Study sets, textbooks, questions
Upgrade to remove ads
ServSafe Unit I: The Food Safety Challenge
NRA ServSafe Fifth Edition Copyright 2008 (including ServSafe 6th Edition New Content Updates to Ch 4, 6, 7, 9, 11, and 12)
Terms in this set (118)
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.
The body's defense against illness.
Presence of harmful substances in food.
Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.
Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
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.
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.
Occurs when microorganisms are transferred from one food or surface to another.
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 or False. People on chemo have a higher risk of contracting a foodborne illness.
Sets with similar terms
CA Food Handler Exam
Chapter 1-4 Test Review
Sets found in the same folder
ServSafe Mangers Test
ServSafe practice test (end of chapter study Quest…
Food Safety Training Manual 17th Edition
ServSafe Chapter 1
Nitrogen dioxide (NO2) cannot be obtained in a pure form in the gas phase because it exists as a mixture of NO2 and N2O4. At 25 degree C and 0.98 atm, the density of this gas mixture is 2.7 g/L. What is the partial pressure of each gas?
The composition of the mixture of gases that makes up our air is best represented on what kind of graph? a. pie graph b. bar graph c. line graph d. variable graph
Assign relative priorities to each set of substituents: a. $$ —CH_2CH_2CH_3, —CH(CH_3)_2, —CH=CH_2, —CH_3 $$ . b. $$ —CH_2NH_2, —NH_2, —OH, —CH_2OH. $$ c. $$ —C(=O)CH_3, —CH=CH_2, —Cl —C≡N $$
A mixture of Na2CO3 and MgCO3 of mass 7.63 g is reacted with an excess of hydrochloric acid. The CO2 gas generated occupies a volume of 1.67 L at 1.24 atm and 26 degree C. From these data, calculate the percent composition by mass of Na2CO3 in the mixture.
Other Quizlet sets
Fundamentals of Nursing Chapter 16: Nursing Assess…
Earthquake Freshman Seminar Midterm
Nursing 204: Head, Face, and Neck
why does raw milk often taste more like hydrolytic rancidity than pastuerized?
Discuss the positive nutritional effects of lactose, beyond its contribution to energy, when it is effectively digested and metabolized.
how to check the temperature of meat, poultry and fish
How do you lower blood cholesterol levels?