Chapter 1 Flashcards
definition of a foodborne ilness
a disease transmitted to people through food
An illness is considered an outbreak when:
- two or more people have the same symptoms after eating the same food
- an investigation is conducted by state and local regulatory authorities
- the outbreak is confirmed by laboratory analysis
Challenges to Food Safety Include:
- Time
- Language and Culture
- Literacy and Education
- Pathogens
- Unapproved suppliers
- High-risk customers
- Staff turnover
Costs of a foodborne illness to an operation
- Loss of customers and sales
- Loss of reputation
- Lowered staff morale
- Negative media exposure
- Lawsuits and legal fees
- staff missing work
- increased insurance premiums
- Staff retraining
Examples of Biological Contaminants
- Bacteria
- Viruses
- Parasites
- Fungi
Examples of Chemical Contaminants
- cleaners
- sanitizers
- polishes
Examples of Physical Hazards/Contaminants
- metal shavings
- staples
- bandages
- glass
- dirt
- natural objects (e.g., fish bones in a fillet)
FIVE RISK FACTORS FOR FOODBORNE ILLNESS
- Purchasing from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
Food has been time-temp abused when:
- it has not been held or stored at correct temperatures
- It is not cooked or reheated enough to kill pathogens
- It is not cooled correctly
Cross-contamination can cause a foodborne illness when:
- Contaminated ingredients are added to food that receives no further cooking.
- Ready-to-eat food touches contaminated surfaces.
- Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
- A food handler touches contaminated food and then touches ready-to-eat food.
- Contaminated wiping cloths touch food-contact surfaces.
Poor personal hygiene can cause a foodborne illness when food handlers:
- Fail to wash their hands correctly after using the restroom
- Cough or sneeze on food
- Touch or scratch wounds and then touch food
- Work while sick
Poor cleaning and sanitizing:
- Equipment and utensils are not washed, rinsed, and sanitized between uses.
- Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized.
- Wiping cloths are not stored in a sanitizer solution between uses.
- Sanitizing solutions are not at the required levels.
The two types of food that are most likely to become unsafe:
- TCS food
2. Ready-to-eat food
TCS food def:
- Food requiring time and temperature control to limit pathogen growth—“time and temperature control for safety”
TCS food examples:
- dairy
- eggs
- red meat
- poultry
- fish
- shellfish
- tofu and other soy protein products
- baked potato
- SPROUTS
- cooked rice, beans, and veggies
- sliced melons,cut tomatoes, leafy greens
- untreated garlic and oil mixtures
These people have a higher risk of getting a foodborne illness:
- Preschool-age children
- Elderly people
- People with compromised immune systems
The Person in Charge must:
- Be a Certified Food Protection Manager
- Be onsite during operating hours
- Show that they have the required knowledge
To become a Certified Food Protection Manager:
- You must pass a test from an accredited program
- The program must be accredited by an agency approved by a Conference for Food Protection
- Completing this course and passing the ServSafe exam meets this requirement
Food Safety Responsibilities of a Manager:
- Food handlers are regularly monitoring food temperatures during hot and cold holding.
- Ensure food is not prepared in a private home or where people are living or sleeping.
- Restrict people other than food handlers from prep, storage, and dishwashing areas.
- Ensure maintenance and delivery workers follow food safety practices.
- Monitor staff handwashing.
- Monitor deliveries to ensure food is safe.
- Ensure TCS food is cooked and cooled correctly.
- Ensure guests are properly notified.
- Monitor staff and ensure training on food safety practices, including the following.
- Food safety procedures are written down, implemented, and maintained.
