+
Related Flashcards
Cards In This Set
| Front | Back |
|
What is a foodborne illness
|
A disease transmitted to people through food
|
|
When is an illness considered an outbreak?
|
When two or more people have the same symptoms after eating the same food, an investigation is conducted by states and local regulatory authorities, outbreak is confirmed by laboratory analysis
|
|
Challenges to food safety
|
-time-language and culture-literacy and education-pathogens-unapproved suppliers-high-risk customers-staff turnover
|
|
Cost of a foodborne illness to an operation:
|
-loss of customers and sales-loss of reputation-negative media exposure-lowered staff morale-lawsuits and legal feels-staff missing work-increased insurance premiums-staff retraining
|
|
3 types of contamination:
|
Biological, chemical, physical
|
|
Examples of biological contaminants
|
Bacteria viruses parasites fungi
|
|
FIVE risk factors for food borne illness
|
-purchasing food from unsafe sources-failing to cook food properly-holding food at incorrect temperatures-using contaminated equipment (cross contamination)-practicing poor personal hygiene
|
|
How food becomes unsafe (4)
|
-time temperature abuse-practicing poor hygiene-poor cleaning and sanitizing-cross-contamination
|
|
Two types of food most likely to become unsafe:
|
-tcs food-ready to eat food
|
|
TCS food
|
Time and temperature control for safety(food requiring time and temp. control to limit pathogen growth)-e.g., cheese, eggs, meat, alfalfa sprouts, baked potatoes, poultry, oil and vinegar mixtures, cut fruits and veggies, fish, soybean products
|
|
Ready to eat foods?
|
Food that can be eaten without further prep/washing/cooking-includes cooked food, washed fruit and veggies (cut or whole), deli meat, bakery items, sugar/spices/seasonings
|
|
High risk individuals?
|
-pre school children-elderly-immune compromised
|
|
Practices to ensure food safety
|
-approved suppliers-cross-contamination control-personal hygiene-clean and sanitize-control time and temp
|
|
Manager food safety responsibilities:
|
-not in private home-restrict people in kitchen-monitor delivery and maintenance people-staff handwashing-monitor deliveries-ensure TCS food is cooked and cooled properly-notify guests-monitor staff and ensure training-procedures are written down/implemented/maintained-DISPLAY your commitment to food safety (training, rewards, example)
|
|
Physical contaminant examples and prevention:
|
-metal shavings, wood, fingernails, staples, bandages, glass, bugs, dirt, blood, jewelry, fruit pits, bones, thorns-PREVENT: APPROVED SUPPLIERS, INSPECT FOOD, GOOD HYGIENE
|
