ServSafe Review Questions & answers
Biological Contaminants
Bacteria
Viruses
Parasites
Fungi
Chemical contaminants
Cleaners
Sanitizers
Polishes
Physical Contaminants
Metal shavings
Staples
Bandages
,Glass
Dirt
Natural objects (e.g., fish bones)
Five risk factors for foodborne illness:
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
Four ways how food becomes unsafe
1. Time-temperature abuse
2. Cross-contamination
3. Poor personal hygiene
,4. Poor cleaning and sanitizing
Time-temperature abuse
When food has stayed too long at temperatures good for pathogen growth
Cross-contamination
When pathogens are transferred from one surface or food to another
Microorganism
Small, living organism that can be seen only with a microscope
Pathogen
Harmful microorganism
Makes people sick when eaten or produces toxins that cause illness
Toxin
Poison
Four types of pathogens that can contaminate food and cause foodborne illness
Bacteria
Viruses
Parasites
, Fungi
Common symptoms of foodborne illness
Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice (yellowing of skin and eyes)
Depending on the type of foodborne illness
Symptoms can range from 30 minutes to six weeks
What bacteria needs to grow. FATTOM
F- FOOD
A -ACIDITY
Biological Contaminants
Bacteria
Viruses
Parasites
Fungi
Chemical contaminants
Cleaners
Sanitizers
Polishes
Physical Contaminants
Metal shavings
Staples
Bandages
,Glass
Dirt
Natural objects (e.g., fish bones)
Five risk factors for foodborne illness:
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
Four ways how food becomes unsafe
1. Time-temperature abuse
2. Cross-contamination
3. Poor personal hygiene
,4. Poor cleaning and sanitizing
Time-temperature abuse
When food has stayed too long at temperatures good for pathogen growth
Cross-contamination
When pathogens are transferred from one surface or food to another
Microorganism
Small, living organism that can be seen only with a microscope
Pathogen
Harmful microorganism
Makes people sick when eaten or produces toxins that cause illness
Toxin
Poison
Four types of pathogens that can contaminate food and cause foodborne illness
Bacteria
Viruses
Parasites
, Fungi
Common symptoms of foodborne illness
Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice (yellowing of skin and eyes)
Depending on the type of foodborne illness
Symptoms can range from 30 minutes to six weeks
What bacteria needs to grow. FATTOM
F- FOOD
A -ACIDITY
