Chapter 1: Providing Safe Food

Question 1

An illness is considered an outbreak when:

Answer 1

1. Two or more people have the same symptoms after eating the same food.
2. An investigation is conducted by state and local regulatory authorities
3. The outbreak is confirmed by laboratory analysis

Question 2

Three ways to contaminate food:

Answer 2

1. Biological (Viruses, Bacteria, Parasites, Fungi)
2. Chemical (anything not food, including cleaners and sanitizers)
3. Physical (including bones)

Question 3

Five ways food become unsafe

Answer 3

1. Time-Temperature abuse
2. Cross Contamination
3. Personal Hygiene
4. Poor cleaning and sanitizing
5. Buying from unaproved sources

Question 4

TCS FOODS: food that are time and temperature controlled for safety

Answer 4

1. Milk and dairy
2. Eggs
3. Meat, poultry, fish
4. Shellfish and crustaceans
5. Baked potatoes
6. Heat treated plant food (rice, beans, veggies)
7. Sprouts and sprout seeds
8. Sliced melons, tomatoes, cut leafy greens (like romaine, spinach, etc)
9. Untreated garlic and oil mixtures
10. Tofu or soy protein

Question 5

RTE

Answer 5

Ready to eat food (no prepping, washing, or cooking needed)

Question 6

Government agencies:

Answer 6

1. FDA ( food and drug administration)
   Inspects all food not USDA’s job
   Across state lines
   Publishes food code
2. USDA ( United States Department of agriculture)
   Inspects meat, poultry, eggs
   Across state lines
3. CDC (Centers for disease control) and PHS (Us Public Health Service)
   Do not inspect. Only do research and assist when there is an outbreak
4. State and local authorities (Health Department)
   Inspects and enforces locally
   Investigate complaints
   Issue license, permits, and approves construction and HACCP plans