Understand Food Safety Issues

ServSafe Chapter 1

TCS Foods

  • Milk and Dairy Products
  • Meat: Beef, Pork and Lamb
  • Fish
  • Baked Potatoes
  • Tofu or other Soy Protein
  • Sliced Melons, Cut Tomatoes, and Cut Leafy Greens
  • Shell Eggs
  • Poultry
  • Shellfish and Crustaceans
  • Heat-treated Plant food. EX: Cooked Rice and Beans
  • Sprouts and Sprout Seeds
  • Untreated garlic-and-oil mixtures

Food-borne Illnesses

  1. Disease transmitted to people through food.
  2. 2 or more people have the same symptoms after eating the same food.
  3. Confirmed by laboratory analysis.

The 3 types of Contaminants

YOPI = Y= Young O= Old = P= Pregnant I= Immune- Deficient

The 5 Risk factors for Food-borne illnesses

  1. Purchasing food from unsafe resources.
  2. Failing to cook food correctly.
  3. Holding food at incorrect temperatures.
  4. Using contaminated equipment.
  5. Practicing poor personal hygiene.
1. Which is a TCS food?

A. Bread

B. Flour

C. Sprouts

D. Strawberries.

2. Leftover chili is cooled on the counter, what is it?

A. Cross-Contamination

B. Poor personal hygiene

C. Time- Temperature Abuse


3. Adults are more likely than pre-school age children to get sick from contaminated food.



1. C

2. C

3. A