ServSafe Chapter 1 & 2 Flashcards

An incident in which two or more people experience the same illness after eating the same food.

Rules stating how food must be handled in an establishment.

Defense against a food-related lawsuit that states the establishment did everything possible to prevent illness.

<p>A system that protects the body from foreign substances and pathogenic organisms by producing the immune response.</p> Signup and view all the answers

<p>Soiled through contact with nonsterile materials.</p> Signup and view all the answers

<p>Include certain bacteria, viruses, parasites, and fungi, as well as certain plants and seafood that carry harmful toxins.</p> Signup and view all the answers

<p>Include pesticides, food additives, preservatives, cleaning supplies, and toxic metals that leach from cookware and equipment.</p> Signup and view all the answers

<p>Foreign objects that accidentally get into food: hair, dirt, metal, glass.</p> Signup and view all the answers

<p>Any time that food has been allowed to remain too long at temperatures that favor the growth of microorganisms.</p> Signup and view all the answers

<p>Occurs when microorganisms are transferred from one surface or food to another.</p> Signup and view all the answers

<p>(Lack thereof) can offend customers, contaminate food or food-contact surfaces, and cause illness.</p> Signup and view all the answers

<p>Loss of customers/sales; negative media exposure; lawsuits/legal fees; increased insurance premiums; loss of reputation; lowered employee morale; employee absenteeism; staff retraining.</p> Signup and view all the answers

<p>Includes infants/pre-schoolers; pregnant women; elderly people; those with compromised immune systems; people taking certain types of medication.</p> Signup and view all the answers

<p>Purchasing from unsafe sources; failing to cook food adequately; holding food at incorrect temps; using contaminated equipment; poor personal hygiene.</p> Signup and view all the answers

<p>Small, living organisms that may cause illness.</p> Signup and view all the answers

<p>Disease producing microorganisms.</p> Signup and view all the answers

<p>Any of various poisonous substances produced by some microorganisms; cooking may not destroy them.</p> Signup and view all the answers

<p>An acronym for the conditions needed by most foodborne microorganisms to grow: Food, Acidity, Temperature, Time, Oxygen, Moisture.</p> Signup and view all the answers

<p>Zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth.</p> Signup and view all the answers

<p>Amount of moisture available in food for microorganisms to grow; measured on a scale from 0-1.0 with water having a water activity of 1.0.</p> Signup and view all the answers

<p>An ultramicroscopic infectious agent that replicates itself only within cells of living hosts.</p> Signup and view all the answers

<p>One-celled microorganisms, some of which are beneficial and some of which cause disease.</p> Signup and view all the answers

<p>Waterproof reproductive cell of a fungus that can grow into a new organism.</p> Signup and view all the answers

<p>An animal or plant that lives in or on a host (another animal or plant).</p> Signup and view all the answers

<p>Group of simple, plant-like organisms that live on dead organic matter.</p> Signup and view all the answers

<p>A fungus that produces a superficial growth on various kinds of damp or decaying organic matter.</p> Signup and view all the answers

<p>Any of various single-celled fungi that reproduce asexually by budding or division.</p> Signup and view all the answers

<p>Hepatitis A; Norovirus gastroenteritis; Shigellosis; Staphylococcal gastroenteritis.</p> Signup and view all the answers

<p>Virus; can contaminate water; linked with ready-to-eat food &amp; shellfish from contaminated water; found in feces; transferred by infected foodhandlers; cooking does not destroy.</p> Signup and view all the answers

<p>Virus; linked with ready-to-eat food &amp; shellfish from contaminated water; found in feces; transferred by infected foodhandlers; contagious within a few hours after eating it.</p> Signup and view all the answers

<p>Bacteria; found in feces (especially flies); linked with food easily contaminated by hands (salads containing TCS food) and food that's made contact with contaminated water.</p> Signup and view all the answers

<p>Bacteria; found in hair, nose, throat, and infected cuts; if allowed to grow, bacteria produce toxins that can't be destroyed; linked with salads containing TCS food and deli meat.</p> Signup and view all the answers

<p>Bacillus cereus gastroenteritis; Listeriosis; Hemorrhagic colitis; Clostridium perfringens gastroenteritis; Botulism.</p> Signup and view all the answers

<p>Spore-forming bacteria; found in soil; produce 2 different toxins, one causing vomiting from cooked rice dishes; other causing diarrhea from cooked vegetables, meat products, milk.</p> Signup and view all the answers

