Obj. 2.02 Module 1 Food Safety 100% Correct

Obj. 2.02 Module 1 Food Safety 100% Correct Food Safety is how food is handled to prevent foodborne illness. safeguarding or protection of food from anything that could harm consumers' health. Sanitation is the cleanliness of equipment and facilities. Food Safety Culture is a set of shared values that managers and their staff follow to produce and provide food in the safest manner. Foodborne illness illness caused by consumption of contaminated food. Person in Charge (PIC) the individual present at a food establishment who is responsible for the operation at the time of an inspection. A certified PIC should be present during all hours of operation. 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. Reasonable Care management's responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code. Food and Drug Administration (FDA) is responsible for non-animal foods (some exceptions apply) is produced every four years. Code provides guidance for food establishment operation and inspections. States adopt versions of the code as they see fit. 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 Department of Ag & Consumer Services (NCDA & CS) regulates food products in partnership with the FDA, but not responsible for food service establishments. NC Department of Health & Human Services (NC DHHS) is responsible for food service establishments. Local Health Departments are responsible for the inspection of food service establishments, enforcing compliance to the FDA Food