Ch. 1: Providing Safe Food Flashcards
What is a Foodborne Illness?
A disease transmitted to people by food.
What constitutes a Foodborne Illness Outbreak? (3)
When: Two or more people have the same symptoms after eating the same food.
An investigation is conducted by state and local authorities.
The outbreak is confirmed by lab analysis.
How many people get sick from unsafe food per year?
Millions.
What are the 7 main challenges to food safety?
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)
Costs of a Foodborne Illness to an Operation? (8 main ones + Important 4)
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)
Types of contaminants? (3)
Biological, Chemical, Physical
What are Biological Contaminants? (5)
Pathogens–the greatest threat to food safety. Include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry toxins are also included.
What are Chemical Contaminants? (3)
Foodservice chemicals can contaminate food if not used correctly. Includes cleaners, sanitizers, and polishes.
What are Physical Contaminants? 7 examples
Foreign objects like: Metal shavings, staples, bandages, glass, dirt, bag ties, fishbones.
What are the 5 most common risk-factors that cause foodborne illnesses?
- Purchasing from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Poor personal hygiene
What is time-temperature abuse?
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.
What is cross-contamination?
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.
What is poor personal hygiene? (4)
Failing to wash hands correctly, coughing/sneezing on food or food contact surfaces, touching wounds and then food, working while sick.
What is poor cleaning and sanitizing?
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.
What is TCS Food?
Food that requires Time/Temperature Control for Safety
What foods are most likely to become unsafe? (2)
TCS Foods and RTE Foods
What are the 12 Categories of TCS Foods?
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
What is RTE Food?
Food that can be eaten without further prep
What are the 3 groups of high-risk populations?
Elderly, Young Children, Immunocompromised People
As a manager, what is your job in regard to staff? (3)
Training, upkeeping training, and monitoring for food safety.
What are the main government agencies preventing foodborne illness? (5)
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)
What does the FDA do? (3)
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.
What does the USDA do? (2)
Regulates/Inspects meat, poultry and eggs.
Regulates food that involves more than one state.
What do the CDC and PHS do? (3)
Assist the FDA and USDA & local health depts.
Conduct research into causes of foodborne illness outbreaks
Assist in investigation outbreaks
What do State and Local Regulatory Authorities do? (7)
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
