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ServSafe > Chapters 1-4 > Flashcards

Chapters 1-4 Flashcards

1
Q

Foodborne Illness

A

A disease transmitted to people by food

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2
Q

Foodborne Illness Outbreak

A

When two or more people have the same symptoms after eating the same food

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3
Q

Effects of foodborne illness outbreak

A

loss in sales, reputation, morale in employees. Bad press and legal issues.

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4
Q

Danger Zone

A

41-135F

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5
Q

TCS Food examples

A

dairy, poultry, raw meat, shell eggs, fish, shellfish, crustaceans, baked potatoes, heat treated plant food (rice, grains), soy products, sprouts, cut melons, heat infused garlic and oil treatments

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6
Q

High Risk populations

A

Young children, the elderly, people with compromised immune systems

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7
Q

Pathogen Categories

A

Bacteria, viruses, parasites, toxins, fungi

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8
Q

Bacteria need what to grow

A

Food, Acidity, Time, Temperature, Oxygen, Moisture

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9
Q

Aerobic Bacteria

A

Bacteria that need oxygen for survival

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10
Q

Anaerobic bacteria

A

Bacteria that don’t need oxygen to survive

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11
Q

What is good acidity for food?

A

Nothing too alkaline or acidic

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12
Q

Lag phase for hot food

A

4 hours

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13
Q

Lag phase for cold food

A

6 hours

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14
Q

Log phase

A

The growth of bacteria

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15
Q

Stationary phase

A

No new bacteria forms and none die either

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16
Q

Viruses need what to grow?

A

A living host

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17
Q

Viruses can be transferred through what?

A

Food and surfaces

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18
Q

Parasites exist on/in what?

A

Inside animals and on plant matter

19
Q

Parasites are linked to what?

A

Seafood, wild game, fresh produce

20
Q

How to prevent bacteria

A

Time and temperature control

21
Q

How to prevent viruses

A

Proper personal hygiene

22
Q

How to prevent parasites

A

Purchasing from reputable suppliers

23
Q

Big 6 Pathogens

A
  1. Shigella spp.
  2. Salmonella Typhi
  3. Nontyphoidal Salmonella (NTS)
  4. Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
  5. Hepatitis A
  6. Norovirus
24
Q

If an employee has one of the big 6 pathogens then…

A

They are not allowed to come to work

25
Q

Disease from Salmonella Typhi

A

Typhoid fever

26
Q

Where does non-typhoidal salmonella come from?

A

Farm animals and their products

27
Q

Big symptom of Hepatitis A

A

Jaundice

28
Q

Big symptoms of Norovirus

A

Gastrointestinal symptoms (vomiting and diarrhea)

29
Q

Main foodborne illness symptoms

A

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice.

30
Q

What is deliberate food contamination?

A

On purpose tampering with food

31
Q

How to prevent deliberate food contamination

A

Assure (make sure products are from safe sources), Look (monitor security of the products in the facility), Employees (know who is in the facility) Reports (keep information related to food defense accessible) Threats (Identify your plan in case of deliberate contamination)

32
Q

Food allergen

A

a protein in a food or ingredient that some people are sensitive to

33
Q

How to tell the difference between a food allergy and a foodborne illness

A

Allergies happen faster and quicker, allergy symptoms are also typically combined with other distinctly allergy symptoms.

34
Q

Common food allergies

A

milk, eggs, shellfish, crustaceans, wheat, tree nuts, peanuts, soy products

35
Q

Cross-contact

A

When a food allergen crosses into a non-allergenic food

36
Q

How does FOH prevent allergies?

A

Describe dishes, identify the ingredients, suggesting items, delivering food

37
Q

How does BOH prevent allergies?

A

Avoid cross-contact, cook in different oils

38
Q

Proper handwashing

A
  1. Wet 2. Soap 3. Wash 4. Rinse 5. Dry 6. Turn off water with the paper towel
39
Q

How hot should the water be when washing your hands?

A

At least 100F

40
Q

How long to scrub hands for?

A

10-15 seconds

41
Q

Are medical bracelets allowed?

A

No

42
Q

Are watches allowed?

A

No

43
Q

Are plain band rings allowed?

A

Yes

ServSafe (1 decks)

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