ServSafe 8th Edition Lecture Notes

Vocabulary-style flashcards based on the ServSafe 8th Edition study materials covering pathogens, regulations, symptoms, and food safety procedures.

Pathogens

Biological agents that pose an increasing challenge to food safety because they are being found on food items once considered safe.

FDA (Food and Drug Administration)

The organization that makes recommendations for food safety regulations of the food service industry and provides recall notices for managers.

Growing elderly population

A specific demographic factor that presents a challenge to food safety in an operation.

Long-term disability

An example of a human cost experienced by victims of foodborne illness.

TCS Foods

Foods that best support the growth of bacteria, such as proteins, rosemary, and cooked rice.

Water Activity ($a_w$) of $1.0$

The level of moisture in food that provides the most available moisture for bacteria to grow.

Jaundice

A physical symptom specifically associated with the foodborne illness Hepatitis A.

Salmonella typhi

A "Big Six" pathogen likely to cause high fever and a rash after consumption.

Shiga toxin-producing Escherichia coli

A pathogen commonly found in cattle.

Shigella spp.

A pathogen associated with bloody diarrhea; the most important preventive measure is practicing good personal hygiene.

Hepatitis A

A virus that most importantly requires good personal hygiene for prevention.

Norovirus

One of the leading causes of foodborne illness; it requires a living host to grow and can cause vomiting and diarrhea shortly after eating shellfsh like lobster.

Bacillus cereus

A bacteria commonly linked to cooked rice dishes.

Yeast

A type of fungus commonly associated with acidic foods.

Cyclospora cayetanensis

A parasite specifically linked to berries and lettuce.

Nontyphoidal salmonella

A bacteria where the most important measure for preventing foodborne illness is to prevent cross-contamination.

Staphylococcus aureus

A pathogen linked to the common cold for which handwashing is a critical preventive measure.

Aflatoxins

Toxins produced by and linked to mold.

Ciguatoxin

A toxin associated with fish like grouper that causes neurological symptoms such as the reversal of hot and cold sensations.

Paralytic shellfish poisoning

An illness likely caused by eating oysters that results in tingling of the mouth and face.

Raw kidney beans

A plant food that is toxic if consumed while undercooked.

Scombroid poisoning

An illness that can be prevented by purchasing fish from approved, reputable suppliers.

Chemical contamination

A type of contamination that results in illness within minutes of eating; an example includes serving tomato juice in a pewter pitcher.

Food defense program

A program implemented to ensure food safety by requesting that delivery vehicles be locked and sealed to verify safe sourcing.

Hand antiseptic

A substance used to reduce pathogens to safe levels on the skin.

Infrared thermometer

A temperature measuring device designed for measuring surface temperature that must be held close to the food.

Immersion thermometer

A device designed to measure the temperature of liquids.

Bimetallic stemmed thermometer

A thermometer that requires $15\,\text{seconds}$ for the reading to steady after being inserted into food.

U.S. Department of Agriculture (U.S.D.A)

The agency responsible for subjecting suppliers to food safety inspections.

Good Manufacturing Practices (GMP)

FDA-defined requirements for producing safe food.

Shellstock tags

Documentation that must be kept on file for $90\,\text{days}$ after the last shellfish was sold or served from a container.

Correct Cooler Storage

The practice of storing items in a specific order, such as raw shrimp stored above raw steak, to prevent contamination.