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Study sets matching "servsafe"

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Study sets matching "servsafe"

82 terms
SERVSAFE
foodborne illness
foodborne illness outbreak
contamination
time temp. abuse
Disease transmitted to people by food
when two or more people have the same symptoms requires inves…
presence of harmful substance in food
food out to long in temperature that promotes growth
foodborne illness
Disease transmitted to people by food
foodborne illness outbreak
when two or more people have the same symptoms requires inves…
18 terms
Servsafe
WHAT DOES THE FDA STAND FOR AND WHAT D…
What does USDA STAND for and what does…
State and regulatory authorities respo…
Fecal-oral route of contamination
Food and drug administration: inspects all food except meat,…
Inspects meat, poultry and eggs; crosses state boundaries
Inspecting operations... Enforcing regulations... Investigating com…
Once food touched is eaten and illness may result
WHAT DOES THE FDA STAND FOR AND WHAT D…
Food and drug administration: inspects all food except meat,…
What does USDA STAND for and what does…
Inspects meat, poultry and eggs; crosses state boundaries
34 terms
servsafe
ground beef (1) cooking temp
ground pork (2) cooking temp
ground poultry (3) cooking temp
lobster tail (4) cooking temp
(1)155*F cooking temp
(2) 155*F cooking temp
(3) 165*F cooking temp
(4) 145*F cooking temp
ground beef (1) cooking temp
(1)155*F cooking temp
ground pork (2) cooking temp
(2) 155*F cooking temp
83 terms
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
83 terms
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
115 terms
Servsafe
Why are preschool age children at a hi…
Name a TCS food
The 5 common mistakes that can lead to…
What is an important measure for preve…
They have not built up strong immune systems.
Sprouts
Purchasing food from unsafe sources
Controlling time and temperature
Why are preschool age children at a hi…
They have not built up strong immune systems.
Name a TCS food
Sprouts
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
83 terms
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
83 terms
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
83 terms
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
26 terms
Servsafe
Foodborne illness outbreak
Biological contaminants
Chemical contaminant
Physical contaminants
two or more people have the same symptoms after eating the sa…
pathogens
Cleaners, sanitizers, bleach
glass, dirt, pits, fingernails
Foodborne illness outbreak
two or more people have the same symptoms after eating the sa…
Biological contaminants
pathogens
83 terms
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
82 terms
SERVSAFE
foodborne illness
foodborne illness outbreak
contamination
time temp. abuse
Disease transmitted to people by food
when two or more people have the same symptoms requires inves…
presence of harmful substance in food
food out to long in temperature that promotes growth
foodborne illness
Disease transmitted to people by food
foodborne illness outbreak
when two or more people have the same symptoms requires inves…
19 terms
servsafe
You can store food near chemicals as l…
food can be stored in any durable cont…
store food by date so that oldest used…
store food _ inches above floor
F
F
fifo
6
You can store food near chemicals as l…
F
food can be stored in any durable cont…
F
52 terms
SERVSAFE
Food Handler with a sore throat and fe…
Why is the required water temperature…
How often do you re-check food tempera…
Why must ground meat be cooked to a hi…
Steptococcus pygogenes
the water temperature drops quickly when spraying from nozzle
Every 4 hours
When meat is ground up, contaminents on the outside might hav…
Food Handler with a sore throat and fe…
Steptococcus pygogenes
Why is the required water temperature…
the water temperature drops quickly when spraying from nozzle
80 terms
Servsafe
In a heat sanitizing dishwashing machi…
A foodhandler must be excluded from th…
The risk of physical contamination can…
What is the temperature range of the t…
180°F (82°C)
Jaundice
Using shields on fluorescent light bulbs where food is stored
41°F to 135°F (5°C to 57°C)
In a heat sanitizing dishwashing machi…
180°F (82°C)
A foodhandler must be excluded from th…
Jaundice
52 terms
SERVSAFE
Food Handler with a sore throat and fe…
Why is the required water temperature…
How often do you re-check food tempera…
Why must ground meat be cooked to a hi…
Steptococcus pygogenes
the water temperature drops quickly when spraying from nozzle
Every 4 hours
When meat is ground up, contaminents on the outside might hav…
Food Handler with a sore throat and fe…
Steptococcus pygogenes
Why is the required water temperature…
the water temperature drops quickly when spraying from nozzle
52 terms
SERVSAFE
Food Handler with a sore throat and fe…
Why is the required water temperature…
How often do you re-check food tempera…
Why must ground meat be cooked to a hi…
Steptococcus pygogenes
the water temperature drops quickly when spraying from nozzle
Every 4 hours
When meat is ground up, contaminents on the outside might hav…
Food Handler with a sore throat and fe…
Steptococcus pygogenes
Why is the required water temperature…
the water temperature drops quickly when spraying from nozzle
28 terms
servsafe
HACCP (1)
Food saftey mangement system (2)
how does food safety mangement work (3)
personal hygiene program (4)
Hazard Analysis Critical Control Point (1)
practices & procedures to prevent foodborne illness (2)
actively controlling risks & hazards throughout flow of food.…
