ServSafe Exam: Chapter 1 Providing Safe Food

Disease transmitted to people through food.

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

Time and money: Pressure to work quickly can make it hard to take the time to follow food safety practices. Language and culture: Your staff may speak a different language than you do, which can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety. Literacy and education: Staff often have different levels of education, making it more challenging to teach them food safety. Pathogens: Illness-causing microorganisms are more frequently found on food that once was considered safe. Unapproved suppliers: Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak. High-risk customers: The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population. Staff turnover: Training new staff leaves less time for food safety training.

Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene

Time-temperature abuse Cross-contamination Poor personal hygiene Poor cleaning and sanitizing Except for purchasing food from unsafe sources, each risk factor for foodborne illness is related to these four main factors.

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 not stored in a sanitizer solution between uses Sanitizer solution was not prepared correctly

TCS food

Milk and dairy products Shell eggs (except those treated to eliminate nontyphoidal Salmonella) Meat: beef, pork, and lamb Poultry Fish Shellfish and crustaceans Baked potatoes Heat-treated plant food, such as cooked rice, beans, and vegetables Tofu or other soy protein; synthetic ingredients, such as textured soy protein in meat alternatives Sprouts and sprout seeds Sliced melons; cut tomatoes; cut leafy greens Untreated garlic-and-oil mixtures

Preparation Washing Cooking

Cooked food Washed fruit and vegetables Deli meat Bakery items Sugar, spices, and seasonings

Elderly people: Elderly people are at high risk because their immune systems have weakened with age. Preschool-age children: Very young children are at high risk because they have not built up strong immune systems. People with compromised immune systems: People with compromised immune systems include: -People with cancer or on chemotherapy -People with HIV/AIDS -Transplant recipients -People taking certain medications

Controlling time and temperature Preventing cross-contamination Practicing personal hygiene Purchasing from approved, reputable suppliers Cleaning and sanitizing Set up standard operating procedures that focus on these areas.

Train staff to follow food safety procedures Provide initial and ongoing training Provide all staff with general food safety knowledge Provide job specific food safety training Retrain staff regularly Monitor staff to make sure they are following procedures Document training Managers must set up standard operating procedures that focus on these measures.

The Food and Drug Administration (FDA): The Food and Drug Administration (FDA) inspects all food except meat, poultry, and eggs. The agency also regulates food transported across state lines. In addition, the agency issues the FDA Food Code, which provides recommendations for food safety regulations. U.S. Department of Agriculture (USDA): The U.S. Department of Agriculture (USDA) regulates and inspects meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state. Centers for Disease Control and Prevention (CDC) and U.S. Public Health Service (PHS): Agencies such as the Centers for Disease Control and Prevention (CDC) and the U. S. Public Health Service (PHS) conduct research into the causes of foodborne-illness outbreaks. State and local regulatory authorities: State and local regulatory authorities write or adopt code that regulates retail and foodservice operations.

No. Flour is not a TCS food.

Yes. The cut lettuce is a TCS food. All cut leafy greens are TCS foods.

Yes. The sliced melon is a TCS food. All sliced melons are TCS foods.

Yes. The cooked beans are a TCS food. All heat-treated plant food, such as cooked rice, beans, and vegetables are TCS food.

Yes. The baked potatoes are a TCS food.

Sneezing or coughing on food can contaminate it. These habits are considered poor personal hygiene.

Blood from raw meat stored above the lettuce has cross-contaminated it. A foodborne illness can occur anytime contaminated food touches or drips fluids onto cooked or ready-to-eat food. This is cross-contamination.

The chicken has not been cooked to a temperature high enough to kill pathogens. At this point it has been time-temperature abused and could cause a foodborne illness if served.

The employee appears to only be wiping the prep table clean rather than washing, rinsing, and sanitizing it. This would be considered poor cleaning and sanitizing and could cause a foodborne illness.