Serv-Safe :)

food-borne illness

100

What is the most common Food borne illness?

Salmonella 

200

What food borne illness is. The yellowing of the skin and eyes

jaundice

300

What is the the food borne illness route called.

fecal oral route 

400

Harmful microorganisms are called?

Pathogens

500

What are the 4 most dangerous food borne illness

1. salmonella typhi 

2. nontyphoidal salmonella 

3. shigella 

4. e coli

cleaning and sanitizing

100

what is cleaning? 

Cleaning removes food and other types of soil from a surface such as a counter-top or plate. 

200

TRUE OR FALSE 

The surface must be sanitized before cleaning 

False 

300

Food contact surfaces should be cleaned and sanitized every __ hours?

4 hours

400

List what should be in each sink of a three-compartment sink

1. water thats 110 degrees or hotter and soap 2. just water 3. water and sanitizer

500

How can you make sure that sanitizers are effective?

make sure you have used to right amount of sanitizer

time temperature abuse

100

What is the Temperature Danger Zone?

41^oF to 135^oF

200

What is time and temperature abuse?

The most common factor leading to food-borne illness.

300

What is NOT a safe method to defrost frozen foods?

Defrosting food on the counter at room temperature.

400

What is the minimum internal cooking temperature for ground beef?

155°F (68°C) for 15 seconds

500

Cooking to the wrong temp, holding at the wrong temperature,cooked/re-heated incorrectly

What is time/temp abuse

cross contamination

100

Using Dry/wet Measuring cups, bowls, measuring spoons, seperate cutting boards

What is separate equipment?

200

Washing down counters and equipment

what is preventing cross contamination 

300

Prepping ready to eat and then foods that have to be cooked

What is Prep food at different times?

400

An easy way to prevent cross contamination

What is buy prepared food?

500

What is the importance of cross contamination?

Cuts down chances of food-borne diseases

the flow of foods

100

Buying from reputable suppliers, getting in food, placing it correctly

What is Purchasing, Receiving, and Storing

200

Washing, cutting, making food, and making sure the temperature is correct.

What is Preparation, Cooking, Holding?

300

Getting food out of the danger zone swiftly and effectively, making food warm again, giving to the customer

What is Cooling, Reheating, and Serving?

400

One of the major ways to keep food safe

What is preventing cross contamination

500

The second major way to ensure food safety

What is prevent time and temperature abuse?