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11 Cards in this Set
- Front
- Back
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reasons 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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TCS foods |
1. Milk and dairy products 2. shell eggs 3. Meat 4. Poultry 5. Fish 6. Shellfish an crustaceans 7. Baked potato 8. Heat-treated plant food 9. Soy protein 10. Sprouts 11. sliced fruit and vegetables 12. garlic and oil mixtures |
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populations in high risk of foodborne illness |
1. Elderly 2.. Pre-school age children 3. people with compromised immune systems |
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RTE foods |
1. salad 2. deli meat 3. bakery items 4.spices 5. washed fruit and cegetables |
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government agencies |
1. The Food and Drug Administration- (FDA) 2. U.S. Department of Agriculture (USDA) 3. Centers for Disease Control and Prevention (CDC 4.U.S. Public Health Service (PHS) |
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Challenges to food safety |
1. time and money 2. language and culture 3. literacy and education 4.pathogens 5. unapproved suppliers 6. high-risk customers 7. staff turnover |
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contaminant types |
1. Biological 2. Chemical 3. Physical |
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The Food and Drug Administration (FDA) |
Inspects all food except meat, poultry, and eggs, also regulates food transported across state lines. also issues a model food code, which provided recommendations for food safety regulations. |
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U.S. Department of Agriculture (USDA) |
regulates and inspects meat, poultry and eggs and food that crosses state boundaries |
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Centers for Disease Control and Prevention (CDC) |
conducts and supports health promotion, prevention and preparedness with the goal of improving overall public health. |
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U.S. Public Health Service (PHS) |
researches into causes of foodborne-illness outbreaks |
