Chapter 1 Flashcards
What is a foodborne illness?
Foodborne illness is getting sick from contaminated food (disease transmitted to people by food)
What is a foodborne-illness outbreak?
A foodborne-illness outbreak is when 2 or more people have same symptoms after eating the same food
What are TCS foods (definition and examples)?
Time and temperature control for safety (dairy and milk, shell eggs, shellfish, fish, meat, poultry, baked potatoes, heat treated plant foods, tofu or other soy proteins, sprouts, sliced melons, cut tomatoes, cut leafy greens)
What are ready-to-eat foods (definition and examples)?
Food that can be consumed without further preparation, washing, or cooking (cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices, seasonings)
What are the five risk factors for foodborne illness?
- Purchasing foods from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Contaminated equipment
- Poor personal hygiene
Which populations have a higher risk for foodborne illness?
Elderly, pre-school aged children, compromised immune system
How can you help to keep food safe in your operation (5 ways)?
- Controlling time and temperature
- Preventing cross contamination
- Practicing good personal hygiene
- Purchasing from good reputable suppliers
- Cleaning and sanitizing items correctly
What are the roles of government agencies (FDA, USDA, and CDC) in keeping food safe?
FDA: Writes Food Code, inspects food except meat, poultry, eggs
USDA: Inspects meat, poultry, eggs, when food crosses state lines
CDC: investigates outbreaks
Why are pre-school age children at a higher risk for foodborne illness?
They have not built up strong enough immune systems
he 5 most common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and
Purchasing food from unsafe sources
