Chapter 1: Keeping Food Safe
Define:
Foodborne
Illness
TCS FOOD
Ready to eat
Food
Cross
Contamination
A Foodborne Illness Outbreak occurs when
1.
2.
2
The challenges to food safety are:
Challenge
3
Description of challenge
The cost of a foodborne illness outbreak can include the
following:
-Loss of customers and _________________._____________________
media exposure.
-Lawsuits and _____________ _____________. ______________________
insurance premiums.
-Loss of _____________________________.
-Lowered staff ________________________.
-Staff _____________________ work.
-Staff _____________________
Notes:
4
Type of
Contaminant
Examples of Contaminant Type
Each of these contaminants is a danger to food safety, but
________________________ contaminants are responsible for most
foodborne illness
5
Food becomes unsafe in the following ways:
6
Practices Examples of Practices Related to Foodborne Illness
Related to
Foodborne
Illness
7
What types of food are most likely to become unsafe?
Type
Definition
Name the 12 TCS food categories listed in the book:
1.
7.
2.
8.
3.
9.
4.
10.
5.
11.
6.
12.
Populations at High Risk for Foodborne Illnesses
8
Key Practices for ensuring FOOD SAFETY:
1.
2.
3.
4.
5.
Food safety responsibilities of the manager include:
People other than food handlers are ____________________ from food
prep. Staff handwashing is ________________________________ in
the operation. Consumer advisories are posted notifying guests of the
___________________ of ordering raw or
______________________________________________. Food safety
procedures are ________________________,
____________________________and
_____________________________ where required by regulatory
authority.
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