ServSafe Chapter 1 Notes
Providing Safe Food
Define Foodborne Illness.
What is a foodborne-illness outbreak?
What are the 7 Challenges associated with food safety?
The costs to establishments resulting from a foodborne-illness outbreak include
Recognizing the importance of food safety
Understanding how food becomes unsafe
Identifying TCS Food
Recognizing the risk factors for foodborne
Understanding important prevention
measures for keeping food safe
Foodborne illness- a disease transm
ServSafe Chapter 2
Forms of Contamination Notes
Basic Characteristics of Bacteria
Can be found almost anywhere; live in our bodies
Cant be _, _ or _.
To prevent bacteria: control _ & _
The Safe Food Handler
ServSafe Chapter 3 Notes
Food handlers can contaminate food when they
Touch anything that may contaminate their hands and then they dont wash them
Have symptoms such as diarrhea, vomiting or jaundice
CarrierActions that contaminate f
Contamination- the presence of harmful
substances (biological, chemical or physical) in
Can be contaminated on purpose, but most
cases are accidents.
Animals used for food
Air, contaminated water,
From person to person
ServSafe Chapter 5 Notes
To be an approved reputable supplier, a vendor must meet the following criteria:
Have been _ and can show you an inspection _.
Must meet all applicable _, _ and _ laws.
Inspection reports can be from the _, _ or a third party insp
Food must be purchased from an approved
reputable supplier. For suppliers to be
considered so, they must meet the following
Have been inspected and can show you
an inspection report.
Must meet all applicable local, state
and federal laws
When they have a foodborne illness
When they have wounds that contain a pathogen
When sneezing or coughing
When they have contact with a person who is ill
When they touch anything that may contaminate
their hands and then they dont wash them
When they h