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52 Cards in this Set
- Front
- Back
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a disease transmitted by food |
foodborne illness |
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2+ people show the same symptoms of a foodborne illness after eating the same food |
outbreak |
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How many people need to show the same symptoms of foodborne illness after eating the same food to be considered and outbreak? |
two or more |
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t/f a foodborne illness outbreak needs to be investigated by local authorities to be considered an outbreak |
true |
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t/f a foodborne illness outbreak does NOT need to be confirmed by lab analysis to be considered an outbreak |
false |
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t/f proper food safety practices are never time consuming |
false
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t/f sanitation practices differ between cultures |
true |
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_________ barriers can make maintaining proper sanitation procedures more difficult |
communication |
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maintaining a well trained staff can be ___________ and _____________ |
difficult, expensive |
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Name 5 ways foodborne illness can cost establishments money |
- loss of customers and reputation - legal fees/ lawsuits - higher insurance premiums - employee absence - human cost (lost work, medical expenses, death) |
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name the three types of conaminants |
-biological -physical -chemical |
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which type of contaminant causes the most foodborne illnesses? |
biological |
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which type of contaminant includes naturally toxic plants, mushrooms, and seafood? |
biological |
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what are the four types of biological contaminants? |
-viruses -parasites -fungi -bacteria |
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which type of contaminant includes cleaners, sanitizers, and polishes? |
chemical |
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give three examples of chemical contaminants |
-cleaners -sanitizers -polishes |
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_________________ contaminants can contaminate food when used incorrectly |
chemical |
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___________contaminants include dirt, bandages, glass, metal shavings, and bag ties |
physical |
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__________ contaminants include bones left in fish fillets |
phyical |
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list the five most common food handling mistakes |
-purchasing from unsafe sources -failure to cook food correctly -holding at wrong temperature -using contaminated equipment -poor personal hygiene |
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when food sits too long at temperatures conducive to pathogen growth |
time-temperature abuse |
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foods requiring time and temperature control for safety |
TCS foods |
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3 causes of time-temperature abuse |
-food is held at wrong temperature -food isn't cooked or reheated enough to kill pathogens -food isn't handled and cooked properly |
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when pathogens are transferred from one surface to another |
cross-contamination |
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4 situations causing cross-contamination |
-rte food touches contaminated surfaces -contaminated food touches rte food -equipment touches contaminated food, then rte food -contaminated cloths are used to clean |
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4 examples of poor personal hygiene |
-improper hand washing -coughing/sneezing on food -working while sick -touching wounds or sores, then food |
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Always ___________, ___________, and ____________ equipment between uses |
wash, rinse, sanitize |
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t/f wiping equipment or food conctact surfaces with cleaning solution between uses is an example of proper cleaning and sanitation practice |
false. equipment and food contact surfaces should be washed, rinsed, and sanitized between uses |
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cleaning cloths should be stored in _____________________ in between uses |
sanitizing solution |
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4 examples of poor cleaning/sanitation |
-not washing, rinsing, and sanitizing equipment between uses -only wiping equipment between uses -improper ratios in sanitizing solutions -cloths not stored in sanitizing solution when not in use |
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Examples of TCS Foods |
-milk and dairy -eggs -meat (beef, pork, lamb) -poultry -fish -shellfish -sprouts and sprout seeds -baked potatoes -cooked rice, beans, and vegetables -sliced melons -cut tomatoes -cut greens -untreated garlic and oil mixtures |
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_____________ food requires careful handling to prevent cross-contamination |
ready-to-eat |
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Ready-to-eat food needs careful handling to prevent ______________________ |
cross-contamination |
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groups of people more likely to be infected with foodborne illnesses |
high-risk populations |
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4 examples of high-risk populations |
-elderly -young children (preK and younger) -HIV/AIDS patients -people with compromised immune systems |
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5 government agencies that help with food safety |
-FDA (Food and Drug Administration) -CDC (Centers for Disease Control) -PHS (Public Health Service) -USDA (United States Department of Agriculture) -State and local authorities |
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2 government agencies that inspect food |
FDA and USDA |
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2 government agencies that create regulations and inspect operation |
CDC and PHS |
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Government agency that inspects all food EXCEPT meat, poultry, and eggs |
FDA |
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Government agency that regulates interstate food trade |
FDA |
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Government agency that issues Model Food Code |
FDA |
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The Model Food Code creates safety regulations for: |
-restaurants -retail food stores -vending operations -schools -daycares -hospitals -nursing homes |
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t/f the FDA can require states to adopt the Model Food Code |
false |
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Government agency that inspects meat, poultry, and eggs |
USDA |
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Government agency that writes or adopts codes and regulations |
state and local authorities |
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Government agency that inspects facilities |
state and local authorities |
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Government agency that enforces regulations |
state and local authorities |
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Government agency that investigates complaints |
state and local authorities |
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Government agency that issues licenses and permits |
state and local authorities |
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Government agency that approves construction |
state and local authorities |
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Government agency that reviews and approves HACCP plans |
state and local authorities |
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HACCP stands for: |
hazard analysis and critical control point (system) |
