Ch. 1 - Providing Safe Food Flashcards
(34 cards)
What is a foodborne illness?
A disease transmitted to people by food
When is an illness considered an outbreak? (3)
- When 2 or more people experience the same symptoms after eating the same food
- An investigation is conducted by state/local regulatory authorities
- Outbreak confirmed by lab analysis
Costs of Foodborne Illness Outbreak to Company (8)
- Loss of customers/sales
- Loss of reputation
- Negative media exposure
- Lowered staff morale
- Lawsuits/legal fees
- Staff missing work
- Staff retraining
- Increased insurance premiums
Costs of Foodborne Illness Outbreak to Victims (4)
- Missing work
- Medical costs
- Long-term disability
- Death
What is contamination?
The presence of harmful substances in food
What is the most common cause of unsafe food?
Contamination
What are the 3 types of contaminants?
- Biological
- Chemical
- Physical
What are some examples of biological contaminants? (5)
- Bacteria
- Viruses
- Parasites
- Fungi
- Toxins
What are some examples of chemical contaminants? (3)
- Cleaners
- Sanitizers
- Polishes
What are some examples of physical contaminants? (5)
- Glass
- Dirt
- Metal Shavings
- Staples
- Fish Bones
Which type of contaminant is responsible for the most foodborne illnesses?
Biological contaminants
What are the most common ways that food handlers can cause food to become unsafe? (5)
- Purchasing food from unsafe sources
- Failing to cook food properly
- Holding food at incorrect temps
- Using contaminated equipment
- Practicing poor personal hygiene
When could you serve food prepared at home?
Never, food prepared at home is considered from an unsafe source
What are the main categories of food handling mistakes? (4)
- Time-temp abuse
- Cross-contamination
- Poor personal hygiene
- Poor cleaning and sanitizing
What is time-temperature abuse?
When food stays at a temperature that promotes pathogen growth for too long
What is cross-contamination?
When pathogens are transferred from one surface to another
What practices constitute poor personal hygiene? (4)
- Failure to wash hands
- Coughing/sneezing on food
- Touching wound then touching food
- Working while sick
What practices constitute poor cleaning & sanitizing? (4)
- Not cleaning & sanitizing equipment after use
- Merely wiping down surfaces
- Not storing wet wiping cloths in sanitizer solution
- Sanitizing solutions not at proper concentration
What foods are the most likely to become unsafe? (2)
- Temperature Control for Safety Foods (TCS)
- Ready-to-Eat Foods
What does TCS food mean?
Foods that pathogens grow well in which require time & temp. control to prevent pathogen growth
What are the TCS foods? (15)
- Meat
- Milk/dairy
- Poultry
- Shell eggs
- Fish
- Shellfish
- Baked potatoes
- Cut melon/cut tomatoes/cut leafy greens
- Heat-treated plant foods
- Tofu/soy protein
- Sprouts/sprout seeds
- Untreated garlic/oil mixture
What does RTE food mean?
Ready-to-eat; can be eaten without further preparation
What are the RTE foods? (6)
- Cooked food
- Washed produce
- Deli meat
- Sugar
- Spices
- Seasonings
What populations are at high risk for foodborne illness? (3)
-Elderly
- Pre-school aged children
- People w/ compromised immune systems
