People at high risk for foodborne illnesses - ANS_Young children, elderly, people with weak immune
systems
Top five foodborne illness risk factors - ANS_Purchasing food from an unsafe source
Failing to cook correctly
Poor personal hygiene
Working with contaminated equipment
Holding food at incorrect temperatures
Microorganisms - ANS_Small, living organisms that can only be seen through a microscope
Three food contaminants - ANS_Biological (aka: Pathogens)- Bacteria, viruses, parasites, fungi
Chemical- cleaners, sanitizers, poisons
Physical- glass, fake finger nails, bandages, dirt, jewelry
TCS foods - ANS_Foods that need TIME and TEMPERATURE CONTROL for SAFETY
Examples of TCS foods - ANS_Milk, chicken, cooked rice, melons, spouts, vacuum-packaged foods, eggs,
meats, fish, and cooked potatoes.
Containers not suitable for acid foods (ex.- orange juice, tomato soup) - ANS_Galvanized or copper
containers
, FATTOM - ANS_Food
Acidity
Temperature
Time
Oxygen
Moisture
A.L.E.R.T (FDA food defense system) - ANS_Assure- Products are from safe sources
Look- See that products are kept safe
Employees (or Vendors)- Know who is in your establishment
Reports- Keep food defense info accessible
Threat- Have a plan for threats or suspicious activity
Allergen foods - ANS_Milk, peanuts, tree nuts, fish, shellfish, eggs, wheat, soy
Workers must wash their hands after - ANS_Using the restroom
Handling raw foods
Touching their body
Touching clothing
Handling money
Handling garbage
Handling chemical
Sneezing or coughing
Eating
systems
Top five foodborne illness risk factors - ANS_Purchasing food from an unsafe source
Failing to cook correctly
Poor personal hygiene
Working with contaminated equipment
Holding food at incorrect temperatures
Microorganisms - ANS_Small, living organisms that can only be seen through a microscope
Three food contaminants - ANS_Biological (aka: Pathogens)- Bacteria, viruses, parasites, fungi
Chemical- cleaners, sanitizers, poisons
Physical- glass, fake finger nails, bandages, dirt, jewelry
TCS foods - ANS_Foods that need TIME and TEMPERATURE CONTROL for SAFETY
Examples of TCS foods - ANS_Milk, chicken, cooked rice, melons, spouts, vacuum-packaged foods, eggs,
meats, fish, and cooked potatoes.
Containers not suitable for acid foods (ex.- orange juice, tomato soup) - ANS_Galvanized or copper
containers
, FATTOM - ANS_Food
Acidity
Temperature
Time
Oxygen
Moisture
A.L.E.R.T (FDA food defense system) - ANS_Assure- Products are from safe sources
Look- See that products are kept safe
Employees (or Vendors)- Know who is in your establishment
Reports- Keep food defense info accessible
Threat- Have a plan for threats or suspicious activity
Allergen foods - ANS_Milk, peanuts, tree nuts, fish, shellfish, eggs, wheat, soy
Workers must wash their hands after - ANS_Using the restroom
Handling raw foods
Touching their body
Touching clothing
Handling money
Handling garbage
Handling chemical
Sneezing or coughing
Eating
