Chapter 1 servsafe

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

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

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

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

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 ?

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

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

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 is the definition of cross contamination

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.

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

A disease carried or transmitted to people by food.

List the TCS foods

What are three ways you can prevent foodborne illnesses?