ServSafe1PDF.pdf NHM 372
Popular in Intro to Food Service Management
verified elite notetaker
Popular in Nutrition and Food Sciences
This 4 page Class Notes was uploaded by Regan Dougherty on Wednesday October 7, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 25 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
Reviews for ServSafe1PDF.pdf
Report this Material
What is Karma?
Karma is the currency of StudySoup.
Date Created: 10/07/15
Wednesday October 7 2015 ServSafe Chapter 1 Goal Provide Safe Food Prevention is key foodborne outbreak when 2 or more people get the same illness from eating the same food same kind of illness because they ate the same kind of food pathogen certain viruses bacteria fungi and parasites that may cause illness foodborne illness a disease transmitted to people by food Challenges of Food Safety time and money language and culture language barriers of employees food may be handled differently in other culturesother parts of the world literacy and education pathogens unapproved suppliers may offer better deals high risk customers staff turnover The Cost of a Foodborne Illness loss of customers negative media coverage lawsuitslegal fees increased insurance premiums loss of reputation lowered staff morale Wednesday October 7 2015 staff retraining time and money staff missing work MOST IMPORTANT the cost to the victim HighRisk Populations elderly weakened immune system infantspreschoolers underdeveloped immune systems immunocompromised individuals cancerchemotherapy HIVAIDS transplant recipients Pregnant women are no longer considered high risk Hazards Biological Hazards pathogens Chemical Hazards Physical Hazards Risk Factors purchasing food from unsafe sources failure to cookstore food at safe temperatures incorrect cleaningstorage methods contaminated equipment poor personal hygiene Handwashing is the 1 way to control foodborne illness How Food Becomes Unsafe TimeTemperature Abuse Wednesday October 7 2015 food has been left in the temperature range that is good for the growth of microorganisms Cross Contamination pathogens are transferred from one food or contact surface to another Poor Personal Hygiene failure to wash hands come to work while sick coughsneeze on foodfood contact surfaces touch an open wound and then touch foodfood contact surface Poor Cleaning and Sanitizing VERY COMMON equipment is not washed rinsed and sanitized between uses food contact surfaces are not washed rinsed and sanitized wiping cloths are not stores in sanitizing solutions TimeTemp Controlled for Safety meats milk eggs dairy etc Keys to Food Safety control time and temperature prevent cross contamination practice good personal hygiene purchase from approved reputable suppliers cleaning and sanitizing Training and Monitoring Train employees when first hired and continue to train them Wednesday October 7 2015 document training monitor performance help them get better teach on general food safety in addition to jobspecific skills FDA Model Food Code USDA inspect meat poultry and eggs regulates food that crosses state borders CDC and PHS research causes of foodborne illnesses investigate outbreaks