A – Proper Hot or Cold Holding Temperatures of Food which Requires Time or Temperature Control for Safety Flashcards
Who is required to get a permit?
Cooks, Wait Staff and Dishwashers
How long is a card valid for?
3 Years
When should you renew your card?
Before the expiration date of your current card
What is another name for Foodborne Illness?
Food Poisoning
Define Foodborne Illness
Foodborne illnesses are diseases that are carried or transmitted to people by food
Can you see, smell or taste if the food is contaminated?
Contaminated food does not look, smell or taste different
A person cannot see, smell or taste bacteria, viruses or parasites
Approximately how many cases are there a year of Foodborne related illnesses according to the CDC (Center For Disease Control and Prevention)?
48 Million
How many Americans get sick a year from eating food?
1 in 6
How many hospital visits are due to Foodborne related illnesses?
128,000
How many deaths due to Food Poisoning?
3,000
What is the annual cost of Foodborne Illnesses?
$7.7 - $23 Billion
What is the average cost per incident?
$77,000
Who is most vulnerable to Foodborne Illnesses?
Elderly
Young Children
Pregnant
Immunocompromised Sick People (Hospitalized)
What Are Foodborne Illnesses Most Caused By?
Poor personal hygiene like:
Not Washing Hands Properly or at all
Improper Temperature Control
High-Risk Populations
NEVER SERVE:
•Raw Seed Sprouts
• Raw or Undercooked Eggs, Meat or Seafood
• Over-Easy Eggs/Poached Eggs
• Raw Oysters On The Half Shell
• Rare Hamburgers
• Fresh Juice
THESE FOOD ITEMS MUST BE COOKED TO THE PROPER TEMPERATURE!
