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SERVSAFE TEST STUDY NOTES KEY UPDATE CULINARY FUNDAMENTALS I update
Food Safety
A foodborne illness is a disease carried to PEOPLE by FOOD.
The Centers for Disease Control (CDC) defines a foodborne illness outbreak as an incident in
which TWO OR MORE people experience the same illness after eating the same food.
List five “categories” of people that are at the greatest risk of contracting a foodborne illness:
A. INFANTS & PRESCHOOL AGE B. ELDERLY
C. PREGNANT WOMEN D. COMPROMISED IMMUNE SYSTEM
There are 3 types of foodborne contamination:
A. BIOLOGICAL contaminants – microbial contaminants that include bacteria, viruses,
parasites, fungi, and biological toxins.
B. CHEMICAL contaminants – toxic metals, pesticides, cleaning products,sanitizers, and
lubricants.
C. PHYSICAL contaminants – foreign objectsthat are accidentally introduced into food
Three main factors that cause food to become unsafe:
1. TIME TEMPERATURE ABUSE
2. CROSS CONTAMINATION
3. POOR PERSONAL HYGIENE
The 4 types of microorganisms that can contaminate food are:
A. BACTERIA B. VIRUS
C. PARASITE D. MOLD / FUNGI
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