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Flashcards in Providing Safe Food Deck (18)
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1

in addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

at least 2

2

victims of foodborne illnesses may experience the following

lost work, medical costs, death.

3

what are the three categories of food contaminants?

1. biological 2. chemical 3. physical

4

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

1. purchasing food from unsafe sources. 2. failure to cook food correctly. 3. holding food at incorrect temperatures. 4. using contaminated equipment. 5. practicing poor personal hygiene

5

what are 3 examples of time-temperature abuse?

1. food not held at the correct temperatures. 2. food is not cooked or reheated enough to kill pathogens. 3. food is not cooked correctly.

6

what are five examples of cross-contamination?

1. contaminated ingredients are added to food the receives no further cooking. 2. ready-to-eat food touches contaminated surfaces. 3. contaminated food touches or drips fluids onto cooked or ready-to-eat food. 4. a food handler touches contaminated food and then touches ready-to-eat food. 5. contaminated cleaning cloths touch food-contact surfaces.

7

4 examples of poor personal hygiene

1. failure to wash hands correctly after using the restroom. 2. coughing or sneezing on food. 3. touching or scratching wounds and then touching food. 4. working while sick.

8

4 examples of poor cleaning and sanitizing

1. equipment and utensils are not washed, rinsed, and sanitized between uses. 2. food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized. 3. wiping cloths are not stored in a sanitizer solution between uses. 4. sanitizing solutions are not at the required levels to sanitize objects.

9

TCS food

food requiring time and temperature control for safety

10

list of TCS food

1. milk and dairy. 2. shell eggs. 3. meat: beef, pork, and lamb. 4. poultry. 5. fish. 6. shellfish and crustaceans. 7. baked potato. 8. heat-treated plant food (rice, beans, veggies) 9. tofu or soy protein. synthetic ingredients. 10. sprouts and sprout seeds. 11. sliced melons, cut tomatoes, cut leafy greens. 12. untreated garlic and oil mixtures.

11

population at high risk for foodborne illnesses

1. elderly. 2. preschool age children. 3. and people with compromised immune systems. (cancer/chemo, HIV/AIDS, transplant recipients, people taking certain medication)

12

list the 4 government agencies

1. FDA. 2. USDA. 3. CDC and PHS. 4. state and local regulatory authorities

13

why are preschool-age children at a higher risk for foodborne illnesses? A. they have not built up strong immune systems. B. they are more likely to spend time in a hospital. C. they are more likely to suffer allergic reactions. D. their appetites have increased since birth.

A. they have not built up strong immune systems.

14

which is a TCS food? A. bread. B. flour. C. sprouts. D. strawberries

C. sprouts

15

the 5 common mistakes that can lead to foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and. A. reheating leftover food. B. serving ready-to-eat food. C. using single-use, disposable gloves. D. purchasing food from unsafe sources

D. purchasing food from unsafe sources.

16

what is an important measure for preventing foodborne illness? A. serving locally grown food. B. using new equipment. C. measuring pathogens. D. controlling time and temperature.

D. controlling time and temperature.

17

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? A. Cross-contamination. B. Poor cleaning and sanitizing. C. Poor personal hygiene. D. Time-temperature abuse.

D. Time-temperature abuse

18

A server cleans a dining table with a wiping cloths and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness? A. Cross-contamination. B. Poor cleaning and sanitizing. C. Poor personal hygiene. D. Time-temperature abuse.

B. Poor cleaning and sanitizing.