Shared Flashcard Set

Details

ServSafe
Food Science
13
Science
11th Grade
01/18/2011

Additional Science Flashcards

 


 

Cards

Term
What Populations are at high risk for foodborne illness? Why?
Definition

Elderly People 

Infants and Preschool age children

Pregnant women

People with cancer, chemotherapy, HIV/AIDS, transplant recipients

Why: Compromised Immune System

Term
A women eats a salad contaminated with Hepatitis A, what type of potential hazard is this?
Definition
Biological
Term
A man finds a hair in his soup, what type of potential hazard occurred?
Definition
Physical
Term
A child drinks lemonade out of a copper container, which potential hazard occurred?
Definition
Chemical
Term
What is the number one common risk factor that cause foodborne illness?
Definition
Failing to cook food adequately 
Term
What does the acronym FATTOM stand for?
Definition
Food - Acidity - Temperature - Time - Oxygen - Moisture
Term
At what pH do pathogens grow best?
Definition
4.5 - 7.5
Term
At what temperature do pathogens grow well?
Definition
41 F - 135 F
Term

Name 6 foods mostly likely to become unsafe

 

Definition
Possible answers: Milk - Dairy Products - Beef - Pork - Lamb - Fish - Baked Potatoes - Tofu - Sliced Melons - Cut Tomatoes - Eggs - Poultry - Shellfish - Cooked Rice - Beans - Vegetables - Sprouts - Sprout Seeds - Untreated Garlic and Oil Mixtures
Term
What is TCS an acronym for?
Definition
Temperature Control for Safety
Term
Which pathogen is primarily found in the hair, nose, and throat of humans?
Definition
Staphylococcus Aureus (Staph)
Term
What Foodborne illness has been linked with ready - to -eat foods and shellfish contaminated by sewage?
Definition
Hepatitis A
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