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servsafe chapter 1

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1. What are the objectives of food safety? Objectives: 1.Recognize the important of safety. 2.Understand how food becomes safe. 3.Identify TCS food. 4.Recognize the risk factors for foodborne illness. 5.Understand important prevention measures for keeping food safe.
2.What is a foodborne illness? A foodborne illness is a disease transmitted to people through food.
3. Cost of a foodborne illness to an operation: loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale.
4. How foodborne illness occur? Biological, chemical, physical.
5. How food becomes unsafe? 1. Purchasing food from unsafe sources, 2. failing to cook food correctly, 3. holding food at incorrect temperatures, 4. using contaminated equipment, 5.practicing poor personal hygiene.
6. 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.
7. Ready-to-eat food includes: Cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices and seasonings.
Created by: Gerardo Smith
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