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CAP 103 - Sanitation Final test with complete verified solutions
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CAP 103 - Sanitation Final test with complete verified solutions
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CAP 103 - SanitationFinal test with
complete verified
solutions
Foodborne illness - answer a disease transmitted
to people by food.
foodborne illness outbreak - answer when two or
more people have the same symptoms after eating
the same food
TCS food - answer food requiring time and
temperature control for safety
ready to eat food - answer Food that can be eaten
without further preparation, washing, or cooking.
5 risk factors for foodborne illness - answer 1.
purchasing food from unsafe sources.
2. failing to cook food correctly.
3. holding food at incorrect temperatures.
,4. using contaminated equipment.
5. practicing poor personal hygiene.
what populations are at a higher risk for
Foodborne illness? - answer elderly people,
preschool age children and people with
compromised immune systems.
how can you help keep food safe in your operation?
- answer 1. purchase from approved reputable
suppliers
2. control time and temperature
3. prevent cross contamination
4. practice personal hygiene
5. clean and sanitize
Role of the FDA in keeping food safe - answer -
inspects all food except meat, poultry and eggs.
- regulates food transported across state lines.
- issues a food code (science based
recommendations for food safety regulations - for
restaurants, retail food stores, vending operations,
schools and day care centers, hospitals and
nursing homes.)
, Role of the USDA in keeping food safe - answer -
regulates and inspects meat, poultry and eggs.
- regulates food that crosses state boundaries or
involves more than one state.
Role of the CDC and PHS in keeping food safe -
answer - assist the FDA, USDA and state and local
health departments.
- conduct research into the causes of foodborne
illness outbreaks.
- investigate outbreaks.
Role of state and local regulatory authorities in
keeping food safe - answer - write or adopt codes
that regulate retail and food service operations
(may differ from the FDA food code.)
- inspect operations
- enforce regulations
- investigate complaints and illnesses
- issue licenses and permits
- approve construction
- review/approve HACCP plans
biological contaminants - answer Pathogens -
bacteria, viruses, parasites and fungi.
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