Providing Safe Food Flashcards
What is a foodborne illness?
A disease transmitted to people by food.
What is a foodborne-illness outbreak?
- 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 a lab analysis.
What are TCS Foods? And name some
Food requiring temperature control for safety.
- Milk and dairy products
- Shell eggs
- Meat, Poultry, Fish and Shellfish
- Baked Potatoes
- Cooked plant food (veggies, rice, beans)
- Tofu or Soy protein
- Sprouts & sprout seeds
- Sliced melons, tomatoes, leafy greens
- Untreated garlic-and-oil mixtures
What are the 5 most common risk factors for foodborne illness?
- Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temps.
- Using contaminated equipment.
- Practicing poor personal hygiene.
Which populations have a higher risk for foodborne illness?
- Elderly
- Preschool age children
- People with compromised immune systems
How can you help to keep food safe in your operation?
- Purchasing from approved reputable suppliers
- Controlling time and temperature
- Preventing cross-contamination
- Practicing personal hygiene
- Cleaning and sanitizing
What are the roles of the FDA?
Inspect all food except meat, poultry and eggs
Regulates food, transported across state lines
Issues a food code
Regulate food, service for restaurants and retail food, stores, vending operations schools, and daycare centers, and hospitals and nursing homes
What are the roles of the USDA (United States Dept. of Agriculture)?
USDA regulates and inspects meat, poultry and eggs, regulates food that crosses state boundaries or involves more than one state
What are the roles of the CDC (Center for Disease Control) and PHS?
Assist the FDA, USDA, and state and local health departments
Conduct research into the causes of foodborne illness outbreaks
Assist in Investigating outbreaks
What are the roles of state and local regulatory authorities?
Write or adopt codes that regulate retail and food service operations
Inspecting operations
Enforcing regulations
Investigating complaints and illnesses
Issuing licenses and permits
Approving construction
Reviewing and approving HACCP plans
What are other food handling mistakes that can cause of foodborne illness
Temperature time abuse
Cross-contamination
Pore, cleaning, and sanitizing
Poor personal hygiene
What is time temperature abuse?
Food that has stayed too long at temperatures that are good for the growth of pathogens
Food is not held or stored at the correct temperature
Food is not cooked or reheated enough to kill
Food is not cooled correctly
What is cross contamination?
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 on the 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
What is considered poor personal hygiene?
Felt wash their hands correctly after using the restroom
Call for sneeze on food
Touch or scratch wounds, and then touch food
Work while sick
What is poor cleaning and sanitizing?
Equipment and utensils are not washed rinse and sanitize between uses
Food contact surfaces are wiped, clean, rather than being washed, rinsed and sanitized
Wiping cloths are not stored in a sanitizer solution between uses
Sanitizing solutions are not at the required levels to sanitize objects
