ServSafe Chapter 1 Flashcards

Questions and Answers

Foodborne illness is least likely caused by:

Poor personal hygiene

Time and temperature abuse

Improper equipment storage (correct)

Cross-contamination

Why are elderly people at higher risk for foodborne illness?

Their immune systems have weakened with age (correct)

They are likely to have diminished appetites

Their allergic reactions to chemicals used in food production might be greater than those of younger people

They are more likely to spend more time in a hospital

What is one of the five CDC risk factors?

Improper food storage

Improper employee training

Inadequate ventilation

Inadequate cooking (correct)

Why are preschool-age children at a higher risk for foodborne illnesses?

They have not built up strong immune systems Signup and view all the answers

Which operations mainly serve populations that are susceptible to foodborne illnesses?

Nursing homes Signup and view all the answers

All of the following are considered TCS food except:

Cranberry juice Signup and view all the answers

A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because:

Food prepared at home may not be served in an operation Signup and view all the answers

Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?

Chemical Signup and view all the answers

What is an important measure for preventing foodborne illness?

Controlling time and temperature Signup and view all the answers

Which of the following is not considered a potentially TCS food?

Dried parsley Signup and view all the answers

What are TCS foods?

Milk, eggs, shellfish, fish, meats, potatoes, raw sprouts, cooked rice, cut tomatoes, cut melons, untreated garlic and oil mixtures. Signup and view all the answers

Why must special care be taken when handling ready-to-eat food?

Because it does not require further cooking, when levels of harmful microorganisms can be reduced Signup and view all the answers

Cross-contamination is likely to occur when:

Utensils and equipment are not cleaned and sanitized between uses Signup and view all the answers

Several people who ate at a foodservice operation a few days ago are now complaining of diarrhea, vomiting, and fever. This is a possible example of:

A foodborne illness outbreak Signup and view all the answers

The three factors that cause foodborne illness are:

Time-temperature abuse, poor personal hygiene, and cross-contamination Signup and view all the answers

The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and:

Purchasing food from unsafe sources Signup and view all the answers

Which type of food would be the most likely to cause a foodborne illness?

Baked potatoes Signup and view all the answers

Which is a TCS food?

Sprouts Signup and view all the answers

Three friends who ate a sausage pizza together fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of:

A foodborne illness outbreak Signup and view all the answers

Food that supports the rapid growth of bacteria is called:

TCS Signup and view all the answers

What is contamination?

The presence of harmful substances in food Signup and view all the answers

When food becomes unsafe, it is most often due to:

The people handling the food Signup and view all the answers

A sanitarian has traced a salmonellosis outbreak to a carrot salad that was prepared on a surface that was also used to cut raw chicken. The most probable reason for the outbreak was:

Cross-contamination Signup and view all the answers

What is cross-contamination?

The transfer of microorganisms from one food or surface to another Signup and view all the answers

Who is often at high risk for contracting a foodborne illness?

Children under the age of four Signup and view all the answers

Study Notes

Foodborne Illness Causes

Foodborne illness is least likely caused by improper equipment storage.
Elderly individuals are at higher risk due to weakened immune systems.
Inadequate cooking is one of the five CDC risk factors for foodborne illness.

At-Risk Populations

Preschool-age children are more susceptible due to underdeveloped immune systems.
Nursing homes primarily serve populations vulnerable to foodborne illnesses.

Time and Temperature Control

TCS (Time/Temperature Control for Safety) foods include milk, eggs, shellfish, meats, and cut vegetables.
Controlling time and temperature is crucial in preventing foodborne illness.
Ready-to-eat foods require careful handling as they do not undergo further cooking.

Contamination Types

Chemical contamination can occur from pesticide residue on poultry.
Cross-contamination is primarily caused by unclean utensils and equipment.
Food can become unsafe mainly due to improper handling by individuals.

Risks and Outbreaks

An outbreak can occur when multiple individuals exhibit symptoms such as vomiting and diarrhea after consuming the same food.
Cross-contamination can lead to outbreaks, as seen in the example of a carrot salad prepared on surfaces used for raw chicken.

TCS Foods Identification

Foods not considered TCS include products like dried parsley.
TCS foods often have a slightly acidic pH (4.6 to 7.5), are moist, and high in protein.

Preventative Measures

Prevent foodborne illnesses by avoiding inadequately cooked foods and using proper food storage techniques.
A significant cause of foodborne illness is purchasing food from unsafe sources.

Food Safety Practices

Using separate cutting boards for raw and ready-to-eat foods mitigates cross-contamination risk.
Food that promotes rapid bacterial growth is identified as RTE (Ready-to-Eat).

Understanding Contamination

Contamination is defined as the presence of harmful substances in food.
Effective hygiene practices and clean preparation areas are critical to prevent cross-contamination.

High-Risk Groups

Children under four years old are often at higher risk for foodborne illnesses, alongside the elderly population.

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Description

Test your knowledge with these flashcards covering Chapter 1 of the ServSafe material. This quiz will help you understand key concepts related to foodborne illnesses and the factors affecting food safety. Perfect for anyone preparing for the ServSafe certification.