ServSafe Chapter 1 & 2 Flashcards

Foodborne Illnesses

• Foodborne illness occurs when two or more people become ill after consuming the same contaminated food.
• Foodborne outbreaks are a significant concern in food safety.

Safety Regulations

• Warranty of sale governs how food is handled within establishments to ensure safety.
• Reasonable care defense protects establishments by proving all reasonable measures were taken to prevent food-related illnesses.

Contamination Types

• Contamination can happen through contact with nonsterile materials.
• Biological hazards include harmful microorganisms such as bacteria, viruses, and parasites, while chemical hazards involve substances like pesticides and cleaning agents. Physical hazards refer to foreign objects like hair and glass.

Risk Factors for Food Safety

• Time-temperature abuse occurs when food is kept too long in temperatures conducive to microbial growth.
• Cross-contamination involves the transfer of microorganisms from one surface to another, which can lead to foodborne illnesses.

Hygiene and Illness Prevention

• Personal hygiene is crucial to prevent food contamination and illness outbreaks.
• Costs associated with foodborne illnesses can include loss of business, legal fees, and damage to reputation.

Vulnerable Populations

• High-risk groups include infants, pregnant women, the elderly, and those with compromised immune systems.

Microorganisms and Pathogens

• Microorganisms are tiny living organisms that can cause illness, while pathogens are specific types that produce diseases.
• Toxins are poisonous substances produced by certain microorganisms that may not be eliminated by cooking.

Growth Conditions for Microorganisms

• FAT TOM outlines the necessary conditions for microorganism growth: Food, Acidity, Temperature, Time, Oxygen, Moisture.
• The temperature danger zone ranges from 41°F to 135°F, where food should not be stored to prevent spoilage and growth of bacteria.

Types of Organisms

• Various microorganisms implicated in foodborne illness include bacteria (unicellular, can double every 20 minutes), viruses (require a host to replicate), and parasites (live on or in hosts).
• Fungi, like molds and yeasts, are organisms that thrive on dead organic matter.

Specific Illnesses

• Common illnesses tied to poor hygiene include Hepatitis A and Norovirus, while temperature control violations can lead to Bacillus cereus gastroenteritis and Botulism.
• Cross-contamination can result in Salmonellosis, particularly linked to poultry and eggs.

Toxins from Seafood

• Various toxins such as those causing Scombroid poisoning and Paralytic shellfish poisoning arise from eating contaminated seafood, often linked to improper handling and temperature abuse.
• Natural toxins from mushrooms and certain plants can also lead to illness not alleviated by cooking.

Chemical Concerns

• Acrylamide, a potential carcinogen, forms during high-temperature cooking and poses health risks by damaging the nervous system.

Prevention and Safety Practices

• Implement strict hygiene practices and proper food handling techniques to prevent foodborne illnesses.
• Source food only from reputable suppliers to minimize risks associated with contaminated products.