Providing safe food.
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| What objectives I need for provide safe food | !. Recognize the importance of food safety. 2.Understand how food becomes unsafe. 3. Identify TCS food. 4. Recognize the risk factors for foodborne illness. 5. Understand important prevention measures for keeping food safe.
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| What is a foodborne illness? | Its a decease transmitted to people through food.
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| When is a disease considered an outbreak? | When two or more people have the same symptoms after eating the same food. When an investigation is conducted by state local regulatory authorities. When the outbreak is confirmed by laboratory analysis.
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| What are the inclusive challenges? | Time, money, language, culture, literacy, education, pathogens, unapproved suppliers, High-risk customers and staff turnove.
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| What are the costs of an element-borne disease for an operation? | Loss of customers and sales. Loss of reputation. Negative media exposure. Lowered staff morale
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| What are the unsafe foods that are the result of contamination? | Biological, chemical and physical.
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| What re the biological contaminants? | Bacteria, viruses, parasites and fungi.
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| What are the chemical contaminants? | Cleaners, sanitizers and polishes.
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| What re the physical hazards? | Metal shavings, staples, bandages, glass, dirt and natural objects.
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| Name one of the five risk factors for food borne IIIness | Failing to cook food correctly.
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Created by:
Jenny Valeriano
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