Foodborne Illness
1 in 6 people in the United States are affected by foodborne illnesses each year.
The type of contamination that occurs when physical objects get into food.
What is Physical contamination
Employees must wash their hands after ________.
Sneezing, using the restroom, touching hair/ face, handling money, using a cell phone, handling raw meet.
A formal review or examination to determine whether the operation is following all food safety laws.
What is an inspection
The proper way to put on gloves
What is holding them by the edge
How many people die of foodborne illnesses in the United states each year?
4,000 people
The type of contamination including cleaners, sanitizers, and polishes coming in contact with food that will be consumed.
What is chemical contamination
What does dirty clothing carry that might cause foodborne illness.
What are pathogens
safety- related standards and regulations in the work place created to protect people.
OSHA Regulations
Occur when people are paying attention to something else when they are walking.
Negative ways a foodborne illness can affect a business are ________.
What is Loss of customers/ sales, lawsuits/ legal fees, loss of reputation, increased insurance.
Plastic, bones, glass, hair, metal shaving, etc. are examples of
What is Physical Contamination
To prevent food handlers from contaminating food, the manager creates a policy.
What is the personal hygiene policy.
OSHA posters must
The posters cant be a photocopy, nor a version smaller then the original.
Can result in immediate closure of the operation and require proof of fixing before reopening.
What are Critical Violations
A model that assist all levels of government with establishing safe foodservice regulations
What is the Food Code
Ways to prevent physical contamination
What is inspecting food, good personal hygiene, following safe preparation procedures.
Change the gloves your wearing when ______.
They are dirty or torn, starting a different task, after handling raw meet.
OSHA requires a foodservice or restaurant to
Maintain a year-long log of occupational injuries and illnesses.
The reduction of harmful microorganisms on a surface to safe levels.
What is sanitation
Causes of foodborne illnesses (List 3)
Poor personal hygiene
Cross contamination
Poor cleaning/ sanitation
Time- temperature abuse
Produce should be washed before serving to _______
eliminate pesticide or fertilizer residue
Managers must make sure all employees are trained on proper ways to cook food, store food, and reheat food to the correct temperature.
What is temperature control
OSHA's publication number
What is 3165
All food contact surfaces need to be cleaned and sanitized
Every 4 hours if in constant use