Chapter 1
Keeping Food Safe
Keeping Food Safe
What is a foodborne-illness outbreak?
When two or more people report the same illness from eating the same food.
Which type of food best supports the growth of bacteria?
Proteins
Chemicals must be stored
separate from food.
What is a carrier?
Someone who carries pathogens without getting sick
What’s the most basic way a food handler can prevent cross-contamination?
Keep raw and ready-to-eat food away from each other.
The three potential hazards to food are biological, physical, and
chemical.
What are the two conditions for bacterial growth that you can control?
Time and temperature
Give an example of both a chemical and physical contamination:
Examples: Tomato juice served in a pewter pitcher, Bones in fish
Approximately how long should the whole handwashing process take?
20 seconds
What do time-temperature indicators do?
Show if food has been time-temperature abused during shipment
Why do pathogens pose an increasing challenge to food safety in an operation?
Pathogens are being found on food items once considered safe.
Which pathogen is one of the leading causes of foodborne illness?
Norovirus
To prevent the deliberate contamination of food, a manager should know
whom to contact about suspicious activity.
What is the purpose of a hand antiseptic? And when should they be used?
To reduce pathogens to safe levels and after handwashing.
Food must be thrown out after remaining in the temperature danger zone for
4 hours.
Name a common risk factor for foodborne illness
Purchasing food from unsafe sources.
Pathogens grow most rapidly at temperatures between
70°F and 125°F (21°C to 52°C).
Which guideline should be included in an effective food defense program?
Keep receiving logs for all deliveries to the operations.
BONUS!! Name 3 times single-use gloves do not need to be worn.
Examples: washing produce, handling chopped carrots for stew, and handling cheese for a pizza
When is food being time-temperature abused? Name a preventative or corrective action for this.
When it is being held at the wrong temperature. Examples: Regularly recording temperatures, throw away food that has been left out.
What is TCS food? Give an example.
Food requiring time and temperature control for safety.
Eggs, meat, dairy, cooked rice, cut fruits/vegetables
What are the most common symptoms of a foodborne illness? (Name all 6)
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Name two symptoms that could mean a customer is having an allergic reaction to food, and name one of the “Big Nine” food allergens.
Examples: Swollen tongue and Itching; milk, eggs, nuts, fish, crustaceans, shellfish, wheat, soy and sesame.
Which illness needs to be reported to the regulatory authority?
Hepatitis A
What is the temperature range of the temperature danger zone?
41°F to 135°F (5°C to 57°C)