Risk Management (Chapter 1)

Question 1

• is a situation that exposes someone or
  something to danger harm or loss.
• is an estimate of the probability and severity of
  the adverse health effects in exposed
  populations, consequential to hazards in food.

Answer 1

Risk

Question 2

is the process of identifying, assessing and
controlling threats to an organization’s capital
and earnings. These threats, or risks, could stem
from a wide variety of sources, including
financial uncertainty, legal liabilities, strategic
management errors, accidents and natural
disasters.

Answer 2

Risk Management

Question 3

In the foodservice operation it means freedom
from risk, danger, injury or harmful effects to
person’s well being and health.
* -food and water safety

Answer 3

Safety

Question 4

Safety issues includes:

Answer 4

food and water safety
* safe environment
* prevention of physical injuries

Question 5

it refers to the protecting the food supply from
microbial, chemical, and physical hazards or
contamination that may occur during all stages
of food production and handling-growing,
harvesting, processing, transporting, distributing,
preparing and storing. The goal of food safety
monitoring is to keep food wholesome.

Answer 5

Food Safety

Question 6

Importance of Food Safety in the Food
Industry

Answer 6

Avoidance of loss of customers and sales
* Presentation of prestige and reputation
* Keeping out of lawsuits
* Enhancement of employee morale
* Prevention of employee absenteeism
* Avoidance of embarrassment

Question 7

it refers to the state of being clean, health
promoting free from disease-producing agents
and visible dirt. Wholesome foods and potable
drinking water have sanitary qualities
* Sanitas (Latin)
* Health

Answer 7

Sanitation

Question 8

is a disease transmitted to
people through food.
* An illness is considered an outbreak when two or
more people have the same symptoms after
eating the same food
* An investigation is conducted by state and local
regulatory authorities
* The outbreak is confirmed by laboratory
analysis

Answer 8

Foodborne Illnesses

Question 9

Challenges to Food Safety

Answer 9

Challenges include:
* Time
* Language and culture
* Literacy and education
* Pathogens
* Unapproved suppliers
* High-risk customers
* Staff turnover

Question 10

The Costs of Foodborne Illnesses

Answer 10

Loss of customers and sales
Loss of Reputation
Negative Media Exposure
Lowered Staff Morale

Question 11

How Foodborne Illnesses Occur

Answer 11

-Unsafe food is the result of contamination:
* Biological
* Chemical
* Physical

Question 12

Biological Hazards

Answer 12

• Bacteria
• Viruses
• Parasites
• Fungi

Question 13

Chemical Hazard

Answer 13

• Cleaners
• Sanitizers
• Polishes

Question 14

Physical Hazards

Answer 14

• Metal shavings
• Staples
• Bandages
• Glass
• Dirt
• Natural objects (e.g., fish bones in a fillet)

Question 15

How Food Becomes Unsafe

Answer 15

Five risk factors for foodborne illness:
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene

Question 16

How Food Becomes Unsafe

Answer 16

Time Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
Poor Cleaning and Sanitizing

Question 17

When food has stayed too long at temperatures
good for pathogen growth
* Food is not held or stored at the correct
temperature
* food is not cooked or reheated enough to kill
pathogens
* Food is not correctly cooled down

Answer 17

Time and Temperature Abuse

Question 18

When pathogens are transferred from one surface or food to
another
* Contaminated ingredients are added to food that receives no
further cooking
* Ready-to-eat food touches contaminated surfaces
* Contaminated food touches or drips fluids onto cooked or ready-
to-eat food
* A food handler touches contaminated food and then touches
ready-to-eat food
* Contaminated wiping cloths touch food-contact surfaces

Answer 18

Cross-contamination

Question 19

can cause a foodborne illness when food handlers
* Fail to wash their hands correctly after using
* the restroom
* Cough or sneeze on food
* Touch or scratch wounds and then touch food
* Work while sick

Answer 19

Poor Personal Hygiene

Question 20

• Equipment and utensils are not washed, rinsed,
  and sanitized between uses
• Food-contact surfaces are wiped clean instead
  of being washed, rinsed, and sanitized
• Wiping cloths are not stored in a sanitizer
  solution between uses
• Sanitizer solutions are not at the required levels
  to sanitize objects

Answer 20

Poor Cleaning and Sanitizing

Question 21

TCS Foods:

Answer 21

Milk
Chicken
Eggs
Red Meat
Fish
Shellfish
Baked Potatoes
Cooked Rice
Oil
Cheese
Togue

Question 22

is food
that can be eaten without
further:
* Preparation
* Washing
* Cooking
Ready-to-eat
food
includes:
 Cooked food
 Washed fruit and
vegetables (whole and
cut)
 Deli meat
 Bakery items
 Sugar, spices, and
seasoning

Answer 22

Ready-to-Eat Food

Question 23

Populations at High Risk for Foodborne
Illnesses

Answer 23

These people have a higher risk of getting a
foodborne illness:
* Infants and preschool-age children
* Elderly people
* Pregnant women
* People taking certain medications
* People with compromised immune systems

Question 24

Keeping Food Safe

Answer 24

Focus on these measures:
* Purchasing from approved, reputable suppliers
* Controlling time and temperature
* Preventing cross-contamination
* Practicing personal hygiene
* Cleaning and sanitizing