serv safe

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  1. an illness caused by eating contaminated food or beverage
    foodborne illness
  2. the occurence of 2 or more cases of a similar illness resulting fron eating a common food
    foodborne-illness outbreak
  3. lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees, increased incurance premiums
    costs of a foodborne illness to an establishment
  4. populations at high risk for foodborne illness
    elderly, infants/pre-school age children, pregnant women, people taking certain medications, perople who are seriously ill
  5. 3 categories of potential hazards to food saftey (alphabetical order)
    biological, chemical, & physical
  6. category of potential hazards to food safety (1 of the 3) that poses the greatest threat
  7. 3 common factors that are responsible for foodborne illness (cpt)
    cross-contamination; (poor) personal hygiene; time-temp. abuse
  8. any time food has been allowed to remian too long @ temps favorable to the growth of foodborne microorganisms
    time-temp. abuse
  9. occurs when microorganisms are transferred from one surface or food to another
  10. path food takes from purchasing to receiving all the way to serving
    flow of food
  11. service based reference for retail food establishments or how to prevent foodborne illness
    FDA Food code
  12. prescence of harmful substances in food
  13. illness-causing microorganism
  14. single-celled living microorganisms that can spoil food & cause fooborne illnesses
  15. the smallest of the microbial food contaminants
  16. microorganism that needs to live in a host organism to survive
  17. range in size, from microscopic, single-celled organisms to very large, multicellular organisms
  18. measure of a food's acidity or alkality
  19. types of fungus that cause food spoilage
  20. F in FAT TOM
    Food (Source)
  21. A in FAT TOM
    Acidity (Level/ (Slightly acidic)
  22. conditions favorable for bacteria to grow & reproduce
  23. first T in FAT TOM
    (Room) Temperature
  24. (Adequate) Time
    second T in FAT TOM
  25. Oxygen
    O in FAT TOM
  26. Moisture
    M in FAT TOM
  27. temp. danger zone
    the temp. range b/t 41 and 135 degrees F within which foodborne microorganisms grow
  28. type of fungus that causes food spoilage
  29. foodborne infection
    result of a person eating food containing PATHOGENS, which then grow in the intestines and cause illness
  30. result of a person eating food containing TOXINS that cause an illness (eating posion food)
    foodborne intoxication
  31. -mediated infectionresult of a person eating food contaminated w/ bacteria that grows in body from toxins
    foodborne toxin
  32. TCS foods
    foods that need time & temp. control for safety
  33. the largest threat to food safety comes from microorganisms:
  34. (the leading cause of foodborne illness)
    time Temperature abuse
  35. caused by bacteria that lives in the intestines of cattle (ground beef)
    e. coli
  36. shellfish & salads are possible sources for:
    hepatitis A
  37. oysters are commonly associated w/ an outbreak of
    Vibrio spp
  38. cannot be seen, smelled, or tasted in food
  39. temperature range for the temp. danger zone (range in which most foodborne microorganisms grow well)
    41 and 135 degrees F
  40. of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms not appear immediately
  41. of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms appear within a few hours
  42. spores are commonly found in:(& can contaminate food grown there)
  43. can resist heat, allowingit to survive cooking temps.
  44. salmonellosis and shigellosis are 2 examples of
  45. one type of intoxication (canned foods)
  46. found naturally in air, soil, plants, water, & some food
  47. mold, yeast, and mushrooms are 3 examples of
  48. yeast spoilage may produce a smell or taste of
  49. food that's been spoiled by yeast should be
  50. due to the extreme risk posed by (fish), it should not be served unless the chef has been licensed to prepare it
  51. the temp, fish should be at delivery
    41 degrees F
  52. refuse any product that's been (2 words)
    thawed & refrozen
  53. the 2 types of fish toxin illnesses
    scromboid & ciguatera (fish poisoning)
  54. scromboid poisoning is also known as
    histamine poisoning
  55. cannot be destroyed by freezing, cooking, smoking, or curing
    scromboid poisoning
  56. bluefish, swordfish, tuna, bonito, mackerel, and mahi mahi are types of fish commonly associated with (wht type of poisoning)
  57. potential threats can come from wht 3 areas
    human, interior, & exterior elements
  58. nearly (#) Americans have food allergies
    7 million
  59. a food allergy is the body's negative reaction to a particular
    food protein
  60. grouper can cause wht type fish poisoning
  61. (type) plant leaves tht are an example of a plant toxin (biological contaminant)
  62. 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})
  63. (which of the 3 types of contaminants) chemical substance that can cause a foodborne illness (ex: pesticides, lead wine decanter)
  64. (which of the 3 types of contaminants) foreign object that is accidently introduced to the food (ex: Metal shavings, broken glass, etc.)
