Chapter 1
To be considered an outbreak, a food-borne illness must:
Have two or more people experiencing the same illness after eating the same food
What are three types of food contamination?
Biological, Chemical, Physical
What are five key practices for good personal hygiene in food handling?
Hand washing, hand sanitizing, keeping hair properly groomed, not working when sick, and wearing clean clothes
What is cross-contamination?
Cross-contamination is when harmful microorganisms are transferred from one surface to another
What is the food safety management system?
It is a set of procedures and practices designed to prevent food-borne illness and ensure food safety
What is the greatest threat to food safety?
Pathogens
What is the temperature danger zone?
41*F to 135*F
When should food handlers wash their hands?
Before preparing or handling food, after handling raw food, after using the bathroom, after touching garbage or cleaning, after coughing, sneezing, wiping nose, and after eating, drinking, and smoking
How should you store raw meat in the refrigerator?
On the bottom shelf in leak-proof containers and separated from ready-to-eat foods
What are the key components of a food safety management system?
HACCP, Standard Operating Procedures, employee training and education, regular monitoring, and corrective actions
What is a physical contaminant?
A- Bone in a filet
B- Virus on a salad
C- Spray bottle of cleaner
D- Toxin in seafood
A- Bone in a filet
What are the four main causes of food-borne illness?
Biological contamination, chemical contamination, physical contamination, and improper food handling
Why is it important to avoid bare-hand contact with ready-to-eat foods?
They can be easily contaminated when they are not needing to be cooked or further processed
In a cool, dry place in airtight containers and off the floor
What is the role of a food safety manager?
Ensure staff is following the proper procedures, develop and update food safety protocols, monitor food safety management systems, and training staff on food safety practices
The most common mistakes that cause food-borne illness are poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and..
Purchasing food from an unsafe source
What are the big six food allergens?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy
What is the proper way to store food handler's personal items?
Away from food prep areas and in a designated spot such as a locker room
What temperature should cold foods be stored at?
41*F or lower
What are some examples of food safety training for employees?
Proper hand washing, how to handle and store food, how to store food at safe temperatures, recognize symptoms of a food-borne illness, and how to correctly clean and sanitize
Two guests became ill after eating at the same restaurant, they both ate two different foods and suffered different symptoms. Is this a food-borne illness outbreak?
No, they ate different food and received different symptoms
What are the main symptoms of a food-borne illness?
Diarrhea, vomiting, stomach cramps, fever, and nausea
What are symptoms that food handlers should report to the manager?
Vomiting, diarrhea, jaundice, sore throat with fever, and persistent coughing/sneezing
What is the proper way to thaw food?
In the fridge, under cold running water at 70*F or lower, and as part of the cooking process
What is the purpose of monitoring food safety practices?
Ensures procedures are being follow correctly and consistently