Chapter 1 Flashcards
Food model code
1935-1993
Updated every 2 yrs
FDA
ServSafe Program
National Restaurant Association Education Foundation
ServSafe Food Protection Management Program
What does CDC say about cases
48 million cases annually
128,000 hospitalizations
3,000 deaths
55.5 billion
High -risk population
Infants and preschool age
Elderly
Immune compromised (pregnant)
Costs of food borne illness
Loss of customers
Loss of reputation
Lawsuits
Increased insurance
Employee retraining
Food borne illness mistakes
70% food service
20% home
3% food manufacturer
Contamination
Presence of harmful or disease-causing microorganisms or substances
Spoilage
Decline in eating quality
Not unsafe to eat
3 types of contaminants
Biological (bacteria/viruses/parasites/fungi- toxins)
Chemical (pesticides/food additives/cleaning supplies/tofu metals)
Physical (foreign/naturally occurring objects)
5 most common food handling mistakes
1.purchasing food from unsafe sources.
2.failing to cook food adequately
3.temp abuse
4contaminated equipment
5. Poor personal hygiene
Unsafe food sources
Shellfish (has to be purchased by certified shellfish
Homemade. Canned food
Wild mushrooms
Uninspected meats
Amount of heat to cook ground beef
155 for 17s
Poultry min temp
165f instantaneous
Food has been abused
Improper storage temps
Improper holding temps
Improper cooking temps
Improper cooling/ leftovers
Clean VS Sanitized
Clean = removal of visible soil
Sanitized = reduction of pathogens to safe levels
