Best Servsafe Study Guide Answers – Flashcards
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Foodborne illness
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Illness carried or transmitted to people by food.
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Outbreak of foodborne illness
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incident in which two or more people experience the same illness after eating the same food
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Warranty of Sale
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rules stating how food must be handled in an establishment
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Warranty of Sale
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rules stating how food must be handled in an establishment
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reasonable care defense
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defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe
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HACCP Principle 1
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Conduct a hazard analysis
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HACCP Principle 2
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determine critical control points
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HACCP Principle 3
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Establich critical limits
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HACCP Principle 4
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establish monitoring procedures
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HACCP Principle 5
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Identify corrective actions
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HACCP Principle 6
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Verify that the system works
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HACCP Principle 7
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establish procedures for record keeping and documentation
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Flow of Food
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Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving
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high risk populations
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People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems
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immune system
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bodys defense against illness. ppl with compromised immune systems are more susceptible to foodborne illness
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contamination
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presence of harmful substances in food.
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food safety hazards
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biological, physical, chemical
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time temperature abuse
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any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms
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cross-contamination
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occurs when microorganisms are transferred from one food or surface to another
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food contact surfaces
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surface that comes into direct contact with food, such as a cutting board
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clean
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visibly free of soils
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sanitary
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reduced amount of microorganisms to safe level
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pathogens
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illness-causing microorganism
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microorganisms
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small, living organisms that can be seen only with iad of microscope.
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toxins
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waste of microorganism
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4 types of microorganisms/pathogens
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bacteria, viruses, parasites, fungi
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bacteria
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single celled living microorganism that can spoil food and cause foodborne illness. can quickly multiply to dangerous levels when food is improperly cooked, held, or reheated. some form spores that can survive freezing and very high temps.
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bacterial growth
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lag, log, stationary, death. splits in two.
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FAT TOM
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food, acid, temp, time, oxygen, moisture
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danger zone
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41F to 135F
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pH (7.5 to 4.6)
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neutral to slightly acidic pH that foodborne microorganisms grow well in
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water activity
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amount of moisture available in food for microorganisms to grow. measured in a scale from 0.0 to 1.0, with water having a water activity of 1.0. TCS food has water act. val. of .85 or higher.
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Salmonellaosis
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caused by salmonella commonly linked to poultry, eggs, dairy, produce
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Shigellosis
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an acute infection of the intestine by Shigella bacteria
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Staphylococcal
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found in salad containing TCS food, deli meat. symptoms include nausea, vomiting and retching, abdominal cramps
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Clostridium perfingens
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found in soil, where it forms spores that allow it to survive. carried in intestines. does not grow at fridge temps
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Listeriosis
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found in soil, water, and plants. grows in cool, moist climates. uncommon in healthy people.
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Bacillus cereus
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spore-forming bacteria found in soil. produces two diff. toxins when allowed to grow to high levels.
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Clostridium Botulism
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forms spores that are commonly found in water and soil. can contaminate any food. dont grow well in acidic food or fridge temps
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Campylobacterosis
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A gastrointestinal condition characterized by diarrhea, abdominal cramps, and fever, caused by eating raw meat or unpasteurized milk contaminated with Campylobacter jejuni, a bacterium that infects poultry, cattle, and sheep.
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Hemorrhagic Colitis (E Coli
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found in the intestines of cattle or persons feces
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Vibrio parahaemolyticus, Vulnificus
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found in waters where shellfish are harvested.
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Hep A
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feces of contaminated ppl; ready to eat foods and shellfish;
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norovirus
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ready to eat foods and water. -vomiting, diarrhea, nausea, abdominal cramps
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Trichinella spiralis
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parasitic nematode occurring in the intestines of pigs and rats and human beings and producing larvae that form cysts in skeletal muscles
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Cycloporiasis
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bird intestinal tracts, berries
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Anisakiasis
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ocean fish, bottom feeders, crabs lobsters, flounders
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Giardiasis
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animal droppings that contaminate waters
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FoodborneToxin-mediated infections
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both are getting you
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2 types of Fungi
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mold and yeast
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toxic metals
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copper, zinc, nickel
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Hand washing
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temp 100, 10-15 sec
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shellstock id tags
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tags that document where the shellfish are harvested
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Modified Atmosphere Packaging (MAP)
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removal of oxygen
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Bi-metallic stemmed thermometers
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accuracy to within +- 2 degrees
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label food
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name of product, date, exp for 7 days later and initials
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storage procedures for produce
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fridge, dont mix cases
