Serv Safe Food Safety

​KEY TERMS

• Foodborne Illness

• Foodborne Illness Outbreak

• Immune System

• High Risk Populations

• Hazard

• Contamination

• Pathogens

• Microorganisms

• Viruses

• Bacteria

• FAT TOM

• Inspection

• Inspection

• TCS Foods

• Temperature Danger Zone

• Ready to eat foods

• Parasites

• Fungi

• Mold

• Yeast

• Food Allergy

• Food Alergens

• Cross Contact

Multiple Choice

Why is food safety important in the culinary arts?

• It prevents foodborne illnesses and protects public health.

• It makes food taste better.

• It reduces cooking time.

• It saves money on ingredients.

Multiple Choice

What are some common symptoms of foodborne illness?

• Headache, stomach pain, vomiting, diarrhea, nausea

• Fever, cough, sore throat, runny nose

• Rash, itchy eyes, sneezing, congestion

• Back pain, joint pain, muscle cramps, fatigue

The guests and staff at a small café got an unwelcome surprise. Dozens of guests who ate the café's famous Baked Potato Salad called to complain of nausea and vomiting. Some guests even developed double vision and had trouble speaking and swallowing. 

The local authorities investigated. They found that the baked potatoes in the salad were the source of the outbreak. 

After baking, the foil-wrapped potatoes were left on a table to cool overnight. The potatoes were left at room temperature for 18 hours before they were added to the salad. This allowed bacteria on the potatoes to grow to dangerous levels.

​

​A Surprising Danger

Open Ended

INB #1 - What was the item that made people sick?

Fill in the Blanks

On INB #1 - What grew in the potatoes and what conditions supported that growth?

​Transferring pathogens from your

body to food. This is the number

one cause of foodborne-

illness outbreaks at restaurant

and foodservice operations.

​​Poor Personal Hygiene

Letting food stay too

long at temperatures

that are good for

pathogen growth.

​​Time-Temperature Abuse

​Transferring

pathogens from

incorrectly cleaned

surfaces to food.

Poor Cleaning and Sanitizing

​INB#1 -How do people make food unsafe pg 1-3

Cross - Contamination

Transferring

pathogens from

one surface or

food to another.

​​INB#1 -How do people make food unsafe? - Continued

Sometimes the things people do can make food unsafe. Once you understand what the dangers are, it is easy to avoid them. In addition to purchasing food from unsafe sources.

​4 Ways People Make Food Unsafe

INB #3

​Poor Personal Hygiene

Cross Contamination

​Time - Temperature Abuse

Poor Cleaning and Sanitizing

Multiple Choice

Which of the following groups are at higher risk for foodborne illness?

• Elderly people

• Preschool-age children

• People with compromised immune systems

• All of the above

• Loss of Guests/Sales

• Loss of Repuation

• Negative Media

• Lawsuits and Legal Fees

• Increased insurance premiums

• Lower staff retention and Morale

​As a Restaurant

• Double Vision

• ​Nausea

• Vomiting

• Diarrhea

• Sore Throat

• Fever

• Death

​Someone who is sick

Costs of Foodborne Illness (INB#1)

Many Hazards can make food unsafe and causes foodborne Illness: (INB #2)

​#1

Many hazards that make food unsafe are biological, chemical, or physical agents that contaminate food and cause illness or injury

​3 Types of Hazards that make Food Unsafe

​Physical

​Chemical

​Biological

​INB #2 - #3 - Accidental Introduction of foreign objects during prep - Often due to poor food handling & poor hygiene

​FOOD SAFE CHEMICALS for the kitchen

Multiple Choice

What are the three main categories of food hazards?

• Biological, Chemical, Physical

• Bacterial, Viral, Fungal

• Temperature, Moisture, Acidity

• Carbohydrates, Proteins, Fats