Food Safety Challenges
A kitchen staff member works very quickly to make sure everything gets done, except for following food safety practices. What does the staff member need more of?
What is Time.
These three types of contaminants that are responsible for foodborne illness.
What are Biological, Chemical, and Physical contaminants.
These groups of people have a higher risk of getting a foodborne illness than others.
When a food has stayed out too long at temperatures that are good for the growth of pathogens, this is called _____________ ?
What is Time-temperature abuse.
A food service manager makes sure that whom follows food safety practices while in the operation?
Who are maintenance and delivery workers.
A food establishment seems to have a hard time training new staff in food safety do to ______ .
What is Staff Turnover.
Viruses, parasites, fungi, and bacteria are considered what type of contaminant?
What is Biological.
What are the three groups to be a part of the high-risk populations?
Who are the elderly, preschool-age children, and people with compromised immune systems.
Ready-to-eat food touches a contaminated surface, this is an example of _________ .
What is cross-contamination.
Other than food handlers, who is not allowed in prep, storage, and dishwashing areas ?
Who are the general public?
Early bird specials are great for restaurants because the elderly tend stampede right in. But to someone who has been trained in food safety, the elderly are considered _____________ ?
What is a High-Risk Population
Fish bones and these types of contaminants can easily cause foodborne illness.
What are Physical contaminants.
Why are preschool-age children considered to be high-risk?
Because they have not yet built up a strong immune system.
A food handler fails to wash their hands correctly after using the bathroom, this is an example of ________ ?
What is poor personal hygiene.
Staff are trained in food safety, including ________ ?
What is allergy awareness.
I cause illnesses food on food that used to be safe to eat. What am I ?
What is a Pathogen.
These type of contaminants should always be stored away from the food production area while production is going on.
What are Chemical contaminants.
What two things can compromise a person's immune system?
What are medical conditions and medications.
A food handler uses their red cutting board to chop raw onion after they had used it to fillet a salmon, this is a perfect example of _________ ?
What is cross-contamination.
____________ are posted notifying guests of the risk of ordering raw or partially cooked food.
What are consumer advisories.
"My manager just started to buy meat from some guy from the back of his truck. We shouldn't be buying from an _____________ ?
What is an Unapproved Supplier.
What are the five most common food-handling mistakes that can cause foodborne illness?
What are:
1) Purchasing food from an unsafe source.
2) Failing to cook food correctly.
3) Holding food at incorrect temperatures.
4) Using contaminated equipment.
5) Practicing poor personal hygiene.
Medical conditions and medications that affect the immune system include ___________ .
1) Cancer and chemotherapy.
2) HIV / AIDS.
3) Organ transplants.
A stainless steel prep table was just wiped clean rather than being washed, rinsed, and sanitized. This is an example of __________ ?
What is poor cleaning and sanitizing.
Food handlers are monitored to make sure that ___________ is cooled quickly and correctly.
What are TCS food.