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ProStart II Safety Review. True or False. A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food. True. True or False. Potentially hazardous food is usually moist. True

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Prostart ii safety review

ProStart II Safety Review

True or false
True or False

  • A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food.


True or false1
True or False

  • Potentially hazardous food is usually moist.


    (Potentially hazardous food typically contains moisture and protein, has a neutral or slightly acidic pH, and requires time-temperature control to prevent growth)

True or false2
True or False

  • Adults are more likely than preschool-age children to become ill from contaminated food.


    Most common are:

    -Infants and preschool-age children

    -Pregnant women

    -Elderly people

    -People taking certain medications

    -People who are seriously ill

True or false3
True or False

  • Cooked vegetables are not potentially hazardous.


What does handwashing prevent
What does handwashing prevent?

  • Cross Contamination

Dangers of foodborne illnesses
Dangers of Foodborne Illnesses

  • Foodborne illness: a disease carried or transmitted to people by food.

  • Foodborne illness outbreak: foodborne illness that involves 2 or more people that eat the same food.

  • Millions affected, few reported, majority DO NOT occur at foodservice establishments

What are potentially hazardous foods

Milk & Milk Products


Shellfish & Crustaceans


Baked Potatoes

Sliced Melons

Synthetic Ingredients

Textured soy protein

Meat: beef, pork, lamb

Raw sprouts and sprout seeds

Heat-treated plant food

Cooked rice, beans, & vegetables


Tofu or other soy-protein food

Untreated garlic-and-oil mixtures

What are Potentially Hazardous Foods?

Bacteria and viruses


In potentially hazardous food can multiply rapidly to disease causing levels in favorable conditions

Can produce toxins in food that can cause illness when the food is eaten.


Small, simple microorganisms that can cause disease

Need living cells in order to grow and multiply

Do not multiply in food but carried by food items

*Hepatitis A - most common foodborne viral disease

Can be found in non-potable water and shellfish

Bacteria and Viruses

Parasites organisms that need to live in a host organism to grow


Need a host to survive

Grow naturally in many animals – such as pigs, cats, rodents, and fish – and can be transmitted to humans

Very small, often microscopic, but larger than bacteria

Pose hazards to both food and water


Food is from approved source

Properly frozen

Proper cooking techniques

Avoid cross-contamination

Use sanitary water supplies

Follow proper hand-washing procedures

Parasites: organisms that need to live in a host organism to grow.


Mold: grows quickly and can cause serious infections and allergies

Cannot be destroyed by cooking

Responsible for food spoilage

Sometimes used to produce foods (ex: cheese)

Produce no health risk but hard to tell apart from illness causing molds

Yeast: spoils food rapidly

Require sugar & moisture for survival

Jellies, honey, cottage cheese, & fruit juices

Warning signs of yeast

Alcohol smell or taste


Pink discoloration



Toxins allergies

  • Poison carried by certain fish

    • Fish collect toxins by eating other smaller fish that have eaten algae carrying the toxin

  • Wild Mushrooms contain poison

    • Poisonous and nonpoisonous mushrooms can look alike

    • Purchase mushrooms from reputable sources

Chemical Hazards Prevention allergies

Follow manufacturers’ directions

Store in a dry and locked cabinet away from food, utensils, & equipment

Label containers appropriately

Wash hands after using chemical product

Toxic Metal Poisoning

Occurs when acidic foods are stored in or prepared with equipment that contains toxic metals

Use only food-grade storage containers

Do not use enamelware, lead, or any lead-based product for food production

Use metal containers for their intended purpose only (ex: do not use galvanized metal garbage cans to store food)

Physical object contamination prevention

Never scoop ice with a glass allergies

Check and replace work can openers

Do not use unfrilled toothpicks in sandwiches

Put shields on lights over food storage and food preparation areas

Remove and properly dispose of nails, staples, and other objects from boxes when food is received

Avoid jewelry

Discard chipped or cracked dishes, glasses, and tableware

Use only food-grade brushes on food

Physical Object Contamination Prevention

Keeping food safe

Food allergies: Microorganisms need nutrients to grow, specifically proteins and carbohydrates

Acidity: Illness-causing bacteria grow best in slightly acidic or neutral foods (pH of 4.6 to 7.5)

Temperature: Danger Zone is between 41*F and 135*F

Time: Danger Zone is over 4 hours

Oxygen: Some microorganisms require oxygen to grow while others do not (ex: cooked rice, untreated garlic, and baked potatoes that have been temperature abused

Moisture: Bacteria need water to grow / the amount of water needed is called its water activity (scale is 0.0 to 1.0; water is 1.0)

Keeping Food Safe