Servsafe Chapter 1 & 2
Review of Chapters 1 and 2; Any big "C" means contaminated or contamination, respectively.
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Topics of this game:
- A disease transmitted to people by food.
- Two or more people have the same symptoms after eating the same food.
- The can come from biological, chemical, physical.
- The greatest threat to food safety: viruses, parasites, fungi, bacteria
- Five mistakes: unsafe sources; incorrect cooking and temperature; contaminated equipment; bad hygiene
- Food has stayed too long at temps that are good for the growth of pathogens!
- Pathogens that have been transferred from one surface or food to another.
- Food required time and temperature control for safety.
- Cooked food, washed fruit and veggies, deli meat, bakery items
- Elderly people, Preschool-aged children, people with compromised immune systems
- Retraining employees on safe and proper kitchen practices
- Food and Drug Administration; inspects all food except meat, poultry, eggs
- U.S. Department of Agriculture; inspects meat, poultry, eggs
- Center for Disease Control
- U.S. Public Health Service
- Local and State who write OR adopt codes that regulate retail and foodservice operations.
- Science-based code providing recommendations for food safety regulations.
- Reg. Authority-Inspecting operations; enforcing regulations; investigating complaints; approving construction
- Contaminants such as cleaners, sanitizers, and polishes
- Contaminants such as glass, dirt, ties, bones
- What is an example of a TCS food?
- Handling of food after using the restroom and not washing hands creates this pathway to illness!.
- Bacteria, Viruses, Parasites and Fungi
- Shigella, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus
- Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
- Six conditions will make this grow.
- What is the acronym for Food, Acidity, Temperature, Time, Oxygen, and Moisture
- Bacteria grows best in food that is neutral to slightly acidic. The pH scale measures this 0 to 14.0.
- Bacteria grows rapidly between 41F and 135F. This is the danger zone.
- This can be measured for water activity (aw). The scale ranges from 0.0 to 1.0.
- Keep food safe with Time and Temperature
- Lives only in humans; from ready to eat food/drink; prevention includes washing hands and correct temps.
- Carried by farm animals; poultry, eggs, meat, dairy, produce; prevention: temps and CC
- Found in human feces; from eating or drinking contaminated food or water; flies transfer too
- Found in intestines of cattle, C at slaughter; also found in infected people; beef and C produce
- These are not destroyed by cooking Temps. Carried by humans and animals; Hep A and Noro are examples..
- Found in feces of infected people and shellfish from C water; jaundice.
- A yellowing of the skin and eyes!
- Linked to ready made food; highly contagious; similar to Hep A; vomiting and diarrhea.
- Require a host to live and reproduce; seafood, wild game and produce processed with C water.
- A funny man; yeasts, molds, and mushrooms
- Toxins and histamine created from Time and Temp Abuse (tuna, mahimahi)
- Illness within minutes; vomiting; tingling in the extremities and the reversal of hot and cold sensations
- Cannot be destroyed by cooking; choose plants, mushrooms and seafood wisely. Control Time/Temp
- Call poison control and/or 911 for this one!
- Mild to fatal injuries from cuts, dental damage, and choking! Bleeding and pain are also symptoms.
- Intentional contamination: terrorists, disgruntled workers, vendors, competitors
- Stop tampering with food by: Assure, Look, Employees, Reports, Threat
- Gather info, notify authorities, segregate products, document, identify, cooperate, review procedures
- A protein in a food or ingredient that some people are sensitive to.
- Nausea, wheezing, hives, rashes, swelling, vomiting, abdominal pain, itchy throat, anaphylaxis
- milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts
- an important tool used to identify allergens in the products that you purchase.
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