| Providing Safe Food | Forms of Contamination | Safe Food Handling | Flow of Food | Safe Facilities and Operation |
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What are the populations at high risk for food born illness?
Elderly people, pre-School aged Children and people with compromised immune systems.
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What are the 5 key measures to keep food safe?
Controlling time and temperature
preventing cross contamination practicing good personal hygiene purchasing from approved reputable suppliers cleaning and sanitizing |
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What are the government agencies responsible for the prevention of food-borne illness?
The FDA ( Food and Drug Administration)
The CDC (Centers for Disease Control and Prevention) The USDA (United States Department of Agriculture) The PHS (U.S. Public Health Services) Local Department of Public Health (Health Inspections occur through them at our site) |
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What are TCS Foods?
Pathogens grow very well in the foods listed below that we have in our operation daily- if time and temperatures is not used to store/prepare these products.
Milk and Dairy Products MEat: Beef, Prok, and Lamb Fish Baked Potatoes, untreated garlic and oil mixtures Tofu or soy protein/meat alternatives Sliced melons, leafy greens, cut tomatoes heat treated plant food like rice, Shellfish and crustaceans Poultry and Shell Eggs |
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What is a Food-borne Illness Outbreak?
A disease transmitted to people by food... that involves 2 or more people have\ing the same symptoms after eating the same food
an investigation is conducted by state and local regulatory authorities the outbreak us confirmed by a lab analysis |
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