Chapter 1 Flashcards
1
Q
definition of a foodborne ilness
A
a disease transmitted to people through food
2
Q
An illness is considered an outbreak when:
A
- 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
3
Q
Challenges to Food Safety Include:
A
- Time
- Language and Culture
- Literacy and Education
- Pathogens
- Unapproved suppliers
- High-risk customers
- Staff turnover
4
Q
Costs of a foodborne illness to an operation
A
- Loss of customers and sales
- Loss of reputation
- Lowered staff morale
- Negative media exposure
- Lawsuits and legal fees
- staff missing work
- increased insurance premiums
- Staff retraining
5
Q
Examples of Biological Contaminants
A
- Bacteria
- Viruses
- Parasites
- Fungi
6
Q
Examples of Chemical Contaminants
A
- cleaners
- sanitizers
- polishes
7
Q
Examples of Physical Hazards/Contaminants
A
- metal shavings
- staples
- bandages
- glass
- dirt
- natural objects (e.g., fish bones in a fillet)
8
Q
FIVE RISK FACTORS FOR FOODBORNE ILLNESS
A
- Purchasing from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
9
Q
Food has been time-temp abused when:
A
- it has not been held or stored at correct temperatures
- It is not cooked or reheated enough to kill pathogens
- It is not cooled correctly
10
Q
Cross-contamination can cause a foodborne illness when:
A
- 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.
11
Q
Poor personal hygiene can cause a foodborne illness when food handlers:
A
- 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
12
Q
Poor cleaning and sanitizing:
A
- 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.
- Sanitizing solutions are not at the required levels.
13
Q
The two types of food that are most likely to become unsafe:
A
- TCS food
2. Ready-to-eat food
14
Q
TCS food def:
A
- Food requiring time and temperature control to limit pathogen growth—“time and temperature control for safety”
15
Q
TCS food examples:
A
- dairy
- eggs
- red meat
- poultry
- fish
- shellfish
- tofu and other soy protein products
- baked potato
- SPROUTS
- cooked rice, beans, and veggies
- sliced melons,cut tomatoes, leafy greens
- untreated garlic and oil mixtures
