Serv Safe Chapter 1

Front

What is a foodborne illness?

Back

A foodborne illness is a disease caused by consuming contaminated food or beverages.

Front

List three types of contamination.

Back

Physical, chemical, biological

Front

What does TCS stand for?

Back

Time/Temperature Control for Safety

Front

Give an example of ready to eat food: Unwashed fruits, Pre-packaged salad, Raw meat, Expired dairy products

Back

Pre-packaged salad

Front

Who are considered high risk populations when it comes to food safety?

Back

Young children, elderly people, pregnant women, and people with weakened immune systems

Front

What are the symptoms of foodborne illness?

Back

Nausea, vomiting, diarrhea, fever, and abdominal pain

Front

How can food become contaminated?

Back

Improper handling, storage, cooking, or cross-contamination

Front

Why is it important to control time and temperature when handling TCS food?

Back

To prevent the growth of bacteria that can cause foodborne illness.

Front

Explain the concept of cross-contamination.

Back

Bacteria or other microorganisms are transferred from one food or surface to another.

Front

What are some ways to prevent foodborne illness?

Back

Wash hands and surfaces often, separate raw and cooked foods, cook to the right temperature, and refrigerate promptly.