ifoodmanager servsafe

These flashcards cover everything you need to know, chapter by chapter,  to pass the servsafe 5th edition test.

259 cards   |   Total Attempts: 182
  

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What is a foodborne illness?
A disease that is carried or transmitted to people by food they have eaten.
What is a foodborne illness outbreak?
Incident in which two or more people experience the same the same illness after eating the same food.
What is the warranty of sale?
Rules for how the food must be handled.
What is a reasonable care defense?
Proving that you have done everything nedded in order to keep the food safe.
Name 4 populations ar High Risk for Foodborne Illness
1. Infants and preschool age children
2. The elderly
3. Pregnant women
4. People with compromised immune systems
What do these populations have in common?
Lowered immune systems are weak or not as strong.
What are the 3 hazards caused by contamination?
1. Biological
2. Chemical
3. Physical
What are the CDC's 5 common factors responsible for foodborne illness?
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor personal hygiene
What are the 3 ways of time-temperature abuse?
1.Failing to hold or store food at the requires temperatures
2.Failing to cook or reheat food to the temperature that kill microorganisms
3. Failing to cool food properly
What is Cross-Contamination?
The transfer of pathogens from one surface or food to another.
What is are microorganisms?
Small, living organisms that can be seen only by a microscope.
What are pathogens?
Disease causing microorganisms.
What are toxins?
Poisons.
What are the 4 types of of microorganisms that can contaminate food?
1. Bacteria
2. Viruses
3. Parasites
4. Fungi (yeast and mold)
What is the difference between spoilage organisms and pathogens?
Spoilage organisms are visable signs of contaminates. pathogens have no signs.