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Introduction to Food Safety

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Presentation on theme: "Introduction to Food Safety"— Presentation transcript:

1 Introduction to Food Safety
Review Questions and Answers

2 What is foodborne illness?
It is a disease that is carried or transmitted to people by food they have eaten.

3 How many people must experience a foodborne illness before it is considered an outbreak?
At least two or more people must experience the same illness after eating the same food before the incident is considered an outbreak.

4 What are the costs of foodborne illness?
Loss of customers and sales. Damage to prestige and reputation. Legal fees. Increased insurance premiums. Lowered employee morale and absenteeism. Need for retraining. Embarrassment. Closure.

5 Who has a high risk of contracting a foodborne illness? Why?
Infants and preschool-age children. They haven’t built up adequate immune systems, the body’s defense against illness. Pregnant women. A woman’s immune system is compromised during pregnancy; the health of the fetus she is carrying is also at risk. The elderly. Their immune systems have weakened with age. Other populations. This includes people with cancer or on chemotherapy, people with HIV/AIDS, and transplant recipients.

6 According to the CDC, what are some common risk factors responsible for foodborne illness?
Purchasing food from unsafe sources. Holding food at incorrect temperatures. Failing to cook food adequately. Practicing poor personal hygiene. Using contaminated equipment.

7 What is time-temperature abuse?
Allowing food to remain too long at temperatures favorable to the growth of foodborne pathogens.

8 What are some examples of how food can be time-temperature abused?
Failing to hold or store food at required temperatures. Failing to cook or reheat food to temperatures that kill microorganisms. Failing to cool food properly.

9 What is cross-contamination?
The transfer of pathogens from one surface or food to another.

10 What are some examples of when cross-contamination can occur?
When contaminated ingredients are added to food that receives no further cooking. When cooked or ready-to-eat food is allowed to touch food-contact surfaces that have not been cleaned and sanitized. When food that may be contaminated is allowed to touch or drip fluids onto cooked or ready-to-eat food. When a foodhandler touches food that is contaminated and then touches cooked or ready-to-eat food. When contaminated cleaning cloths are not cleaned and sanitized before being used on other food-contact surfaces.

11 What are some poor personal hygiene practices that can result in a foodborne illness?
Failing to wash hands properly after using the restroom, or whenever hands become contaminated. Touching or scratching sores, cuts, or boils, and then touching food, food-preparation surfaces, or utensils. Coming to work when sick- for example, with vomiting or diarrhea.

12 What can be done to prevent foodborne illness?
Control time and temperature. Prevent cross-contamination. Practice proper personal hygiene. Purchase from approved, reputable suppliers.

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