ServSafe Flashcards: Chapter 1

Questions and Answers

What is a foodborne illness?

A disease carried or transmitted to people by food.

What is a foodborne-illness outbreak?

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

What is a warranty of sale?

Rules stating how food must be handled in an establishment.

What is the Reasonable Care Defense?

Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that the food served was safe. Signup and view all the answers

Which groups of people have a higher risk of getting a foodborne illness?

Preschool children, infants, the elderly, people with compromised immune systems. Signup and view all the answers

What is the immune system?

The body's defense system against illness. Signup and view all the answers

What does contamination mean in the context of food?

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

What are the types of food hazards?

Biological, chemical, physical. Signup and view all the answers

What is a biological hazard?

The greatest threat to food safety: illness-causing pathogens that can contaminate food. Signup and view all the answers

What is a chemical hazard?

Chemical substances that can contaminate food, such as cleaners, sanitizers, and toxic metals. Signup and view all the answers

What is a physical hazard?

Foreign objects that can accidentally get into food, such as hair, dirt, and broken glass. Signup and view all the answers

What are risk factors causing foodborne illnesses?

Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, poor personal hygiene. Signup and view all the answers

What is time-temperature abuse?

Allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms. Signup and view all the answers

What is cross-contamination?

Occurs when microorganisms are transferred from one food source or surface to another. Signup and view all the answers

What are causes of cross-contamination of food?

Contaminated ingredients added to food that receives no further cooking; contaminated food touches ready-to-eat food; a food handler touches contaminated food and then touches ready-to-eat food; ready-to-eat food touches contaminated surfaces; contaminated cleaning towels touch food-contact surfaces. Signup and view all the answers

What is personal hygiene in the context of food safety?

Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms. Signup and view all the answers

What does the FDA stand for and what is its role?

Food and Drug Administration; a federal agency that publishes the Food Code and inspects food service operations that cross state borders. Signup and view all the answers

What are the 4 keys to food safety?

Controlling time and temperature, preventing cross-contamination, practicing good hygiene, purchasing food from approved, reputable suppliers, cleaning and sanitizing properly. Signup and view all the answers

Study Notes

Food Safety Concepts

Foodborne illness: Disease transmitted through contaminated food.
Foodborne-illness outbreak: Occurs when two or more individuals become ill after consuming the same food item.
Warranty of sale: Regulations that outline food handling practices within culinary establishments.

Legal and Safety Defenses

Reasonable Care Defense: A legal strategy asserting that an establishment took all reasonable measures to ensure food safety in the event of a lawsuit.

High-Risk Populations

Groups at increased risk for foodborne illnesses include:
- Preschool children and infants
- Elderly individuals
- People with compromised immune systems

Infection and Contamination

Immune system: The body's mechanism for defending against illnesses.
Contamination: Presence of harmful substances in food products.

Food Hazards

Types of food hazards:
- Biological: Illness-causing pathogens and microorganisms.
- Chemical: Harmful substances like cleaners, sanitizers, and toxic metals.
- Physical: Foreign objects such as hair, dirt, or shards of glass.

Risk Factors for Foodborne Illness

Common risk factors include:
- Sourcing food from unreliable suppliers
- Inadequate cooking temperatures
- Improper food storage and holding temperatures
- Use of contaminated utensils and equipment
- Poor personal hygiene practices

Key Safety Practices

Time-Temperature Abuse: Leaving food at harmful temperatures too long, allowing pathogen growth.
Cross-contamination: The transfer of pathogens between food items or surfaces.

Causes of Cross-Contamination

Contaminated ingredients added to uncooked food
Drippings from contaminated food onto ready-to-eat meals
Contaminated surfaces or food handlers coming into contact with ready-to-eat foods
Use of contaminated cleaning cloths on food-contact surfaces

Personal Hygiene Importance

Personal hygiene involves maintaining cleanliness of hands and body, wearing appropriate uniforms, and ensuring overall sanitary practices.

Food Safety Administration

FDA (Food and Drug Administration): Federal agency responsible for publishing the Food Code and conducting inspections of food service operations across states.

Fundamental Principles of Food Safety

The four keys to ensure food safety:
- Control time and temperature throughout food preparation and storage.
- Prevent cross-contamination by keeping raw and ready-to-eat foods separate.
- Maintain good personal hygiene standards among food handlers.
- Source food from approved and reputable suppliers.
- Regularly clean and sanitize food preparation and contact surfaces.

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Description

Test your knowledge with these flashcards from ServSafe Chapter 1. They cover important terms such as foodborne illness, foodborne-illness outbreaks, and food handling regulations. Perfect for anyone preparing for the ServSafe certification exam.