serv safe

an illness caused by eating contaminated food or beverage

the occurence of 2 or more cases of a similar illness resulting fron eating a common food

lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees, increased incurance premiums

populations at high risk for foodborne illness

3 categories of potential hazards to food saftey (alphabetical order)

category of potential hazards to food safety (1 of the 3) that poses the greatest threat

3 common factors that are responsible for foodborne illness (cpt)

any time food has been allowed to remian too long @ temps favorable to the growth of foodborne microorganisms

occurs when microorganisms are transferred from one surface or food to another

path food takes from purchasing to receiving all the way to serving

service based reference for retail food establishments or how to prevent foodborne illness

prescence of harmful substances in food

illness-causing microorganism

single-celled living microorganisms that can spoil food & cause fooborne illnesses

the smallest of the microbial food contaminants

microorganism that needs to live in a host organism to survive

range in size, from microscopic, single-celled organisms to very large, multicellular organisms

measure of a food's acidity or alkality

types of fungus that cause food spoilage

F in FAT TOM

A in FAT TOM

conditions favorable for bacteria to grow & reproduce

first T in FAT TOM

(Adequate) Time

Oxygen

Moisture

temp. danger zone

type of fungus that causes food spoilage

foodborne infection

result of a person eating food containing TOXINS that cause an illness (eating posion food)

-mediated infectionresult of a person eating food contaminated w/ bacteria that grows in body from toxins

TCS foods

the largest threat to food safety comes from microorganisms:

(the leading cause of foodborne illness)

caused by bacteria that lives in the intestines of cattle (ground beef)

shellfish & salads are possible sources for:

oysters are commonly associated w/ an outbreak of

cannot be seen, smelled, or tasted in food

temperature range for the temp. danger zone (range in which most foodborne microorganisms grow well)

of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms not appear immediately

of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms appear within a few hours

spores are commonly found in:(& can contaminate food grown there)

can resist heat, allowingit to survive cooking temps.

salmonellosis and shigellosis are 2 examples of

one type of intoxication (canned foods)

found naturally in air, soil, plants, water, & some food

mold, yeast, and mushrooms are 3 examples of

yeast spoilage may produce a smell or taste of

food that's been spoiled by yeast should be

due to the extreme risk posed by (fish), it should not be served unless the chef has been licensed to prepare it

the temp, fish should be at delivery

refuse any product that's been (2 words)

the 2 types of fish toxin illnesses

scromboid poisoning is also known as

cannot be destroyed by freezing, cooking, smoking, or curing

bluefish, swordfish, tuna, bonito, mackerel, and mahi mahi are types of fish commonly associated with (wht type of poisoning)

potential threats can come from wht 3 areas

nearly (#) Americans have food allergies

a food allergy is the body's negative reaction to a particular

grouper can cause wht type fish poisoning

(type) plant leaves tht are an example of a plant toxin (biological contaminant)

which type of 3 contaminat) microbial contaminant that may cause a foodborne illness (things found in nature, ex: grouper, rhubarb leaves {bacteria, viruses, parasites, fungi})

(which of the 3 types of contaminants) chemical substance that can cause a foodborne illness (ex: pesticides, lead wine decanter)

(which of the 3 types of contaminants) foreign object that is accidently introduced to the food (ex: Metal shavings, broken glass, etc.)

people who carry pathogens & infect others, yet never become ill themselves

wound contaminated w/ a pathogen

liquid or gel used to lower the # of microorganisms on the skin's surface

protective covering used to cover a properly bandaged cut or wound on the finger

device used to keep foodhandlers' hair away from food & to keep them from touching it

disposable gloves desigend for 1 time use

yellowing of the skin & eyes tht could indicate a person w/ Hepatitis A

(when washing hands) wet your hands w/ running water at least (how hot)

b/t wht temps. do microorganisms grow much faster (within the temp. danger zone)

may be the single most important thing you have to protect your food

3 most common types of thermometers

immersion probes are designed to measure temps of

surface probes measure temps of

2 acceptable methods of calibrations are (point methods)

never use wht thermometers filled with mercury w/ food

indicate that meat and processing plant have met standards & the meat quality is acceptable

a fresh shipment of wht delivered will be pink, lean meat w/ white fat

all cold foods should be recieved at wht temp(except shell eggs & shell fish)

temp at which shell eggs and shell fish can be received

method of calibrating thermometers based on the boiling point of water

process of making accurate (thermometer) readings

calibrating thermometers based on the freexing point of water

immediately upon delivery, carefully inspect items then put them away as quickly as possible (in a process called)

important step in the flow of food in a service establishment b/c the food is inspected for the first time

determine if the products temp. has exceeded safe limits during shipment or later storage

MAP foodmany fresh cut produce items are packaged this way

modified atmosphere packaging

processed by removing the air around product sealed in a package

sous vide food

UHT food

should be shipped in self-draining crushed ice

mullusks such as clams, oysters, & mussels are

shrimp, crab, & lobster are

purchase only ____ dairy products

pudding, juices, & milk are examples of

Accept: red color Reject: brown/green color

accept- light red color reject- brown color

accept- light pink color reject- dark color

accpet (texture)- firm/springs back reject- slimy, stick, dry

accept no discoloration, (texture) firm/springs back, no odor, surrounded by self-draining crushed ice
reject- purple/green, stickiness under wings or joints, abnormal odor

accept- bright red gills, bright shiny skin, mild ocean or seaweed smell, bright clear & full eyes, (texture) firm flesh/springs back reject- dull gray gills, dull dry skin, strong fish smell/ ammonia, cloudy/red-rimmed/ sunken eyes, (texture) soft flesh, leaves imprint when touched

Accept- mild ocean or seaweed smell, shells closed & unbroken, (condition) if fresh, received alive reject- strong fishy smell, broken shells, dead on arrival

accept- no odor, clean/unbroken shells reject- sulfur smell or off odor, dirty or cracked shells

accept- sweetish milk, sweet/uniform/firm texture butter, typical flavor/texture/uniform color cheese reject- sour/bitter/moldy taste milk, sour/bitter/moldy taste/uneven color/soft texture butter, abnormal flavor or texture/uneven color/unnatural mold cheese.

all ready-to-eat food prepared on site that has been held for longer than 24hrs must be

FIFO stands for

all ready-to-eat food prepared in house can be stored for a max of _____ at 41 degrees F before it must be thrown out

stores in tope fridge shelf

store on bottome fridge shelf

store on second highest fridge shelf

store on 3rd (middle) shelf in fridge

stores on 4th (next to last) shelf in fridge