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Culinary servsafe
servsafe test study guide
| Question | Answer |
|---|---|
| definition of food-borne illness | illness transmitted through food |
| Food-borne illness outbreak | 2 or more people have the same symptoms after eating the same food and is lab tested and confirmed |
| Bacterial Contaminants | Bacteria, viruses, parasites fungi |
| Chemical contaminants | cleaners, sanitizers, polishes |
| physical contaminants | metal shavings, staples, bandages, glass, dirt, natural objects |
| pathogen | harmful microorganism that makes people sick when eaten or produces toxins |
| microorganisms | small living organisms can be seen seen under microscope |
| toxin | poison |
| Symptoms of food borne illness | diarrhea, vomit, fever, nausea, abdominal pain, jaundice |
| Big 6 Pathogens | Salmonella Typhi, Shigella SPP, nontyphoidal salmonella, e-coli, hepatits A, norovirus |
| FATTOM | Food, Acidity, Time, Temperature, Oxygen, Moisture |
| Virus | -carried by humans and animals - doesn't grow in food but can be transmitted to food -oral fecal routes |
| parasites | require a host and cannot survive on their own |
| Fungi | mold, yeast |
| Flow of food | path food takes through operation to prevent cross contamination |
| time/temp abuse | when food has stayed too long at temperatures good for pathogen growth |
| temp danger zone | 41-135 |
| cross contamination | pathogens transferred from one food or surface to another |
| TCS Food | time and temperature control for safety |
| RTE Food | ready to eat foods, require no further cooking |
| High risk populations | young children, elderly, compromised immune system |
| ALERT | Assure, Look, Employees, Report, Threat |
| Food Allergen | protein occurs naturally in food that some may be sensitive to |
| Big 8 Allergens | Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree nuts |
| FIFO | first in first out |
| UHT | ultra pasteurized foods |
| onset time | time it takes for symptoms to appear |
| bacteria | single cell living organisms that can spoil food an d cause illness |
| best PH for bacteria to grow | 7.5-4.6 |
| foods that can grow bacteria without oxygen | -cooked rice -untreated garlic and oil mixtures -baked potatoes |
| water activity level ideal for bacteria growth | .85-1 |
| LAG phase | bacteria are stable not growing |
| LOG phase | active growth of bacteria (doubles every 20 minutes) |
| Spores | can survive cooking temperatures and found in dirt |
| cross contact | transfer of allergens |
| Bimetallic stemmed thermometer | large sensing area thermometer best used for thicker foods |
| Thermocouples | gets its reading from the tip of the probe |
| TTI (Time Temperature Indicator) | Tag that shows time or temperature abuse during shipping. Not reversible |
| Glass thermometers should be incased in? | shatterproof casing |
| Thermometers used for food must be accurate to? | + or - 2 degrees F |
| Pathogens grow most rapidly between what temperatures? | 70 and 121 |
Created by:
Craword22