ServSafe Chapter 1: Keeping Food Safe

A set of flashcards covering food safety roles, high-risk populations, TCS food characteristics, and outbreak definitions based on Chapter 1 lecture notes.

What is the primary role of a manager in a food operation?

To ensure a well run and profitable business.

Why are preschool-age children at a higher risk for foodborne illness?

Their immune systems have not yet fully developed.

Which demographic groups are at a higher risk of contracting a foodborne illness?

Elderly people and children under the age of four.

Based on the transcript, which of the following is a TCS food: bananas, coffee, crackers, or sprouts?

Sprouts.

What type of hazard is most likely to occur when cooking a hamburger?

Biological.

What is the term for food that supports the rapid growth of pathogens?

Potentially hazardous (TCS) food.

According to the CDC, what is one of the five risk factors for foodborne illness?

Inadequate cooking.

In addition to fresh poultry, what are two other examples of TCS foods mentioned?

Cut melons and baked potatoes.

What are two common physical characteristics of TCS food?

It is often moist and contains protein.

Why must care be taken when serving food to high-risk populations?

They are more likely to get sick from eating raw or undercooked animal food.

At what temperature must cut melons be stored?

$41^{\circ}F\,(5^{\circ}C)$ or lower.

What two criteria must be met for a foodborne illness to be considered an outbreak?

Two or more people report the same illness from eating the same food, and the illness is confirmed by laboratory analysis.

Why do pathogens pose an increasing challenge to food safety in modern operations?

Pathogens are being found on food items once considered safe.

What is a specific demographic challenge to food safety in the U.S.?

The growing elderly population.

Leaving cooked rice on a prep table to cool for several hours is an example of what?

Time-temperature abuse.

What is an example of a ready-to-eat food?

Mozzarella cheese.

What is a significant human cost to victims of foodborne illness?

Long-term disability.

If two guests become ill after eating different food items and suffering different symptoms, is it an outbreak?

No, because they ate different foods and had different symptoms.

What are the three keys to food safety?

Practicing good personal hygiene, preventing cross-contamination, and time-temperature control.

Which of the following is NOT a TCS food: baked potato, chocolate ice cream, or a chocolate chip cookie?

Chocolate chip cookie.