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?
How long should you wash your hands.
20-30 Seconds
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?
What can happen if someone gets sick from foodborne illness.
True or False
Handwashing kills bacteria
False
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?
When using a paper towel to dry your hands, you should also use it to perform this final task to avoid re-contamination.
turning off the faucet?
________________include yeasts, molds, and mushrooms
What is fungi?
Sanitizers, polishes, cleaners, pesticides
What are chemical contaminants?
TSC foods stands for
What is time and temperature control for safety foods?
RTE stands for
Ready-to-eat food
Scrubbing this specific part of the hand is often overlooked, but it's where the most bacteria gather under the keratin.
What are the fingernails (or under the nails)?
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
When preparing food, you must wash your hands immediately after touching this specific type of protein to avoid salmonella.
What is raw poultry (or raw meat/eggs)?
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?