Module 1 Flashcards
Providing Safe Food
What is a disease transmitted by food?
Foodborne Illness.
How do outbreaks happen?
When two or more people have the same symptoms after eating the same food. After an investigation is conducted, it must be confirmed by lab analysis.
Challenges regarding food safety:
Cultural differences, time restraints, unapproved suppliers, and staff turnovers.
What are pathogens?
Disease-causing microorganisms like bacteria and viruses that result in foodborne illnesses.
What are some problems that come with foodborne illnesses?
Victims may lose jobs, deal with medical costs, long term disability, and even death.
What are chemicals?
Cleaners, polishes, and sanitizers. These can be a threat if used incorrectly.
What is the usual cause of unsafe food?
Contamination.
What are the three categories of contamination?
Biological, chemical, and physical.
What are biological contaminations?
Pathogens that are the greatest risk. Usually are bacteria, parasites, and fungi. Look out for certain plants, mushrooms, and seafoods.
Why is improper food temperature a problem?
Food has to be held at the appropriate temperature. Reheated food must be reheated with caution. Failing to cooldown food can cause problems.
What are physical contaminations?
Broken glass, metal shavings, staples, bandages, dirt, fish bones, and bag ties are a form of physical contamination.
What are common risk factors?
Purchasing from unsafe sources, failing to cook food properly, holding food at incorrect temperatures, contaminated equipment, and poor hygiene.
What is time-temperature abuse?
Macaroni salad left out for five hours is time temperature abuse. That is enough time for pathogens to be created.
What is an example of cross-contamination?
Raw chicken and lettuce being prepared on the same cutting board.
When does cross-contamination happen?
When cooked food is combined with contaminated food, or ready-to-eat food is touching contaminated food.
How does contamination spread easliy?
Poor personal hygiene, coughing and sneezing on food, touching a scratch, and failing to wash hands after trips to the bathroom.
What is poor cleaning and sanitizing?
When food related equipment has not been cleaned or sanitized in between uses.
What is TCS foods?
T stands for time and temperature. C stands for control. S stands for safety.
What needs TCS management?
Foods such as milk, poultry and eggs. Plants tend to not need TCS depending on whether they are cooked or not.
What’s up with immune systems?
Immune systems get weaker with age. Younger children may have not developed strong immune systems. Some people may just have compramised immune systems.
What must the person in charge do?
Be certified in food protection management and be onsite during operating hours.
What are exclusions as to why the person in charge does not need to be onsite?
If the operation is approved by authority as minimal risk. It also depends on the kind of operation and food served. Like cashier-less stores and convenience stores.
How can you prove you have knowledge of food safety?
Pass a test from an accredited program such as this one.
What does being certified in food safety reduce?
It reduced the risk of a foodborne illness outbreak.
