Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ServSafe Manager-CA1 > ServSafe Manager Chapter 2 > Flashcards

ServSafe Manager Chapter 2 Flashcards

1
Q

Definition of CONTAMINATION

A

the presence of harmful substances in food; substances can be biological, chemical, or physical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Definition of FECAL-ORAL ROUTE

A

occurs when food handlers do not wash their hands after using the restroom and may contaminate food and surfaces with feces from their fingers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Definition of MICROORGANISMS

A

small, living organisms that can be seen only through a microscope

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Definition of PATHOGENS

A

harmful microorganisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

4 types of pathogens

A

1.) bacteria
2.) viruses
3.) parasites
4.) fungi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Big Six

A

pathogens identified by the FDA as highly contagious
1.) Shigella spp.
2.) Salmonella
3.) Nontyphoidal Salmonella
4.) Shiga toxin-producing E. coli
5.) Hepatitis A
6.) Norovirus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Common symptoms of foodborne illness (6)

A

diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

onset time for foodborne illness

A

dependent on type of foodborne illness; can range from 30 minutes to 6 weeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

basic characteristics of bacteria: LOCATION

A

found almost anywhere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

basic characteristics of bacteria: DETECTION

A

cannot be seen, smelled, or tasted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

basic characteristics of bacteria: GROWTH

A

FAT TOM (if conditions are correct, numbers grow rapidly)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

basic characteristics of bacteria: PREVENTION

A

control time and temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What does FAT TOM stand for?

A

F- food
A- acidity
T- temperature
T- time
O- oxygen
M- moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Salmonella Typhi (Source, Foods Linked, Prevention)

A

Source: lives only in humans; people with typhoid fever carry bacteria in their bloodstream and intestinal tract

Foods Linked: ready-to-eat food, beverages

Prevention: exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi; wash hands; cook food to minimum internal temperatures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Nontyphoidal Salmonella (Source, Foods Linked, Prevention)

A

Source: farm animals

Foods Linked: poultry/eggs, meat, milk/dairy products, produce such as tomatoes, peppers, and cantaloupes

Prevention: cook poultry/eggs to minimum internal temps; prevent cross-contamination between poultry and ready-to-eat foods; exclude food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Shigella spp. (Source, Foods Linked, Prevention)

A

Source: found in feces of humans with the illness; flies can transfer bacteria from feces to food

Foods Linked: food easily contaminated by hands (e.g. salads that contain TCS foods)

Prevention: exclude food handlers that have diarrhea and people diagnosed with illness caused by Shigella spp.; wash hands; control flies inside and outside the operation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Shiga toxin-producing (Escherichia coli, a.k.a E. coli) (Source, Foods Linked, Prevention)

A

Source: intestines of cattle, found in infected people

Foods Linked: ground beef (raw and undercooked), contaminated products

Prevention: exclude food handlers who have diarrhea; cook ground beef to minimum internal temperatures; purchase produce from approved reputable suppliers; prevent cross-contamination between raw meat and ready-to-eat foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Hepatitis A (Source, Foods Linked, Prevention)

A

Source: found in feces of people infected with it; can contaminate water and many types of food

Foods Linked: ready-to-eat food; shellfish from contaminated water

Prevention: exclude food handlers who have been diagnosed with Hepatitis A; exclude food handlers who have had jaundice for 7 days or less; wash hands; avoid bare-hand contact with ready-to-eat food; purchase shellfish from reputable suppliers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Norovirus (Source, Foods Linked, Prevention)

A

Source: commonly linked with ready-to-eat foods; contaminated water; food handlers contaminated with feces

Foods Linked: ready-to-eat foods; shellfish from contaminated water

Prevention: exclude food handlers who are vomiting or have diarrhea and been diagnosed with Norovirus; wash hands; void bare-hand contact with ready-to-eat food; purchase shellfish from approved reputable suppliers

20
Q

basic characteristics of viruses: LOCATION

A

require living hosts such as humans or animals (may be transferred to food from the host)

21
Q

basic characteristics of viruses: SOURCES

A

food, water, any contaminated source; foodborne illnesses travel through fecal-oral routes; Norovirus spreads through airborne vomit particles

22
Q

basic characteristics of viruses: DESTRUCTION

A

cannot be destroyed by cooking temperatures; food handlers must practice good hygiene and immediate clean up of vomit

23
Q

basic characteristics of parasites: LOCATION

A

require a host to live and reproduce

24
Q

basic characteristics of parasites: SOURCES

A

seafood, wild game, food processed with contaminated water (e.g. produce)

25
Q

basic characteristics of parasites: PREVENTION

A

purchase food from approved reputable suppliers; cook food to minimal internal cooking temps, make sure seafood that is served raw or undercooked has been correctly frozen

