Keeping Food Safe

Front 1

Foodborne Illness

Back 1

A disease transported to people by food

Front 2

Foodborne-illness outbreak

(Give Requirements)

Back 2

When two or more people have the same symptoms after eating the same food.
Requiremnts: investigation by regulatory authority as well as confirmation by a aboratory.

Front 3

Contamination

Back 3

The presence of harmful substance(s) in food.

Front 4

Time-Temperature Abuse

Back 4

Food that has stayed too long at temperatures that are good for the growth of pathogens.

Front 5

Cross-Contamination

Back 5

Pathogens that are transferred from one surface or food to another

Front 6

TCS Food

Back 6

Food that requires time and temperature control for saftey

Front 7

Ready-to-Eat Food

(Give Examples)

Back 7

Food that can be eaten without further preparation, washing, or cooking.

Ex: Cooked food, washed fruit & Vegetables, and deli meat.

Front 8

High-Risk Populations

Back 8

Includes Pre-School aged children, elderly people, and people with compromised immune systems.

Front 9

Immune System

Back 9

The body's defense system against illness.

Front 10

Challenges to Food Saftey

Back 10

• Time
• Language & Culture
• Literacy & Education
• Pathogens
• Unapproved Suppliers
• High-Risk Populations
• Staff Turnover

Front 11

Contaminants

Back 11

1. Biological
2. Chemical
3. Physical

Front 12

Biological Contaminants

(Examples)

Back 12

Pathogens:

• Certain viruses
• parasites
• fungi
• bacteria
• plants
• mushrooms
• seafood

Front 13

Chemical Contaminants

(Examples)

Back 13

Food-service Chemicals:

• Cleaners
• Sanitizers
• Polishes

Front 14

Physical Contaminants

(Examples)

Back 14

Foreign Objects:

• Metal shavings
• staples
• bandages
• glass
• dirt
• bag ties

Front 15

How does food become unsafe?

Back 15

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

Front 16

Give examples of Time-Temperature abuse

Back 16

• Food not held or stored at correct temperatures
• Food not cooked or reheated enough to kill pathogens
• Food is not cooled correctly

Front 17

Give examples of Cross-Contamination

Back 17

• Contaminated ingredients added to ready-to-eat food
• Ready-to-eat food touches contaminated surfaces
• Contaminated food touches and drips fluids onto cooked or ready-to-eat food
• A food handler touches contaminated food then touches ready-to-eat food
• Contaminated wiping clothes touches food services

Front 18

Poor personal hygiene examples

Back 18

• Failing to wash hands correctly
• Cough or sneeze on food
• Touch or scratch wounds then touch food
• Work while sick

Front 19

Give examples of poor cleaning and sanitization

Back 19

• Equipment/utensils not washed, rinsed, and sanitized b/w uses
• Food-contact surfaces are wiped clean rather than being wash, rinsed, and sanitized.
• Wiping clothes not stored in a sanitizer solution b/w uses.
• Sanitizing solutions are not at the required levels to sanitize objects.

Front 20

TCS Food Examples

Back 20

• Dairy
• Meat: beef, pork, and lamb
• Fish
• Baked Potatoes
• Soy Protein (Tofu, synthetic ingredients)
• Cut fruit or vegetables
• Shell eggs
• Rice
• Sprouts
• Oil mixtures

Front 21

Key practices for ensuring food saftey

Back 21

• Purchasing from approved, reputable suppliers
• Controlling time & temperature
• Preventing cross-contamination
• Practicing personal hygiene
• Cleaning & sanitizing