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ServSafe Certification Study Questions
Study Questions for ServSafe
43
Health Care
Professional
02/18/2015

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Term
What are the potential costs associated with foodborne-illness outbreaks?
Definition
loss of customers and sales, loss of reputation, negative media exposure, lawsuits and legal fees etc.
Term
why are elderly at higher risk of getting foodborne illnesses.
Definition
as you get older your immune system gets weaker.
Term
what are the three major types of hazards to food safety.
Definition
biological, chemical and physical.
Term
foodborne-illness outbreak occurs when two or more people get the same illness from same food.
Definition
True
Term
people on chemotherapy have a higher risk of contracting a foodborne illness.
Definition
true
Term
adults are more likely to get sick then pre-school aged kids.
Definition
false
Term
foodborne illness outbreak can raise an establishments insurance premium
Definition
true
Term
foodborne illness can occur if food is not cooled properly.
Definition
true.
Term
Foodborne Illness
Definition
is a disease or illness carried or transmitted to people by food.
Term
Foodborne Illness Outbreak
Definition
is and incident when two or more people get sick with same illness after eating the same food.
Term
Warranty of sale
Definition
rules for which food must be handled.
Term
Reasonable care defense
Definition
must show that the establishment did everything that could be reasonably expected to keep its food safe.
Term
immune system
Definition
the body's defense system against illness.
Term
Contamination
Definition
which is the presence of harmful substances in food.
Term
biological hazard
Definition
illness causing micro-organisms such as plant, mushroom and seafood toxins.
Term
time-temperature abuse
Definition
anytime food is left too long at a temperature favorable for bacteria growth.
Term
cross-contamination
Definition
when microorganisms are transferred from one surface or food to another.
Term
personal hygiene
Definition
keeping your hands and body clean. Not coughing or sneezing around food, touching or scratching wounds, or coming to work sick.
Term
chemical hazard
Definition
include cleaners, sanitizers, polishes, machine lubricants, and toxic metals
Term
physical hazard
Definition
foreign objects that accidentally get in food like, hair, nails, dirt, bandages.
Term
microorganisms
Definition
are small, living organisms that can be only through a microscope.
Term
pathogens
Definition
microorganisms that cause illness.
Term
toxins
Definition
poisons from foodborne pathogens.
Term
fat tom
Definition
conditions favoring the growth of foodborne pathogens, Food, Acidity, Temperature, Time, Oxygen, Moisture.
Term
temperature danger zone
Definition
41-135 degrees Fahrenheit this range of temperature is where foodborne pathogens grow best.
Term
water activity (aw)
Definition
the amount of moisture available in food for growth.
Term
virus
Definition
can survive refigeration and freezer temperatures, cannot grow in food but once eaten can grow inside people, can contaminate both food and water and can be transmitted from person to person from people to food and from people to food-contact services.
Term
bacteria
Definition
bacteria is controlled by keeping food out of temperature danger zones, grow rapidly if FAT TOM conditions are met, can change into different forms like spores to protect themselves and can produce toxins as they grow or die.
Term
spore
Definition
are bacteria that have morphed when their is a lack of nutrients. They are highly resistant to heat surviving many cooking temperatures.
Term
parasite
Definition
they cannot grow on food, but must grow on meat of another animal and use it as a host, use many animals like cows, chickens, pigs and fish. they can be found in feces of animals and people. Can be found in water.
Term
fungi
Definition
they cause illness by spoiling food and can be found in the air, plants, water and some food.
Term
mold
Definition
they spoil food and sometimes call illness, some produce toxins such as aflatoxins, they can grow in almost any conditions and they grow will in acidic foods with low water activity such as jams and jellies. Coolers and Freezers can slow their growth but DOES NOT stop them or kill them.
Term
yeast
Definition
they can spoil food quickly, signs is a smell of alcohol or taste. they grow well in high acidic foods low water activity.
Term
biological contaminants
Definition
viruses, bacteria, fungi
Term
chemical contaminants
Definition
chemicals such as cleaners etc.
Term
toxic-metal poisoning
Definition
coppor, zinc, lead.
Term
physical contaminants
Definition
metal shaving from cans, staples from cartons, blades, fingernails, dirt, bones, jewelry
Term
food defense
Definition
a plan to prevent tampering of food.
Term
food allergy
Definition
a body's negative reaction to a particular food.
Term
cross-contact
Definition
food containing allergen to food being served.
Term
carriers
Definition
Term
finger cot
Definition
Term
hair restraint
Definition
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