01 chapter one

ServSafe™ Exam Prep & Study Guide AtTheInstitute.com

ServSafe™ Exam Prep & Study Guide 14 Sections Covering key principles & knowledge of Food Safety

1. Providing Safe Food AtTheInstitute.com

Section Goals• Recognize the • Understand and list the importance of food important foodborne safety. illness prevention• Be able to describe measures. high-risk populations. • Define the term• Understand and be able “foodborne illness to enumerate how food outbreak”. becomes unsafe.

Definitions• Foodborne illness – an illness carried by or transmitted through foods.• Foodborne illness outbreak – two or more people getting the same illness after eating the same food.• CDC –The Center for Disease Control & Prevention: an U.S. governmental agency charged with protecting health and promoting quality of life through the prevention and control of disease.

Definitions (continued)• Contamination – The presence of a harmful substance in food.• Micro-organism – A living organism too small to be seen without a microscope.• Pathogen – A disease-causing micro-organism.• Ready-to-eat food – Food that can/will be eaten without further prep, washing, or cooking.

High-Risk PopulationsCertain groups of people are at increased risk ofcontracting foodborne illness. We call these “high-risk populations”. High-risk populations do not haveimmune systems capable of adequately defendingagainst foodborne illness; resulting in more seriouscomplications.

High-Risk Populations• Elderly People – • Pregnant Women – People’s immune Women’s immune systems weaken with systems are age. compromised during• Infants & Preschool-age pregnancy. children – Very young • Other Populations – children have not yet People with cancer or developed strong undergoing immune systems. chemotherapy, people with HIV/AIDS, transplant recipients.

Hazards to Food SafetyTo prevent foodborne illness, you must recognize the hazards that make food unsafe. Unsafe food is usually the result of contamination (the presence of harmful substances in food). These hazards are divided into three categories.• 1. Biological Hazards – Pathogens are the greatest threat to food safety. They include: viruses, bacteria, parasites, and fungi.• 2. Chemical Hazards – Foodservice chemicals and toxic metals can contaminate food.• 3. Physical Hazards – Foreign objects like dirt, hair, bandages, metal shavings (from can-openers) and broken glass. Also, naturally occurring objects like fruit pits and bones in fish filets are considered physical hazards.

How Food Becomes Unsafe• The CDC (Centers For Disease Control & Prevention) has identified the five most common risk factors that cause foodborne illness: – Purchasing food from unsafe sources. – Failing to cook food adequately. – Holding food at incorrect temperatures. – Using contaminated equipment. – Practicing poor personal hygiene.

How Food Becomes Unsafe (continued) Except for “purchasing food from unsafe sources”, each cause listed is related to three main factors. They are:• Time & Temperature Abuse• Cross-Contamination• Poor Personal Hygiene

Time & Temperature Abuse• Food has been time & temperature abused when it has stayed too long at temperatures that promote the growth of pathogens. This can happen in several ways: – Food is held or stored at incorrect temperatures. – Food is not cooked or reheated enough to kill pathogens. – Food is not cooled the right way.

Cross-contamination• Pathogens can be easily transferred from one surface to another. – Contaminated ingredients touch, drip into, or are added to food that receives no further cooking. – Ready-to-eat food touches contaminated surfaces, equipment, or kitchen towels. – A foodhandler touches contaminated food and then touches ready-to-eat food

Poor Personal Hygiene• Foodhandlers can contaminate food through their actions. – Failure to wash hands correctly (especially after using the restroom). – Coming to work sick. – Coughing or sneezing on food. – Touching or scratching a wound and then touching food.

Important Prevention Measures• Controlling time & temperature.• Preventing cross-contamination.• Practicing good personal hygiene.• Purchasing food from approved, reputable suppliers.

Foodservice Managers Must:• Understand food safety practices.• Train employees to follow these practices.• Monitor employees to ensure compliance.

ServSafe Essentials ISBN: 0135026520 http://nraef.orghttp://www.servsafe.com

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01 chapter one

by cheffox on Feb 21, 2012

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