<p>Bacteria found in soil, water, and plants; grows in cool, moist environments; high-risk populations especially vulnerable (miscarriage; sepsis, pneumonia, meningitis); linked with raw meat, unpasteurized dairy products, and ready-to-eat foods.</p> Signup and view all the answers

<p>Bacteria: Shiga toxin-producing Escherichia coli (E.coli); found in intestines of cattle; can contaminate meat during slaughtering; produces toxins in intestines upon eating; linked to ground beef and contaminated produce.</p> Signup and view all the answers

<p>Bacteria; found in soil, spores; carried in human/animal intestines; grows rapidly in food in TDZ; linked with meat, poultry, stews/gravies.</p> Signup and view all the answers

<p>Bacteria spores; found in water/soil; grows without oxygen &amp; can produce deadly toxin when food is time-temp abused; linked with incorrectly canned food, reduced oxygen packaged food, temp-abused vegetables; untreated garlic &amp; oil mixtures.</p> Signup and view all the answers

<p>Salmonellosis.</p> Signup and view all the answers

<p>Bacteria; found naturally in many farm animals; symptoms depend on health of person and amount of bacteria consumed; linked with poultry, eggs, dairy products, and produce.</p> Signup and view all the answers

<p>Vibrio vulnificus; Anisakiasis; Cryptosporidiosis; Giardiasis; Scombroid poisoning; Ciguatera fish poisoning; Paralytic shellfish poisoning (PSP); Neurotoxic shellfish poisoning (NSP); Amnesic shellfish poisoning (ASP); Mushroom toxins; Plant toxins.</p> Signup and view all the answers

<p>Bacteria; found in waters where shellfish are harvested; grow rapidly in TDZ; people with chronic illness may get primary septicemia, a severe illness that can lead to death; linked to oysters.</p> Signup and view all the answers

<p>Parasite; people can get sick from eating raw or undercooked fish containing this parasite; common symptoms include tingling in throat and coughing up worms; linked to Herring, Cod, Halibut, Mackerel, Pacific Salmon.</p> Signup and view all the answers

<p>Parasite; found in human feces; especially in day-care &amp; medical communities; linked with contaminated water and produce.</p> Signup and view all the answers

<p>Parasite; aka G.lamblia or G.intestinalis; found in feces of infected people; transferred by foodhandlers with contaminated hands; linked to improperly treated water and produce; initial fever, more symptoms follow.</p> Signup and view all the answers

<p>Toxin; Histamine poisoning; caused by eating high levels of histamine in scombroid &amp; other species of fish; time-temp abuse allows bacteria to make toxin which can't be destroyed; linked to Tuna, Bonito, Mackerel, Mahi Mahi.</p> Signup and view all the answers

<p>Toxin; found in certain marine algae; builds up in predatory fish; can't be detected by smell/taste; toxin can't be destroyed; symptoms last months to years; linked to tropical reef fish from the Pacific, western Indian Ocean, and Caribbean Sea: Barracuda, Grouper, Jacks, Snapper.</p> Signup and view all the answers

<p>Toxin; shellfish filter toxic algae; Saxitoxin can't be smelled/tasted; not destroyed by cooking/freezing; if high levels consumed, death from paralysis; linked to shellfish in colder waters of Pacific and New England coasts: clams, mussels, oysters, scallops.</p> Signup and view all the answers

<p>Toxin; toxic algae; Brevetoxin can't be smelled/tasted; not destroyed through cooking/freezing; linked to shellfish found in warmer waters of Florida, Gulf of Mexico, Caribbean Sea: clams, mussels, oysters.</p> Signup and view all the answers

<p>Toxin; toxic algae; severity of symptoms depends on amount consumed and health of person; Domoic acid can't be smelled/tasted/destroyed; linked to coastal waters of Pacific Northwest and east coast of Canada: clams, mussels, oysters, scallops.</p> Signup and view all the answers

<p>Naturally occurring; illness from eating toxic, wild mushrooms collected by amateurs who mistake for edible; toxins not destroyed by cooking or freezing.</p> Signup and view all the answers

<p>Naturally occurring toxins; some caused by improper cooking/time-temperature abuse; linked to honey from toxic plants, undercooked kidney beans, wild versions of common plants.</p> Signup and view all the answers

<p>Orthomyxovirus H5N1; spreads from bird to human; typical flu + URI, GI symptoms, elevated liver enzymes; treatment: Oseltamivir.</p> Signup and view all the answers

<p>A white crystalline amide of propenoic acid that can damage the nervous system and is carcinogenic in laboratory animals; forms as a result of high-temperature cooking methods.</p> Signup and view all the answers