HB 265 Exam 1 Study Guide - ;CH1 02:49 ChapterOne...

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HB 265 Exam 1 Study Guide; CH 1 02:49 Chapter One More than 200  known diseases are transmitted through food CDC Estimates: 80 million  foodborne illnesses per year 5,000  deaths 325,000 hospitalizations 8%  lack of reported cases (majority are NOT reported to CDC) 80% of Americans eat out at least once a week. They eat 49%  of their food away from home. Challenges to food safety Time and Money Language and Culture Literacy and Education Pathogens  Unapproved Carriers High-Risk Customers Different Types of Food Staff Turnover Foodborne Illness    
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Diseases transmitted by food Is confirmed  by lab analysis . Foodborne Illness outbreak Incident in which two or more  people experience the same  illness after eating the same   food. Only one needed if particularly serious: Botulism     Chemical Poisoning     Most Common Causes: Failure to cook/hold  at proper temperature . Poor personal hygiene . Cost to a Restaurant Estimated $100,000  per incident. 30%      reduction in sales following. Average sales for Ruby Tuesday’s/Olive Garden: 90,000 to 120,000. Compensatory      damage: for lost work, lost wages, and medical bills. Punitive      damages: for punishing the defendant for willful neglect. Who is responsible for safety? Everyone . The manager , however, holds ultimate  responsibility. Provide Training Use different tools to assess knowledge  Keep records documenting  training for reasonable care defense . Reasonable Care requires proof that F/B manager did everything reasonably  expected to  ensure safe food.
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People at High-Risk Infants & Preschool Age     Pregnant      women Elderly      people People taking certain meds People who are ill People with immune  system problems Potentially Hazardous Food (PHF) of Time/Temperature Control for Safety food (TCS) is  typically: Moist,      contains protein , has a slightly acidic or neutral pH . Ready-to-Eat      food must be handled carefully. Washed, whole or cut fruits, veggies, deli meats, bakery items, spices, sugars, improperly  cooked food. Biological Hazards     : most foodborne illnesses are cause by microorganisms. By far the   GREATEST threat to food safety . Bacteria, viruses, parasites, &fungi     . Chemical Hazards     : pesticides , food additives , and preservatives, cleaning  supplies, and toxic   metals. Physical Hazards     : foreign objects that accidentally get into the food.
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