Servsafe

Microbial food infections are usually not seen until ______ after eating contaminated food.

12-72 hours

How many hours in the danger zone, does the microorganisms in the foods be high enough to cause foodborne illness?

4 hours

Bacteria grow must rapidly between ___ - ___.

70-125 F

What is the lag phase?

A period of slow growth.

"A" FAT TOM

Acidity

Which of the following choices is a TCS food 1. Baked potatoes 2. Oreo cookies 3. Dried coffee 4. Canned tuna

Baked potatoes

Which of these is a TCS food? 1. Chocolate 2. Bean Sprouts 3. Apples 4. Wheat bread

Bean sprouts

What are the 3 types of contaminants?

Biological, chemical, and physical

"F" FAT TOM

Food

What is an example of a chemical contamination?

Glass cleaner is sprayed too close to food

A piece of chicken is left out at room temperature. What is the risk that could lead to foodborne illness? 1. Improper time and temperature control 2. Cross-contamination 3. Poor hygiene 4. Poor sanitation practices

Improper time and temperature control

Food _______ occurs when chemicals, toxic metals, or natural toxins that are produced by microorganisms as a byproduct contaminate food.

Intoxication

"M" FAT TOM

Moisture

"O" FAT TOM

Oxygen

Finding a piece of hair in your food is an example of ________ contamination.

Physical

What can you add to moist foods to help them dry out?

Salt, sugar, alcohol, and acid.

Fish, shellfish, and dairy products are examples of _____ foods.

TCS

Which of the following is NOT considered a high risk group for foodborne illness? The food was ship elderly people Teenagers Infants Preschooler-sped across the country

Teenagers

"T" FAT TOM

Temperature

Why are preschool aged children at higher risk of foodborne illnesses?

Their immune systems are not strong

Why are people who take certain medications often at a higher risk of contracting a foodborne illness?

Their immune systems are weakened by the medications.

"T" FAT TOM

Time

What helps keep aerobic microorganisms from multiplying because it removes the air from the container?

Vacuum sealing

The most common cause of foodborne illness is?

microorganisms