Lesson 1

What is it called when there is something harmful in food that shouldn’t be there?

How can cross-contamination cause a foodborne illness?

What is the greatest threat to food safety?

What are the most important qualities that your suppliers should have?

These groups of people have a higher risk of getting a foodborne illness:

• People aged 65 and older
• Children aged 5 and under
• People with a weakened immune system

What are these groups of people called?

Which people are more likely to get a foodborne illness because their immune system has not yet developed?

When should your staff have food safety training?

What may be declared after meeting these criteria?

• A single food source is blamed for the same symptoms in multiple people
• Regulatory authorities perform an investigation
• Lab tests verify that the food is the source of the illness

Are states required to adopt the Food Code recommended by the FDA?

What should you do if an employee is doing a task incorrectly?

Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food?

Which government agency regulates and inspects meat, poultry, and eggs?

Which members of your staff need food safety training?

Regulatory authorities have these responsibilities related to food safety:

• Inspecting operations
• Enforcing regulations
• Investigating complaints and illnesses
• Issuing licenses and permits
• Approving construction
• Reviewing and approving HACCP plans

What is usually the cause of unsafe food?

These groups of people have a higher risk of getting a foodborne illness:
• People aged 65 and older
• Children aged 5 and under
• People with a weakened immune system
What are these groups of people called?

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils not washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are not stored in a sanitizer solution between uses
• Sanitizing solutions are not at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

Which government agencies create regulations and inspect operations?

Which government agency regulates food that crosses state boundaries or involves more than one state?

What type of food do pathogens grow well in?