Challenges to Food Safety

Time, Language and culture and education, Pathogens, Unapproved suppliers, High-risk populations,and Turnover

Costs of Foodborne Illnesses

Loss of customers and sales, Loss of reputation, Negative Media Exposure, Lower Staff Morale, Lawsuits and Legal Fees, Staff Missing Work, Increased Insurance Premiums,and Staff Retention

What is foodborne illness?

Disease transmitted to people by food.

What is a foodborne-illness outbreak?

Incident in which two or more people get the same illness after eating the same food.

Which populations are at a higher risk for foodborne illness?

Elderly people,Infants and preschool-age children,Pregnant women,People with cancer or on chemotherapy,People with HIV/AIDs, and Transplant recipients

Name four biological hazards to food safety.

Viruses, Bacteria, Parasites, Fungi

Name five chemical hazards to food safety.

Cleaners, sanitizers, polishes, machine lubricants, Toxic metals

Name six physical hazards to food safety.

Hair, dirt, bandages, metal staples, broken glass, natural objects (i.e. fish bones)

Name the five most common food handling mistakes or risk factors that cause a foodborne illness.

Purchasing food from unsafe sources. Failing to cook food correctly. Holding food at incorrect temperatures. Using contaminated equipment. Practicing poor personal hygiene.

What four main factors can lead to a foodborne illness mistake?

Time-temperature abuse. Cross-contamination. Poor Personal Hygiene. Poor Cleaning and Sanitizing.

Food has been time-temperature abused when:

It has stayed too long at temperatures that are good for the growth of pathogens.

Name three ways time-temperature abuse can occur.

Food is not held or stored at the correct temperature. Food is not cooked or reheated enough to kill pathogens. Food is not cooled correctly.

Cross-contamination occurs when:

Pathogens are transferred from one food or surface to another.

Poor personal hygiene occurs when food handlers:

Don't wash their hands after using the restroom or any time their hands get dirty. Come to work sick. Cough or sneeze on food. Touch or scratch wounds, and then touch food.

Name four important prevention measures.

Controlling time and temperature. Preventing cross contamination. Practicing personal hygiene. Purchasing from approved, reputable suppliers.

Food requiring time and temperature control for safety.

What is Ready To Eat Food?

Food that can be eaten without further preparation, washing or cooking.

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ServSafe 1

Chapter 1

Question	Answer
Challenges to Food Safety	Time, Language and culture and education, Pathogens, Unapproved suppliers, High-risk populations,and Turnover
Costs of Foodborne Illnesses	Loss of customers and sales, Loss of reputation, Negative Media Exposure, Lower Staff Morale, Lawsuits and Legal Fees, Staff Missing Work, Increased Insurance Premiums,and Staff Retention
What causes unsafe food?	Contamination
What are three categories of contaminants?	Biological, Chemical, Physical
What is foodborne illness?	Disease transmitted to people by food.
What is a foodborne-illness outbreak?	Incident in which two or more people get the same illness after eating the same food.
Which populations are at a higher risk for foodborne illness?	Elderly people,Infants and preschool-age children,Pregnant women,People with cancer or on chemotherapy,People with HIV/AIDs, and Transplant recipients
Name four biological hazards to food safety.	Viruses, Bacteria, Parasites, Fungi
Name five chemical hazards to food safety.	Cleaners, sanitizers, polishes, machine lubricants, Toxic metals
Name six physical hazards to food safety.	Hair, dirt, bandages, metal staples, broken glass, natural objects (i.e. fish bones)
Name the five most common food handling mistakes or risk factors that cause a foodborne illness.	Purchasing food from unsafe sources. Failing to cook food correctly. Holding food at incorrect temperatures. Using contaminated equipment. Practicing poor personal hygiene.
What four main factors can lead to a foodborne illness mistake?	Time-temperature abuse. Cross-contamination. Poor Personal Hygiene. Poor Cleaning and Sanitizing.
Food has been time-temperature abused when:	It has stayed too long at temperatures that are good for the growth of pathogens.
Name three ways time-temperature abuse can occur.	Food is not held or stored at the correct temperature. Food is not cooked or reheated enough to kill pathogens. Food is not cooled correctly.
Cross-contamination occurs when:	Pathogens are transferred from one food or surface to another.
Poor personal hygiene occurs when food handlers:	Don't wash their hands after using the restroom or any time their hands get dirty. Come to work sick. Cough or sneeze on food. Touch or scratch wounds, and then touch food.
Name four important prevention measures.	Controlling time and temperature. Preventing cross contamination. Practicing personal hygiene. Purchasing from approved, reputable suppliers.
What is a TCS food?	Food requiring time and temperature control for safety.
What is Ready To Eat Food?	Food that can be eaten without further preparation, washing or cooking.

Created by: JGEESLING

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