Food Safety and Inspection Service : FSIS is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and processed egg products is safe , wholesome, and correctly labeled and packaged.
Which agency enforces food safety in a restaurant ? The State or local regulatory authority .
In the U.S., as many as 15 different federal agencies are responsible for keeping our food safe. But the lion’s share of responsibility goes to the United States Department of Agriculture ( USDA ) and the Food and Drug Administration (FDA ). The USDA oversees the safety of meat, poultry and certain egg products.
What kinds of foods may not be touched with bare hands ? prepared fresh fruits and vegetables served raw; salads and salad ingredients; cold meats and sandwiches; bread, toast, rolls and baked goods; garnishes such as lettuce, parsley, lemon wedges, potato chips or pickles on plates; fruit or vegetables for mixed drinks;
A FSMS is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat. All businesses are required to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. When thawing frozen food , it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.
Acids Acid cleaners
|what is the second basic rule of an integrated pest management ( IPM ) program||deny pests food, water, and a nesting or hiding place|
|what is the first basic rule of an integrated pest management ( IPM ) program||deny pest access to the operation|
What is the best way to eliminate pests that have entered the operation ? Work with a licensed pest control operator (PCO). Many operations use a three-compartment sink.
What is the greatest threat to food safety ? Of all the microorganisms, bacteria are the greatest threat to food safety . Bacteria are single-celled, living organisms that can grow quickly at favorable temperatures.
ServSafe Practice Test
|To work with food , a foodhandler with a wound must||bandage the wound and wear single-use gloves|
|Which piece of jewelry is a foodhandler allowed to wear||plain band ring|
|Foodhandlers should wash their hands before and after||handling raw meat, poultry or seafood|
Why Is Food Safety Important ? Foodborne illnesses are a preventable and underreported public health problem. These illnesses are a burden on public health and contribute significantly to the cost of health care. Although anyone can get a foodborne illness, some people are at greater risk.
They may only be used for one task and must be discarded if damaged or if the worker is interrupted during their task. If a worker is performing the same task, the gloves must be changed every four hours because that’s long enough for pathogens to multiply to dangerous levels.
Because of this, fingernails should be kept short and clean. If a food worker chooses to wear nail polish or artificial nails , gloves must be worn whenever they are working with food .
Appearance Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food item that shows signs of pests or pest damage.