Podcast
Questions and Answers
Which scenario BEST exemplifies a foodborne illness outbreak, as defined?
Which scenario BEST exemplifies a foodborne illness outbreak, as defined?
- A family experiences diarrhea and vomiting, suspecting the shellfish they ate, but no laboratory confirmation is obtained.
- Two or more individuals who consumed a specific potato salad at a company picnic are diagnosed with the same strain of E. coli. (correct)
- Several customers in different states report mild nausea after consuming a nationally distributed brand of cookies.
- A single individual develops Salmonella poisoning after consuming improperly cooked chicken at a restaurant.
A restaurant implements a new handwashing policy and provides detailed training. Which 'Food Code' public health activity does this BEST represent?
A restaurant implements a new handwashing policy and provides detailed training. Which 'Food Code' public health activity does this BEST represent?
- Employee health controls (correct)
- Consumer advisory activities
- Demonstration of knowledge
- Time and temperature standard for controlling pathogenic growth
Which of the following scenarios represents the MOST direct violation of proper holding temperature controls, potentially leading to foodborne illness?
Which of the following scenarios represents the MOST direct violation of proper holding temperature controls, potentially leading to foodborne illness?
- Washing hands thoroughly before handling different types of produce.
- Storing raw chicken breasts above cooked vegetables in a refrigerator.
- Using a calibrated thermometer to verify the internal temperature of cooked beef.
- Cooling a large pot of soup on the counter at room temperature for several hours. (correct)
A foodservice establishment wants to demonstrate 'reasonable care' in preventing foodborne illness. What documentation is MOST critical to maintain?
A foodservice establishment wants to demonstrate 'reasonable care' in preventing foodborne illness. What documentation is MOST critical to maintain?
Which action poses the GREATEST risk of contaminating food through poor personal hygiene?
Which action poses the GREATEST risk of contaminating food through poor personal hygiene?
A shipment of produce arrives at a restaurant. Which observation would be the MOST concerning from a food safety perspective?
A shipment of produce arrives at a restaurant. Which observation would be the MOST concerning from a food safety perspective?
Which scenario BEST demonstrates adherence to the 'time and temperature standard for controlling pathogenic growth'?
Which scenario BEST demonstrates adherence to the 'time and temperature standard for controlling pathogenic growth'?
How does a HACCP (Hazard Analysis and Critical Control Points) plan primarily assist a food service establishment in demonstrating 'reasonable care'?
How does a HACCP (Hazard Analysis and Critical Control Points) plan primarily assist a food service establishment in demonstrating 'reasonable care'?
Which is the MOST effective strategy a restaurant can implement to prevent food contamination related to inadequate cooking?
Which is the MOST effective strategy a restaurant can implement to prevent food contamination related to inadequate cooking?
A restaurant manager notices a recurring issue: employees are failing to accurately record the temperatures of delivered goods. Which action BEST addresses this problem to improve food safety?
A restaurant manager notices a recurring issue: employees are failing to accurately record the temperatures of delivered goods. Which action BEST addresses this problem to improve food safety?
Flashcards
What is foodborne illness?
What is foodborne illness?
Any disease caused or transmitted by eating contaminated food.
Foodborne-illness outbreak
Foodborne-illness outbreak
When two or more people contract the same illness from eating the same food.
Foodborne Illness Risk Factors
Foodborne Illness Risk Factors
Improper holding temperatures; inadequate cooking; contaminated equipment; food from unsafe sources; poor personal hygiene.
Key Public Health Activities
Key Public Health Activities
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Preventing Foodborne Illness
Preventing Foodborne Illness
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Show 'Reasonable Care'
Show 'Reasonable Care'
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Study Notes
- Foodborne illness is any disease caused or transmitted by eating contaminated food.
- Contamination can be caused by bacteria, toxins, viruses, parasites, or any chemical/non-biological materials that contact food
- The CDC defines foodborne illness as an outbreak when two or more people contract the same illness from eating the same food
Foodborne Illness Risk Factors
- There are five major foodborne illness risk factors:
- Improper holding temperatures
- Inadequate cooking (like undercooking poultry)
- Contaminated equipment
- Food from unsafe sources
- Poor personal hygiene
- The Food Code establishes five key public health activities to protect consumer health:
- Demonstration of knowledge
- Employee health controls
- Controlling hands as a vehicle of contamination
- Time and temperature standard for controlling pathogenic growth
- Consumer advisory activities
Reasonable Care
- Most foodborne illnesses are preventable by implementing proper food safety techniques and operations within an establishment
- A foodservice establishment that is in a lawsuit caused by a foodborne illness or outbreak can show that it took "reasonable care" in preventing food contamination
- The best way to show reasonable care is to maintain documentation of the activities related to food safety management
- All activities related to food safety operations
- HACCP or other approved management plan
- Any corrective actions taken when critical limits were not met
- Any relevant employee training procedures
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