Ch. 1: Providing Safe Food

Question 1

What is a Foodborne Illness?

Answer 1

Two or more people confirmed with the same food same illness verified by a lab

Question 2

What constitutes a Foodborne Illness Outbreak? (3)

Answer 2

When:

2ppl same symptoms - same food

Investigation

Confirmed by lab

Question 3

How many people get sick from unsafe food per year?

Answer 3

Millions.

Question 4

What are the 7 main challenges to food safety?

Answer 4

Time (Pressure to work quickly)
Language/Culture (Causes communication difficulties)
Literacy/Education (Difficulty teaching)
Pathogens
Unapproved Suppliers
High-Risk Customers
Staff Turnover (Less time for safety training)

Question 5

Costs of a Foodborne Illness to an Operation? (8 main ones + Important 4)

Answer 5

Loss of customers/sales
Negative media
Lawsuits/Legal Fees
Increased Insurance Premiums
Loss of reputation
Lowered staff morale
Staff missing work
Staff retraining
Most IMPORTANT: Human Costs (lost work, medical cost, long-term disability, death)

Question 6

Types of contaminants? (3)

Answer 6

Biological, Chemical, Physical

Question 7

What are Biological Contaminants? (5)

Answer 7

Pathogens
viruses
parasites
fungi
bacteria
Some plants, mushrooms, and seafood that carry toxins are also included.

Question 8

What are Chemical Contaminants? (3)

Answer 8

Includes cleaners, sanitizers, and polishes.

Question 9

What are Physical Contaminants? 7 examples

Answer 9

Foreign objects like:
Metal shavings,
 staples,
 bandages, 
glass,
 dirt,
 bag ties, 
fishbones.

Question 10

What are the 5 most common risk-factors that cause foodborne illnesses?

Answer 10

1. Purchasing from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor personal hygiene

Question 11

What is time-temperature abuse?

Answer 11

When food has stayed too long in the
Temperature Danger Zone (TDZ). Can happen if food isn’t held at the correct temperatures, food isn’t cooked/reheated enough to kill pathogens, food not cooled correctly.

Question 12

What is cross-contamination?

Answer 12

Pathogens being transferred from one surface to another. If contaminated ingredients are added to Ready to Eat (RTE) food, RTE food touching contaminated surfaces, contaminated food dripping onto cooked/RTE food, food handler touching contaminated food then RTE food, contaminated wiping cloths.

Question 13

What is poor personal hygiene? (4)

Answer 13

Failing to wash hands correctly, coughing/sneezing on food or food contact surfaces, touching wounds and then food, working while sick.

Question 14

What is poor cleaning and sanitizing?

Answer 14

When equipment/food contact surfaces haven’t been correctly washed, rinsed and sanitized between uses. If wiping cloths are not kept in sanitizer between solutions they can grow bacteria. Sanitizer isn’t made at the right levels.

Question 15

What is TCS Food?

Answer 15

Food that requires Time/Temperature Control for Safety

Question 16

What foods are most likely to become unsafe? (2)

Answer 16

TCS Foods and RTE Foods

Question 17

What are the 12 Categories of TCS Foods?

Answer 17

Dairy Products
Shell Eggs (except ones treated for NTS)
Meat
Poultry
Fish
Shellfish/Crustaceans
Baked Potatoes
Heat-Treated Plant Food
Soy Protein
Spouts/Sprout Seeds
Sliced Melons/Cut Tomatoes/Cut Leafy Greens
Untreated Garlic-Oil Mixes

Question 18

What is RTE Food?

Answer 18

Food that can be eaten without further prep

Question 19

What are the 3 groups of high-risk populations?

Answer 19

Elderly, Young Children, Immunocompromised People

Question 20

As a manager, what is your job in regard to staff? (3)

Answer 20

Training, upkeeping training, and monitoring for food safety.

Question 21

What are the main government agencies preventing foodborne illness? (5)

Answer 21

Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
State and local regulatory authorities
Center for Disease Control and Prevention (CDC)
U.S. Public Health Service (PHS)

Question 22

What does the FDA do? (3)

Answer 22

Inspects all food EXCEPT for meat, poultry and eggs.
Regulates food transported across state lines.
Writes the Food Code, a science-based recommendation for local agencies.

Question 23

What does the USDA do? (2)

Answer 23

Regulates/Inspects meat, poultry and eggs.

Regulates food that involves more than one state.

Question 24

What do the CDC and PHS do? (3)

Answer 24

Assist the FDA and USDA & local health depts.
Conduct research into causes of foodborne illness outbreaks
Assist in investigation outbreaks

Question 25

What do State and Local Regulatory Authorities do? (7)

Answer 25

Write and adopt codes to regulate retail and foodservice operations.
Inspect operations
Enforce regulations
Investigate complaints/illnesses
Issue licenses and permits
Approve construction
Reviewing and approving HACCP plans