Introduction to Food Safety - Study Guide REVIEW Flashcards
STUDY
What is a food borne illness?
Disease transmitted to people from food.
What 3 things must occur to signal a food borne illness outbreak?
2 or more people get sick, Same food, investigation conducted.
List the ways food borne illness can impact an operation (cost of food borne illness):
Loss of guest and sales, Lawsuits and Legal fees, Loss of reputation,Staff absenteeism, Negative media exposure, Increased insurance premiums, lowered staff morale, staff retraining.
Why are some people at a higher risk of getting a food borne illness?
Their immune system may not be fully developed or able to fight off the food illness.
What are the three main groups of high-risk population?
Elders, Preschool children, People with compromised immune systems.
Define Hazard:
Potential to cause harm.
Define Contamination:
Harmful items present in food that makes it unsafe to eat.
What are the three categories of hazards in food preparation?
Biological, Chemical, and Physical.
Define Pathogens:
Food safety threat.
Define Cross-Contamination:
Transfers pathogens from one surface or food to the next.
Define Microorganisms:
Small living organisms human carry.
List the 4 types of pathogens that contaminate food:;.
Viruses, Bacteria, Parasites, Fungi.
What are 2 examples of viruses that can cause food borne illness?
Hepatitis A and Norovirus.
How can a restaurant employee with a virus keep from passing their illness on to guests?
Stay home, wash their hands, avoid using bare hands on guests food.
Under optimum conditions, how quickly will bacteria grow in contaminated food?
Every 20 minutes.
Write out the meaning of the phrase FAT TOM:
F - Food
A - Acidity
T - Temperature
T - Time
O - Oxygen
M - Moisture
What is a TCS food?
Food with the potential to become unsafe to eat, or cause food borne illness.
List 6 examples of a TCS foods:
Poultry, Shell fish, Shell eggs, Sprouts and sprout seeds, Fish, Baked Potato.
What is the temperature danger zone?
41 degrees F to 135 degrees F.
What is ready-to-eat food?
Food that requires no more preparation, cooking, or washing.
What is the best precaution a food service manager can take to prevent serving food with parasites?
They can purchase their food from approved reputable suppliers.
What types of foods do Yeast grow well in?
Foods with high acidity and little moisture.
What are 2 precautions that can be taken to prevent chemical contamination?
Chemicals should be stored in a separate area away from food, utensils, ad equipment, follow manufacturer directions when using chemicals.
What are 3 examples of physical contamination?
Hair and fingernails, Fruit pits, lass bits from broken light bulb, Jewlery.
What are 3 ways to prevent physical contamination to food products?
Inspect food closely, Practice good personal hygiene, Follow safe preparation procedures
What can be done to prevent purposeful food contamination in a restaurant?
Make it as difficult as possible for someone to tamper with the food. Control access to the operation of food-storage and preparation areas.
What role does the FDA (food and drug administration) play in food safety regulations?
It writes the FD food code, and recommends specific food safety regulations.
What can happen to a food service operation if they are found to be violating food safety laws?
They will be temporarily closed, or permanently closed.
What is a food allergy?
The body’s negative reaction to food proteins.
What is a food allergen?
Proteins in a food that cause an allergic reactions.
What are the “Big Eight” food allergens:
Shellfish, eggs, fish, milk, peanuts, soy, tree nuts, wheat.
How can servers help to keep guest safe from food allergies?
Tell guest how dish is made, hand deliver the order to guests, suggest alternative options.
What are the 5 steps that must be taken to prevent cross-contact?
a. check recipes, ingredients
b. wash Rinse, and sanitize cookware and surfaces
c. make sure the allergen does not touch anything going to the customer
d. wash your hands and change gloves
e. use equipment assigned only for preparing allergen special orders
