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Chapter 1 - Providing Safe Food
Terms in this set (47)
Customers bring what expectations?
1. good, safe enviroment
2. clean surroundings
3. pleasant service
What challenges are there with food safety?
1. time and money
2. language and culture
3. literacy and education
5. unapproved suppliers
6. high risk customers (old, young[preschool], immune compromise)
7. staff turnover
Managers have to direct what activities?
1. food preperation
Is it easier to detect or prevent a food outbreak?
easier to detect
How many major pathogens acquired in the US caused 9.4 million episodes of food born illness?
How many hospitalizations happened in the US?
How many deaths happened in the US?
what percentage of food born illness in the US were caused by norovirus?
True or false. Most food born illnesses go unreported.
Are customers intolerant of an food born safety risk now more than ever??
what percentage of customers reported that food safety has become more important than it was a year before?
what percentage of customers reported seeing media coverage of food safety?
What foods were impacted in outbreaks over the last decade?
spinach, eggs, nuts, frozen food, lettuce, sprouts, peanuts
True or false. The health department WILL ensure a safe operation.
FALSE; will not
The NRA holds who responsible for providing a safe and wholesome food?
food service industry
Food born illness
a disease that is carried or transmitted to human beings by food.
true or false. Any kind of food can cause food born illness.
An illness is a considered an outbreak when?
1. 2 or more people have the same symptoms after eating the same food.
2. an investigation is conducted by state and local regulatory authorities
3. the outbreak is confirmed by laboratory analysis
hits and destroys any pathogens (ex. mold) like an xray
What is the discrepancies between reported cases and estimated cases?
1. failure to report illness
2. incomplete investigation
3. poor communication
What is the cost of food borne illness?
1. loss of prestige and reputation
2. loss of customers and sales
3. lawsuits resulting in lawyer and court fees
4. negative media exposure
5. increased insurance premiums
6. lowered employee morale
7. employee absenteeism
8. need for retaining employees (not the worst)
presence of substances or conditions in the food that can be harmful to humans.
Contaminants are divided into what three categories?
Biological, chemical, physical
most common... includes bacteria, viruses, parasites. Responsible for most food borne illnesses
ex. blood, dirt, bones, broken glass, staples, plastic
ex. pesticide and cleaning suppliers
food that causes an allergic reactions
(mad cow disease) proteins that are not formed correctly. If consumed humans can get it. (uncommon)
5 risk factors for food borne illness
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 (coming to work sick)
FDA (food and drug administration)
responsible for foods(everthing but meats, poultry, and eggs), electronics, cosmetics, and drugs
What is the difference between the USDA and the FDA?.
USDA inspects meats, eggs, and poultry but FDA does not.
When does food become subjected to time temperature abuse?
when it has stayed too long at temperatures that are good for the growth of pathogens.
1. food is not held or stored at correct temp.
2. food is not cooked or reheated enough to kill pathogens
3. food is not cooled correctly
Reheating food must be at what temperature?
occurs when microorganisms are transferred from one surface or food to another
ways of cross contamination:
1. contaminated ingredients are added to food that receives no further cooking
2. ready to eat food touches contaminated surfaces
3. raw food is allowed to touch or drip fluids onto cooked food
4. a food handler touches contaminated food (usually raw) and then touches cooked food
5. contaminated wiping cloths touch food contact surfaces
Food handlers can cause a food borne illness if they do any of the following actions:
1. fail to wash hands correctly after using restroom
2. cough or sneeze on food
3. touch or scratch wounds then touch food
4. work while sick
what are poor cleaning and sanitizing?
1. equipment and utensils are not washed, rinsed, and sanitized
2. food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized
3. wiping cloths are stored in sanitizer solution between uses
4. sanitizer solution was not prepared correctly
what is TCS
food requiring Time/Temperature control for safety;
Pathogens need what to limit growth?
time and temperature
What is ready to eat food?
food that can be eaten without preparation, washing, and cooking. Includes cooked food, washed fruit and veggies, deli meat, bakery items, sugar, spices, and seasonings
Focus on what measures to keep food safe?
1. controlling time and temperature
2. preventing cross contamination
3. practicing personal hygiene
4. purchasing from approved, reputable suppliers
5. cleaning and sanitizing
Which is cleaner fast food or full service?
What are some government agencies?
FDA, USDA, CDC, PHS, state and local regulatory authorities
Food and Drug Administration (FDA)
founded in 1900s, responsible for food, electronics, cosmetics, drugs.
U.S. Department of Agriculture
inspects shell eggs, poultry, meats
Centers for Disease Control and Prevention (CDC)
based in Atlanta, investigates statistics and food borne diseases/outbreaks; identifies what happened.
State and local regulatory authorities
health inspector: inspects restaurant; required; not standardized; different counties have different requirements
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