Food Handlers Learn2serve Test Questions with Complete Answers, Rated A+

Food safety - the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption Common goals for food safety - -prevent contamination - reduce conditions that favor growth/introduction of microorganisms that causes illnesses and spoilage -dispose of food that poses a threat to human health benefits of high standards in food safety - - reduce lawsuits and criminal prosecutions caused by poor standards - enable customers to feel comfortable about the safety of the product being served - provide an overall cleaner work environment, among other things Neglecting sanitary practices cost by - - lawsuits - hospitalizations - food waste - costly insurance - loss of pay/work - complaints - business closure foodborne illness - - hard to diagnose - stomach cramps - diarrhea - vomiting - no true number of cases, 1 in 6 128000 hospitalized, 3000 die -poor personal hygiene - contaminated equipment food safety policy - lists the manner in which an establishment will maintain a food-safe environment most important goal of any food establishment - following the food safety guidelines Hazard Analysis Critical Control Points (HACCP) - this system is used for examining and managing the ways in which food is handled in a food establishment common CCPs - -pest -time -temp -quality of prepped foods -inventory management while decreasing product waste other criteria control points - -receiving -storing -thawing -cooking -hot holding -cooling -reheating what does the FDA regulate - -food processing -shipping and manufacturing -issues recalls of potentially dangerous food -set labeling standard -publishes and updates and the Food Code Food code marked "Priority item" - contribute most directly to the elimination, reduction, or prevention of foodborne illnesses or injuries The health codes do not cover - issues related to food export Items covered by food codes - - labeling requirements - sanitizing the food establishment - training food service employees