Chapter 1 & 2 Servsafe
1.5 risk factors of food borne illnesses: 1. Purchasing food from unsafe
sources.
2. Failing to cook food correctly.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
2.FDA: Inspects all food except meat, poultry, and eggs. Issues food
code.
3.USDA: The U.S. Department of Agriculture regulates and inspects
meat, poultry, and eggs.
4.CDC (center for disease control) and PHS: These agencies assist the
FDA, USDA, and state and local health departments. They conduct
research into the causes of food borne-illness outbreaks.
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, 5.State and Local regulatory authorities: Write or adopt a code that
regulates retail and foodservice operations.
6.Foodborne illness outbreak: An incident in which two or more people
experi- encing the same illness after eating the same food.
7.Flow of food: The path food takes from receiving and storage through
preparation and cooking, holding, serving, cooling, and reheating.
8.foodborne illness: Disease carried or transmitted to people by food.
9.FDA food code: A science-based reference for retail food
establishments on how to prevent foodborne illness.
10.Potentially Hazardous Food: Food that is moist, high in protein, and
chemically neutral or slightly acidic.
11.Time-temperature Abuse: Any time a food has been allowed to remain
too long at temperatures favorable to the growth of foodborne
microorganisms.
12.Cross-contamination: Occurs when microorganisms are transferred
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1.5 risk factors of food borne illnesses: 1. Purchasing food from unsafe
sources.
2. Failing to cook food correctly.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
2.FDA: Inspects all food except meat, poultry, and eggs. Issues food
code.
3.USDA: The U.S. Department of Agriculture regulates and inspects
meat, poultry, and eggs.
4.CDC (center for disease control) and PHS: These agencies assist the
FDA, USDA, and state and local health departments. They conduct
research into the causes of food borne-illness outbreaks.
1/
8
, 5.State and Local regulatory authorities: Write or adopt a code that
regulates retail and foodservice operations.
6.Foodborne illness outbreak: An incident in which two or more people
experi- encing the same illness after eating the same food.
7.Flow of food: The path food takes from receiving and storage through
preparation and cooking, holding, serving, cooling, and reheating.
8.foodborne illness: Disease carried or transmitted to people by food.
9.FDA food code: A science-based reference for retail food
establishments on how to prevent foodborne illness.
10.Potentially Hazardous Food: Food that is moist, high in protein, and
chemically neutral or slightly acidic.
11.Time-temperature Abuse: Any time a food has been allowed to remain
too long at temperatures favorable to the growth of foodborne
microorganisms.
12.Cross-contamination: Occurs when microorganisms are transferred
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8
