1. Chapter 2
Keeping Food Safe

2. What Is a Foodborne Illness?
All restaurant and foodservice operations must keep food safe. Every person in the operation must work toward this goal.
A foodborne illness is a disease transmitted ……………
A foodborne-illness outbreak is when ………………………
The Centers for Disease Control and Prevention (CDC) estimates that there will be ________ cases of foodborne illness in the United States each year.
___________ populations have a higher risk of getting a foodborne illness than others.
The ______________________ is the body’s defense against illness. Older people’s immune system …………………..
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Chapter 2 | Keeping Food Safe

3. Forms of Contamination
To prevent foodborne illness, it is important to recognize the hazards that can make food unsafe.
A ____________ is something with the potential to cause harm.
In the preparation of food, hazards are divided into three categories: __________________________________.
____________________ means that harmful things are present in food, making it unsafe to eat.
Food can become unsafe through: 1. 2. 3. 4. 5.
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Chapter 2 | Keeping Food Safe

4. Biological Contamination
____________________are small, living organisms that can be seen only through a microscope.
The four types of pathogens that can contaminate food and cause foodborne illness are: 1. 2. 3. 4.
Biological toxins: ……………………….
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Chapter 2 | Keeping Food Safe

5. Biological Contamination (cont.)
Pathogens need six conditions to grow. FAT TOM, for F____, A______, T___________ (FAT), T_____, O_______, and M_______ (TOM).
Food that is most vulnerable for pathogen growth is food that needs ___________________________________, or TCS food for short.
Keep TCS food out of …………………
_________________________, or food that can be eaten without further preparation, washing, or cooking, also needs careful handling to prevent contamination.
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Chapter 2 | Keeping Food Safe

6. FAT TOM Food: high in ___________________ (baked potato, beef)
Acidity: grows in food with _____________ (see p. 79)
Temperature: grows between __________ degrees (temperature danger zone)
Time: don’t leave TCS food at room temperatures longer than _______hours
Oxygen: most pathogens need oxygen to grow
Moisture: pathogens need ____________ to grow

7. Biological Contamination (cont.)
__________ are the leading cause of foodborne illness.
…………………………….., but once eaten, can multiply in intestines
Bacteria also cause many foodborne illnesses.
Grows rapidly, ……………………………………………………………
_____________ cannot grow in food. They must live in a host
Host: ………………………………………………………………….
Fungi causes food to spoil. Fungi are found in ……..………………………………………………………
Mold that is visible to the human eye is actually a …………………….
___________can spoil food quickly. The signs of spoilage include the smell or taste of _____________ or ______________
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Chapter 2 | Keeping Food Safe

8. Chemical Contamination
Chemicals contaminants come from everyday items that are found in restaurants ………………………….
Store chemicals in a separate area …………………………………………………….
To prevent ___________________________ don’t store acidic foods in metal containers
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Chapter 2 | Keeping Food Safe

9. Physical Contamination
Physical contamination happens when objects get into food
Common physical contaminants include: 1. 2. 3. 4. 5.
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Chapter 2 | Keeping Food Safe

10. Allergens
A _______________ is the body’s negative reaction to a food protein.
most common allergens: 1. 2. 3. 4. 5.
Employees should be aware of major allergens and the menu items that contain them.
Cross-contact occurs when allergens are transferred from ………………………………………………..
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Chapter 2 | Keeping Food Safe

11. U.S. Regulation of Food Safety
The Food and Drug Administration recommends ………….
An ________________ is a formal review or examination conducted to see if an operation is following food safety laws.
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Chapter 2 | Keeping Food Safe

12. How Foodhandlers Can Contaminate Food
Good _______________ is a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority.
_______________ can contaminate food in a variety of situations.
Foodhandlers are …………………………………..
To prevent foodhandlers from contaminating food, managers must create personal hygiene policies. These policies must address ……………………..
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Chapter 2 | Keeping Food Safe

13. Personal Cleanliness and Work Attire
Dirty clothing carry pathogens that can cause foodborne illnesses.
To avoid spreading foodborne illnesses, foodhandlers should: 1. 2. 3.
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Chapter 2 | Keeping Food Safe

14. Handwashing Foodhandlers must also wash their hands after:
_____________ is the most important part of personal hygiene (the entire process should take at least 20 seconds)
Foodhandlers must also wash their hands after:
Using the ____________
Handling __________________________
Touching the _______________________
____________________, or using a tissue
Eating, drinking, smoking, or chewing gum or tobacco
Handling ____________ that might affect food safety
Taking out _____________
Clearing ________or busing dirty ________
Touching clothing or aprons
Handling _____________
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Chapter 2 | Keeping Food Safe

15. Proper handwashing 1. wet hands with water …………………. 2. apply _________
3. scrub hands and arms for _______ seconds
4. rinse
5. dry with ……………………

16. Bare-Hand Contact/ Illness Work Requirements
Don’t use bare hands to handle ________________
Foodhandlers who are sick can spread ____________________. Depending on the illness, they might not be able to work with food until they recover
See page 100 (table 2.3)
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Chapter 2 | Keeping Food Safe

