HOSP 201 Study Guide - Fall 2018, Comprehensive Midterm Notes - Ice, Time, Shellfish
12 Oct 2018
School
Course
Professor
HOSP 201
MIDTERM EXAM
STUDY GUIDE
Fall 2018
HOSPITALITY 201 - FOOD PRINCIPLES
Chapter 1
Food borne illness - a disease transmitted to people by food
Food borne illness outside 0 when two or more. People have the same symptoms after eating
the same food
Challenges to food safety:
- time - pressure to work quickly can make it hard to take the time to follow food
safety practices
- language and culture - some stand may speak a different language creating
communication barrier
- literacy and education - staff have varying education levels making teaching
more difficult
- pathogens - illness causing pathogens are now found on food that was once
considered safe (Salmonella)
- Unapproved suppliers - suppliers not practicing food safety
- High risk populations - increasing number of people considered a high risk
population
- Staff turnover - training new safe leaves less time for food safety training
• Food borne illnesses cost the US billions each year - victims of food borne illnesses may
experience lost work, medical costs, and long term disability and death
- Loss of customers and sales
- Negative media exposure
- Lawsuit and legal fees
- Increased insurance premiums
- Loss of reputation
- Towered staff morale
- Staff missing work
- Staff retraining
Contamination - presence of harmful substances in food
- Pathogens (Biological)
- Include certain viruses, parasites, fungi, and bacteria
- EX: Plants, mushrooms, seafood
- Chemicals
- EX: Cleaners, sanitizers, polishes
find more resources at oneclass.com
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- Physical objects
- EX: Bandaids, glass, dirt, bag ties, fish bones
5 most common food-handling mistakes or risk factors
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
Time-temperature abuse - when food has stayed too long at a temperature that is good for
growth of pathogens
- Food is not stored at correct temp.
- Food is not cooked or reheated correctly
- Food is not cooled correctly
Cross-contamination - Pathogens can be transferred from one surface or food to another
- Contaminated ingredients are added to food that receives no further cooking
- Ready to eat food touched contaminated surfaces
- Contaminated food touched of drips fluids onto ready to eat food
- Food handler touched contaminated food, then touched ready to eat food
- Contaminated cleaning cloths touch food-contact surfaces
Poor personal hygiene:
- Failure to wash hands
- Cough/sneeze on food
- Touch wound then touch food
- Work while sick
Poor cleaning and sanitizing - pathogens can be spread to food if equipment has not been
cleaned and sanitized correctly between uses
- Equipment not sanitized between uses
- Food contact services not sanitized
- Wiping clothes not sanitized correctly
- Sanitizing solutions are not at the required levels to sanitize objects
TCS and ready to eat foods are the most likely foods to become unsafe
TCS Food - food requiring time and temperature control for safety
- Dairy products
- Meat
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Food borne illness - a disease transmitted to people by food. Food borne illness outside 0 when two or more. People have the same symptoms after eating the same food. Challenges to food safety: food borne illnesses cost the us billions each year - victims of food borne illnesses may. Time - pressure to work quickly can make it hard to take the time to follow food safety practices. Language and culture - some stand may speak a different language creating communication barrier. Literacy and education - staff have varying education levels making teaching more difficult. Pathogens - illness causing pathogens are now found on food that was once considered safe (salmonella) Unapproved suppliers - suppliers not practicing food safety. High risk populations - increasing number of people considered a high risk population. Staff turnover - training new safe leaves less time for food safety training experience lost work, medical costs, and long term disability and death.
