QUIZ REVIEWER.pdf

WHAT IS RISK? - the chance or probability that a person will be harmed or experience an adverse health effect if exposed to a hazard 3 types of RISK: - Business - Non- business - Financial risk 3 causes of BUSINESS RISK: 1. Natural Causes -...

WHAT IS RISK? - the chance or probability that a person will be harmed or experience an adverse health effect if exposed to a hazard 3 types of RISK: - Business - Non- business - Financial risk 3 causes of BUSINESS RISK: 1. Natural Causes - natural disasters 2. Human Causes - 3. Economic Causes - Recession POTENTIAL RISKS IN THE HOSPITALITY AND TOURISM INDUSTRY MAY INCLUDE: a. Innovation b. Safety issues c. Natural disasters d. Reputational Risk Innovation - with the advent of technology comes cyber security risk. Safety Issues - these may include food safety, slips and falls and other physical hazards. Natural Disasters - include volatile weather events, disease epidemics, both becoming more common as the global climate warms. Reputational Risk - as consumers increasingly rely on online customer reviews, reputational risk is a key area to monitor for hospitality. WHAT IS RISK MANAGEMENT? - It refers to the practice of identifying potential risks in advance, analyzing them and taking precautionary steps to reduce the risk Basic Terminologies: Hygiene - science and practice of maintaining good health through cleanliness. Microorganism - a living organism too small to be seen with the naked eye. Pathogen - microorganisms that can cause illnesses. Foodborne Illness - a general term often used to describe any disease or illness caused by eating contaminated food. Foodborne Hazard - the cause of foodborne illnesses. It can be biological, physical and chemical. 2 types of Microorganism Beneficial Microorganism - found in food production Harmful Microorganism - spoil food and cause diseases DISEASE CAUSING MICROORGANISM - PATHOGENS F - Food A - Acidity T - Temperature T - Time O - Oxygen M - Moisture 4 phases of Bacterial Growth: 1. Lag Phase - bacteria exhibit life or no growth, bacteria adjust to the surroundings. 2. Log Phase - growth is rapid, doubling in numbers every few minutes. 3. Stationary Phase - the number of new bacteria equals the number of organisms that are dying off during this phase. 4. Decline Phase - bacteria die rapidly because they lack nutrients and are poisoned by their own toxic wastes. Foodborne Illness - diseases transmitted to people by food, outbreaks when 2 or more people get the same illness after eating the same food. General Symptoms of Foodborne Illness: Headache  Nausea Vomiting Dehydration Abdominal pain Diarrhea Fatigue Fever 3 Characteristics and differences of the foodborne illness: Infection - a living disease-causing microorganism is eaten along with a food. Intoxication - typically called food poisoning. Toxin-Mediated Infection - eating a food that contains harmful microorganisms that will produce a toxin once inside the human body. Time Temperature Abuse - happens when the food is exposed to a Temperature Danger Zone (40 F - 140 F) for more than 4 hrs. Cross Contamination - Occurs when microorganisms are transferred from one surface or food to another. Microorganisms can transfer from: 1. Hand to food 2. Food to food 3. Equipment to food Major Viruses that cause Foodborne Illness: Food linked with the virus: Norovirus Ready to eat food Hepatitis Shellfish from contaminated water Bacteria grow rapidly between 40 F and 140 F Freezing 0 F and Cooking above 145 F - After 4 hrs microorganism will have grown to a high enough level to cause illness. - pH is the measure of acidity. - The pH scale ranges from 0. 0 being highly acidic while 14 is highly alkaline. - pH at 7 is neutral.