17. Cross-Contamination
The spread of pathogens from one surface or food to another is called ___________________________
The steps that an operation takes to buy, store, prepare, cook, and serve food is known as the ____________
See page 105 (figure 2.19 for order)
All steps in the flow of food ………………………...
prevent _____________________ by separating raw food and ready-to-eat food.
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Chapter 2 | Keeping Food Safe

18. Time-Temperature Abuse
Most foodborne illnesses happen because TCS food has been _________________________________
Food is time-temperature abused when
it is cooked to ………………………………
held at the _________ temperature
or _______________________________ incorrectly.
Pathogens grow on food left out at ……………………..
If food is held in this range for _________ hours, throw it out.
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Chapter 2 | Keeping Food Safe

19. Thermometers Three types of thermometers: (must be calibrated) p. 107
______________________________: checking both hot and cold food.
Thermocouples measure temperatures through a metal probe and display them digitally.
Immersion probe for ___________
_____________ probe for flat equipment (griddle)
_______________ probe for internal temp. of food
___________ probe for temperature inside ref. or ovens
Infrared thermometers: do not need to touch a ___________ to check its temperature, so there is less chance for cross-contamination and damage to food.
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Chapter 2 | Keeping Food Safe

20. Purchasing
All the food used in a restaurant or foodservice operation should come from approved, reputable suppliers.
Restaurants must make sure that their suppliers use good food safety practices along the ……………………………………………….
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Chapter 2 | Keeping Food Safe

21. Receiving Use thermometers to check food _____________
Reject any items with packaging problems or ______________________________
Shell eggs must be received at ___degrees or lower
Milk and dairy products must be received at _______ or lower
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Chapter 2 | Keeping Food Safe

22. Storage Store all ____ food at 41°F or lower, or at 135°F or higher.
Store food prepped in house no longer than __ days
use the ________________________ method.
Store _____meat separately from ready-to-eat food.
Meat cooked to higher temperatures is always stored beneath meat cooked to lower temperatures 1. 2. 3. 4.
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Chapter 2 | Keeping Food Safe

23. Preparation Prepare food in small batches to avoid ____________
Remove from the refrigerator only as much food as can be prepared in a short period of time.
Prepare food in small batches to avoid ____________
__________ doesn’t kill pathogens; when frozen food is thawed any pathogens in the food will begin to grow
To reduce pathogen growth, never thaw food ………………………………………………
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Chapter 2 | Keeping Food Safe

24. Cooking
Cooking food to the correct temperature is critical for keeping it safe.
Every TCS food has a minimum __________ temperature that it must reach
Once food reaches its minimum internal temperature, make sure that it stays at that temperature for a specific amount of time
_________ degrees… poultry
_________ degrees… ground meat, injected meats, eggs
_________ degrees… seafood, all types of roasts
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Chapter 2 | Keeping Food Safe

25. Holding, Cooling, and Reheating
If cooked food isn’t served immediately, it must be kept out of the temperature danger zone by cooling it quickly, reheating it correctly, and/or holding it correctly.
To hold TCS food safely, hold hot food at ______or higher and hold cold food at _________ or lower.
Check temperatures every _______hours
Reheat all leftovers to _______
The food needs to go from storage temperature to ______ within _____ hours and then stay at that temperature for ___ seconds.
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Chapter 2 | Keeping Food Safe

26. Serving
The biggest threat to food that is ready to be served is _____________
The ______________ staff needs to be just as careful as the kitchen staff.
Food that will be served off-site has to be packed in insulated food containers ……………………………
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Chapter 2 | Keeping Food Safe

27. The HACCP Plan
A food safety management system is a group of procedures and practices that work together to ……………………………………………
A Hazard Analysis Critical Control Point, or HACCP, system identifies major ________at specific points within a food’s flow through the operation.
Conduct a _______ analysis.
Determine ____________
Establish _____________
Establish _________ procedures.
Identify __________ actions.
Verify that the system works
Establish procedures for _______________ and documentation.
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Chapter 2 | Keeping Food Safe

28. HACCP Principles (cont.)
Principle 1: Conduct a Hazard Analysis:
These hazards might be _______________________________
Principle 2: Determine Critical Control Points (CCPs):
CCP’s: points where hazard(s) can be ………………
Principle 3: Establish Critical Limits:
Critical limit is a _________________requirement for food
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Chapter 2 | Keeping Food Safe

29. HACCP Principles (cont.)
Principle 4: Establish Monitoring Procedures:
monitor with ______________________
Principle 5: Identify Corrective Actions:
Corrective action—a step to fix the problem …………………………
Principle 6: Verify that the System Works:
Evaluate it on a regular basis
Principle 7: Establish Procedures for Record Keeping
Keep all _____________________of procedures.
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Chapter 2 | Keeping Food Safe

30. Cleaning and Sanitizing
________________ removes food and dirt from surface
_________________ reduces pathogens on surface
Cleaning and sanitizing a surface or dishes: 1. 2. 3. 4.

31. Developing a cleaning program
1. _________ should be cleaned
2. _______ should clean it
3. _________ it should be cleaned
4. how it should be cleaned