ServSafe Study pt 1_Notes

ServSafe Study pt 1_Notes - ServSafe Chapters 2-10 Divided...

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ServSafe Chapters 2-10 Divided into 2 groups: Spoilage microorganisms – can be seen, smelt, tasted Pathogens – microorganisms that cause illness Eating food contaminated with food borne pathogens or their toxins Leading cause of food borne illness 4 Types of Microorganisms that can cause foodborne illness: 1. Bacteria 2. Viruses 3. Parasites 4. Fungi What microorganisms need to grow: Food – specificially proteins/carbs Acidity –grow best in food that has neutral/slightly acidic pH (most food) Temperature – grow best between 41-135 (danger zone!!!) Time – lag phase (slow growth), log phase (rapid growth) If kept in danger zone for 4 or more hours, BIG trouble Oxygen Moisture – potentially hazardous food has water level of .85 or higher Controlling growth: Adding lactic/citric acid Adding sugar, salt, alcohol, or acid to low water level Vacuum packing Foodborne infections – grow in the intestine, symptoms don’t appear immediately Foodborn intoxications – person eats food containing toxins, symptoms appear quickly Foodborne toxin-mediated infections – person eats pathogrens, produce illness-causing toxins in intestine Bacteria: Single-celled organisms Reproduce rapidly, Some can survive freezing Change into different forms (spores – can resist heat, can revert back to a form that can grow) Cause food spoilage and illness Cooking does not destroy them REVIEW TABLE ON 2-11!! Fungi – range in size, found in air, soil, plants, water, some food: Yeast – produces carbon dioxide and alcohol, appear as pink discoloration or slime and bubble Molds – use spores for reproduction, grow well in acidic food with low water activity o Freezing prevents growth, but doesn’t destroy Contaminate food when: Have foodborne illness Gastrointestinal illness
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Infected lesions Exposed to person who is ill Contaminate their hands Carriers – infect others, but do not show symptoms 50% of healthy adults carry staphylococcus aureus in their noses, 20-35% carry it on their skin Good Hygienic Practices: Scrub hands for 10-15 seconds
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This note was uploaded on 02/20/2009 for the course H ADM 236 taught by Professor To'connor during the Spring '05 term at Cornell.

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ServSafe Study pt 1_Notes - ServSafe Chapters 2-10 Divided...

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