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Bridging Culinary Servsafe > ServSafe Vocab > Flashcards

ServSafe Vocab Flashcards

Can't answer the question if you don't understand the words (85 cards)

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1
Q

What is foodborne illness?

A

Disease transmitted to people by food.

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2
Q

What is a foodborne illness outbreak?

A

When two or more people have the same symptoms, it requires investigation.

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3
Q

What is contamination?

A

Presence of harmful substance in food.

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4
Q

What is time temperature abuse?

A

Food out too long in temperature that promotes growth.

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5
Q

What is cross contamination?

A

Pathogens transferred from one surface to another.

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6
Q

What is TCS food?

A

Food requiring time and temperature control for safety.

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7
Q

Who is considered a high risk population?

A

Pregnant, elderly, infants, and those with compromised immune systems.

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8
Q

What is biological contamination?

A

Bacteria, virus, fungi, parasite.

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9
Q

What is chemical contamination?

A

Cleaners, sanitizers, polishes.

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10
Q

What is physical contamination?

A

Staples, bandages, glass, dirt, bones.

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11
Q

What are risk factors for foodborne illness?

A

Purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temp, contaminated equipment, poor hygiene.

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12
Q

What are unsafe practices?

A

Time temperature abuse, poor hygiene, cross contamination, poor cleaning/sanitizing.

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13
Q

What are safe practices?

A

Train staff properly, ongoing training, general food safety knowledge, job specific training, retrain regularly, monitor staff, document training.

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14
Q

What are common foodborne illness symptoms?

A

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice.

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15
Q

What does FATTOM stand for?

A

Food, Acidity, Temperature, Time, Oxygen, Moisture.

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16
Q

At what pH do bacteria grow best?

A

Neutral to slightly acidic, pH 7.5-4.6.

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17
Q

What is the temperature danger zone?

A

41 degrees to 135 degrees.

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18
Q

What are biological toxins?

A

Naturally occurring in plants, mushrooms, and seafood.

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19
Q

What are seafood toxins?

A

Tuna, bonito, mahimahi.

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20
Q

What are The Big Six bacteria that cause foodborne illness?

A

Shigella, E.coli, salmonella, salmonella Typhi.

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21
Q

What are the viruses that cause foodborne illness?

A

Hepatitis A, Norovirus.

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22
Q

What is shigella?

A

Occasional fever, spread by flies, found in dense salads like potato, macaroni, chicken, and tuna.

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23
Q

What is histamine?

A

Toxic or allergic reaction, reddening of face/neck.

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24
Q

What does A.L.E.R.T stand for?

A

Assure, Look, Employees, Reports, Threat.

