the food you receive

Make sure no items get in food

24
Q

How to prevent people from contaminating food

A

Make it hard for someone to tamper with it

25
Q

Food allergen defined

A

Naturally occurring protein in a food or ingredient that some people were sensitive to

26
Q

Most common food allergens

A 
Milk
Egg
Soy
Fish 
tree nuts
Peanuts
Crustacean shellfish
Wheat
27
Q

Food handlers pass on contaminant s by

A

Person to person
Sneezing or vomiting onto food or surfaces
Touching dirty food contact surfaces and equipment and touching food

28
Q

Symptoms of foodborne illness

A 
Diarrhea 
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice
29
Q

Big six

A 
Shigella spp
Salmonella
Nonthyphoidal salmonella NTS
E. Coli
Hepatitis a
Norovirus
30
Q

Salmonella NTS

A

Feces
Poultry, eggs, meat, milk, produce
Vomiting, diarrhea

31
Q

Shigella

A

Flies
Produce, easy to contaminate by hand
Diarrhea

32
Q

Salmonella

A

Feces

Ready to eat food, beverages

33
Q

E. Coli

A

Meat
Ground beef, produce
Diarrhea

34
Q

Onset time

A

How quickly it takes for foodborne illness symptoms to appear

35
Q

Hepatitis A

A

Feces
Ready to eat food, shellfish
Jaundice

36
Q

Norovirus

A

Feces
Ready to eat food, shellfish
Vomiting, diarrhea

37
Q

Danger zone

A

41 to 135 F

38
Q

Fast growth zone

A

70 to 125 F

39
Q

Major bacteria that cause foodborne illness

A

Salmonella
Nontyphoidal salmonella
Shigella
E. Coli

40
Q

If diagnosed with major bacteria must never

A

Work in a food service environment

41
Q

Major viruses that cause foodborne illnesses

A

Hepatitis

Norovirus

42
Q

Food handlers diagnosed with these viruses must not

A

Work in a food service operation

43
Q

Most foodborne illness is caused by

A

Pathogens

44
Q

Chemicals must never

A

Be stored above food or food contact surfaces

45
Q

ALERT

A 
Assure
Look
Employees
Reports
Threat
46
Q

Assure

A

Supervise deliveries
Used approved suppliers
Request that delivery vehicles are locked or sealed

47
Q

Look

A

Monitor security of products in your facility

48
Q

Employees

A

Know who is in your facility

49
Q

Reports

A

Keep info related to food defense accessible

50
Q

Threat

A

Identity what you will do and who you will contact if there is a threat

51
Q

Responding to a food borne illness outbreak

A 
Gathering information
Notifying authorities
Segregating product
Documentation information
Identify staff
Cooperating with authorities
Reviewing procedures
52
Q

Food allergy symptoms

A

Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling

Vomiting and or diarrhea
Abdominal pain
Itchy throat

53
Q

Preventing food allergic reactions

A

Food labels
Service staff
Kitchen staff
Avoid cross contamination

54
Q

Big 8 account for

A

90% of all allergic reactions

55
Q

Cross contact

A

Allergies transferred from food services or other foods

Servesafe manager (6 decks)

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