ServSafe Domain 3
The are the 3 Big Contaminants?
What is Biological, Chemical, and Physical.
Biological and Chemical contaminants occur when?
Biological - Microorganisms and pathogens that can produce toxins or poisons.
Chemical - When a Chemical substance enters the food like a cleaning Chemical.
The most common symptoms of a foodborne illness are diarrhea, vomiting, fever, nausea, abdominal cramps, and?
Jaundice
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
Chemical
Name 3 things we cannot touch with our bare hands?
RTE foods, Food contact areas of dishes and glasses, Ice, Any part of flatware that makes contact with the mouth.
What are the 4 types of pathogens?
What is Viruses, Bacteria, Fungi, and Parasites.
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
Poor Cleaning & Sanitizing
Which pathogen is commonly linked with eggs?
Nontyphoidial Salmonella
The only type of jewlery allowed in the kitchen?
A plain banded ring or wedding band.
What are the minimum internal cooking temps of Poultry, ground beef, shellfish, pork, and vegetables?
Poultry - 165
Ground Beef - 155
Shellfish and Pork - 145
Vegetables - 135
Name 3 ways contaminations occur?
The five common risk factors that can lead to foodborne illness are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and
Practicing poor personal hygiene.
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
Time
A chef uses paint brushes purchased at the local hardware store to baste food. Why is this a mistake?
The brushes are not approved for use with food.
What types of Foods are not allowed to be served to our high risk populations?
Anything Raw, Raw seed sprouts or unpasteurized.
What does FATTOM mean?
F- Food
A- Acidity
T- Time
T- Temp
O- Oxygen
M- Moisture
What does the Acronym ALERT stand for?
A - Assure (Products are safe and able to use)
L - Look (Monitor the security of your products)
E - Employees (Know who's in your Facility)
R - Reports ( Have all documentations ready)
T - Threats ( What will you do or who will you contact if a threat occurs)
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea after eating the raw oysters. What pathogen probably caused the illness?
Norovirus
To prevent the deliberate contamination of food, a manager should know?
Whom to contact about suspicious activity.
What should the temperature of the water be when washing hands?
Hot.
If PH measures acidity, bacteria grows best when?
When acidity is low.
Raw hamburger patties are stored in a sealed carton at room temperature next to the grill. What is the main risk that could cause a foodborne illness?
Time-temperature abuse
What is the most important way to prevent foodborne illnesses caused by viruses?
Good Personal Hygiene
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it.
What are the 6 steps of a Hazzard Analysis Critical Control Point Program?
1.) Identify Risks
2.) Monitor
3.) Corrective Action
4.) Management Oversight
5.) Training
6.) Re-Evaluation