Study the 7 challenges to food safety for your Food Safety certification. This guide covers cross-contamination, time/temperature abuse, personal hygiene, and food allergen management.
Q: foodborne illness
Answer: Illness carried or transmitted to people by food.
Q: Foodborne illness outbreak
Answer: An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conductedby the state and local regulatoryauthorities, and the outbreak isconfirmed by a laboratory analysis
Q: Contamination
Answer: Presence of harmfulsubstances in food. Some foodsafety hazards occur naturally,while others are introduced byhumans or the environment.
Q: Time-temperature abuse
Answer: 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.
Q: Cross-contamination
Answer: occurs when microorganisms are transferred from one food or surface to another.
Q: TCS food
Answer: Food that containsmoisture and protein and has aneutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
Q: Ready-to-eat food
Answer: Any food thatis edible without further preparation, washing, or cooking. It includes washed fruit and vegetables, both whole and cut; deli meats; and bakery items. Sugars, spices, seasonings, and correctly cooked food items are also considered ready-to-eat.
Q: High-risk populations
Answer: People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, pregnant women, older people, people taking certain medications, and those with certain diseases or weakened immune systems.
Q: Immune system
Answer: The body’s defense\system against illness. People with compromised immune systems are more susceptible to foodborne illness.
Q: challenges in food safety
Answer: timemoneylanguage/cultureliteracy/educationpathogensunapproved suppliershigh risk customersstaff turnover
Q: cost of foodborne illness
Answer: loss of customers/salesloss reputationnegative medialow staff moralelegal feesstaff missing work
Q: 3 hazzards
Answer: 1. biological2. chemical3. physical
Q: types of biological contaminants
Answer: bacteriavirusparasitefungi
Q: types of chemical contaminants
Answer: cleanersanitizerpolishlubricant
Q: types of physical contaminants
Answer: metalstaplesglassband aidsdirtnatural (bones, etc.)
Q: 5 risks for foodborne illness
Answer: 1. unapproved food source2. fail to cook correctly3. time/temperature4. contaminated equipment5. poor hygiene
Q: how food becomes unsafe
Answer: time/temphygienecross contaminationcleanliness/sanitation
Q: Temperature danger zone
Answer: 41-135
Q: TCS
Answer: potentially hazardous foods: dairy, eggs, meat, poultry, fish, shellfish
Q: high risk populations
Answer: 1. elderly2. preschool kids3. weakened immune system4. pregnant
Q: FDA
Answer: food and drug administration
Q: USDA
Answer: us department of agriculture
Q: CDC
Answer: center for disease control
Q: LHD
Answer: state and local authorities
Q: PHS
Answer: us public health service