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Servsafe Final Exam Part 1
This deck covers key concepts related to food safety, including definitions, high-risk populations, types of contamination, and foodborne illnesses.
Foodborne Illness
A disease carried or transmitted to people by food
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Key Terms
Term
Definition
Foodborne Illness
A disease carried or transmitted to people by food
Foodborne Illness Outbreak
When two or more people experience the same illness after eating the same food
High Risk Populations
Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety
TCS
41-135
Danger Zone
TCS Foods
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and ...
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| Term | Definition |
|---|---|
Foodborne Illness | A disease carried or transmitted to people by food |
Foodborne Illness Outbreak | When two or more people experience the same illness after eating the same food |
High Risk Populations | Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill |
Temperature Control for Safety | TCS |
41-135 | Danger Zone |
TCS Foods | Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melons |
Biological, physical, chemical | 3 types of contamination |
Biological contaminants | Bacteria, virus, parasites, fungi, natural toxins |
Chemical contaminants | Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides |
Physical contaminants | Foreign objects |
Top reasons for outbreak | 1. Purchasing food from unsafe sources, 2. Failing to cook food adequately, 3. Holding food at incorrect temps, 4. Contaminated equipment, 5. Poor personal hygiene |
TTC, cross contamination, poor personal hygiene | 3 ways food becomes contaminated |
Time- temperature abuse | TCS foods are left in the danger zone for more than 4 hours |
Cross contamination | Contaminants cross to a food that is not going to be cooked any further |
Poor personal hygiene | Food handlers cause foodborne illness |
Foodborne infections | When a person eats food containing pathogens |
Foodborne intoxications | Result when a person eats food containing pathogens, which then grow in the intestines and cause illness |
Bacteria | Found everywhere and under favorable conditions, can grow rapidly |
Food, Acidity, Temperature, Time, Oxygen, Moisture | FATTOM |
Viruses | Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against |
Fish toxins | Scombroid and Ciguatera are |
Approved supplier | All produce should be purchased from an |
Allergic reaction | Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of |
Common food allergens | Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all |
When properly washing hands, water should be | 100F |