Keeping Food Safe Flashcards
1
Q
Costs of a foodborne illness to an operation
A
Loss of customers and sales Loss of reputation Negative media exposure Lowered staff morale Lawsuits and legal fees Staff missing work Increased insurance premiums Staff retraining
2
Q
Contamination
A
The presence of harmful substances in food
3
Q
The five most common food-handling mistakes that can cause a foodborne illness
A
Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene
4
Q
Food becomes unsafe due to four main factors
A
Time-temperature abuse
Cross-contamination
Poor personal hygiene
Poor cleaning and sanitizing
5
Q
Cross-contamination
A
Pathogens can be transferred from one surface or food to another
6
Q
TCS foods
A
Milk and dairy products Meat: beef, pork, and lamb Fish Baked potatoes Tofu or other soy protein Synthetic ingredients, such as textured soy protein in meat alternatives Sliced melons Cut tomatoes Cut leafy greens Shell eggs that have not be treated to eliminate Salmonella spp. Poultry Shellfish and crustaceans Heat-treated plant food, such as cooked rice, beans, and vegetables Sprouts and sprout seeds Untreated garlic-and-oil mixtures
7
Q
Key practices for ensuring food safety
A
Purchasing food from approved, reputable suppliers Controlling time and temperature Preventing cross-contamination Practicing personal hygiene Cleaning and sanitizing
