Servsafe Section 1

Front 1

Foodborne Illness

Back 1

Illness carried or transmitted to people by food.

Front 2

Foodborne-Illness Outbreak

Back 2

incident in which two or more people experience the same illness after eating the same food.

Front 3

FDA Food Code

Back 3

Science based reference for retail food establishments on how to pervent foodborne illness.

Front 4

Contamination

Back 4

Presence of harmful substances in food. Some food saftey hazards occur naturally, while others are introduced by humans or the environment.

Front 5

Ready-To-Eat-Food

Back 5

Any food that is edible w/o further washing or cooking. It includes washed, whole, or cut fruit and vegetables;deli meats and bakery items...

Front 6

Time-Temperature Abuse

Back 6

Food that contains moisture and protein and that has been allowed to remain too long at a temp. favorable to the growth of foodborne microorganisms.

Front 7

Potentially hazardous food

Back 7

Food that contains moisture and protein and that ahs a neutral or slightly acidic pH. Such microorganisms and the production of toxins.

Front 8

Cross-contamination

Back 8

occurs when microorgamisms are transferred from one food or surface to another.

Front 9

What can Foodborne Illness cost an establishment?

Back 9

loss of customers an sales, loss of prestige and reputation, lawsuits resulting in legal fees, increased insurance premiums, lowered employee morale, employee absenteism, need for retraining employees, embarrassment.

Front 10

What Population is at High Risk for FoodBorne Illness?

Back 10

Infants and Preeschool-age children, Pregnant women, elderly people, people taking certain medications, people who are seriously ill.

Front 11

What are some potentially hazardous foods?

Back 11

milk and milk products, meat, eggs, fish, poultry, shellfish and crustacea, heat treated plant food, cooked rice.., baked potatoes, tofu, untreated garlic and oil mixtures, raw sprouts and sprout seeds, sliced melon, and synthetic ingredients.

Front 12

Biological Hazards

Back 12

Bacteria, viruses, parasites, fungi, toxins

Front 13

Chemical Hazards

Back 13

Pesticides, food additives, cleaning supplies, toxic metals.

Front 14

Physical Hazards

Back 14

Hair, dirt, metal staples...

Front 15

How does food become unsafe?

Back 15

Time-Temp. Abuse, Cross-Contamination, Poor Personal Hygiene.

Front 16

True or False: A foodborne illness outbreak has occured when two or more people experience the same illness after eating the same food.

Back 16

True

Front 17

True or False: Potentially hazardous food is usually moist.

Back 17

True

Front 18

True or False: Adults are most likely to become ill from contaminated food than preschool-age children are.

Back 18

False

Front 19

True or False: People taking certain medications, such as antibiotics are at high risk for foodborne illness.

Back 19

True

Front 20

True or False: Cooked Vegetables are not a potentially hazardous food.

Back 20

True