Foodborne Illness
Biological, Chemical, and Physical
What is categories of contaminants?
Foods that can be eaten with out further prep, washing, or cooking.
What are Ready-to-Eat Foods?
These people are responsible for ensuring staff handles food safely.
What are Certified Food Protection Managers?
purchasing from unsafe sources, failing to cook food properly, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene.
What is How does food become unsafe?
Foods requiring time, temperature control for safety
What is known as a TCS food?
Temperature of foods are checked using these
What is Calibrated Thermometers?
Food has stayed too long at temperatures that are good for growth of pathogens
What is Time-Temperature Abuse?
baked potatoes, sprouts, eggs, fish, and pork
What are examples of TCS foods?
The inspection of these is monitored closely to ensure food is received from approved sources, stored in the correct location, protected from contamination, and accurately presented.
What is deliveries?
Pathogens transferred from one surface to another and causes foodborne illness.
What is cross-contamination?
deli meat, washed fruits and vegetables, sugar, spices, and seasonings
What are examples of Ready-to-Eat foods?
Food managers must monitor this in order to prevent employees from passing pathogens from their hands to food or other surfaces
What is accurate handwashing?
Equipment and surfaces that have not been cleaned and sanitized correctly between uses.
What is poor cleaning and sanitizing?
Elderly people, preschool-age children, people with compromised immune systems
What are populations at high-risk for foodborne illnesses?
This person is believed to reduce the risk of foodborne illness outbreak for an establishment
What is a certified food protection manager?