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20 Cards in this Set
- Front
- Back
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Why are preschool-age children at a higher risk for foodborne illnesses? |
They have not built up a strong immune system |
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What is a TCS? |
Time and temperature control for safety |
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What is a foodborne illness? |
A disease transmitted to people by food |
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An foodborne illness is considered an outbreak when... |
2 or more people have the same symptoms after eating the same food
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What are the challenges to food? |
Time, language and culture, pathogens, unapproved suppliers, high-risk customers |
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The cost of foodborne illnesses to an operation |
Loss of customers and sales, negative media exposure, lawsuits, loss of reputation |
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Contaminants make food unsafe and can be divided into 3 categories. What are the 3 categories? |
Biological, chemical and physical |
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Examples of biological contaminants |
E-coli, fungi, parasites |
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Examples of chemical contaminants |
Bleach, sanitizer, glass cleaner |
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Examples of physical contaminants |
Glass, staple, dirt |
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How food becomes unsafe |
Purchasing food from unsafe sources, not cooking food properly, holding at incorrect temperatures, poor personal hygiene |
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What is time and temperature abuse? |
Food has stayed to long in the temperature danger zone where pathogens can grow |
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What is cross-contamination? |
Pathogens can be transferred from one surface or food to another |
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Examples of TCS foods? |
Sprouts, cooked food, cut vegetables and fruit |
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What is the role of the FDA? |
The FDA issues the Food Code. |
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What is the Food Code? |
Recommendations for food safety regulations |
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What is the role of the USDA? |
Regulates and inspects meat, poultry, and eggs. |
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What is the role of the CDC and PHS? |
They conduct research into the causes of foodborne illness outbreaks |
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What is the role of state and local regulatory authorities? |
Writes or adopt code that regulates retail and food service operations |
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What is the role of a manager in an operation? |
Understanding food safety practices and procedures, train staff and monitor |
