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9 Cards in this Set
- Front
- Back
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The potential cost of a foodborne illness outbreak is
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~loss of customers & sales
~negative media exposure ~lawsuits and legal fees ~increased insurance premiums ~loss of reputation ~lowered employee morale ~employee absenteeism ~staff retraining |
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The elderly are at higher risk for getting foodborne illnesses due to
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weeken immune systems
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The three major types of hazards to food are
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biological hazards
chemical hazards physical hazards |
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Accordind to the center for disease control and prevention, the most common risk factors that cause foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures,using contaminated equipment, practicing poor personal hygiene, and ?
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purchasing food from unsafe sources
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Contamination
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is the presence of harmful substances
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Biological, chemical and physical hazards
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Biological - illnesses causing microorganisms, certain plants , mushroom and seafood.
Chemical - cleaners, sanitizers, polishes, machine lubricants, and toxic metals |
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Time-temperature abuse
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any time food has been allowed to remain too long at unsafe temperatures.
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Cross - contamination
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occures when microorganisms are transfered from one surface to another
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Personal Hygiene
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failure to wash hands
cough or sneeze on food touch or scratch wounds, then handle food. come to work while sick |
