2.1 Introduction to Food Safety

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ProStart Level 1
Name
Chapter 2.1 Introduction to Food Safety
Due date
1 point per question unless noted otherwise
Points possible
You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the
assignment in early. Not completing the required chapter work will result in a lower class grade and may result in
you being removed from the class at semester. NO CREDIT WILL BE GIVEN FOR INCOMPLETE ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at [email protected]
Completed assignments will be graded as follows:
Early
On time
Late 1 day
4 extra
credit points
63 points
maximum
50 points
maximum
Late 2 days Late 3 days Late 4 days Late 5 days
44 points
maximum
38 points
maximum
32 points
maximum
1 point
maximum
Objectives: After reading Section 2.1, you should be able to answer the following questions:
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Define what a foodborne-illness outbreak is, and list the costs associated with one
Recognize risks associated with high-risk populations.
Identify factors that affect the growth of pathogens (FAT TOM).
Identify characteristics of TCS food and list examples.
Identify methods for preventing biological contamination.
List guidelines for storing chemicals safely.
Recognize the need for food defense systems.
Identify the most common allergens and methods for preventing allergic reactions.
Identify government agencies that regulate the restaurant and foodservice industry.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
What is a Foodborne Illness?
1. Define foodborne illness?
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2. Define foodborne illness outbreak?
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3. What are the costs associated with a foodborne-illness outbreak?
4 pts.
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High-Risk Populations for Foodborne Illnesses
1. Define High-risk population:
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2. What is the immune system?
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3. Which populations have a higher risk of getting a foodborne illness? Why?
4 pts.
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Forms of Contamination
1. Define hazard:
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2. Name the three types of hazards that can make food unsafe.
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3. Define Contamination:
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4. Define pathogens:
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5. What practices can make food unsafe for consumption?
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Biological Contamination
1. Define Microorganisms:
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2. Name the four types of pathogens that can contaminate food and cause foodborne illness.
4 pts.
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3. What is FAT-TOM?
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4. Define TCS food:
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5. What is the temperature danger zone?
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6. Define Ready-to-eat-food:
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7. List five foods that are most likely to cause foodborne illness?
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8. Describe the types of pathogens that can contaminate food and cause foodborne illness.
Pathogen:
Survival/Growth:
Prevention:
Examples:
Pathogen:
Survival/Growth:
Prevention:
Examples:
Pathogen:
Survival/Growth:
Prevention:
Examples:
10 pts.
Pathogen:
Survival/Growth:
Prevention:
Examples:
Pathogen:
Survival/Growth:
Prevention:
Examples:
9. Define host:
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10. What is the five second rule? Is it safe? Why or why not?
3 pts.
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Chemical Contamination
1. What type of chemicals causes of chemical contamination?
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2. How should chemicals be stored?
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3. How can toxic-metal poisoning be prevented?
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Physical Contamination
1. What is physical contamination?
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2. What the most common type of physical contaminations both natural and accidental?
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3. How can physical contamination be prevented?
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Food Defense
1. Why is a food defense system needed
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2. How can food tampering be prevented?
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3. Who is responsible for food defense?
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Allergens
1. Define Food allergy:
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2. List the most common allergens?
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3. How can servers prepare to address the needs of customers with food allergies?
3 pts.
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4. Define cross-contact:
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United State Regulation of Food Safety
1. How are the federal, state and local governments each involved in food safety? Do you think this
system works well? If not, what would you change?
2 pts.
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2. Define inspection:
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3. Melisa Bouchard indicates that guests expect their food to be safe. Is this something you think about when
you go out to eat? Why or why not?
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4. Linda and Chef Jean are setting up a self-inspection for Uptown Grille. Given the situation that they faced
today, where should they focus their attention?
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5. A diner was eating at a restaurant. In a plate of noodles was a rather large shard of broken off-
white ceramic. Upon finding this physical hazard, the diner showed the problem to the server and
requested a replacement plate of noodles. What should the manager of the restaurant do for the
customer? What should the manager do to make sure this situation doesn’t happen again? 2 pts.
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