Food Service Management

Foodborne illness

A disease transmitted to people through food.

Outbreak confirmation criteria

1. Two or more people have same symptoms after eating the same food. 2. Investigation conducted by state and local regulatory authorities. 3. Outbreak confirmed by laboratory analysis.

Contamination

Presence of harmful substances in food.

Biological Hazards

Pathogens (bacteria, viruses, fungi), mushrooms, and seafood that carry toxins - responsible for most foodborne illness.

Chemical Hazards

Cleaners, sanitizers, and polishes that pose a threat to food safety if used improperly.

Physical Hazards

Broken glass, metal shavings, staples, bandages, dirt, and fish bones that can contaminate food.

TCS Foods

Time and Temperature Control Safety Foods that are more likely to support the growth of bacteria.

RTE Foods

Ready-to-eat foods that do not require any further preparation, washing, or cooking.

Population at High Risk for Foodborne Illness

People with weaker immune systems, elderly, young children, and immunocompromised individuals.

Active Managerial Control

Purposeful incorporation of actions taken to control risk factors associated with food safety.

FATTOM

Conditions that promote the growth of bacteria: Food, Acidity, Time, Temperature, Oxygen, and Moisture.

How food can become contaminated

Food can be contaminated through improper personal hygiene, cross-contamination, and improper food handling.

Corrective Action for Improper Hand Washing

Actions include retraining staff, cleaning and sanitizing contaminated items, and disposing of contaminated food.

Big 6 Pathogens

1. Shigella spp., 2. Salmonella Typhi, 3. Nontyphoidal Salmonella (NTS), 4. Shiga toxin-producing Escherichia Coli (STEC aka E.Coli), 5. Hepatitis A, 6. Norovirus.

Anaphylaxis

Severe allergic reaction that is life-threatening and can lead to death.

HACCP Plan

Hazard Analysis Critical Control Points plan that identifies and monitors food safety hazards.

Cooling Food Guidelines

Cool from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within the next 4 hours.

Pest Management Basics

Deny pests access, food, water, and shelter.

Handwashing Procedure Steps

Wet hands, apply soap, scrub for 20 seconds, rinse and dry hands.

Food Safety Training Importance

To ensure staff are knowledgeable about food safety practices and procedures.

Cross-Contamination

When contaminated ingredients come into contact with ready-to-eat foods or surfaces.

Virus Transmission Routes

Viruses can be transmitted through fecal-oral route via contaminated food or surfaces.

Thawing Food Guidelines

Thaw food in the refrigerator, microwave, under running water, or as part of the cooking process, but never at room temperature.

Serving High-Risk Populations

Certain foods like undercooked eggs or unpasteurized juices should not be served.

Single-Use Gloves Use

Gloves should only be used once; hands must be washed before putting them on.

Emergency Procedures during Foodborne Illness Outbreaks

Gather information, notify authorities, segregate suspected items, and cooperate with investigation.

Food Allergen Identification

Staff must be able to recognize common allergens and understand procedures to prevent allergic reactions.

When to Exclude Food Handlers from Working

Handlers must be excluded if diagnosed with certain illnesses or showing symptoms of foodborne illnesses.

Food Safety Culture

Shared values, beliefs, and attributes that prioritize food safety in an organization.