Servsafe chapter one Flashcards
Foodborne illness
disease transmitted to people by food
The 3 types of contaminants
Biological
chemical
Physical
Biological contaminants
Patogens ( viruses, parasites, fungai, and bacteria)
Chemical contaminants
Sanitizers, cleaners, polishes
physical contaminants
metal shavings, staples, bandage
Five most common food handling mistakes
- Purchasing food form unsafe source
2.Failing to cook food correctly
3.Holding food at incorrect temperatures
4.Using contaminated equipment - practicing poor hygiene
Time temperature abuse
too long in places where pathogens grow
Cross contamination
pathogens transferred from one surface to another
Poor personal hygiene
A person not cleaning themselves ( Ew)
Poor cleaning and sanitaztion
The pathogens not cleared when cleaning
TCS Food
Food requiring, time and temperature control for safety
Ready to eat food
Bruh read
3 High risk populations
Elderly people
preschool aged kids
People w/ compromised immune systems
Elderly people
Weaken immune system
preschool aged kids
Not built up immune system
people with compromised immune system
weaken immune system
Food and Drug administration
(FDA) makes food code and inspects all food that is not poultry meat or eggs
United States Department of Agriculture
(USDA) Inspects all meat, poultry, and egg products
Centers for Disease Control and Prevention and Public Health Service
(CDC and PHS) Conducts research on the cause of illnesses
