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ServSafe Unit I: The Food Safety Challenge
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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)
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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Verified questions
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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?
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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
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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. $$ —C(=O)CH_3, —CH=CH_2, —Cl —C≡N $$
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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.
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