ServSafe Study Guide

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Foodborne illness

Illness carried or transmitted to people by food.

Outbreak of foodborne illness

incident in which two or more people experience the same illness after eating the same food

Warranty of Sale

rules stating how food must be handled in an establishment

reasonable care defense

defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe

HACCP Principle 1

Conduct a hazard analysis

HACCP Principle 2

determine critical control points

HACCP Principle 3

Establich critical limits

HACCP Principle 4

establish monitoring procedures

HACCP Principle 5

Identify corrective actions

HACCP Principle 6

Verify that the system works

HACCP Principle 7

establish procedures for record keeping and documentation

Flow of Food

Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving

high risk populations

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

immune system

body's defense against illness. ppl with compromised immune systems are more susceptible to foodborne illness

contamination

presence of harmful substances in food.

food safety hazards

biological, physical, chemical

time temperature abuse

any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms

cross-contamination

occurs when microorganisms are transferred from one food or surface to another

food contact surfaces

surface that comes into direct contact with food, such as a cutting board

clean

visibly free of soils

sanitary

reduced amount of microorganisms to safe level

pathogens

illness-causing microorganism

microorganisms

small, living organisms that can be seen only with iad of microscope.

toxins

waste of microorganism

4 types of microorganisms/pathogens

bacteria, viruses, parasites, fungi

bacteria

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.

bacterial growth

lag, log, stationary, death. splits in two.

FAT TOM

food, acid, temp, time, oxygen, moisture

danger zone

41F to 135F

pH (7.5 to 4.6)

neutral to slightly acidic pH that foodborne microorganisms grow well in

water activity

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.

Salmonellaosis

caused by salmonella commonly linked to poultry, eggs, dairy, produce

Shigellosis

an acute infection of the intestine by Shigella bacteria

Staphylococcal

found in salad containing TCS food, deli meat. symptoms include nausea, vomiting and retching, abdominal cramps

Clostridium perfingens

found in soil, where it forms spores that allow it to survive. carried in intestines. does not grow at fridge temps

Listeriosis

found in soil, water, and plants. grows in cool, moist climates. uncommon in healthy people.

Bacillus cereus

spore-forming bacteria found in soil. produces two diff. toxins when allowed to grow to high levels.

Clostridium Botulism

forms spores that are commonly found in water and soil. can contaminate any food. dont grow well in acidic food or fridge temps

Campylobacterosis

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.

Hemorrhagic Colitis (E Coli

found in the intestines of cattle or person's feces

Vibrio parahaemolyticus, Vulnificus

found in waters where shellfish are harvested.

Hep A

feces of contaminated ppl; ready to eat foods and shellfish;

norovirus

ready to eat foods and water. -vomiting, diarrhea, nausea, abdominal cramps

Trichinella spiralis

parasitic nematode occurring in the intestines of pigs and rats and human beings and producing larvae that form cysts in skeletal muscles

Cycloporiasis

bird intestinal tracts, berries

Anisakiasis

ocean fish, bottom feeders, crabs lobsters, flounders

Giardiasis

animal droppings that contaminate waters

FoodborneToxin-mediated infections

both are getting you

2 types of Fungi

mold and yeast

toxic metals

copper, zinc, nickel

Hand washing

temp 100, 10-15 sec

shellstock id tags

tags that document where the shellfish are harvested

Modified Atmosphere Packaging (MAP)

removal of oxygen

Bi-metallic stemmed thermometers

accuracy to within +- 2 degrees

label food

name of product, date, exp for 7 days later and initials

storage procedures for produce

fridge, don't mix cases

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