hand washing, clean uniforms, bodily cleanliness (4)
HACCP (1)
Hazard Analysis Critical Control Point (1)
Food saftey mangement system (2)
practices & procedures to prevent foodborne illness (2)
60 terms
Servsafe
What is the most important factor in c…
What is the correct temperature for re…
Milk can e received at 45 F under what…
Live shellfish must be received with w…
It has been inspected and complies with local, state, and fed…
41 F or lower
it is cooled to 41 F or lower in 4 hours
shell stock identification tag
What is the most important factor in c…
It has been inspected and complies with local, state, and fed…
What is the correct temperature for re…
41 F or lower
60 terms
Servsafe
Sneeze guards must be located ________…
If an item on the menu contains TCS it…
Deliveries of live shellfish must have a
A food item that is received with an e…
14 in (36c)
raw or undercooked
shellstock identification tag
rejected
Sneeze guards must be located ________…
14 in (36c)
If an item on the menu contains TCS it…
raw or undercooked
10 terms
Servsafe
Acidity
Bacteria
Bacterial Growth
Biological Components
the level of acid in substances
a member of a large group of unicellular microorganisms that…
is the asexual reproduction, or cell division, of a bacterium…
Living organisms (such as bacteria, enzymes, fungi, viruses)…
Acidity
the level of acid in substances
Bacteria
a member of a large group of unicellular microorganisms that…
10 terms
Servsafe
Food defense
Fungi
Hand antiseptic
Health inspector
A program developed and implemented by an operation to preven…
A kingdom made up of nongreen, eukaryotic organisms that have…
Liquid or gel used to reduce the level of microorganisms foun…
City, county or state employee that conducts health inspectio…
Food defense
A program developed and implemented by an operation to preven…
Fungi
A kingdom made up of nongreen, eukaryotic organisms that have…
82 terms
SERVSAFE
foodborne illness
foodborne illness outbreak
contamination
time temp. abuse
Disease transmitted to people by food
when two or more people have the same symptoms requires inves…
presence of harmful substance in food
food out to long in temperature that promotes growth
foodborne illness
Disease transmitted to people by food
foodborne illness outbreak
when two or more people have the same symptoms requires inves…
99 terms
SERVSAFE
Biological Contaminants
Chemical contaminants
Physical Contaminants
Five risk factors for foodborne illness:
Bacteria... Viruses... Parasites... Fungi
Cleaners... Sanitizers... Polishes
Metal shavings... Staples... Bandages... Glass... Dirt... Natural objec…
1. Purchasing food from unsafe sources... 2. Failing to cook fo…
Biological Contaminants
Bacteria... Viruses... Parasites... Fungi
Chemical contaminants
Cleaners... Sanitizers... Polishes
17 terms
Servsafe
Minimum internal temperature
Slacking
Reduced Oxygen Packaging (ROP)
First-In, First-Out(FIFO)
The required minimum temperature the internal portion of a fo…
Process of gradually thawing frozen food in preparation for d…
Packaging method that reduces the amount of oxygen available…
Method of stock rotation in which products are shelved based…
Minimum internal temperature
The required minimum temperature the internal portion of a fo…
Slacking
Process of gradually thawing frozen food in preparation for d…
16 terms
Servsafe
41-135
70-125
41 lower or 135 higher
70 or lower
Temperature abused
Pathogens grow faster
Store TCS food
Thaw under running water
41-135
Temperature abused
70-125
Pathogens grow faster
34 terms
servsafe
ground beef (1) cooking temp
ground pork (2) cooking temp
ground poultry (3) cooking temp
lobster tail (4) cooking temp
(1)155*F cooking temp
(2) 155*F cooking temp
(3) 165*F cooking temp
(4) 145*F cooking temp
ground beef (1) cooking temp
(1)155*F cooking temp
ground pork (2) cooking temp
(2) 155*F cooking temp
32 terms
Servsafe
What does FDA stand for and what does…
What does USDA stand for and what does…
State and regulatory authorities respo…
Fecal-oral route of contamination
Food and drug administration: inspects all food except meat,…
Inspects meat, poultry and eggs; crosses state boundaries
Inspecting operations... Enforcing regulations... Investigating com…
Once food touched is eaten and illness may result
What does FDA stand for and what does…
Food and drug administration: inspects all food except meat,…
What does USDA stand for and what does…
Inspects meat, poultry and eggs; crosses state boundaries
26 terms
servsafe
E. Coli bacteria
NTS
salmonella typhi bacteria
Shigella spp. bacteria
raw ground beef
poultry & eggs/ meat/ milk & dairy/
ready-to-eat food/ beverages
food easily contaminated by hands/ food having contact with c…
E. Coli bacteria
raw ground beef
NTS
poultry & eggs/ meat/ milk & dairy/
129 terms
Servsafe
A foodborne illness is a disease trans…
challenges of food satey
five risk factors
how food becomes unsafe
An illness is considered an outbreak when:... Two or more people…
Challenges include:... Time and money... Language and culture... Liter…
Purchasing food from unsafe sources... Failing to cook food corr…
time-temperature abuse; cross contamination; poor personal hy…
A foodborne illness is a disease trans…
An illness is considered an outbreak when:... Two or more people…
challenges of food satey
Challenges include:... Time and money... Language and culture... Liter…
9 terms
servsafe
Food defense
Fungi
Hand Antiseptic
Health inspector
A program developed and implemented by an operation to preven…
An organism that absorbs nutrients from the environment.
