TAP Series: Food Safety Training
Highly Susceptible Populations - Answer- -The very young
-The elderly
-The chronically ill
-Those with immune problems
5 most common risk factors - Answer- -Food from unsafe sources
-Contaminated equipment
-Poor personal hygiene
-Inadequate cooking
-Inadequate hot and cold holding
USDA - Answer- United States Department of Agriculture
Regulates meat, poultry, eggs, and food crossing state boundaries/involves more
than 1 state
FDA - Answer- Food and Drug Administration
Regulates all food other than meat, poultry, and eggs
Publishes food code
CDC and PHS - Answer- Centers for Disease Control and Prevention
Public Health Service
Conducts research into causes of illness and assists in investigations
Role of manager - Answer- -Ensure safety of customers
-Ensure food is safe from time it is delivered until food service
-Ensure rules are in place and followed
-Ensure staff knows their roles
-Be prepared for inspection
Active Management controls - Answer- -Create a set of standard operating
procedures (SOPs)
- Ensure SOPs are followed
-Train staff
-Evaluate and revise
-Identify and control possible hazards throughout the flow of food
Time and Temperature Controlled For Safety (TCS) - Answer- Most likely to become
unsafe
ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum packaged food,
meats, fish, cooked potatoes
, Ready to Eat Food - Answer- ex. Vegetables, fruits, deli, and bakery items
Biological Contaminants - Answer- Also known as Pathogens.
Bacteria, viruses, parasites, fungi
Chemical Contaminants - Answer- -Cleaners, sanitizers, poisons, pesticides
-Can cause Vomiting and Diarrhea
-Ready to eat food and acidic foods are at risk
-Can be prevented by using approved chemicals, keeping chemicals in their original
containers and stored away from food, following the manufacturer's directions, and
using appropriate kitchenware
Physical Contaminants - Answer- -Hair, fingernails, bandages, glass, metal
shavings, staples, bones, dirt, bits of packaging
-Symptoms include cuts, dental damage, choking, bleeding, and pain
-All foods are at risk
-Can be prevented by watching for items that can spill into food, limit wearing jewelry
(plain wedding band is permitted), wearing hair and beard nets, closely inspecting
food when receiving and rejecting broken or damaged packaging, and taking
precautions when cleaning up broken glass and other broken packaging
FATTOM: the 6 factors that affect bacterial growth - Answer- Food
Acidity
Temperature
Time
Oxygen
Moisture
Consumer Advisory - Answer- -Statements related to increased risk of eating raw or
under cooked animal derived foods
-Must be on menus and/or menu boards, placards, table tents, or accessible &
readable materials
Shigella spp.
Characteristics - Answer- -Found in human feces, remains for weeks after symptoms
have ended
-Occurs when eating/ drinking contaminated food
-Transferred by flies
-Only small amounts needed for infection
Shigella spp.
Food most at risk - Answer- -Those easily contaminated by hands
-Salads with TCS foods
-Foods washed in contaminated water
Shigella spp.
Prevention - Answer- -Exclude food workers with diarrhea who have been diagnosed
with illness caused by Shigella spp.
-Use proper handwashing techniques
-Control flies
Highly Susceptible Populations - Answer- -The very young
-The elderly
-The chronically ill
-Those with immune problems
5 most common risk factors - Answer- -Food from unsafe sources
-Contaminated equipment
-Poor personal hygiene
-Inadequate cooking
-Inadequate hot and cold holding
USDA - Answer- United States Department of Agriculture
Regulates meat, poultry, eggs, and food crossing state boundaries/involves more
than 1 state
FDA - Answer- Food and Drug Administration
Regulates all food other than meat, poultry, and eggs
Publishes food code
CDC and PHS - Answer- Centers for Disease Control and Prevention
Public Health Service
Conducts research into causes of illness and assists in investigations
Role of manager - Answer- -Ensure safety of customers
-Ensure food is safe from time it is delivered until food service
-Ensure rules are in place and followed
-Ensure staff knows their roles
-Be prepared for inspection
Active Management controls - Answer- -Create a set of standard operating
procedures (SOPs)
- Ensure SOPs are followed
-Train staff
-Evaluate and revise
-Identify and control possible hazards throughout the flow of food
Time and Temperature Controlled For Safety (TCS) - Answer- Most likely to become
unsafe
ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum packaged food,
meats, fish, cooked potatoes
, Ready to Eat Food - Answer- ex. Vegetables, fruits, deli, and bakery items
Biological Contaminants - Answer- Also known as Pathogens.
Bacteria, viruses, parasites, fungi
Chemical Contaminants - Answer- -Cleaners, sanitizers, poisons, pesticides
-Can cause Vomiting and Diarrhea
-Ready to eat food and acidic foods are at risk
-Can be prevented by using approved chemicals, keeping chemicals in their original
containers and stored away from food, following the manufacturer's directions, and
using appropriate kitchenware
Physical Contaminants - Answer- -Hair, fingernails, bandages, glass, metal
shavings, staples, bones, dirt, bits of packaging
-Symptoms include cuts, dental damage, choking, bleeding, and pain
-All foods are at risk
-Can be prevented by watching for items that can spill into food, limit wearing jewelry
(plain wedding band is permitted), wearing hair and beard nets, closely inspecting
food when receiving and rejecting broken or damaged packaging, and taking
precautions when cleaning up broken glass and other broken packaging
FATTOM: the 6 factors that affect bacterial growth - Answer- Food
Acidity
Temperature
Time
Oxygen
Moisture
Consumer Advisory - Answer- -Statements related to increased risk of eating raw or
under cooked animal derived foods
-Must be on menus and/or menu boards, placards, table tents, or accessible &
readable materials
Shigella spp.
Characteristics - Answer- -Found in human feces, remains for weeks after symptoms
have ended
-Occurs when eating/ drinking contaminated food
-Transferred by flies
-Only small amounts needed for infection
Shigella spp.
Food most at risk - Answer- -Those easily contaminated by hands
-Salads with TCS foods
-Foods washed in contaminated water
Shigella spp.
Prevention - Answer- -Exclude food workers with diarrhea who have been diagnosed
with illness caused by Shigella spp.
-Use proper handwashing techniques
-Control flies
