Servsafe Chapters 1-6

Foodborne Illnesses

100

A foodborne illness is 

A disease transmitted to people by food

200

Two most highly contagious viruses that can cause severe illness

Hepatitis A & Norovirus

300

Three ways food handlers can cause foodborne illnesses

-Fail to wash their hands correctly after using the restroom

-Cough or sneeze on food

-Touch or scratch wounds and then touch food

-Work while sick

400

Symptoms that employees must report if they are ill

-Sore throat w/ fever

-Vomiting

-Diarrhea

-Jaundice

-Infected Wound or Boil

500

The Six Big Foodborne Illnesses

-Shigella spp.

-E-coli

-Non-typhodial Salmonella

-Salmonella Typhi

-Norovirus

-Hepatitis A

Safe Food Practices

100

The most important part of personal hygiene

handwashing

200

The most important cost of foodborne illness 

Human Costs

300

You should always purchase food from

Approved, Reputable Suppliers

400

Four ways to thaw foods

-Refrigeration

-Cold running water

-During cooking process

-Microwave

500

Difference between cross-contact and cross-contamination

Cross-contact: allergens are passed between surfaces

Cross-contamination: pathogens are passed between surfaces

Temperatures

100

The temperature danger zone

41-135F

200

Temperatures that pathogens grow faster

70-125F

300

A practice that can help prevent time-temperature abuse

Limiting the amount of food that can be removed from a cooler for prepping

400

Fill in what food must be cooked to the minimum internal temperature

1. 165F for 15 seconds-

2. 155F for 15 seconds-

3. 145 for 15 seconds-

4. 135F

1. 165F for 15 seconds- Poultry

2. 155F for 15 seconds- Ground Meat, Beef

3. 145 for 15 seconds-Seafood, Roasts

4. 135F- fruits, vegetables, grains

500

The times and temperatures that food must be cooled

135-70F in 2 hours

70-41F in 4 hours

Thermometers

100

When measuring the temperature of food you should put the thermometer in the _____ part of food

Thickest

200

You should temp food in at least how many places

Two

300

When taking the temperature of food with a bi-metallic stemmed thermometer you should allow at least _____ seconds

15 seconds

400

Two methods to calibrate a thermometer

Ice-point

Boiling Point

500

Four thermometers that are commonly used in a food service operation

Bi-metallic, infra-red, thermocouples, thermistors

Misc.

100

When washing hands the minimum time you should scrub with soap

10 seconds

200

The USDA regulates

Meat, Poultry & Eggs

300

The three types of contaminants

Biological, Physical, Chemical

400

The eight types of allergens

1. Soy/soy products

2. Peanuts

3. Tree nuts

4. Eggs

5. Milk/Dairy Products

6. Shellfish/Crustaceans

7. Fish

8. Wheat

500

The Six conditions bacteria need to grow

Food
Acidity
Time 
Temperature
Oxygen
Moisture