Study Guide On How to Serve Safe Food through Chapter 1
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| show | A1: An illness is considered an outbreak when two or more people have symptoms after eating the same food.
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| Q1 Pt 2: What are symptoms/what does it mean by symptoms? | show 🗑
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| show | A1 Pt3: From spoiled food and properly not cooked food.
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| Q2: Who confirms this illness/outbreak? | show 🗑
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| Q3: How is foodborne illness transmitted? | show 🗑
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| Q4: What are the costs of a foodborne illness to an operation? | show 🗑
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| show | A4 Pt2: Lawsuits and legal fees, staff missing work, Increased insurance promises, staff retraining.
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| Q5: What are some contamination? | show 🗑
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| show | A5 pt2: The biological containments are Bacteria, Viruses, Parasites, and Fungi.
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| Q5 Pt3: What are the chemical containments? | show 🗑
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| show | A5 Pt4: Metal Shaving Staples bandages, glass, Dirt, and Natural object (e.g., fish bones in a fillet)
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| Q6: How does food become unsafe? | show 🗑
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| show | A6 P2: The correct cooking Temperature is 135 or higher for cold food 41 or lower Fahrenheit.
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