Chapter 1 - Providing Safe Food Flashcards
What is a foodborne illness?
A disease transmitted to people by food.
What is a foodborne illness outbreak?
When two or more people have the same symptoms after eating the same food.
What is TCS food?
Food requiring Time and Temperature Control for Safety. Like raw meat.
What is ready to eat food?
Food that can be eaten without further preparation.
What are the first 3 risk factors for foodborne illnesses?
Buying food from unsafe sources, not cooking the food properly, and holding food at the wrong temperatures.
What are the last 2 risk factors for foodborne illnesses?
Using contaminated equipment, and practicing poor personal hygiene.
Which populations have a higher risk for foodborne illnesses?
The elderly, preschool-age children, and people with compromised immune systems
How can you help keep food safe in your operation?
Purchase food from reputable suppliers, controlling time and temperature, preventing cross-contamination, practicing personal hygiene, and making sure everything is clean and sanitized.
What are the roles of government agencies in keeping food safe?
They inspect businesses, enforce regulations, investigate complaints and illnesses, issue licenses and permits, approve construction, and review and approve HACCP plans.
Who writes the codes that regulate retail and foodservice operations?
State and local health departments.
Who conducts research into the causes of foodborne illness outbreaks?
The CDC and PHS.
Which agency inspects meat, poultry, and eggs?
The U.S. Department of Agriculture (USDA)
Which agency writes the Food Code?
The FDA
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
A. cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Poor cleaning and sanitizing
Time-temperature abuse.