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25
What are common food allergens?
Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts.
26
What are allergy symptoms?
Nausea, wheezing, hives, swelling, vomiting, abdominal pain.
27
What are carriers?
People who carry pathogens and infect others.
28
What is the temperature for cold TCS food?
41 degrees or lower.
29
What is the temperature for hot TCS food?
135 degrees or higher.
30
What should frozen food be?
Should be frozen solid.
31
What is the air temperature for live shellfish?
45 degrees, internal temp no greater than 50 degrees, cool to 41 degrees.
32
What is the holding temperature for milk?
Receive at 45 degrees, cool to 41 degrees or lower in 4 hours.
33
What is the holding temperature for shucked shellfish?
45 degrees or lower, must be cooled to 41 degrees or lower in four hours.
34
What are the characteristics of fresh fish?
Bright red gills, shiny skin, firm flesh that springs back, mild ocean or seaweed smell, bright clear full eyes, surrounded by crushed self-draining ice.
35
What are the characteristics of shellfish?
Mild ocean or seaweed smell, closed and unbroken, must be received alive.
36
What are the characteristics of crustaceans?
Mild ocean or seaweed smell, shipped alive, packed in seaweed and kept moist.
37
What are the characteristics of meat?
Beef: bright red, lamb: light red, pork: light pink, firm white fat.
38
What are the characteristics of poultry?
No discoloration, firm flesh, no odor, should be surrounded by crushed self-draining ice.
39
What are the characteristics of shell eggs?
No odor, clean and unbroken.
40
What are the characteristics of dairy products?
Milk: sweetish flavor, butter: sweet flavor, uniform color, firm; cheese: typical flavor and texture, uniform color, clean and unbroken rind.
41
What are the storage conditions for fresh produce?
Temperature and condition vary according to product.
42
Where should food never be stored?
Locker rooms, restrooms, mechanical rooms, under unshielded sewer lines or leaking water lines, under stairwells.
43
What is the storage order for food?
A: Ready to eat food, B: Seafood, C: Whole cuts of beef and pork, D: Ground meat and ground fish, E: Whole and ground poultry.
44
What are the methods of thawing food?
Cooler: 41 degrees, running water: 70 degrees (don't let temp go above 41 degrees longer than 4 hours), microwave: immediately cook afterwards, cooking, slacking: gradual thawing to prep allows for even cooking (ex. -10 degrees to 25 degrees).
45
What temperature should poultry be cooked to?
165 degrees for 15 seconds.
46
What temperature should ground meat be cooked to?
155 degrees for 15 seconds.
47
What temperature should steaks/chops of pork, beef, veal, lamb be cooked to?
145 degrees for 15 seconds.
48
What temperature should roasts of pork, beef, veal, lamb be cooked to?
145 degrees for 4 minutes.
49
What temperature should fruits, vegetables, grains, legumes be cooked to?
135 degrees.
50
What temperature should tea be brewed at?
175 degrees.
51
What does HACCP stand for?
Hazard Analysis Critical Control Point.
52
What are the seven HACCP principles?
Conduct hazard analysis (C), Determine control points (D), Establish Critical Limits (CL), Establish Monitoring Procedures (M), Identify Corrective Actions (CA), Verify that the system works (V), Establish procedures for Record Keeping and Documentation (RKD).
53
What is Active Managerial Control?
Training programs, manager supervision, incorporation of standard operating procedures, HACCP.
54
What specialized processing methods may require a HACCP plan?
Smoking food to preserve it, food additives, curing food, custom-processing animals, packaging food using reduced oxygen packaging, treating (pasteurizing) juice on-site, sprouting seeds or beans.
55
What is a crisis management program?
Create a crisis management team, prepare for different types of crises, create a written plan tailored to your operation, test your plan.
56
What does the USFDA do?
Inspects all food except meat, poultry, or eggs.
57
What does the USDA do?
Writes food code.
58
What does the CDC do?
Provides statistics for ill personnel.
59
What does the state/local regulation authority do?
Writes, adopts, and regulates food service operations.
60
What are inspection guidelines?
Identification, cooperate with inspector, take notes, professional relationship, be prepared, discuss violations, act on deficiencies.
61
Under what conditions can cold food be held without temperature controls?
For 6 hours if held at or below 41 before, does not exceed 70 during service, thrown out after.
62
How often must you check temperatures of holding foods?
Every four hours (or every two for time for corrective measures).
63
Under what conditions can hot food be held without temperature control?
For up to 4 hours if held at or above 135 before removing, sold/served/thrown out within four hours.
64
What food should never be re-served?
Returned by one customer to another customer, uncovered condiments, uneaten bread, plate garnishes.
65
What are the requirements for self-service areas?
Use sneeze guards, label foods, follow temperature parameters, keep raw meats separate, do NOT let customers refill dirty plates, stock foods with correct utensils, don't use ice in food if it was used to keep food cold.
66
What is the hand-washing protocol?
10-15 seconds for 100F.
67
What are the food system management systems that control risks and hazards?
Personal hygiene program, food safety training program, supplier selection and specification program, quality control and assurance program, cleaning and sanitation program, standard operating procedure, facility design and equipment maintenance program, pest control program.
68
What is the HACCP approach?
HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow through an operation.
69
What are special HACCP plans for?
Smoking food, curing food, custom-processing animals, using food additives to preserve food, packaged food with ROP, pasteurizing juice on-site, sprouting seeds.
70
What are the requirements for equipment selection?
Nonabsorbent, corrosion resistant and smooth, easy to clean, durable, resistant to damage.
71
What are the requirements for floor mounted equipment?
Must be either mounted on legs at least 6 inches high or sealed to a masonry base.
72
What are the requirements for tabletop equipment?
Must be either mounted on legs at least four inches high or sealed to the countertop.
73
Where are handwashing sinks required?
Restrooms, food-prep areas, service areas, dishwashing areas.
74
What must handwashing sinks only be used for?
Handwashing.
75
What are the requirements for hand washing sinks?
Hot and cold running water, soap, drying means, garbage container, signage.
76
What is backflow?
Reverse flow of contaminants through a cross-connection into the drinkable water supply.
77
What is backsiphonage?
A vacuum created in the plumbing system that sucks contaminants back into the water supply.
78
How can backflow be prevented?
With a vacuum breaker or air gap.
79
What are possible imminent health hazards?
Power outage, fire, flood, sewage backup.
80
What are the three rules of pest prevention?
Deny pests access, deny pests food, water and shelter, work with licensed pest control operator.
81
What factors determine sanitizer effectiveness?
Concentration, temperature, contact time, water hardness, and pH.
82
What are the requirements for chlorine sanitizer?
>100F, <10pH, 50-90ppm, >7sec.
83
What are the requirements for iodine sanitizer?
68F, <5pH, 12.5-25ppm, >30 sec.
84
What are the requirements for Quats sanitizer?
75F, manufacturer's recommendation, <500ppm, >30 sec.
85
What is the cleaning and sanitizing process?
Scrape/remove food from surface, wash surface, rinse surface, sanitize surface, allow surface to air dry.

Bridging Culinary Servsafe (4 decks)

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