Safe Plates Module 1: Introduction to Food Safety Questions and Answers Rated A+

Safe Plates Module 1: Introduction to Food Safety Questions and Answers Rated A+ Foodborne illness sickens approximately _____ in _____ people in the United States every year 1 in 6 Food safety culture A set of shared values that managers and their staff follow to produce and provide food in the safest manner Person in Charge (PIC) The individual present at a food establishment who is responsible for the operation at the time of inspection. A certified PIC should be present during all hours of operation. Reasonable Care Management's responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code. Active Management Control The responsibility of providing safe food for the consumer by developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors. Food and Drug Administration is responsible for non-animal foods (some exceptions apply) United States Department of Agriculture (USDA) is responsible for regulating the safety of animal products and federally funded feeding programs. Centers for Disease Control and Prevention (CDC) is responsible for the investigation of foodborne illness outbreaks in partnership with local health departments. NC Dept. of Ag. And Consumer Services (NCDA&CS) regulates food products in partnership with the FDA, but not responsible for food service establishments. NC Dept. of Health and Human Services (NCDHHS) is responsible for food service establishments. Local Health Departments are responsible for the inspection of food service establishments, enforcing compliance to the FDA Food Code and investigation of food safety complaints and illnesses. Food Establishment An operation that stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food for human consumption such as a satellite or catered feeding location. Food Anything edible that people consume including water and ice. Hazard anything that could cause harm to consumers. There are three general categories: physical, chemical and biological.