study guide Essay

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Keeping Food Safe

Keeping Food Safe

Objectives - After completing this chapter, you should be able to identify the following:

Chapter One – Keeping Food Safe

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What a foodborne illness is and determine when one has occurred.

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Challenges to food safety.

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Costs of a foodborne illness.

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Contaminants that can make food unsafe.

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How food becomes unsafe.

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Food most likely to become unsafe.

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Populations at high risk for foodborne illness.

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Food safety responsibilities of the person in charge of a foodservice operation. Chapter One – Keeping Food Safe
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KEY TERMS

Challenges to Food Safety

" Foodborne illness

A foodborne illness is a disease transmitted to people through food.

" Foodborne illness outbreak

An illness is considered an outbreak when:

" Contamination

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Two or more people have the same symptoms after eating the same food " Cross-contamination

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An investigation is conducted by state and local regulatory authorities

" TCS foo0d

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The outbreak is confirmed by laboratory analysis

" Time-temperature abuse

" Ready-to-eat food
" High-risk populations
" Immune system

Chapter One – Keeping Food Safe

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Chapter One – Keeping Food Safe
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Challenges to Food Safety

Cost of Foodborne Illness

Challenges include:
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Time and money

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Language and culture

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Literacy and education

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Pathogens

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Unapproved suppliers

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High-risk customers

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Staff turnover

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Chapter One – Keeping Food Safe

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How Foodborne Illnesses Occur
Unsafe food is the result of contamination:
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Biological

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Chemical

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Physical

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Chapter One – Keeping Food Safe

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How Food Becomes Unsafe

How Food Becomes Unsafe
The CDC has identified the 5 most common risk factors that cause foodborne illness:
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Purchasing food from unsafe sources

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Failing to cook food adequately

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Holding food at incorrect temperatures

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Using contaminated equipment

5.

Poor personal hygiene

Chapter One – Keeping Food Safe

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Time-Temperature Abuse

Time-temperature abuse

Cross-contamination

Poor personal hygiene

Poor cleaning and sanitizing

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Cross-Contamination

Food has stayed too long at temperatures that are good for the growth of pathogens.

" Food is not held or stored at he correct temperature.
" Food is not cooked or reheated enough to kill pathogens.
" Food is not cooled correctly.

Transfer of pathogens from one surface to another or food to another.
" Contaminated ingredients are added to food that receives no further cooking. " Ready-to-eat food touches contaminated surfaces.
" Contaminated food touches or drips fluids onto cooked or ready-to-eat food.

" A food handler touches contaminated food and then touches readyto-eat food.

" Contaminated wiping cloths touch food-contact surfaces.
Chapter One – Keeping Food Safe

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Chapter One – Keeping Food Safe

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Poor Personal Hygiene

Poor Cleaning and Sanitizing

Food handlers can cause a foodborne illness if they do any of the following actions:

" Fail to wash their hands correctly after using the restroom.
" Cough or sneeze on food.

" Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized.

" Work while sick.

" Wiping cloths are not stored in a sanitizer solution between uses.
" Sanitizing solutions are not at the required levels to sanitize objects.
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TCS Food – Food Requiring Time and Temperature Control for Safety

TCS:
Food Most
Likely to
Become
Unsafe

Chapter One – Keeping Food Safe

" Equipment and utensils are not washed, rinsed…