Challenges to food safety - correct answer Time, language/culture, literacy/education, pathogens, unapproved food suppliers, high risk customers, and
... [Show More] staff turnover
Who are the high-risk customers? - correct answer Very old, very young, and immune-compromised
Costs of a foodborne illness - correct answer Loss of customers, negative media exposure, loss of reputation, lowered staff morale, lawsuits/legal fees, staff missing work, increased insurance premiums, and staff retraining
List the contaminates - correct answer Biological, chemical, and physical
Biological Contaminates are.. - correct answer Certain viruses, parasites, fungi, and bacteria
Chemical Contaminates are.. - correct answer Cleaners, sanitizers, and polishes
Physical Contaminates are.. - correct answer Glass, dirt, hair, bag ties, and bones
How food becomes unsafe - correct answer Time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning/sanitation
Most at-risk foods - correct answer Milk/diary products, meat; such as beef and pork and lamb, fish, poultry, shellfish/crustaceans, baked potatoes, tofu/other soy products, synthetic ingredients, sliced melons, cut tomatoes, cut leafy greens, heat-treated plant food; such as cooked rice and cooked beans and cooked vegetables, sprouts and sprout seeds, and untreated garlic-and-oil mixtures.
How to keep food safe - correct answer Control time and temperature, prevent cross-contamination, practicing good self hygiene, purchasing from approved suppliers, and cleaning/sanitizing
Role of FDA - correct answer Making sure restaurants, retail food stores, vending operations, schools/daycare centers, and nursing homes/hospitals keep up with the most up-to-date Food Code
Other Agencies - correct answer USDA, CDC and PHS, and State and local regulatory authorities
How contamination happens - correct answer Person to person, through sneezing or vomiting onto food or food-contact surfaces, and from touching dirty food-contact surfaces/equipment and then touching the food
List the biological contamination - correct answer Shigella spp, Salmonella Tyhpi, Nontyphoidal Salmonella, E. Coli, Hep. A, and Norovirus
Symptoms of foodborne illness - correct answer Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
FATTOM - correct answer Food, Acidity, Temperature, Time, Oxygen, and Moisture
Most common foodborne illnesses - correct answer Salmonella Typhi, Nontyphiodal Salmonella, Shigella spp, Shiga toxin-producing E.Coli
Most common viruses that cause foodborne illnesses - correct answer Hep. A and Norovirus
Who would deliberately contamination food? - correct answer Terrorists, disgruntled current or former staff, vendors, and competitors
ALERT - correct answer Assure, Look, Employees, Reports, Threat
Responding to a Foodborne-Illness outbreak - correct answer Gather information, notify authorities, segregate products, document information, identify staff, cooperate with the authorities, and review procedures [Show Less]