26
Q

basic characteristics of fungi: EXAMPLES

A

yeasts, molds, mushrooms

27
Q

basic characteristics of fungi: PREVENTION

A

throw out all moldy food unless mold is a natural part of the food; purchase all mushrooms from approved reputable suppliers

28
Q

basic characteristics of biological toxins: ORIGIN

A

naturally associated with certain plants, mushrooms and seafood

histamine occurs when fish is time-temperature abused

ciguatera toxin occurs when certain fish each smaller fish

29
Q

basic characteristics of biological toxins: SYMPTOMS

A

illness begins minutes from eating a toxin; symptoms made include vomiting and diarrhea

neurological symptoms: tingling in the extremities, reversal of hot and cold sensations

flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, and hives

30
Q

basic characteristics of biological toxins: PREVENTION

A

cannot be destroyed by cooking or freezing; purchase plants, mushrooms, and seafood from reputable suppliers; control time and temperature when handling raw fish

31
Q

basic characteristics of chemical contaminants: SOURCES

A

chemicals if used or stored incorrectly (examples: cleaners, sanitizers, polishes, machine lubricants, first-aid products, health and beauty products)

certain types of kitchenware and equipment (examples: pewter, copper, zinc, and some types of painted pottery)

32
Q

basic characteristics of chemical contaminants: SYMPTOMS

A

illnesses occur within minutes; vomiting and diarrhea

suspected illness requires call to 911 and Poison Control

33
Q

basic characteristics of chemical contaminants: PREVENTION

A

purchase chemicals from approved, reputable suppliers

store chemicals away from prep areas, food-storage areas, and service areas; chemicals must be partitioned off and NEVER stored above food or food-contact surfaces

use chemicals for their intended use

only handle food with equipment and utensils approved for food service

make sure labels on chemicals are readable

follow manufacturer’s directions and local regulatory requirements when throwing out chemicals

34
Q

basic characteristics of physical contaminants: SOURCES

A

common objects that include metal shavings, wood, fingernails, staples, bandages, glass, jewelry, and dirt

fruit pits and bones

35
Q

basic characteristics of physical contaminants: SYMPTOMS

A

mild to fatal injuries (cuts, dental damage, choking)

bleeding and pain

36
Q

basic characteristics of physical contaminants: PREVENTION

A

purchase food from approved, reputable suppliers

closely inspect food

37
Q

food defense

A

program that is implemented to protect food and make it difficult for someone to tamper with it

38
Q

A.L.E.R.T.

A

A- assure: make sure that products are from safe sources (supervise deliveries, use approved suppliers who practice food defense, request that delivery vehicles are locked or secured)

L- look: monitor the security of products in the facility (limit access to prep and storage areas, create a system for handling damaged products, store chemicals in secure locations, train staff to spot food defense threats)

E- employees: know who is in your facility (limit access to prep and storage areas, identify visitors, conduct background checks on staff)

R- reports: keep information to food defense accessible (receiving logs, office files and documents, staff files, random inspections)

T- threat: identify what you will do and who you will contact if there is suspicious activity or a threat (hold any product that is suspected to be contaminated, contact your regulatory authority immediately, maintain an emergency contact list

39
Q

Responding to a foodborne illness outbreak

A

1.) gather information
2.) notify authorities
3.) segregate products
4.) document information
5.) identify staff
6.) cooperate with authorities
7.) review procedures

40
Q

Definition of FOOD ALLERGEN

A

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

41
Q

Symptoms of food allergies

A

nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body (face, eyes, hands, or feet), vomiting and/or diarrhea, abdominal pain, itchy throat

42
Q

Big 8 allergens

A

milk, soy, eggs, wheat, fish (bass, flounder, cod), crustacean shellfish (crab, lobster, shrimp), peanuts, tree nuts (walnuts, pecans)

43
Q

What should SERVICE STAFF know about allergens?

A

1.) describe the dishes
2.) identify the ingredients
3.) suggest items
4.) identify the allergen special order
5.) deliver the food

44
Q

Definition of CROSS-CONTACT

A

allergens are transferred from food or food-contact surfaces containing an allergen to the food served to the customer

45
Q

How to avoid cross-contact

A

check recipes and ingredient labels to confirm that the allergen is not present

wash, rinse, and sanitize cookware, utensils, and equipment before prepping food

make sure the allergen does not touch anything for customers with food allergies

wash your hands and change your gloves before prepping food

use separate fryers and cooking oils when frying food for customers with allergies

label food packaged on-site for retail sale and name all major allergens on the label

ServSafe Manager-CA1 (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions