servsafe manager 6th edition exam – Flashcards
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Pathogen
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certain viruses, bacteria, fungi and parasites that may cause illness.
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Challenges of food safety
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◦ Time and money ◦ Language and Culture ◦ Literacy and education ◦ Pathogens ◦ Unapproved suppliers ◦ High risk customers ◦ Staff turnover
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Cost of food born illness
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◦ Loss of customers ◦ Negative media coverage ◦ Lawsuits/legal fees ◦ Increased insurance premiums ◦ Loss of reputation ◦ Lowered staff moral ◦ Staff retraining ◦ Staff missing work
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most important cost of food born illness
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Most importantly is the cost to the VICTIM Lost work Medical costs Long-term disability Death
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High risk populations
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◦ Elderly with weakened immune systems ◦ Pre-school age children because they have underdeveloped immune systems ◦ Immuno-compromised individuals People with cancer or on chemotherapy People with HIV/AIDS Transplant recipients
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5 most common risk factors
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◦1. Purchasing food from unsafe sources ◦2. Failing to cook food adequately ◦3. Holding food at improper temperatures ◦4. Using contaminated equipment ◦5. Practicing poor personal hygiene
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Time temp abuse
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◦ Food has been left in the temperature range that is good for the growth of microorganisms Food is not held or stored at the right temperature Food is not cooked or re-heated to the right temperature to kill pathogens Food is not cooled the right way
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cross contamination
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Pathogens are transferred from one food or contact surface to another ◦ Ready to eat food touches contaminated surface ◦ Raw food is stored over ready to eat food ◦ A food handler touches contaminated food and then touches ready to eat food
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poor personal hygiene
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food handlers may make food unsafe by: ◦ Failing to wash their hands after they have been to the bathroom or their hands have gotten dirty ◦ Come in to work while sick ◦ Cough or sneeze on food or food contact surfaces ◦ Touch an open wound and then touch food or a food contact surface
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TCS FOOD
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Time/Temperature Controlled for Safety ◦ Meat, Poultry, Fish, Shellfish ◦ Milk, Eggs, Dairy products ◦ Heat-treated plant food ◦ Tofu ◦ Sprouts and sprout seeds ◦ Sliced melons, cut tomatoes, and cut leafy greens ◦ Untreated garlic and oil mixtures
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KEYS to food safety
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Control Time and Temperature Prevent Cross Contamination Practice Good Personal hygiene Purchase from approved, reputable suppliers Cleaning and sanitizing
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FDA
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Issues the Model Food Code
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USDA
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Inspect meat, poultry and eggs ◦ Regulates food that crosses state borders
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CDC & PHS
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◦ Research causes of foodborne illnesses ◦ Investigate outbreaks
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State & local regulatory agencies
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◦ Inspect foodservice operations ◦ Enforce regulations ◦ Investigate complaints ◦ Issue licenses and permits ◦ Approve construction ◦ Review and approve HACCP plans
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contamination
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presence of harmful substances in food
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pathogen
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microorganisms that may cause illness
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FAT TOM
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conditions bacteria need to grow
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Allergen
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protein in food or ingredients that some people are sensitive to
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Cross- Contact
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the transfer of allergens from one food surface to another
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Microorganisms
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tiny harmful some produce toxins virus, bacteria, parasites, fungi
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bare hand contact
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touching food or surface with bare hands
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ready to eat food
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food that can be eaten without further prep washing or cooking
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finger cot
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protective covering used to cover properly covered bandaged wound or cut
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single use gloves
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disposable gloves, one time use only
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hand washing steps
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1. wet hands/arms water= 100 degress f 2. soap 3.scrub hands/arms 10-15 sec 4. rinse 5. dry total time = 20 sec
