Foodborne-Illness
Why do high-risk populations have a higher risk of foodborne illness?
The main reason these groups have a higher risk is because of a weakened immune system.
What is FAT TOM?
F = food
A = acidity
T = time
T = temperature
O = oxygen
M = moisture
What are some examples of very common allergies that many people have? (Also known as the big EIGHT)
Fish, Shellfish, Soy, Peanuts, Milk, Tree nuts, Wheat, and Eggs.
What is a TCS food and give an example?
TCS food is a food that needs time & temperature control for safety
(ex: cooked rice)
What is a food defense system and why is it needed?
Food defense system is the protection of food products which is needed because it prevents people from contaminating or tampering with the food or attacking business
What is the minimum number of people who are sick for it to be considered a food-born illness outbreak?
2
What are pathogens and their different types?
Pathogens are microorganisms in food that cause illness.
Viruses, bacteria, parasites, and fungi
What are some ways we can prevent allergic reactions to food?
Avoiding cross contact
check ingredient labels
Have good sanitization methods (wash hands)
Don't intermix equipment
What is the best way to slow down bacteria growing in TCS food?
INSPECTION
a formal review or examination conducted too see if an operation is following food safety laws.
What are the costs that a foodborne-illness bring?
It can cost loss of guest, sales, reputation, negative media exposure, lower staff moral, lawsuits/legal fees, absent staff, increased costs, retraining
What are the 3 different types of hazards and give an example of each?
Biological - mold
Chemical - hand sanitizer pumped into food
Physical - metal shavings
these are ways that food becomes unsafe
What is the difference between cross-contact and cross-contamination?
Cross-contact: when a food item containing an allergen comes in contact with another food item (proteins)
Cross-contamination: when bacteria or other microorganisms are transferred from one food item to another
How do you prevent contamination in ready-to-eat foods + give examples.
Similar to TCS foods, ensure safe preparation, washing, and cooking
Which regulatory authority is responsible for inspecting restaurants for food safety?
Food and Drug Administration