CH 1
Who is the FDA
what does it stand for?
What do they do?
Food and Drug Administration
Inspects food EXCEPT for meat, poultry, and eggs
Regulates food cross state
What is TCS?
Name the TCS foods:
TCS: time and temperature Abuse
TCS Foods:
BEFF, PORK, LAMB
FISH, SHELLFISH
POULTRY, EGGS
MILK & DAIRY PRODUCTS
SPROUTS
BAKED POTATOES
COOKED RICE, BEANS, AND COOKED VEGGIES
SOY, TOFU, MEAT ALTERNATIVES
SLICED MELON, SLICED TOMATOES, LEAFT GREENS
UNTREATED GARLIC & OIL MIXTURES
4 WAYS FOOD BECOMES UNSAFE
TIME-TEMP ABUSE
POOR PERSONAL HYGIENE
CROSS-CONTAMINATION
POOR CLEANING AND SANITIZING
What is a Microorganism?
SMALL LIVING ORGANISM THAT CAN ONLY BE SEEN WITH A MICROSCOPE
Who is the PHS?
what does it stand for?
What do they do?
Public Health Services
Review and approve food safety plans, as well as other duties
Assists in investigating foodborne Illness outbreaks.
What is RTE?
Name some RTE foods:
RTE: Ready-To-Eat id food that can be eaten WITHOUT further: prepration, washing, or cooking
RTE food:
COOKED FOOD
WASHED FRUIT AND VEGGIES (CUT AND WHOLE)
DELI MEAT
BAKERY ITEMS
SUGAR, SPICES, AND SEASONINGS
7 Challanges to food safety
TIME AND MONEY
LANGUAGE AND CULTURE
LITERACY AND EDUCATION
PATHOGENS
UNAPPROVED SUPPLIERS
STAFF TURNOVER
HIGH-RISK CUSTOMERS
ALLERGIC REACTION SIGNS
(4)
SWELLING OF LIPS, FACE, EYES
TINGLING MOUTH
HIVES OR WELTS
ABDOMINAL PAIN, VOMITING
Who is the USDA
what does it stand for?
What do they do?
United States Department of Agriculture
USDA keeps poultry, meat, and eggs safe
Regulates food that involves more than one state
Symptoms of foodborne illness: (6)
DIARRHEA
VOMITING
FEVER
NAUSEA
ABDOMINAL CRAMPS
JAUNDICE (YELLOWING OF SKIN AND EYES)
What is Time-Temperature Abuse?
When does it occur?
When food has stayed too long at temperatures good for pathogen growth.
Occured when:
food isnt cooled properly
food isnt cooked or reheated enough to kill pathogens
food isnt stored or held at correct temps
What is FATTOM?
FOOD
ACIDITY
TIME
TEMP
OXYGEN
MOISTURE
Who is the CDC
what does it stand for?
What do they do?
Center for Disease Control and Prevention
Conducts research into foodborne Illness outbreaks
Assists in investigating foodborne illness outbreaks
Cost of foodborne Illness: TO AN OPERATION
(9)
LOSS OF CUSTOMERS AND SALES
LAWSUITS AND LEGAL FEES
LOSS OF REPUTATION
INCREASED INSURANCE
NEGATIVE MEDIA EXPOSURE
STAFF MISSING WORK
LOWERED STAFF MORALE
STAFF RETRAINING
HUMAN COSTS/ MEDICAL BILLS
What is Cross-Contamination Abuse?
When pathogens are transferred from one surface ot food to another.
4 MAIN BACTERIAS THAT CAUSES THE ILLNESS
SALMONELLA TYPHI
NON-TYPHOIDAL SALMONELLA (NTS)
SHIGELLA SPP
SHIGA TOXIN PRODUCING E-COLI (cow intestant)
Name the Food regulator authorities (4)
FDA
USDA
CDC
PHS
5 reasons food becomes unsafe
PURCHASING FROM UNAPPROVED/ UNSAFE SUPPLIER
HOLDING/STORING FOOD AT INCORRECT TEMPS.
USING CONTAMINATED EQUIPMENT
POOR PERSONAL HYGIENE
NOT COOKING FOOD TO PROPER TEMPS
High Risk Populations
Elderly people
preschool-aged kids
weak immune systems/compromised immune
pregnant women
BIG 9 ALLERGENS
MILK
EGGS
PEANUTS
TREE NUTS
FISH
CRUSTACEAN FISH
WHEAT
SOY/SOYBEAN
SESAME