Liquid or gel used to reduce the level of microorganisms foun…
City, county or state employee that conducts health inspectio…
Food defense
A program developed and implemented by an operation to preven…
Fungi
An organism that absorbs nutrients from the environment.
107 terms
Servsafe
5 most common food handling mistakes
Time temperature abuse
Cross contamination
Big six
1. Purchasing food from unsafe sources ... 2. Failing to cook fo…
When food has stayed too long at a temperatures that are good…
Pathogens can be transferred from one surface or food to anot…
Shigella spp.... Salmonella typhi... Nontyphodial salmonella ... Shiga…
5 most common food handling mistakes
1. Purchasing food from unsafe sources ... 2. Failing to cook fo…
Time temperature abuse
When food has stayed too long at a temperatures that are good…
10 terms
servsafe
biological contaminants
chemical contaminants
physical contaminants
unsafe food
pathogens are the greatest threat to food safety. includes vi…
foodservice chemicals can contaminate food if they are used i…
foreign objects. i.e. metal shavings, staples, and bandages.
purchasing food from unsafe sources, failing to cook correctl…
biological contaminants
pathogens are the greatest threat to food safety. includes vi…
chemical contaminants
foodservice chemicals can contaminate food if they are used i…
23 terms
Servsafe
Virus
Hepatitis A
Biological toxins
Parasites
Are carried by human beings and animals. Living host to grow…
A infected person may not show signs for weeks. Cooking does…
Are made by pathogens on the fish when it is time- temp. abus…
1) requires a host to live and reproduce. 2) associated with…
Virus
Are carried by human beings and animals. Living host to grow…
Hepatitis A
A infected person may not show signs for weeks. Cooking does…
117 terms
Servsafe
they have not built up strong immune s…
sprouts
purchasing food from unsafe sources
controlling time and temperature
Why are preschool age children at a higher risk for foodborne…
1. Which is a TCS food?... a. Bread... b. Flour... c. Sprouts... d. Straw…
1. The five common mistakes that can lead to foodborne illnes…
1. What is an important measure for preventing foodborne illn…
they have not built up strong immune s…
Why are preschool age children at a higher risk for foodborne…
sprouts
1. Which is a TCS food?... a. Bread... b. Flour... c. Sprouts... d. Straw…
20 terms
Servsafe
Bacteria
Cleaning
Contamination
Cross contact
Single-felled, living microorganism that can spoil food and c…
Process of removing food and other types of dirt from surface…
Presence of harmful substances in food.
The transfer of allergen from a food containing an allergen t…
Bacteria
Single-felled, living microorganism that can spoil food and c…
Cleaning
Process of removing food and other types of dirt from surface…
60 terms
servsafe
foodborne illness
foodborne illness outbreak
contamination
time-temperature abuse
is a disease transmitted to people by food
when two or more people have the same symptoms after eating t…
the presence of harmful substances in food
when a food has stayed too long in temps that are good for th…
foodborne illness
is a disease transmitted to people by food
foodborne illness outbreak
when two or more people have the same symptoms after eating t…
servsafe
Food, Acidity, Temperature, Time, Oxyg…
Salmonella Typhi
Nontyphoidal Salmonella
Shigella spp
FAT TOM (where bacteria grows)
Bacteria that lives only in humans, it's in ready to eat food…
Many farm animals carry this bacteria. Found in poultry and e…
Bacteria found in the feces of humans and flies can also tran…
Food, Acidity, Temperature, Time, Oxyg…
FAT TOM (where bacteria grows)
Salmonella Typhi
Bacteria that lives only in humans, it's in ready to eat food…
73 terms
Servsafe
41 or lower
45
50 or lower
41 4
Receive Cold TCS Foods at
Receive oysters, mussels, clams, and scallops at an air temp of
Receive oysters, mussels, clams, and scallops at an internal…
Once received, cool shellfish to ___or lower in ___ hours
41 or lower
Receive Cold TCS Foods at
45
Receive oysters, mussels, clams, and scallops at an air temp of
102 terms
Servsafe
Minimal internal cooking temperature f…
Minimal internal cooking temperature f…
Minimal internal cooking temperature f…
Minimal internal cooking temperature f…
165°
165°
155°
145°
Minimal internal cooking temperature f…
165°
Minimal internal cooking temperature f…
165°
83 terms
Servsafe
Challenges to food safety
when is it considered an outbreak?
