Food Safety Challenges & Business Cost
A challenge of pressure to work quickly can make it hard to take the time to follow food safety practices. What is this challenge?
What is time
Three categories of contaminants are:
What are biological, chemical, and physical
Failure to wash hands correctly, coughing or sneezing on food, touching yourself, then food, & working while sick demonstrates:
What is poor personal hygiene
Food requiring time & temperature control for safety are called:
What is TCS Food
Managers notice an employee performing a task incorrectly & corrects the situation immediately is practicing:
What is corrective action
Your staff may speak a different language & customs that you do. What is this challenge?
What is language & culture?
This contaminant is the greatest threat to food safety.
What is biological
Equipment & utensils not washed, rinsed, & sanitized between uses, food contact surfaces are only wiped clean, wiping cloths not stored in a sanitizer solution between uses demonstrate:
What is poor cleaning & sanitizing
Food that can be eaten without further preparation.
What is ready-to-eat food
This agency inspects all food except meat, poultry, & eggs. It also regulates food transported across state lines. The acronym for this agency is FDA
What is the Food & Drug Administration
Food received from suppliers who do not practice food safety can cause a foodborne illness outbreak. What is this challenge?
What are unapproved suppliers
These contaminants can include: cleaners, sanitizers, & polishes.
What is chemical
Ready-to-eat food touches contaminated surfaces, contaminated ingredients are added to food that receives no further cooking are examples of:
What is cross-contamination
Elderly people, preschool-age children, and people with compromised immune systems
What are high risk populations
This government agency issues a food code, which provides recommendations for food safety regulations
What is the FDA or Food and Drug Adminstration
Loss of customers, increased insurance premiums, loss of reputation, staff missing work, and lawsuits are:
What are costs of foodborne illness to an operation (or business, or restaurant)
This contaminates includes objects like metal shavings, staples, & bandages:
What is physical
Food not held or stored at the correct temperature, food not cooked to the correct internal temperature, and food not cooled correctly are examples of:
What is time-temperature abuse
Fish, soy protein or tofu, sliced fruits & vegetables, sprouts & sprout seeds are examples of
What are TCS foods
This government agency regulates & inspects meat, poultry, and eggs. Their acronym is USDA.
What is the United States Department of Agriculture
Training new staff leaves less time for food safety training. This challenge is:
What is staff turnover
Lemonade in a pewter pitcher or tomato sauce in a copper pan are examples of which type of contamination?
What is chemical
Purchasing food from unsafe sources, failing to cook food correctly, holding food at the incorrect temperature, using contaminated equipment, & practicing poor personal hygiene are:
What are food-handling mistakes, or risk factors
Baked potato, cooked rice, and untreated garlic-and-oil mixtures
What are TCS foods
This government agency conducts research into causes of foodborne illness outbreaks, & assists in outbreak investigations. It's acronym is CDC.
What is Center for Disease Control