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Serve Safe Chapter 1
Test Study Guide
| Question | Answer |
|---|---|
| Food borne illness is transmitted to what? | Food |
| An illness is considered an outbreak when | Two or more people have the same symptoms after eating the same food |
| The cost of food borne illness | Bad press and low sales and customers |
| Costs of a foodborne illness to an operation | Lawsuit and legal fees and staff retraining |
| Unsafe food is the result of contamination | Biological, Chemical, and Physical |
| Biological Contaminants | Bacteria, Viruses, Parasites, and Fungi |
| Chemical Contaminants | Cleaners, Sanitizers, and Polishes |
| Physical Hazard | Metal shavings, Staples, bandages, Glass, Dirt, and Natural objects (like fish bones in a fillet) |
| Five Risk Factors for Foodborne Illness | Purchasing food from unsafe sources, Failing to cook food correctly, Holding food at incorrect temperatures, Using contaminated equipment, Practicing poor personal hygiene |
| Time-temperature abuse | When food has stayed too long at temperatures good for pathogen growth |
| Food has been time-temperature abused when | It has not been held or stored at correct temperatures It is not cooked or reheated enough to kill pathogens It is not cooled correctly |
| Cross-contamination | When pathogens are transferred from one surface or food to another |
| What are Pathogens? | A pathogen is defined as an organism causing disease to its host, with the severity of the disease symptoms referred to as virulence. |
| Cross-contamination can cause a foodborne illness when: | Contaminated ingredients are added to food that receives no further cooking, Ready-to-eat food touches contaminated surfaces, A food handler touches contaminated food and then touches ready-to-eat food. |
| Poor personal hygiene can cause a foodborne illness when food handlers | fail to wash their hands correctly after using the restroom, cough or sneeze on food, touch or scratch wounds, and then touch food, work while sick |
| TCS Food | Milk, Eggs, Meat, Fish, and cheese |
| Ready to eat food | Cooked food, Washed fruits, Deli Meats, Baked Goods |
| These people have a higher risk of getting a foodborne illness: | Elderly people, Preschool-age children, People with compromised immune systems |
| To keep food safe focus on these measures | Controlling time and temperature, Preventing cross-contamination, Practicing personal hygiene, Purchasing from approved, reputable suppliers, Cleaning and sanitizing |
| Training and Monitoring | Train staff to follow food safety procedures Provide initial and ongoing training Provide all staff with general food safety knowledge Provide job specific food safety training Retrain staff regularly Document training |
| What does FDA stand for and what do they do? | The Food and Drug Administration is responsible for protecting the public health by ensuring the safety of our nation's food supply, cosmetics, and products |
| What does USDA stand for and what do they do? | U.S. Department of Agriculture |
| What does CDC stand for and what do they do? | Centers for Disease Control and Prevention |
| What does PHS stand for and what do they do? | U.S. Public Health Service |
| What do State and local regulatory do? | State and local regulatory authorities |
Created by:
TitilopeOmole
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