Chapter 1 Flashcards
what is a foodborne illness outbreak?
when two or more people have the same symptoms from eating the same food
which is a ready to eat food
Sea salt
why are preschool age children at higher risk for foodborne illness?
they have not built up a strong immune system
which is a TCS food
sprouts
The five 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
raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
Time temperature abuse
what is TCS food?
food requiring time and temperature control for safety
A food handler left a pan of roasted turkey breast to cool at room temperature overnight in addition to throwing away the turkey. What is an appropriate corrective action?
make sure the food handler understands safe cooling practices
what is an important measure for preventing foodborne illness?
preventing cross-contamination
what is one possible function of a local regulatory authority?
inspecting an operation
Who writes the code that regulates retail in food service operations as well as inspect retail and food service operations
State and local health departments
Who conducts research into the causes of foodborne illness outbreaks?
CDC and PHS
Who inspects meat, poultry, and eggs?
USDA
Who writes the Food Code
FDA
