Keeping Food Safe- Chapter 1 - PowerPoint

Proper cooking temperatures

Using expired ingredients

Ignoring hygiene practices

Storing food at room temperature

Two or more people have the same symptoms after eating the same food.

An investigation is conducted by state and local regulatory authorities.

The outbreak is confirmed by laboratory analysis.

All of the above.

parasites

pathogens

viruses

mold

Contamination Illness

Food Poisoning

Foodborne Illness

Hazard Illness

Time

Pathogens

High-risk populations

All of the above

Loss of customers and sales

Increased insurance premiums

Lawsuits and legal fees

All of the above

Biological

Chemical

Physical

Nutritional

Purchasing food from unsafe sources

Failing to cook food correctly

Holding food at incorrect temperatures

Using contaminated equipment

Practicing poor personal hygiene

It has not been held at correct temperatures.

It is cooked or reheated enough to kill pathogens.

It is cooled correctly.

It has been stored in a freezer.

Tell the cook to stay away from work and see a doctor.

Tell the cook to come in for a couple of hours and then go home.

Tell the cook to rest for a couple of hours and then come to work.

Tell the cook to go to the doctor and then immediately come to work.

Equipment and utensils are not washed, rinsed, and sanitized between uses.

Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized.

Wiping cloths are stored in a sanitizer solution between uses.

All of the above

Time Control Safety

Temperature Control Safety

Time and Temperature Control for Safety

Total Control Safety

Preschool-age children

Elderly people

People with compromised immune systems

All of the above

Be a Certified Food Protection Manager

Be onsite during operating hours

Have a degree in food science

Complete a food safety course

Monitoring staff handwashing

Ensuring TCS food is cooked to required temperatures

Inspecting deliveries

Training staff on food safety

Offer training and evaluate it regularly

Ignore food safety expectations

Avoid documenting food-handling procedures

Do not set a good example