Providing Safe Food
Help!
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| What are the three categories of contaminants in food? | biological, chemical, physical
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| What is a biological contaminant? | pathogen/virus
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| What is an example of a chemical contaminant? | a chemical such as bleach getting in food
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| What is an example of a physical contaminant? | hair/bone/bandage
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| what are the negative outcomes on a business after a food borne illness outbreak? | loss of customers/sales, reputation, staff retraining, lawsuit
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| what are the 5 ways 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
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| food has suffered _____________ when it has stayed too long at temperatures that are good for the growth of pathogens | time-temperature abuse
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| when pathogens are transferred from one surface to another it is called: __________ | cross-contamination
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| food that requires time and temperature control for safety is called: _________ | TCS food
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| what are 4 examples of TCS food | milk/dairy
meat
sprouts
baked potato
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| food eaten without further preparation is called: _______ | ready to eat food
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| what are the three types of high risk populations? | elderly
preschool aged children
people with compromised immune systems
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| which government agency writes the codes that regulate retail + foodservice operations | state + local health department
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| which government agency conducts research into the causes of foodborne illness outbreaks | CDC
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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 + local health department
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| Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause food borne illness? | time-temperature abuse
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| it is only considered an outbreak if what three things occur? | 2 or more people have the same symptoms, an investigation occurs, a lab analysis
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