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Best ServSafe Study Guide latest 2022

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Foodborne illness Illness carried or transmitted to people by food. Outbreak of foodborne illness incident in which two or more people experience the same illness after eating the same food ... 01:11 01:23 Warranty of Sale rules stating how food must be handled in an establishment reasonable care defense defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe HACCP Principle 1 Conduct a hazard analysis HACCP Principle 2 determine critical control points HACCP Principle 3 Establich critical limits HACCP Principle 4 establish monitoring procedures HACCP Principle 5 Identify corrective actions HACCP Principle 6 Verify that the system works HACCP Principle 7 establish procedures for record keeping and documentation Flow of Food Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving 00:02 01:23 high risk populations People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems immune system body's defense against illness. ppl with compromised immune systems are more susceptible to foodborne illness contamination presence of harmful substances in food. food safety hazards biological, physical, chemical time temperature abuse any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms cross-contamination occurs when microorganisms are transferred from one food or surface to another food contact surfaces surface that comes into direct contact with food, such as a cutting board clean visibly free of soils sanitary reduced amount of microorganisms to safe level [Show More]

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