  65. people who carry pathogens & infect others, yet never become ill themselves
  66. wound contaminated w/ a pathogen
    infected lesion
  67. liquid or gel used to lower the # of microorganisms on the skin's surface
    hand sanitizer
  68. protective covering used to cover a properly bandaged cut or wound on the finger
    finger cot
  69. device used to keep foodhandlers' hair away from food & to keep them from touching it
    hair restraint
  70. disposable gloves desigend for 1 time use
    single-use gloves
  71. yellowing of the skin & eyes tht could indicate a person w/ Hepatitis A
  72. (when washing hands) wet your hands w/ running water at least (how hot)
    100 degrees F
  73. b/t wht temps. do microorganisms grow much faster (within the temp. danger zone)
    70 and 125 degrees F
  74. may be the single most important thing you have to protect your food
  75. 3 most common types of thermometers
    • bimetallic stemmed,
    • thermocouple,
    • & thermister
  76. immersion probes are designed to measure temps of
  77. surface probes measure temps of
    flat cooking equip.
  78. 2 acceptable methods of calibrations are (point methods)
    • boiling-point method,
    • ice-point method
  79. never use wht thermometers filled with mercury w/ food
  80. indicate that meat and processing plant have met standards & the meat quality is acceptable
    • USDA inspection stamp
    • and USDA choice grade stamp
  81. a fresh shipment of wht delivered will be pink, lean meat w/ white fat
  82. all cold foods should be recieved at wht temp(except shell eggs & shell fish)
    41 degrees F
  83. temp at which shell eggs and shell fish can be received
    45 degrees F
  84. method of calibrating thermometers based on the boiling point of water
    Boiling point method
  85. process of making accurate (thermometer) readings
  86. calibrating thermometers based on the freexing point of water
    ice point method
  87. immediately upon delivery, carefully inspect items then put them away as quickly as possible (in a process called)
  88. important step in the flow of food in a service establishment b/c the food is inspected for the first time
  89. determine if the products temp. has exceeded safe limits during shipment or later storage
    time-temp. indicator
  90. MAP foodmany fresh cut produce items are packaged this way
    MAP food
  91. modified atmosphere packaging
    MAP food stands for
  92. processed by removing the air around product sealed in a package
    Vacuum packed food
  93. sous vide food
    cooked or partially cooked food is vacuum packed in individual pouches & then chilled
  94. UHT food
    ultra high temperature
  95. should be shipped in self-draining crushed ice
    fresh poultry
  96. mullusks such as clams, oysters, & mussels are
  97. shrimp, crab, & lobster are
  98. purchase only ____ dairy products
  99. pudding, juices, & milk are examples of
    UHT foods
  100. Accept: red color Reject: brown/green color
  101. accept- light red color reject- brown color
  102. accept- light pink color reject- dark color
  103. accpet (texture)- firm/springs back reject- slimy, stick, dry
    fresh meat
  104. 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
    fresh poultry
  105. 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
    fresh fish
  106. Accept- mild ocean or seaweed smell, shells closed & unbroken, (condition) if fresh, received alive reject- strong fishy smell, broken shells, dead on arrival
    fresh shellfish
  107. accept- no odor, clean/unbroken shells reject- sulfur smell or off odor, dirty or cracked shells
    fresh eggs
  108. 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.
    fresh dairy
  109. all ready-to-eat food prepared on site that has been held for longer than 24hrs must be
    properly labeled
  110. FIFO stands for
    first in, first out
  111. 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
  112. stores in tope fridge shelf
    cooked, ready-to-eat foods
  113. store on bottome fridge shelf
    whole or ground poultry
  114. store on second highest fridge shelf
    whole fish
  115. store on 3rd (middle) shelf in fridge
    whole beef/pork
  116. stores on 4th (next to last) shelf in fridge
    Ground meets
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serv safe
2013-05-23 16:27:08
serv safe

serv safe N. Collins
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