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 dsosa@tfd215.org 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: 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? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. Define foodborne illness outbreak? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. What are the costs associated with a foodborne-illness outbreak? 4 pts. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ High-Risk Populations for Foodborne Illnesses 1. Define High-risk population: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. What is the immune system? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. Which populations have a higher risk of getting a foodborne illness? Why? 4 pts. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ Forms of Contamination 1. Define hazard: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. Name the three types of hazards that can make food unsafe. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. Define Contamination: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 4. Define pathogens: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 5. What practices can make food unsafe for consumption? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ ____________________________________________________________________________________________________________________ Biological Contamination 1. Define Microorganisms: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. Name the four types of pathogens that can contaminate food and cause foodborne illness. 4 pts. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. What is FAT-TOM? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 4. Define TCS food: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 5. What is the temperature danger zone? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 6. Define Ready-to-eat-food: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 7. List five foods that are most likely to cause foodborne illness? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 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: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 10. What is the five second rule? Is it safe? Why or why not? 3 pts. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ Chemical Contamination 1. What type of chemicals causes of chemical contamination? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. How should chemicals be stored? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. How can toxic-metal poisoning be prevented? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ Physical Contamination 1. What is physical contamination? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. What the most common type of physical contaminations both natural and accidental? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. How can physical contamination be prevented? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ Food Defense 1. Why is a food defense system needed _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. How can food tampering be prevented? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. Who is responsible for food defense? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ Allergens 1. Define Food allergy: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. List the most common allergens? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 3. How can servers prepare to address the needs of customers with food allergies? 3 pts. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 4. Define cross-contact: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 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. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. Define inspection: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 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? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 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? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 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. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________