ServSafe Food Safety Flashcards

Questions and Answers

What is foodborne illness?

A disease transmitted to people by food.

What is poor personal hygiene?

Transferring pathogens from your body to food.

What is cross-contamination?

Transferring pathogens from one surface or food to another.

What is time-temperature abuse?

Letting food stay too long at temperatures that are good for pathogen growth. Signup and view all the answers

What is poor cleaning and sanitizing?

Letting contaminated food-contact surfaces touch food. Signup and view all the answers

What are examples of biological hazards?

Bacteria, viruses, parasites, fungi. Signup and view all the answers

What are examples of chemical hazards?

Bleach, hand sanitizer, cleaner used on the counter. Signup and view all the answers

What are examples of physical hazards?

Wood shard from a spoon, bandage, sliver of metal, or a strand of hair. Signup and view all the answers

What is E. coli?

Comes from ground beef; causes severe stomach ache. Signup and view all the answers

What is Salmonella?

Found in meat, vegetables, or even unprocessed food; causes fever and stomach cramps. Signup and view all the answers

What is Listeria?

Found in refrigerated ready-to-eat foods; causes stiff neck and loss of balance. Signup and view all the answers

What is botulism?

Caused by low acid preserved vegetables, fish, and meat products; symptoms include double vision. Signup and view all the answers

Hand washing step 1: Wet hands and arms.

wet Signup and view all the answers

Hand washing step 2: Apply soap.

apply soap Signup and view all the answers

Hand washing step 3: Scrub hands and arms vigorously.

scrub Signup and view all the answers

Hand washing step 4: Rinse arms and hands thoroughly.

rinse Signup and view all the answers

Hand washing step 5: Dry hands and arms.

dry Signup and view all the answers

What is TCS food?

Food that needs time and temperature control for safety. Signup and view all the answers

What is the danger zone temperature range?

From 41 degrees to 135 degrees. Signup and view all the answers

What is the cooking temperature for poultry?

<ol start="165"> <li></li> </ol> Signup and view all the answers

What is the cooking temperature for ground meat?

<ol start="155"> <li></li> </ol> Signup and view all the answers

What is the cooking temperature for seafood?

<ol start="145"> <li></li> </ol> Signup and view all the answers

What is the cooking temperature for pork, beef, lamb, and veal?

<ol start="145"> <li></li> </ol> Signup and view all the answers

What is the cooking temperature for fruits, vegetables, grains, and beans?

<ol start="135"> <li></li> </ol> Signup and view all the answers

What is cross-contact?

When allergens are transferred from food or surfaces to the food served. Signup and view all the answers

How does cross-contact differ from cross-contamination?

Cross-contamination is when harmful bacteria are transferred to food from another food or surface. Signup and view all the answers

Why should people in the food industry be concerned about cross-contact?

It is a major cause of food poisoning and promotes the consumption of bacteria and viruses. Signup and view all the answers

Cleaning surfaces step 1: Wash the surface.

wash Signup and view all the answers

Cleaning surfaces step 2: Scrape or remove food from the surface.

scrape Signup and view all the answers

Cleaning surfaces step 3: Rinse the surface.

rinse Signup and view all the answers

Cleaning surfaces step 4: Sanitize the surface.

sanitize Signup and view all the answers

Cleaning surfaces step 5: Allow the surface to air dry.

allow Signup and view all the answers

What should sink 1 be filled with?

Water at least 110 degrees F. Signup and view all the answers

What should sink 2 instructions be?

Fill with water; leave the sink empty if you spray-rinse items. Signup and view all the answers

What should sink 3 be filled with?

Water with sanitizer; check the strength of the sanitizer. Signup and view all the answers

Study Notes

Food Safety Concepts

Foodborne illness arises when diseases are transmitted through food consumption.
Poor personal hygiene involves transferring harmful pathogens from the body to food.
Cross-contamination occurs when pathogens migrate from one food surface or item to another.
Time-temperature abuse refers to food being left in temperatures ideal for pathogen growth for too long.
Inadequate cleaning and sanitizing allows contaminated surfaces to come in contact with food.

Types of Hazards

Biological hazards include bacteria, viruses, parasites, and fungi.
Chemical hazards comprise substances like bleach, hand sanitizers, and cleaning agents.
Physical hazards consist of foreign objects, such as wood shards, bandages, metal fragments, or hair.

Bacterial Pathogens

E. coli is associated with undercooked ground beef and can cause severe stomach pain.
Salmonella is found in meat, vegetables, and unprocessed foods, leading to fever and stomach cramps; keep food at safe temperatures.
Listeria is linked to refrigerated ready-to-eat foods and can cause stiff necks or balance loss; raw foods should be cooked and vegetables washed.
Botulism occurs in low-acid preserved foods and symptoms include double vision or difficulty swallowing; refrigerate cooked meals within two hours.

Hand Washing Procedures

First step: Wet hands and arms thoroughly.
Second step: Apply soap to create lather.
Third step: Scrub hands and arms vigorously to remove contaminants.
Fourth step: Rinse arms and hands thoroughly to remove soap and debris.
Fifth step: Dry hands and arms properly to prevent recontamination.

Temperature Control and Safety

TCS (Time/Temperature Control for Safety) foods require careful monitoring to prevent spoilage.
The danger zone for food is between 41°F and 135°F, where pathogens thrive.
Cooking temperatures vary: Poultry (165°F), Ground meat (155°F), Seafood (145°F), Pork/Beef/Lamb/Veal (145°F), and Fruits/Vegetables/Grains/Beans (135°F).

Cross-Contact vs. Cross-Contamination

Cross-contact involves preventing allergen transfer between food or surfaces and customer food.
Cross-contamination occurs when harmful bacteria transfer from one food or surface to another, increasing food poisoning risks.

Cleaning and Sanitizing Procedures

Cleaning surfaces involves several steps: washing, scraping, rinsing, sanitizing, and allowing to air dry.
The first sink should be filled with water at least 110°F for effective cleaning.
The second sink should remain empty when using a spray rinse.
The third sink should contain sanitizing solution; proper strength should be confirmed with management.

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Description

Test your knowledge on key concepts of food safety with these flashcards. Each card presents a crucial term related to foodborne illnesses and safety protocols. Perfect for those preparing for the ServSafe Food Test.