Keeping Food Safe Flashcards Preview

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Flashcards in Keeping Food Safe Deck (7):
1

Costs of a foodborne illness to an operation

Loss of customers and sales
Loss of reputation
Negative media exposure
Lowered staff morale
Lawsuits and legal fees
Staff missing work
Increased insurance premiums
Staff retraining

2

Contamination

The presence of harmful substances in food

3

The five most common food-handling mistakes that can cause a foodborne illness

Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene

4

Food becomes unsafe due to four main factors

Time-temperature abuse
Cross-contamination
Poor personal hygiene
Poor cleaning and sanitizing

5

Cross-contamination

Pathogens can be transferred from one surface or food to another

6

TCS foods

Milk and dairy products
Meat: beef, pork, and lamb
Fish
Baked potatoes
Tofu or other soy protein
Synthetic ingredients, such as textured soy protein in meat alternatives
Sliced melons
Cut tomatoes
Cut leafy greens
Shell eggs that have not be treated to eliminate Salmonella spp.
Poultry
Shellfish and crustaceans
Heat-treated plant food, such as cooked rice, beans, and vegetables
Sprouts and sprout seeds
Untreated garlic-and-oil mixtures

7

Key practices for ensuring food safety

Purchasing food from approved, reputable suppliers
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Cleaning and sanitizing