Ch. 1: Providing Safe Food

Question 1

What is a foodborne illness?

Answer 1

Sickness carried by food

Question 2

What equals an outbreak?

Answer 2

Lab confirms 2+ people same food same illness

Question 3

How many people get sick from unsafe food every year?

Answer 3

Millions.

Question 4

What THREE types of people endanger food safety?

Answer 4

1. Customers (high risk pop)
2. Staff (miscommunication, rushing, new hires)
3. Suppliers (unapproved)

Question 5

What THREE ways does foodborne illness hurt businesses?

Answer 5

1. Fees (legal & insurance)
2. Reputation (bad media & less sales)
3. Staff (low morale, losing or retraining workers)

Question 6

What THREE ways does foodborne illness hurt people?

Answer 6

1. Fees (medical & disability)
2. Loss of work
3. Death

Question 7

What are the THREE types of contam?

Answer 7

Biological, Chemical, Physical.

Question 8

What’s biological contam?

Answer 8

PATHOGENS — Bacteria, fungi, parasites, & viruses.

Toxin-carrying plants, mushrooms, & seafood are sometimes included.

Question 9

What’s chemical contam?

Answer 9

CHEMICALS — Cleaners, sanitizers, & polishes.

Question 10

What are the TWO types of physical contaminants?

Answer 10

1. Artificial objects (bandages, glass, metal, shavings, plastic)
2. Natural objects (bones, dirt, feather, hair)

Question 11

What FIVE actions cause the most food illnesses?

Answer 11

1. Bad sources (unsafe)
2. Bad heating (cooking)
3. Bad holding (temp)
4. Cross-contam
5. Bad hygiene

Question 12

What is time-temp abuse?

Answer 12

Keeping food too long in the TDZ (Temp Danger Zone).

(Wrong holding, wrong heating, wrong cooling.)

Question 13

What is cross-contam?

Answer 13

Transferring pathogens to food.

(Includes contaminated dripping, hands, ingredients, surfaces, tools, & towels).

Question 14

What are FOUR examples of bad hygiene?

Answer 14

1. Bad handwashing
2. Cough/sneeze (near food)
3. Touching wounds (then food)
4. Working sick

Question 15

What are THREE signs of bad cleaning & sanitizing?

Answer 15

1. Bad wash/rinse/sanitize
2. Bad sanitizer solution
3. Keeping towels outside sanitizer

Question 16

What is TCS Food?

Answer 16

Food needing Time & Temp Control for Safety.

Question 17

What TWO foods are most likely to become unsafe?

Answer 17

TCS & RTE foods.

Question 18

What are the THREE major types of TCS foods?

Answer 18

TCS TYPE 1:
Animal Products
(eggs, dairy, meat, poultry, seafood)

TCS TYPE 2:
Cooked/Cut Plant Products
(cooked/cut fruits or veggies, soy protein, untreated garlic-oil mix)

TCS TYPE 3:
Sprouts
(sprouts & sprout seeds)

Question 19

What is RTE Food?

Answer 19

Food that’s Ready-To-Eat (without further prep).

Question 20

What are the THREE high-risk pop groups?

Answer 20

1. Young (preschool)
2. Old (elderly)
3. Sick (immunocompromised)

Question 21

What TWO ways do you oversee staff as a manager?

Answer 21

1. Train & retrain
2. Watch for food safety

Question 22

What are the FIVE government agencies that prevent foodborne illness?

Answer 22

1. FDA (Food & Drug Admin)
2. USDA (US Dept of Agriculture)
3. Authorities (state & local)
4. CDC (Center for Disease Control & prevention)
5. PHS (Public Health Service)

Question 23

What THREE things does the FDA do?

Answer 23

1. Inspects all food BESIDES egg-meat-poultry
2. Regulates food across state lines
3. Creates the Food Code (recommendations for local agencies)

Question 24

What TWO things does the USDA do?

Answer 24

• Regulates food from multiple states
• Regulates & inspects meat poultry egg

Question 25

How do the CDC & PHS assist the FDA & USDA & Authorities?

Answer 25

By researching and investigating (illness & outbreaks).

Question 26

What FOUR things do Authorities (state & local) do?

Answer 26

1. Regulate & inspect businesses
2. Investigate complaints & illness
3. Issue licenses & permits
4. Approve construction & HACCP plans