Chapter 1 Flashcards
Risk factors linked to what
Time temp abuse
Cross contamination
Poor personnel hygiene
Poor cleaning and sanitizing
Challenges to food safety
Time Language and culture Literacy and education Pathogens Unapproved suppliers High risk customers Staff turnover
Foodborne illness defined
A disease transmitted by food
Foodborne illness outbreak
Two or more people have the same symptoms after eating the same food
Cost of foodborne illness
Loss of customer/sales Loss of reputation Negative media exposure Lowered staff morale Lawsuits and legal fees Increased insurance premiums Staff missing work Staff retraining
Foodborne illness human costs
Lost work
Medical costs
Long term disability
Death
Contamination defined
Presence of harmful substances in food
Contaminant types
Biological
Chemical
Physical
Biological
Pathogens are greatest threat
Viruses, parasites, fungi, bacteria
Physical
Metal shavings, dirt, fish bones
Chemical
Cleaners, sanitizer, polishes
How food becomes unsafe
Purchasing food from unsafe sources Failing to cook food properly Holding food at incorrect temperature Using contaminated equipment Practicing poor personnel hygiene
Most common contaminate
Biological
Private food home
Unsafe source
Practices related to foodborne illnesses
Time temperature abuse
Cross contamination
Poor personnel hygiene
Poor cleaning and sanitizing
Time temperature abuse
Stayed too long at temperatures that are good for growth of pathogens
Cross contamination
Pathogens transferred from one surface or food to another
Poor personnel hygiene
Fail to wash hands
Cough or sneeze on food
Touch or scratch wounds
Work while sick
Poor cleaning and sanitizing
Pathogens spread if equipment has been cleaned and sanitized on lncorrectly between uses
Poor cleaning and sanitizing Ways
Equipment not cleaned and sanitized
Food contact surfaces just wiped clean
Wiping cloths not stored in sanitizer solution
Sanitizing solutions are not at required levels
Cross contamination ways
Contaminated ingredients added to food that receives no extra cooking
Ready to eat food touches contaminated surface
Contaminated food touches or drips on food
Food handlers touch contaminated food and touches ready to eat food
Contaminated wiping cloths touch food
Time temperature abuse ways
Food not held or stored at correct temp
Food not cooked or reheated to kill pathogens
Food not cooled correctly
Foods most likely to become unsafe
TCS and ready to eat foods
TCS food defines
Need time and temperature control for safety to limit pathogen growth
TCS foods
Milk and dairy products Meat: beef pork lamb Fish Baked potatoes Poultry Shell eggs
TCS foods continued
Shellfish and crustaceans Heat treated plant foods Sprouts and sprout seeds Untreated garlic oil mixtures Tofu and soy proteins Sliced melons Cut tomatoes Cut leafy vegetables
Populations at high risk for foodborne illness
Elderly people
Preschool age children’s
People with compromised immune systems
Food safe focus
Purchasing from approved suppliers Controlling time and temperature Preventing cross contamination Practicing personal hygiene Cleaning and sanitizing
Staff training
Trained when first hired and on an ongoing basis
FDA role
Inspects all food except meat, poultry and eggs
Issues food code
Usda
Inspects meet poultry and eggs
Regulates food that crosses state lines
CDC and phs
Conducts research into causes of foodborne illness
Assists in investigating outbreaks
Stale and local regulatory authorities
Writes codes that regulate retail and food service operations
Inspects retail and food service operations
