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ServSafe Exam > Keeping Food Safe > Flashcards

Keeping Food Safe Flashcards

1
Q

What is a foodborne illness

A

disease transmitted to people by food

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2
Q

What is a foodborne-illness outbreak

A

2+ people experience the same symptoms after eating the same food; must have confirmation by a laboratory

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3
Q

Costs of a Foodborne illness to an operation

A

loss of sales, loss of reputation, negative exposure, legal fees, staff call-outs, increased premiums, staff retraining

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4
Q

What is the most common contamination

A

biological

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5
Q

5 most common risk factors for foodborne illness

A
  1. purchase from unsafe sources
  2. failing to cook at incorrect temperatures
  3. holding food at incorrect temperatures
  4. used contaminated equipment
  5. practicing poor hygiene
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6
Q

How does chemical contamination occur

A

cleaning supplies are used incorrectly

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7
Q

What does TCS stand for

A

time and temperature control for safety

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8
Q

What foods are most likely to become unsafe

A

TCS and ready-to-eat

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9
Q

Examples of TCS foods

A

cut melons and tomatoes, baked potato, shell eggs, meat, tofu, sprouts, untreated garlic-and-oil mixtures

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10
Q

What populations are high-risk

A

elderly, preschool-aged children, individuals with weakened immune systems

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11
Q

What must a foodservice operator need to be?

A

Certified Food Protection Manager

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12
Q

What is a pathogen

A

microorganisms that cause illness

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13
Q

4 types of pathogens that contaminate food

A

bacteria, fungus, viruses, parasites

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14
Q

Common symptoms of foodborne illness

A

diarrhea, nausea, vomiting, fever, cramping, jaundice

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15
Q

What is the onset time for foodborne illnesses?

A

30 minutes to six weeks

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16
Q

What are the Big Six

A

Shigella
Salmonella typhi
Non-typhoidal salmonella
E.coli
Hep A
Norovirus

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17
Q

What does bacteria need to grow

A

FAT TOM
Food: needs carbs and proteins to survive
Acid: grows best in neutral foods with no acid
Temperature: danger zone: 41-135F; danger danger zone: 70-125F
Time: time spent in danger zone
Oxygen: dependence on oxygen or lack of
Moisture: water activity above .85 is good for bacteria

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18
Q

What aspects of FAT TOM can you control

A

temp and time

19
Q

Explain spores

A

form of bacteria that can survive cooking

20
Q

What bacteria is controlled by controlling time and temp

A

E.coli

21
Q

What bacteria is prevented through prevention of cross-contamination?

A

Salmonella Typhi
Non-typhoidal salmonella

22
Q

What of the Big Six is reduced through practicing good hygiene

A

shigella
Hep A
norovirus

23
Q

What foods is e.coli linked to

A

meat and produce

24
Q

Most common symptoms of e.coli

A

diarrhea and cramps

25
Q

What food is nontyphoidal salmonella linked to

A

poultry, eggs, produce, dairy

26
Q

Most common symptoms of nontyphoidal salmonella

A

diarrhea, cramps, vomiting, headache

27
Q

Foods linked to Salmonella Typhi

A

ready-to-eat foods and contaminated water

28
Q

Common symptoms of Salmonella Typhi

A

cramps, fever, headache

29
Q

Foods linked to shigella

A

ready-to-eat foods, produce, contaminated water

30
Q

common symptoms of shigella

A

Diarrhea, cramping, fever

31
Q

common foods of Hep A

A

shellfish, ready-to-eat, contaminated water

32
Q

Common symptoms of Hep A

A

cramps, nausea, fever

33
Q

common foods linked to norovirus

A

shellfish, ready-to-eat foods, contaminated water

34
Q

common symptoms of norovirus

A

diarrhea, cramps, vomiting, nausea

35
Q

what does a food defense program address

A

the points in operation where food is at risk

36
Q

What is ALERT

A

created by FDA; tool to help identify points
Assure, Look, Employees, reports, threat

37
Q

If a TCS food is within temperature danger zone for ___ hours, it must be thrown out

A

4

38
Q

Use for bimetallic stemmed thermometer

A

checking temp during flow of food

39
Q

Use for immersion probe

A

check temp of liquids

40
Q

use for surface probe

A

check temp of flat cooking equipment

41
Q

use for penetration probes

A

check internal temp of food, especially thin foods

42
Q

use for air probe

A

check temps inside ovens and coolers

43
Q

How accurate must thermometers for food temp be

A

within 2 degrees F

44
Q
A

ServSafe Exam (2 decks)

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