CH 1 Flashcards
1
Q
What designates a foodborne illness?
A
- 2+ people have the same symptoms after eating the same food
- State and local investigation conducted by regulatory authorities
- Outbreak confirmed by lab analysis
2
Q
Costs of a foodborne illness to an operation
A
- Loss of customers/sales
- Loss of reputation
- Negative media exposure
- Lowered staff morale
- Lawsuits/legal fees
- Staff missing work
- Increased insurance premiums
- Staff retraining
3
Q
What are the three means of contamination?
A
- Biological
- Chemical
- Physical
4
Q
Biological contaminants include (4)
A
- Bacteria
- Viruses
- Parasites
- Fungi
5
Q
Chemical contaminants include (3)
A
- Cleaners
- Sanitizers
- Polishes
6
Q
Physical hazards include (6)
A
- Metal shavings
- Staples
- Bandages
- Glass
- Dirt
- Natural objects (ex. fish bones, fingernails)
7
Q
Five risk factors for foodborne illness
A
- Purchasing food from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temps
- Using contaminated equipment
- Practicing poor personal hygiene
8
Q
How does food become unsafe? (4)
A
- Time-temperature abuse
- Cross-contamination
- Poor personal hygiene
- Poor cleaning and sanitizing
9
Q
What is time-temperature abuse?
A
When food has stayed too long at temperatures good for pathogen growth
10
Q
Three examples of when food has been time-temperature abused
A
- It has not been held/stored at correct temps
- It is not cooked/reheated enough to kill pathogens
- It is not cooled correctly
11
Q
What is cross-contamination?
A
When pathogens are transferred from one surface or food to another
12
Q
Examples of how cross-contamination occurs
A
- Contaminated ingredients added to ready-to-eat food
- Ready-to-eat food touches contaminated surfaces
- Contaminated food touches/drips on ready-to-eat food
- Food handler touches contaminated food then ready-to-eat food
- Contaminated wiping cloths touch food-contact surfaces
13
Q
Examples of poor personal hygiene
A
- Fail to wash hands correctly especially after using bathroom
- Cough/sneeze on food
- Touch/scratch wounds and then touch food
- Work while sick
14
Q
Examples of poor cleaning/sanitizing
A
- Equipment/utensils not washed, rinsed, sanitized between uses
- Food-contact surfaces wiped clean instead of being washed, rinsed, sanitized
- Wiping cloths are not stored in a sanitizer solution between uses
- Sanitizer solutions not at required levels to sanitize objects
15
Q
TCS Foods
A
- Milk/dairy products
- Shell eggs
- Meat (beef, pork, lamb)
- Poultry
- Fish
- Shellfish/crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans, vegetables)
- Tofu/soy proteins
- Sprouts, sprout seeds
- Sliced melons, cut tomatoes, cut leafy greens
- Untreated garlic/oil mixtures
