ServSafe Managers, Chapter 1: Providing Safe Food

These flashcards cover key vocabulary and concepts related to food safety, foodborne illnesses, and prevention strategies.

A disease transmitted to people by food.

Foodborne Illness

Outbreak

An illness is considered an outbreak when two or more people have the same symptoms after eating the same food.

TCS Food

Food requiring time and temperature control for safety.

Ready-to-Eat Food

Food that can be eaten without further preparation, washing, or cooking.

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.

Cross-Contamination

Pathogens are transferred from one surface or food to another.

Pathogens

Illness-causing microorganisms that can contaminate food.

Time-Temperature Abuse

Food is held at temperatures that allow pathogens to grow.

Biological Contaminants

Pathogens that include viruses, parasites, fungi, and bacteria.

Chemical Contaminants

Foodservice chemicals that can contaminate food if used incorrectly.

High-Risk Populations

Groups at higher risk for foodborne illness, including the elderly, young children, and people with compromised immune systems.

Government Agencies

Agencies such as the FDA and USDA that regulate and ensure food safety.

Corrective Action

The steps taken to correct unsafe food handling practices.

Food Safety Practices

Measures taken to control food borne illness; like cleaning and sanitizing, controlling temperatures, and preventing cross-contamination.