Cost of foodborne illlness
high risks of foodborne illness
time and money... language and culture... unapproved suppliers... lite…
when two or more people have the foodborn illness... investigati…
loss of customers and sales... loss of reputation... negative media…
elderly, infants, and people with other illnesses
Challenges to food safety
time and money... language and culture... unapproved suppliers... lite…
when is it considered an outbreak?
when two or more people have the foodborn illness... investigati…
48 terms
SERVSAFE
foodborne illness outbreak
foodborne illness
contamination
time-temperature abuse
2 or more people have the same symptoms after eating the same…
disease transmitted to people by food
presence of harmful substances in food
food has stayed too long at temperatures that are good for pa…
foodborne illness outbreak
2 or more people have the same symptoms after eating the same…
foodborne illness
disease transmitted to people by food
18 terms
servsafe
T/F food handlers can transfer pathoge…
T/F food handlers whodon't wash thier…
T/F foodborne-illness outbreak
T/F adults more likely than preschool-…
T food handler can
right way can cause food born illness
is when 2/more people get sick after eating at same retaurant…
children to become ill from contaminated food
T/F food handlers can transfer pathoge…
T food handler can
T/F food handlers whodon't wash thier…
right way can cause food born illness
60 terms
Servsafe
Sneeze guards must be located ________…
If an item on the menu contains TCS it…
Deliveries of live shellfish must have a
A food item that is received with an e…
14 in (36c)
raw or undercooked
shellstock identification tag
rejected
Sneeze guards must be located ________…
14 in (36c)
If an item on the menu contains TCS it…
raw or undercooked
50 terms
Servsafe
Four types of pathogens that can conta…
Pathogens need six conditions to grow
Pathogens need an energy source to grow
Pathogens grow best with
1. viruses 2. bacteria 3. parasites 4. fungi
FAT TOM: Food, Acidity, Temperature, Time, Oxygen, Moisture
1. carbohydrates 2. proteins (commonly found in meat, poultry…
a pH of 4.6 to 7.5
Four types of pathogens that can conta…
1. viruses 2. bacteria 3. parasites 4. fungi
Pathogens need six conditions to grow
FAT TOM: Food, Acidity, Temperature, Time, Oxygen, Moisture
17 terms
Servsafe
165
165
165
165
Whole or ground chicken turkey duck
Stuffing made with fish meat and poultry
Stuffed meat seafood poultry or pasta
Dishes that include previously cooked tcs ingredients
165
Whole or ground chicken turkey duck
165
Stuffing made with fish meat and poultry
153 terms
Servsafe
How can food handlers contaminate food
Bacillus Cereus... Bacillus Cereus Gastr…
Listeria Monocytogenes... Listeriosis…
Shiga toxin-producing E. coli... Hemor…
-A foodborne illness... -Wounds that contain a pathogen... -Sneezin…
~Diarrhea Illness: Watery Diarrhea, No Vomiting... Cooked veggie…
Raw meet, unpasteurized dairy, deli meat, hot dogs, soft chee…
Ground beef, produce, raw and undercooked beef... S/S: Diarrhea…
How can food handlers contaminate food
-A foodborne illness... -Wounds that contain a pathogen... -Sneezin…
Bacillus Cereus... Bacillus Cereus Gastr…
~Diarrhea Illness: Watery Diarrhea, No Vomiting... Cooked veggie…
31 terms
Servsafe
with 2 or more fbi complaints
Local Health department
chemical
their immune systems have weakened wit…
a food outbreak is defined as an event...
what is the regulatory body that has the ability to inspect i…
the three categories of food safety hazards are biological, p…
Why are elderly people at a higher risk for foodborne illness…
with 2 or more fbi complaints
a food outbreak is defined as an event...
Local Health department
what is the regulatory body that has the ability to inspect i…
31 terms
Servsafe
HACCP Principles
When thawing food in a cooler keep the…
What must be done with unused or extra…
What is the maximum amount of time tha…
1. Conduct a Hazard analysis ... 2. Determine critical control p…
41 degrees or lower
They must be removed and then cleaned and sanitized before re…
6 hours
HACCP Principles
1. Conduct a Hazard analysis ... 2. Determine critical control p…
When thawing food in a cooler keep the…
41 degrees or lower
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