Food Service Safety and Sanitation

foodborne illness

disease transmitted to people by food (outbreak when 2 or more people have same symptoms after consumption and investigation is conducted and confirmed by lab analysis)

contamination

presence of harmful substances in food (contaminants: biological, physical, chemical)

time-temperature abuse

when food has stayed too long at temperatures that are good for growth of pathogens

cross-contamination

pathogens transferred from one surface or food to another

TCS foods

food requiring time and temperature control for safety

ready to eat food

foods that can be eaten without further preparation, washing, or cooking

FDA

inspects all food except meat, poultry, and eggs

regulates food transported across state lines

issues Food Code

USDA

inspects meat, poultry, and eggs

regulate food that crosses state boundaries

state and local regulatory authorities

write or adopt codes that regulate retail and foodservice operations

inspects retail and foodservice operations