FNS 200 Chapter Notes - Chapter 8: Paralytic Shellfish Poisoning, Amnesic Shellfish Poisoning, Foodborne Illness
20 Feb 2014
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Document Summary
Handwashing & control of time/temp of food items are the most critical elements of food safety. Planning & monitoring are important elements of successful sanitation, maintenance. Safety, sanitation & maintenance is the last major functional subsystem in the foodservice system & permeates all other subsystems. Ensuring safety in foodservice op is responsibility of the manager incl safety of employees & guests of that op & safety of food served. A foodservice facility has many pot hazards; minor injuries from cuts & burns are common & more serious injuries occur too freq. Maintenance of equipment & facilities is important; safety of surroundings often is related to cleaning & maintenance practices, eg. spills not cleaned up, grease buildup in hood over production equipment, etc: employee safety. An accident is an unexpected event resulting in injury, loss or damage or unplanned event that interrupts an activity/function.
