Food Safety 101
A report from 2 or more people about illness related to food consumption
What is an "outbreak"
20 seconds
How long you should wash your hands
Biological, Chemical and Physical
The three types of hazards related to food
The agency responsible for inspecting local food service establishments
County or State Health Department
Foods such as raw meat, dairy products, fresh cut produce, sprouts, gracies, and foods containing these ingredients
High-risk foods
(Time/Temperature control sensitive - TCS)
An illness transmitted to people by food
What is a foodborne illness?
which is a reportable illness to your foodservice supervisor :
1. jaundice
2. vomiting
3. diarrhea
all three
A fungus that produces a furry growth on organic matter
What is mold?
the FDA
What is the Food and Drug Administration
(developed the Food Code, monitors food labeling, inspects food processing plants)
Pizza left overnight in your kitchen
no
Hives and rashes
symptoms of an allergic reaction
When preparing food, when should you wash your hands?
1. after using the rest room
2. after sneezing into a tissue
3. after you eat a donut
all three!
An infectious microorganism that reproduces only in living cells
What is a virus
The USDA
What is the United States Department of Agriculture
(inspect meat, poultry, eggs)
casserole held at 55 degrees for 6 hours
no
Nausea, diarrhea, fever, abdominal pain
symptoms of a potential foodborne illness
who needs to wear a hair net?
1. bald people
2. worker with hair covering required by religious beliefs
3. someone who just washed their hair
#3. even clean hair can contaminate food!
The transfer of bacteria from one food or surface to another
cross-contamination
HACCP
Hazard Analysis of Critical Control Points
( a food safety management system developed by NASA to prevent FBI during food production and prep)
soft-cooked egg, rare hamburger
ok - but not for vulnerable populations
What is the temperature "danger zone"?
41- 135 degrees
Can you wear this while preparing food?
1. nose ring
2. wedding band
3. flip flops
1. no
2. yes
3. no
A fishbone would be considered what type of food contaminant?
a physical contaminant
The CDC
Center for Disease Control and Prevention
(conducts research, tracks down food outbreaks)
thanksgiving turkey left to defrost in kitchen sink on Tuesday night for cooking on Thursday
no!