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Servesafe Education
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Servesafe Education
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25 Questions

1. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them

2. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving

3. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food

4. 1. loss of customers and sales 2. loss of reputation 3. negative media exposure 4. lowered employee morale 5. lawsuits and legal fees 6. employee absenteeism 7. increased insurance premiums 8. staff retraining

5. Can help prevent cross contamination by making it easier to assign specific equipment to specific food

6. One that has been inspected and meets all applicable local - state - and federal laws

7. The most common and versatile type of thermometer - measuring temperature through a metal probe with a sensor in the end. Most can measure temperatures from 0degrees to 220degrees and are accurate to within plus/minus 2degrees. They are easily calibr

8. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task

9. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood

10. Habits that include keeping the hands - hair - and body clean and wearing clean and appropriate uniforms. Avoiding unsanitary actions and reporting illness and injury are also features of good personal hygiene

11. 1. contaminated ingredients are added to food that receives no further cooking 2. contaminated food touches or drips fluids onto ready-to-eat food 3. a foodhandler touches contaminated food and then touches ready-to-eat food 4. ready-to-eat food touc

12. Form that some bacteria can take to protect themsleves when nutrients are not available

13. Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard - such as the freezing point or boiling point of water

14. Sealed under sterile conditions to keep it from being contaminated

15. Disease carried or transmitted to people by food

16. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist

17. Common source: parasite -food linked: improperly treated water - produce -common symptoms:Initially: fever Later: diarrhea - abdominal cramps - nausea -most important preventative measure: purchasing from approved - reputable suppliers

18. Common source: bacteria -food linked: undercooked ground beef - contaminated produce -common symptoms: diarrhea (bloody) - abdominal cramps - kidney failure (severe cases) -most important preventative measure: controlling time and temperature

19. Processed by removing the air around the product sealed in a package; bacon is an example

20. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)

21. It is found in pewter - which can be used to make pitchers and other tableware

22. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice

23. Good agricultural practices

24. Illness-causing microorganisms

25. Method where cooked or partially cooked food is vacuum packed in individual pouches and then chilled. This food is heated for service in the establishment. Frozen - precooked meals are typically packaged this way

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