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this is the first powerpoint questions for chef goodman at rca
Question | Answer |
---|---|
What is the defination of a foodborne illness out break | it is when two or more people experience the same illness after eating the same food |
What is a foodborne illness | it is a illness carried or transmitted to people by food |
What are 3 cost of a foodborne | 1.loss of prestige and reputation 2.lawsuits resulting in legal fees 3.increased insurance premiums |
who are at high risk for foodborne illnesses | infants and preschool-age children, pregnant women, elderly people, people taking certain medications, people who are seriously ill |
What food has rapid growth of microorganisms | fish, milk and milk products, poultry, shellfish and crustacea, meat:beef pork lamb |
What are 5 biological hazards | Bacteria, viruses, parasites, fungi and toxins |
What are 4 chemical hazards | pesticides, food additives, cleaning supplies, toxic metal |
What are 3 physical hazards | Hair, dirt, metal staples |
What are some ways food can become unsafe | Time-Temperature abuse, cross-contamination,poor personal hygiene |
When had food be abused | anytime it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms |
What is cross-contamination | it is when microorganisms are transferred from one foo or surface to another |