ServSafe Chapter 1 A
________________is a disease transmitted to people by food.
What is foodborne Illness?
When two or more people have the same symptoms after eating the same food
What is an outbreak?
Finish this sentence
Anyone with one of the Big 6 Foodborne illnesses must be_____________from the foodservice operation.
Excluded
*Not allowed to work in any capacity on site.
Bacteria is spread from one surface to another
What is cross contamination?
Fingernails, hair, and bones
What are physical contaminants?
Illness-causing microorganisms
What are pathogens?
Lost work, medical costs, long-term disability, death
What are the consequences of foodborne illness on victims/employees?
Comes from eating undercooked or raw poultry and eggs, meat and dairy products
What is Nontyphoidal Salmonella?
Diarrhea, vomiting, fever, nausea, and abdominal cramps
What are the symptoms of foodborne illness?
_______________require a living host to live and reproduce
What are parasites?
What are physical, chemical, biological?
The rule regarding who restaurants can purchase food from
What is only approved vendors and reputable sources are allowed?
Comes from eating food from dented or bulging cans.
This can be deadly
Clostridium botulinum
better known as Botulism
________________include yeasts, molds, and mushrooms
What is fungi?
Sanitizers, polishes, cleaners, pesticides
What are chemical contaminants?
TCS foods stands for
What is time and temperature control for safety foods?
RTE stands for
Ready-to-eat food
Comes from eating:
Ready-to-eat food such as hot dogs, deli meats and soft cheeses
What is Listeria Monocytogenes?
The six conditions bacteria need to grow
Food
Acidity
Time
Temperature
Oxygen
Moisture
The temperature range where bacteria grow rapidly.
What is it called and what is the range?
What is the temperature danger zone?
41 degrees F- 135 degrees F
This agency inspects all food except meat, poultry, and eggs
FDA- Food and Drug Administration, they also issue Food Codes
This agency inspects meat, poultry and eggs.
What is the USDA- The U.S. Department of Agriculture
They also regulate food that crosses state boundaries or involves more than one state
This comes from:
* Raw and undercooked ground beef
*Contaminated produce
What is E.coli?
Bacteria grow MOST rapidly in this temperature zone
What is 70 degrees F- 125 degrees F?
A form certain bacteria take to keep from dying when lacking nutrients
What are spores?