Food Safety Questions and Answers

Food borne illness Ans- disease transmitted to humans by food Outbreak Ans- 2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test Common reported food preparation practices contribute to food borne illness Ans- improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source Potentially hazardous foods ( TCS: Temperature Control for Safety Foods) Ans- high-protein, low acid foods that can support rapid growth of infectious or disease causing microorganisms: milk/milk products, shell eggs, meats, baked or boiled potatoes, tofu/soy products, raw seed sprouts (alfalfa or bean sprouts) Challenges to food safety Ans- time & money to train employees, language & culture barriers of employees, literacy/education level of employees, pathogens found more frequent & getting stronger, unapproved suppliers, high-risk customers (elderly, pre-school age, compromised immune systems), high staff turnover (hire & train) Costs $ to food borne illness Ans- human life, loss work, medical/disability, media exposure, loss reputation/legal fee, insurance premiums go up High Risk Consumers