Servsafe Test Flashcards
What is food borne illness?
A disease transmitted to people by food
What is a food borne illness outbreak
When two or more people get sick from eating the same contaminated food or drink
What are TCS and ready to eat food?
TCS: Food requiring time and temperature control for safety
Ready to eat food: Food that can be eaten without further preparation, washing, or cooking. Ex: cooked food, washed fruit, vegetables (whole and cut), and dell meat
What are the 5 risk factors for food borne illness?
~ Purchasing food from unsafe sources
~ Failing to cook food correctly
~ Holding food at incorrect temperatures
~ Using contaminated equipment
~ Practicing poor personal hygiene
Which population have a higher risk for food borne illness?
~ Preschool-age children
~ Elderly people
~ People with compromised immune systems
How can you help to keep food safe in your operation?
~ Controlling time and temperature
~ Preventing cross-contamination
~ Practicing good personal hygiene
~ Purchasing from approved, reputable suppliers
~ Cleaning and sanitizing items correctly
What are the roles of government agencies in keeping food safe?
~ FDA, USDA, state, and local regulatory authorities regulate operations such as operating permits and licenses for operations
~ CDC and PHS conduct research and investigations related to food safety
What are biological, chemical, and physical contaminants?
Biological: Small, living organisms that can be seen only through a microscope
Chemical: chemicals that contaminate food if they are used or stored incorrectly. Cleaners, sanitizers, polishes, machines, lubricants, and pesticides can be risks
Physical: Food that is contaminated when objects get into it. It can also happen when objects are left in food, like bones in a fish fillet
How can you prevent food from being contaminated by them
Biological: Control time and temperature
Chemical: ~ Purchase chemicals from approved, reputable supplier
~Store chemicals away from prep areas, food-storage areas, and service areas
~ Use chemicals for their intended use
Physical: Closely inspect the food you receive
~ Take steps to make sure that food handles practice good personal hygiene
What is the correct response to a food borne illness outbreak?
~ Gather information
~ Notify authorities
~ Segregate product
~ Document information
~ Identify staff
~ Cooperate with authorities
~ Review procedure
What are the most common food allergens?
Milk, eggs, fish, peanuts, soy, wheat, crustacean shellfish, tree nuts
How can you prevent exposure to food allergens?
~ Have food labels
~ Describe the dish
~ Identify ingredients
~ Suggest items
~ Identify the allergen special order
How can food handlers avoid behaviors that can contaminate food?
~Scratching the scalp
~Running fingers through the hair
~Wiping or touching the nose
~Rubbing an ear
~Touching a pimple or an infected wound/boil
~Wearing and touching a dirty uniform
~Coughing or sneezing into the hand
~Spitting in the operation
How should staff wash and care for their hands?
~Wet hands and arms
~Apply soap
~Scrub hands and arms vigorously for 10-15 seconds
~Rinse hands and arms thoroughly
~Dry hands and arms
What is the correct way to dress for work and handle work clothes?
~Wear a clean hat or other hat restraints
~Wear clean clothing daily. Change uniforms including aprons as needed
~Remove apron when leaving area prep
~Remove jewelry from hands and arms before prepping food or working around prep areas
Where can staff eat, drink, smoke, chew gum, or use tobacco to minimize contamination?
In designated areas
What is the best way to prevent staff who may be carrying pathogens from working with or around food, or from working in the operation?
Report health problems to management before working with food. Management should also watch for staff illnesses
How can you prevent cross contamination?
~Use separate equipment for raw and ready-to-eat food
~Clean and sanitize before and after tasks
~Prep raw and ready-to-eat food at different times
~Buy prepared food
How can you prevent time-temperature abuse?
~Monitor which food items should be checked
~Make sure the correct kinds of thermometers are available
~Record temperatures regularly
~Have procedures to limit the time TCS food spends in the temperature danger zone
~Make sure food handlers know what to do when time and temperature standards are not met
What is the correct way to use and maintain thermometers?
They should be calibrated regularly to keep them accurate
~Use the ice-point method and boiling point method
