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Foodborne Illness Outbreak
An incident in which two or more people experience the same illness after eating the same food.
Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.
Biological, Chemical and Physical Hazards
The three major categories or types of hazards to food safety.
Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.
Habits that include keeping the hands, hair, and body clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness after eating the same food.
Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food.
What are the potential costs associated with foodborne illness outbreaks?
Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
What are the most common risk factors that cause foodborne illness?
Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene.
What are the keys to food safety?
Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness?
Their immune systems are weekened with age.
For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?
Acording to the CDC, the most common risk factors that cause foodborne illnesses are:
1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.
How are viruses transmitted?
From person to person, people to food, and from people to food-contact surfaces.
Most important measure to prevent foodborne illness caused by viruses is:
Personal hygiene / practicing personal hygiene.
Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.
Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne illness.
What food items are better able to support the growth of pathogens?
Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.
What measures should be taken to prevent a seafood-specific foodborne illness?
Use only approved suppliers.
How can plant toxinsbe prevented from getting into food?
Use only approved vendors. Cook and hold coorectly.
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
True or False. If you transfer a chemical to a new container, you must label it with the name of the chemical.
Leading cause of foodborne illness. (Includes viruses, bacteria, parasites and fungi)
Responsible for many cases of foodborne illness. Can come from a variety of substances normally found in the establishment.
Illness caused when toxic metals are leached from utensils or equipment containing them.
When objects get in food. Examples are, metal shavings from cas, staples fom cartons, glass from broken lightbulbs or dishes, blades from plastic or rubber spatulas, bristles from pastry brushes, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits, twist ties, etc.
Please list 6 common food allergens
Dairy, Egg, Fish and shellfish, Wheat, Soy, and Peanuts and tree nuts.
Allergens are transferred from food containing an allergen to the food served to the customer.
What are some ways to keep chemicals from contaminating food?
1) Store chemicals away from food, utensils,and equip. 2) Follow mfgr directions when using chemicals. 3) Be careful when using chemicals while food is being prepared. 4) Label chemical containers when transferring a chemical to a new container. 5) Only use lubricants that are made for food equipment.
What measures can be taken to help ensure the safety of customers with food allergies?
1) Describe menu items 2) Identify ingredients 3) Suggest simple items 4) wash, rinse, and sanitize cookware before preparing food 5) Wash hands and change gloves before preparing food. 6) Assign specific equipment for preparing food for customers with allergens.
To prevent food allergens from being transferred to food, ...
clean and sanitize utensils before use.
What three points should a food defense program focus on to prevent possible threats to food?
Human elements, building interior, building exterior
True or False. During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds.
False. Scrub hands and arms vigorously for ten to fifteen seconds.
True or False. Hand antiseptics should only be used before handwashing.
False. Antiseptics, if used, should only be used after proper handwashing - never in place of it.
True or False. Simple acts such as rubbing an ear or scratching the scalp can contaminate food.
Please list the components of a good personal hygiene program.
1) Following hygienic hand practices. 2) Maintaining personal cleanliness. 3) Wearing clean and appropriate uniforms and following dress codes. 4) Avoiding certain habits and actions. 5) Maintaining good health. 6) Reporting illnesses.
Five steps for proper handwashing:
1) Wet hands and arms with running water as hot as you can stand 2) Apply soap 3) Scrub hands and arms vigorously for ten to fifteen seconds 4) Rinse hands and arms thoroughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer.
True or False. Wounds on hands should be covered with a clean bandage and a glove or finger cot.
True or False. Gloves can be used in place of handwashing.
False. Gloves must never be used in place of handwashing.
Device used to keep a foodhandler's hair away from food and to keep the individual from touching it.
True or False. If a food handler has a sore throat with a fever, he or she must be restricted from working with or around food.
True or False. If a food handler had a sore throat with a fever, he or she is restricted from working with food for 12 hours.
False. The food handler can work with or around food when he or she has a written release from a medical practitioner.
True or False. Food handlers who have had jaundice for less than seven days must be excluded from the operation.
True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work.
What are some basic work-attire requirements for employees?
1) Wear a clean hat or hair restraint, 2) Wear clean clothing daily. 4) Remove aprons when leaving food prep areas. 5) Remove jewelry from hands and arms prior to preparing food and working in food prep areas.
What personal behaviors can contaminate food?
1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.
What is the proper procedure for handling employee wounds on hands or arms?
Bandages must be worn over wounds on hands and arms. The bandages must keep the wound from leaking. A single-use glove or finger cot must be worn over bandages on hands or fingers.
What procedures must foodhandlers follow when using gloves?
1) Use single use gloves, never washed or reused. 2) Make sure fit properly 3) Never use gloves in place of handwashing. 4) Wash hands before donning gloves and when changing. 5) Change gloves when soiled, before changing tasks, every 4 hours and after handling raw meat before handling RTE food.
What employee health problems pose a possible threat to food safety?
1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus
If an employee has a health problem that poses a possible threat to food safety, what are the appropriate actions to be taken?
Sore throat w/ fever, restrict from working around or with foodand require medical release to return.
For vomiting, diarrhea, jaundice or one of the following: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus - Exclude from operation and require medical release to return.
What should foodhandlers do after prepping food and before usingthe restroom?
Take off their aprons.