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ServSafe Unit I: The Food Safety Challenge

Terms in this set (118)

Foodborne Illness
Illness carried or transmitted to people by food.
Foodborne Illness Outbreak
An 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 that could be reasonably expected to ensure that food served as safe.
Immune System
The body's defense against illness.
Contamination
Presence of harmful substances in food.
Biological Hazards
Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.
Chemical Hazards
Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
Physical Hazards
Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.
Biological, Chemical and Physical Hazards
The three major categories or types of hazards to food safety.
Time-Temperature Abuse
Food has been time-temperature abused 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.
Personal Hygiene
Habits that include keeping the hands, hair, and body clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness after eating the same food.
True.
True or False. People on chemo have a higher risk of contracting a foodborne illness.
True.
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