Chapter 1 Flashcards
What is a foodborne-illness outbreak?
When two or more people report the same illness from eating the same food.
Which is a ready to eat food?
a.uncooked rice
b. raw deboned chicken
c. sea salt
d. unwashed green beans
Sea salt
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems
Which is a TCS food?
a. bread
b. flour
c. sprouts
d. strawberries
Sprouts
The 5 common risk factors that can lead to foodborne illness are:
(1) failing to cook food adequately
(2) holding food at incorrect temperatures
(3) using contaminated equipment
(4) practicing poor personal hygiene
(5)?
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 requires time and temperature control for safety.
A food handler left a pan of roasted turkey breasts 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 government agency that is responsible for food safety?
Approving a construction project.
Contaminants are?
Biological, Chemical, and Physical
Four main practices mistakes that lead to foodborne illness? (Categorical)
(1) Time temperature abuse
(2) Cross-contamination
(3) Poor personal hygiene
(4) Poor cleaning and sanitizing
Milk and dairy products
TCS food
Poultry
TCS food
Meat: beef pork, lamb
TCS food
Shell eggs (except treated to eliminate nontyphoidal Salmonella)
TCS food
Shellfish and crustaceaons
TCS food
Heat-treated plant food:
-cooked rice
-beans
-vegetables
TCS food
Sprouts and sprout seeds
TCS food
Untreated garlic-and-oil mixtures
TCS food
Sliced melons
Cut tomatoes
Cut leafy greens
TCS food
Tofu or other soy protein
TCS food
Synthetic ingredients such as textured soy protein in meat alternatives
TCS food
Baked potatoes
TCS food
Fish
TCS food
FDA inspects all food except?
Meat, poultry, and eggs
FDA food code?
Science-based code providing reccomendations for food safety regulations
FDA regulates
(1) Food transported across state lines
(2) Restaurants and retail food stores
(3) Vending operations
(4) Schools and day care
(5) Hospitals and nursing homes
FDA also provides:
Technical support and training. Available for industry and regulatory agencies.
USDA
Regulates and inspects meat, poultry, and eggs.
Regulates food that crosses state boundaries or involves 1+ state
CDC and PHS
Assist other health departments. Conduct research cause and investigate foodborne illness outbreaks.
PHS?
Public Health Service
State and local regulatory authorities
Write or adopt codes that regulate retails and food service operations
State and local regulatory authorities responsibilities
(1) Inspecting operations
(2) Enforcing regulations
(3) Investigating complaints and illnesses
(4) Issuing licenses and permits
(5) Approving construction
(6) Reviewing and approving HACCP plans
Who writes codes that regulate retail and foodservice operations?
State and local health departments
Who inspects retail and foodservice operations?
State and local health departments
