ServSafe Manager Chapter 1 Flashcards
Definition of FOODBORNE ILLNESS
a disease transmitted to people by food
Definition of FOODBORNE ILLNESS OUTBREAK
TWO or more people have the same symptoms after eating the same food
Which is NOT a cost of foodborne illness?
loss of customer sales
loss of reputation
new menu items listed
negative media exposure
lowered staff morale
new menu items listed
Which is NOT a cost of foodborne illness?
lawsuits and legal fees
staff missing work
increased insurance premiums
staff retraining
price increases
price increases
Name the human cost of foodborne illness outbreak (4).
lost work
medical costs
long-term disability
death
Definition of CONTAMINATION
the presence of harmful substances in food
What are the 3 categories of contaminants?
biological
chemical
physical
What are the 5 most common food handling mistakes that can cause a foodborne illness?
purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene
Definition of TIME-TEMPERATURE ABUSE
when food has stayed too long at temperatures that are good for the growth of pathogens
3 ways that food can be time-temperature abused
1.) Food is not held or stored at the correct temperature.
2.) Food is not cooked or reheated enough to kill pathogens.
3.) Food is not cooled correctly.
Definition of CROSS-CONTAMINATION
when pathogens can be transferred from one surface or food to another
5 ways that food can be cross-contaminated
1.) Contaminated ingredients are added to food that receives no further cooking.
2.) Ready-to-eat-food touches contaminated surfaces.
3.) Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
4.) A food handler touches contaminated food and then touches ready-to-eat food.
5.) Contaminated wiping cloths touch food-contact surfaces.
Food handlers can lead to contaminating food when… (4)
1.) They fail to wash their hands correctly after using the restroom.
2.) They cough or sneeze on food.
3.) They touch or scratch wounds and then touch food.
4.) They work while sick.
Definition of CONTAMINATED EQUIPMENT
equipment that has not been cleaned and sanitized correctly between uses
Ways that pathogens can be spread to food from contaminated equipment… (4)
1.) Equipment and utensils are not washed, rinsed, and sanitized between uses.
2.) Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitize.
3.) Wiping cloths are not stored in a sanitizer solution between uses.
4.) Sanitizing solutions are not at the required levels to sanitize objects.
Definition of TCS FOOD
food requiring time and temperature control for safety
Identify 12 categories of TCS food
milk/dairy products
meat (beef, pork, and lamb)
fish
baked potatoes
tofu or other soy protein
sliced melons/cut tomatoes/cut leafy greens
shell eggs
poultry
shellfish/crustaceans
heat-treated plant food (rice, beans, veggies)
sprouts/sprout seeds
untreated garlic-and-oil mixtures
Definition of READY-TO-EAT FOOD
food that can be eaten without further preparation, washing, or cooking
Identify examples of ready-to-eat foods
1.) Cooked food
2.) Washed fruit and vegetables
3.) Deli meat
4.) Bakery items
5.) Sugar, spices, seasonings
Name the 3 high risk populations
1.) Elderly people
2.) Preschool age children
3.) People with compromised immune systems
What is the FDA?
Food and Drug Administration
Agency that inspects all food EXCEPT meat, poultry, and eggs?
FDA
Agencies that regulate food transported across state lines
FDA, USDA
Definition of FOOD CODE
science-based code that provides RECOMMENDATIONS for food safety regulations, given by the FDA
What is the USDA?
United States Department of Agriculture
Agency that regulates and inspects meat, poultry, and eggs
USDA
What is the CDC?
Centers for Disease Control
Agency that conducts research into the causes of foodborne-illness outbreaks and assists with investigating outbreaks.
CDC
Agencies that write or adopt codes that regulate retail and foodservice operations
state and local regulatory authorities
Agencies that inspect retail and foodservice operations
state and local regulatory authorities
