Food Safety Review

Flashcards for food safety review.

What is a foodborne illness?

A disease transmitted to people through food.

How is a foodborne illness outbreak confirmed?

Two or more people have the same symptoms after eating the same food, an investigation is conducted, and a laboratory analysis confirms the outbreak.

What are some challenges to food safety?

Time, language and culture, literacy and education, pathogens, unapproved suppliers, and customer risk.

What are the potential costs of a foodborne illness outbreak for a food service operation?

Loss of customers, sales, reputation, negative media exposure, lawsuits, legal fees, and increased insurance premiums.

What are the three categories of contaminants that can cause unsafe food?

Biological, chemical, and physical contaminants.

What types of pathogens are the greatest threat to food safety?

Viruses, bacteria, parasites, and fungi.

What are the five main risks to food safety?

Purchasing food from unsafe sources, failing to cook food correctly, holding food at the wrong temperature, using contaminated equipment, and practicing poor personal hygiene.

What are the four main factors related to food safety mistakes?

Time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing.

What is time-temperature abuse?

When food stays too long at temperatures that are good for pathogen growth.

What is cross-contamination?

When pathogens transfer from one surface or food to another.

What are examples of TCS (Time and Temperature Control for Safety) foods?

Milk and dairy products, poultry, shell eggs, heat-treated plant-based foods, meat, fish, baked potatoes, tofu, sliced melons, cut tomatoes, cut leafy greens, sprouts, sprout seeds, and untreated garlic and oil mixtures.

What items are considered ready-to-eat foods?

Bakery items, cooked food, plant foods cooked for hot holding, deli meat, washed fruit and vegetables, sugar, spices, and seasonings.

Which are the groups that may have a higher risk of getting a foodborne illness?

Very young children, elderly people, and people with compromised immune systems.

What are the key focus areas to keep guests safe from foodborne illness?

Controlling time and temperature, preventing cross-contamination, practicing good personal hygiene, purchasing from approved suppliers, and cleaning and sanitizing.

What does the FDA Food Code require regarding a certified food protection manager?

The person in charge of a food service operation must become a certified food protection manager and be on-site during operating hours.

What is it called when you immediately correct an employee who is doing a task incorrectly?

Corrective action.

What are the responsibilities of the FDA regarding food safety?

The FDA inspects all food except meat, poultry, and eggs, regulates food transported across state lines, and issues the FDA Food Code.

What are the responsibilities of the USDA regarding food safety?

The USDA inspects meat, poultry, and eggs and regulates food that crosses state boundaries.

What are the responsibilities of the CDC and PHS regarding food safety?

The CDC and PHS conduct research into the causes of foodborne illness outbreaks and assist in investigating outbreaks.

What are the responsibilities of state and local regulatory authorities regarding food safety?

State and local regulatory authorities write or adopt codes that regulate retail food service operations, inspect operations, enforce regulations, investigate complaints and illnesses, issue licenses and permits, approve construction, and review HACCP plans.

What types of contaminants can cause problems in food?

Biological, chemical, and physical hazards.

What are the Big Six pathogens?

Shigella SPP, Salmonella Typhi, Nontyphoidal Salmonella (NTS), Shiga toxin-producing Escherichia coli (STEC) or E. coli, Hepatitis A, and Norovirus.