Food Safety Manager 2023 LATEST UPDATE

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It takes ______ people for an illness to be considered a part of an outbreak 2 The three forms of contamination are biological, chemical and ____ Physical The five common risk factors ... responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect ________, Using contaminated _________, Practicing poor personal __________ Sources, adequately, temperatures, equipment, hygiene Four major reasons that food becomes unsafe: Time/Temperature ______, Cross _______, Poor personal _______, Poor cleaning and ________ abuse, contamination, hygiene, sanitizing TCS stands for T_____/T_____ C______ S______ Time/Temperature Control Safety Those foods are on the TCS list because they are more likely to become ______ and have all been involved in food borne illness ______ unsafe; outbreaks Ready to eat foods are foods that have been _______, prepped or cooked washed Elderly people's immune system B______ D______ with age Breaks Down Preschool aged children's immune system is S______ D_______ Still Developing The _________ is responsible for the safety of food in a food service establishment Manager Inspecting non-agricultural food, regulating food that crosses state lines, and developing the modle food code ______ FDA Inspecting meat, poultry, eggs, and regulating food that crosses state boundaries ____ USDA Writing/adopting codes to regulate retail and food service operations S_____ and L_____ regulatory authorities State; Local The most common way pathogens are transferred to food is through ______ personal hygiene Poor Bacteria typically found on the ______ of food Surface Two of the most common symptoms of food borne illness are ______ and vomiting Diarrhea Yellowing of the skin and eyes is a symptom known as ____ Jaundice Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______ O______ M_______ Food Activity Temperature Time Oxygen Moisture Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmonella- Farm animals, Shigella SPP- Human ______, E.coli- Intestines of _______ Human; Feces; Cattle Sources of viruses Hepatitis A- _______ Feces, Norovirus- Human _________ Human; Feces Of these 6 pathogens, ______ is the number one cause of food borne disease in the U.S. Norovirus Mold can be cut from hard cheese if you take off ____ inch all the way around 1 The environment that food is harvested from can contain many different types of _______ toxins Biological The best way to keep them from contaminating your food is to purchase from _____ sources Approved Acid can cause certain metals to leech _____ into the food Toxins Foreign objects (natural or not) found in food are a from of _________ contamination Physical The FDA's tool for preventing the deliberate contamination of food is ________ ALERT An ____________ is a person's sensitivity to a specific protein in food Allergy Allergy symptoms are similar to those of other food borne illness except when the body shuts down causing ______ Anaphylaxis These common allergens should be listed on menus items description: 1._______ 2.________ 3. ____ 4. _______ 5.________ 6. _______ 7. _______ 8. Tree nuts Milk; Eggs; Fish; Shellfish; Wheat; Soy; Peanut When an allergen is transferred from one surface or food to another it is called cross ________ Contact The entire hand washing procedure should take ___ seconds (Or longer). Wet with running water at least ____ F (38 C) Apply ____, Scrub vigorously for __ to __ seconds. Rinse thoroughly with running ______, Dry with a single use paper ______ or an air drying machine 20; 100; Soap; 10; 15; Water; Towel [Show More]

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