NFS 220 Study Guide - Fall 2018, Comprehensive Midterm Notes - Foodborne Illness, Bacteria, Hand Washing

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NFS 220
MIDTERM EXAM
STUDY GUIDE
Fall 2018
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In a food service establishment that fosters a culture of food safety, everyone understands
why certain procedures need to be followed. Whether you are an owner, manager, cook,
dishwasher or server, you know that the safety of the food the establishment is serving
rests with you.
Estimates that more than 4 million suffer from foodborne illness every year. Studies of
foodborne illness outbreaks have identified several common mistakes that can happen at
any step in the process of serving food to the public.
Whatever your role is in the food service establishment, there are safe food handling
praties that you a follow to protet your health, your ustoers’ health, the reputatio
of your establishment, and your job.
Every jurisdiction has regulations that govern the safe production and sale of foods
premises. These regulations describe how food premises must be constructed; how they are
operated; what kind of food safety training is required for operators and staff; what types of
equipment, utensils and surfaces must be used; sanitation procedures; and other factors
that impact the safety of food served to the public.
Handling a Foodborne Illness Complaint
All customer complaints of possible foodborne illness must be taken seriously. Regardless of
whether or not food served at your establishment is found to be the source of the illness,
hadlig ustoers’ oers thoroughly ad professioally deostrates that your
establishment values the safety of the food you serve. When a customer reports an illness
that may have been caused by food served at your establishment:
-be polite and attentive
-record as much information as possible about the complaint on a foodborne illness report
form
-encourage the customer to contact the local health authority
-file ad keep the origial foodore illess report, alog with the health authority’s
inspection report once you receive it
-contact the local health authority yourself with the information you have recorded on the
foodborne illness report form
-if the customer is still sick when you speak with them, recommend that they contact a
health care professional; never attempt to diagnose the illness or suggest treatments
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The Causes of Foodborne Illnesses
Chemical
Some sources of chemical contamination include cleaning agents, pesticides and dissolved
metals. Reduce the risk by storing chemicals away from food in properly labeled containers.
Physical
Some types of physical contamination include glass, wood, hair, bandages, insects, metal
particles and stones. Reduce the risk by practicing good hygiene, inspecting all incoming
food, storing food away from possible physical contaminants, and by following proper pest
control programs and equipment maintenance.
Biological
Some sources of biological contamination include infected workers, contaminated work
surfaces, cross contamination, improperly washed dishes and surfaces, and contaminated
water used in food preparation and dishwashing.
Food Allergies and Food Services
A significant number of people are affected by one or more food allergies. In some cases,
food allergies may cause hives or an upset stomach, but in other cases, even minute quantities
of the wrong food can lead to serious conditions such as anaphylactic shock-which can lead
to death if not treated immediately. People can be allergic to almost any foods, but the most
common types of food allergens include peanuts ,eggs, milk, tree nuts, wheat, soy, sesame,
mustard, fish, shellfish and sulphites.
To help you prevent an allergic reaction to foods served in your establishment:
-make sure you are aware of the food allergy issue and how it could affect your customers
-when questioned about ingredients, always check with the chef; If you cannot verify the
ingredients with absolute certainty, tell that guest that you are not sure.
-never substitute ingredients unless everyone in the establishment is aware of the change and
it is reflected on the menu
-be careful to use separate utensils, cookware, and cutting boards to prevent cross
contamination or potential allergens
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