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Serv Safe > Food Safety > Flashcards

Food Safety Flashcards

1
Q

Common risk factors

A

Purchasing food from unsafe sources, failing to cook right way, holding at wrong temp, using contaminated equipment and practicing poor personal hygiene

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2
Q

Number one cause of food poisoning

A

Biological pathogens

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3
Q

Cross contamination

A

Pathogen filled foods touching ready to eat food (food that will not be cooked further)

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4
Q

TCS food

A

Time and temperature control for safety

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5
Q

TCS foods

A

Eggs, meat, dairy , fish, baked potatoes, tofu, cooked rice beans and veggies etc cut tomatoes and lettuce

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6
Q

Why is it important to be certified in food safety

A

It helps control risk for foodborne illness like poor personal hygiene

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7
Q

Which group writes are adopts codes that regulate retail and food service operations?

A

State and local regulatory authorities

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8
Q

To be an outbreak, foodborne illness must be confirmed by lab analysis after…

A

Two or more people have the same symptoms after eating the same food

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9
Q

Glass in a bevarage is what type of hazard

A

Physical

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10
Q

Chicken wings left out for seven hours is what type of hazard?

A

Time-temperature abuse

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11
Q

Why are preschool age children at a higher risk for foodborne illness?

A

They have not built up a strong immune system

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12
Q

When should staff be trained in food safety?

A

When first hired and periodically after that

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13
Q

Which org issues the food code?

A

Us food and drug administration (FDA)

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14
Q

Big six foodborne illness

A
  1. Shigella spp
  2. Salmonella typhi
  3. Nontyphoidal salmonella (NTS)
  4. E coli
  5. Hepatitis A
  6. Norovirus
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15
Q

Onset time

A

How quickly food-borne illness shows symptoms

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16
Q

Does bacteria grow well on highly acidic foods?

A

No they dont

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17
Q

pH scale

A

0 = Acidic and 14 = alkali and 7 is neutral (food bacteria grows best on slightly acidic to neutral foods)

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18
Q

Best temp range for growth of bacteria (danger zone)

A

41 to 135 degrees F (best to keep foods colder or hotter than this) 5 degrees C and 57 degrees C

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19
Q

Extra danger zone

A

Between 70 and 125 degrees F (21 and 52 degrees C)

20
Q

Do bacteria require oxygen to grow?

A

It depends on the bacteria

21
Q

Does moisture impact bacteria growth?

A

Bacteria grows well in environments with high levels of moisture

22
Q

What is FAT TOM?

A

Conditions that impact the growth of bacteria (food, acidity, temp, time, oxygen and moisture)

23
Q

Moisture sign and scale

A

Aw (0 to 1.0)

24
Q

Four highly contagious bacterias

A
  1. Salmonella typhi
  2. Nontyphoidal salmonella
  3. Shigella spl
  4. E. Coli
25
Q

Salmonella typhi

A

Caused by typhoid fever. Inside humans only. Ready to eat food and beverages. Hand washing to prevent!

26
Q

Nontyphoidal salmonella

A

Farm animals. Poultry, eggs, meat, milk/dairy, produce (tomatoes and peppers)

Prevention: cook things correctly, prevent cross contamination, exclude sick handlers

27
Q

Shigella spp

A

Found in feces of infected (flies can transfer) linked to salads, food that has made conraxt with contaminated water (anything touched with hands.)

Prevention: exclude sick people from operations, reduce flies and hand washing

28
Q

E. Coli

A

Intestines of cattle. Toxins released in intestines. Raw and undercooked beef or contaminated produce.

Prevention: exclude sick handlers, cook to required internal temp (especially beef), get produce from reputable providers

29
Q

Where does Food poisoning usually transfer from?

A

Fecal oral routes

30
Q

How is norovirus spread

A

Airborne vomit particles

31
Q

Hepatitis A: where is it found?

A

Mostly found in fecal matter of people infected so fecal oral passing (or contaminated water)

Risky foods: ready to eat food and shell fish from contaminated water

Keep sick handlers out of operations (cannot be killed by regular cooking temps) turns people jaundice

32
Q

Norovirus

A

Spreads through fecal oral or shellfish from contaminated water

Linked to ready to eat food, very contagious

Symptoms are vomiting. Wash hands and keep sick handlers away

33
Q

Prevention of toxins

A
  • cannot be prevented with freezing and cooking
  • purchase foods from reputable sources
34
Q

Chemical Contamination examples

A
  • cleaners
  • beauty products
  • sanitizers
  • lubricant

Should all be separated from foods and only used per their instructions

35
Q

Physical contamination examples

A
  • bones
  • glass
  • metal shaving
  • bandages
  • finger nails
  • dirt

Prevention: inspect food and store food in a safe place and practice safe handling

36
Q

Deliberate food contamination can come from…

A
  • terrorists or activists
  • disgruntled employees or ex employees
  • vendors
  • competitors
37
Q

Acronym to prevent deliberate contamination

A

A.L.E.R.T
Assure, look, employees, reports and threat

38
Q

What is an allergen?

A

A protein your body responds to negatively

39
Q

The big 8 allergens

A
  • gluten
  • dairy
  • eggs
  • soy
  • fish
  • tree nuts
  • peanuts
  • shell fish
40
Q

Prevention if allergic reactions

A

Know what is in the food you are serving

41
Q

How does most contamination happen?

A

When people cause the contamination

42
Q

What is the most important way to prevent foodborne illnesses from viruses?

A

Personal hygiene like hand washing

43
Q

What is the most important way to prevent foodborne illnesses from biological toxins?

A

Purchasing from approved and reputable suppliers

44
Q

Store chemicals away…

A

From food and food prep areas

45
Q

Knowing whom to contact, monitor product security and file food security is part of what system?

A

ALERT system of deliberate food contamination

46
Q

What steps should be taken if a manager suspects a food-borne illness outbreak?

A

Segregate the suspected product and label it with “do not use” and “do not discard”

47
Q

How long can food be left out before discarding?

A

4 hrs or less (don’t have to discard)

Serv Safe (2 decks)

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