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serv safe chapter 1
| Question | Answer |
|---|---|
| How can food become unsafe ? | Time-temperature abuse, cross contamination, poor personal hygiene, and poor cleaning and sanitizing |
| What is time-temperature abuse ? | When food has stayed too long at temperatures good for pathogen growth |
| What is cross contamination ? | When pathogens are transferred from one surface or food to another |
| When is food time-temperature abused ? | When it is not held or stored at correct temperatures, not cooked or heated enough to kill pathogens, or not cooled correctly |
| What is ready-to-eat food ? | Food that can be eaten without further preparation, washing, or cooking |
| What are examples of ready-to-eat food ? | Cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices, and seasonings |
| Who has a higher risk of getting a foodborne illness ? | Elderly people, preschool-age children, and people with compromised immune systems |
| What are examples of poor hygiene that can lead to foodborne illness ? | Failing to wash your hands correctly after using the restroom, coughing or sneezing on food, touching or scratching wounds before touching food, and attending work while sick |
| What is a foodborne illness ? | A disease transmitted to people through food |
| When is an illness considered an outbreak ? | When two or more people have the same symptoms after eating the same food, an investigation is conducted by state and local regulatory authorities, and the outbreak is confirmed by laboratory analysis |
Created by:
jada3