Servsafe chapter one

Question 1

Foodborne illness

Answer 1

disease transmitted to people by food

Question 2

The 3 types of contaminants

Answer 2

Biological
chemical
Physical

Question 3

Biological contaminants

Answer 3

Patogens ( viruses, parasites, fungai, and bacteria)

Question 4

Chemical contaminants

Answer 4

Sanitizers, cleaners, polishes

Question 5

physical contaminants

Answer 5

metal shavings, staples, bandage

Question 6

Five most common food handling mistakes

Answer 6

1. Purchasing food form unsafe source
   2.Failing to cook food correctly
   3.Holding food at incorrect temperatures
   4.Using contaminated equipment
2. practicing poor hygiene

Question 7

Time temperature abuse

Answer 7

too long in places where pathogens grow

Question 8

Cross contamination

Answer 8

pathogens transferred from one surface to another

Question 9

Poor personal hygiene

Answer 9

A person not cleaning themselves ( Ew)

Question 10

Poor cleaning and sanitaztion

Answer 10

The pathogens not cleared when cleaning

Question 11

TCS Food

Answer 11

Food requiring, time and temperature control for safety

Question 12

Ready to eat food

Answer 12

Bruh read

Question 13

3 High risk populations

Answer 13

Elderly people
preschool aged kids
People w/ compromised immune systems

Question 14

Elderly people

Answer 14

Weaken immune system

Question 15

preschool aged kids

Answer 15

Not built up immune system

Question 16

people with compromised immune system

Answer 16

weaken immune system

Question 17

Food and Drug administration

Answer 17

(FDA) makes food code and inspects all food that is not poultry meat or eggs

Question 18

United States Department of Agriculture

Answer 18

(USDA) Inspects all meat, poultry, and egg products

Question 19

Centers for Disease Control and Prevention and Public Health Service

Answer 19

(CDC and PHS) Conducts research on the cause of illnesses