1.2 Flashcards
Microorganisms (Germs or Microbes)
cause the most common types of food contamination.
Microorganisms include
bacteria, viruses, parasites, and fungi that are so small they can only be seen with the aid of a microscope.
Microbes are everywhere around us –
in soil, water, air plants animals (including humans).
The microbes that must be **controlled*:
foodborne illness and food spoilage.
Cleaning
removal of visible soil from the surfaces of equipment and utensils.
Sanitary
healthful or hygienic.
reducing the number of disease-causing microorganisms on the surface of equipment
purpose of government regulation in food safety is
protect food intended for human consumption.
enforce laws and regulations to protect food against adulteration and contamination.
The Role of the Food Industry in Retail Food Safety
outcomes of foodborne disease outbreak
Financial loss and damaged reputation
preventing harmful effects of a foodborne disease outbreak is to
start a food safety management program in the retail food establishment
The Role of the Foodservice Manager
• Making sanitation a top priority and communicating this to workers
• Purchasing food from safe sources
• Implementing sanitary procedures in the storage, preparation and service of food
• Training, motivating, and supervising workers in order to maintain a sanitary facility serving safe food
• Regularly inspecting the facility and workers to assure that sanitation standards are being met
• Cooperating with local public health officials during inspections and in developing a sanitation program, including worker training
Toxin
poisonous substance
Personal hygiene:
good health habits,
bathing,
washing hair/hands,
change clothes frequently
Naturally occurring chemicals include:
food allergens and toxins produced by a biological.
Man-made chemicals include:
substances added intentionally or accidentally to a food during processing.
Symptoms
physical manifestation of illness
