Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

ServSafe Mngr Chp 1

Providing Safe Food

QuestionAnswer
What are the three categories of contaminants in food? biological, chemical, physical
What is a biological contaminant? pathogen/virus
What is an example of a chemical contaminant? a chemical such as bleach getting in food
What is an example of a physical contaminant? hair/bone/bandage
what are the negative outcomes on a business after a food borne illness outbreak? loss of customers/sales, reputation, staff retraining, lawsuit
what are the 5 ways food becomes unsafe? 1. purchasing food from unsafe sources 2. failing to cook food correctly 3. holding food at incorrect temperatures 4. using contaminated equipment 5. practicing poor personal hygiene
food has suffered _____________ when it has stayed too long at temperatures that are good for the growth of pathogens time-temperature abuse
when pathogens are transferred from one surface to another it is called: __________ cross-contamination
food that requires time and temperature control for safety is called: _________ TCS food
what are 4 examples of TCS food milk/dairy meat sprouts baked potato
food eaten without further preparation is called: _______ ready to eat food
what are the three types of high risk populations? elderly preschool aged children people with compromised immune systems
which government agency writes the codes that regulate retail + foodservice operations state + local health department
which government agency conducts research into the causes of foodborne illness outbreaks CDC
which government agency inspects meat, poultry, and eggs USDA
which government agency writes the food code FDA
which government agency inspects retail and foodservice operations state + local health department
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause food borne illness? time-temperature abuse
it is only considered an outbreak if what three things occur? 2 or more people have the same symptoms, an investigation occurs, a lab analysis
Created by: 24nuttingl
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards