ServSafe Quiz PART 1

The activities, standards, and procedures, necessary to keep foods from being contaminated.

• foodborne illness

• food contamination

• food safety

• sanitizing

Food made unsafe by being contaminated by biological or environmental materials.

• foodborne illness

• food contamination

• food safety

• sanitizing

Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level.

• cleaning

• food contamination

• food safety

• sanitizing

The results from eating contaminated foods.

• foodborne illness

• food contamination

• food safety

• pathogens

Combination of food that occurs when safe food comes in contact with biological, physical or chemical contaminants while it is being prepared, cooked, or served

• foodborne illness

• cross-contamination

• sanitizing

• cleaning

Foreign objects found in food that can cause injury or illness.

• physical hazards

• chemical hazards

• biological hazards

• pathogens

Living organisms such as bacteria, viruses, fungi, and parasites that can make us sick.

• physical hazards

• chemical hazards

• biological hazards

• pathogens

Human made toxins, such as cleaning compounds, bug sprays, food additives, or fertilizers found in food or water.

• physical hazards

• chemical hazards

• biological hazards

• pathogens

Disease causing organisms, such as bacteria, viruses, parasites, or fungi.

• physical hazards

• chemical hazards

• pathogens

What is one of the most important elements in keeping food safe?

(a)