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Serv Safe Chapter1

Providing Safe Food

Viruses, parasites, fungi and bacteria are this type of the greatest threat to food safety Biological Hazards
Foodservice chemicals can contaminate food if they are used incorrectly Chemical Hazards
Foreign hazards like hair, dirt, bandages, metal staples, or broken glass can get into food Physical Hazards
Food that has stayed too long at temperatures that are good for the growth of pathogens Time-Temperature abuse
Pathogens can be transferred from one surface or food to another Cross-Contamination
Failing to wash hands after using the bathroom, coming to work sick, coughing or sneezing of food, and touching wounds and touching food Poor Personal Hygiene
The number minimum of how many people must experience the same illness after eating the same food Two
Populations at High Risk for foodborne illness are elderly, infants and preschool, people with cancer, HIV/Aids, transplant recipients and pregnant women
CDC Center for Disease Control and Prevention
CDC list most common risk factors of foodborne illness as purchasing foods from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment and Practicing poor personal hygiene
Elderly people and infants are a high risk for foodborne illness because their immune system is weaken
Created by: pklein