Providing Safe Food
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| The presence of harmful substance in food. | What is contamination
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| What are the three categories of contaminants? | 1. Biological 2. Chemical 3. Physical
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| What is a foodborne illness? | A disease transmitted to people by food.
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| When does a foodborne illness outbreak occur? | *When two or more people have the same symptoms after eating the same food. *When an investigation is conducted by state and local regulatory authorities. *When the outbreak is confirmed by a laboratory analysis.
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| What is an illness causing microorganism called? | Pathogens
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| What is the greatest threat to food safety? | Pathogens
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| What is another term for toxins? | Poisons
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| Identify the four types of pathogens that can result in biological contamination. | 1. Viruses 2. Parasites 3. Fungi 4. Bacteria
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| What type of contaminant is plants, mushrooms, and seafood that carry harmful toxins? | Biological
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| What type of contaminants are cleaners, sanitizers and polishes? | Chemical
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| Foreign objects such as metal shavings, staples, and bandages that get into food is what type of contaminant? | Physical
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| Glass, dirt, bag ties, etc that find its way into food is considered as? | Physical contaminant
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| Identify the five most common risk factors that can cause a foodborne illness. | 1.Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatue 4. Using contaminated equipment 5. Practicing poor personal hygiene
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| What occurs when food has stayed too long at temperatures that are good for the growth of pathogens? | Time-temperature abuse
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| Identify three ways in which food can become time-temperature abused? | 1. Food is not held or stored at the correct temperature. 2. Food is not cooked or reheated enough to kill pathogens. 3.Food is not cooled correctly.
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| What happens when pathogens are transferred from one surface or food to another? | Cross-contamination
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| Failing to wash hands correctly, coughing or sneezing on food, touching or scratching wounds and then touching food or coming to work sick is considered as... | Poor personal hygiene
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| To prevent poor cleaning and sanitizing what three task must be completed? | Items must be washed, rinsed and sanitized.
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| What is needed to limit the growth of pathogens? | Time and temperature control
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| What is food that requires time and temperature control for safety? | TCS food
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| What is the term for food that can be eaten without further preparation, washing or cooking? | Ready to eat food
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| Certain groups of people have a higher risk of getting a foodborne illness. Identify those groups. | Elderly people Preschool age children People with compromised immune systems
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| Which government agency writes the codes that regulate retail and foodservice operations? | State and local health departments
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| Which government agency conducts research into the causes of foodborne-illness outbreaks? | CDC and PHS
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| Which government agency inspects meat, poultry and eggs? | USDA
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| Which government agency writes the food code? | FDA
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| Which government agency inspects retail and foodservice operations? | State and local health departments
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