Chapter 1 servsafe

A disease carried or transmitted to people by food.

The greatest threat to food safety: Illness-causing pathogens that can contaminate food.

Allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms.

the 3 types of Food hazards and give an example of each

For a foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food?

What are the costs of a foodborne illness to a restaurant?

List the TCS foods

Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.

Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene Are all ways that what happens ?

Occurs when microorganisms are transferred from one food source or surface to another

Preschool children and Infants Elderly People with compromised immune systems are know as ??

Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment.

What is the definition of ready-to-eat food?

The presence of harmful substances in food.

What is the definition of cross contamination

What are three ways you can prevent foodborne illnesses?

5) What are the 5 common causes for foodborne illnesses according to the CDC?