Providing Safe Food Flashcards
An illness is considered an outbreak when
Two or more people have the same symptoms
An investigation occurs
The outbreak is confirmed
What are challenges to food safety (7)
Time Language and culture Literacy and education Pathogens Unapproved suppliers High risk populations Staff turnover
What are the 3 categories of contaminants?
Biological
Chemical
Physical
What are the 5 most common food handling mistakes?
Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temps Using contaminated equipment Practicing PPH
What is TCS?
Temperature control for safety
What are some TCS foods? (15)
Milk and dairy products Shell eggs Meat Poultry Fish Shellfish and crustaceans Baked potatoes Heat treated plant food, rice, beans, veg Tofu and other soy proteins Synthetic ingredients, meat alternatives Sprouts Melons Tomatoes Leafy greens Garlic and oil
What are populations of high risk? (3)
Elderly
Babies and young children
Immune compromised
Write an x next to the 5 most common causes of foodborne illness.
_ 1 purchasing food from unsafe sources
_ 2 allowing pests to enter the operation
_ 3 failing to cook food correctly
_ 4 failing to rotate food during storage
_ 5 using contaminated equipment
_ 6 holding food at incorrect temperatures
_ 7 practicing poor personal hygiene
_ 8 failing to store dry food correctly
1, 3, 5, 6 & 7
Write an x next to the food that needs time and temperature control to keep it safe.
_ 1 chopped lettuce _ 2 sliced watermelon _ 3 dry rice _ 4 flour _ 5 cooked carrots _ 6 cheese
1, 2, 5 & 6
Write the letter of the government agency in the space provided. Some letters may be used more than once.
A FDA
B USDA
C CDC & PHS
D State & local Health Dept
1 _ Write the codes that regulate retail and food service operations
2 _ Conducts research into the causes of foodborne illness outbreaks
3 _ Inspects meat, poultry and eggs
4 _ Write the food code
5 _ Inspects retail and food service operation
1 D 2 C 3 B 4 A 5 D
Why are preschool age children at a higher risk for food borne illnesses?
A. They have not built up strong immune systems
B. They are more likely to spend time in a hospital
C. They are more likely to suffer allergic reactions
D. Their appetites have increased since birth
A
What is a TCS Food? A Bread B Flour C Sprouts D Strawberries
C
The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and A reheating leftover food B serving ready to eat food C using single use disposable gloves D purchasing food from unsafe sources
D
What is an important measure for preventing foodborne illness?A serving locally grown food
B using new equipment
C Measuring pathogens
D Controlling time and temperature
D
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 cleaning and sanitizing C. Poor personal hygiene D. Time Temperature abuse
D
