Food Manager Cert.
Card Set Information
Food Manager Cert.
Food Manager Certification, 2010, Harris County
Foodborne Illness effects, on average, how many people yearly?
76,000,000 Reported Illnesses
325,000 Are Hospitalized
Yearly, on average, what is the cost of Foodborne Illness?
$10 - $83 Billion Dollars
What are the repercussions of foodborne illness to a business?
Closure of the Operation/Business
Loss of customers, sales, venders
Loss of reputation, goodwill
Loss of employees
Decrease or Absenteeism of employees
Cost to retrain Employees
Embarrassment (via media, internet)
Center for Disease Control and Prevention
US Food and Drug Administration
What are the 5 most common risk factors responsible for foodborne illness?
Food from unsafe sources.
Improper holding/time and temperature
Poor personal hygiene
Contaminated Equipment/prevention of contamination
Who is at risk?
Pre-school age children,
People with weakened immune systems,
People taking certain medications.
Highly Susceptible Population.
(Groups of people who are more likely than other groups to experience foodborne illness)
HSP are often what, and where?
Infants, pre-schoolers, and the elderly,
People that frequent group establishments i.e. daycare, kidney dialysis centers, nursing homes, hospitals, senior centers.
HSP Facilities shall not offer what?
Raw animal foods (raw fish, raw marinated fish, raw molluscan shellfish, steak tartare)
Partially cooked animal foods (lightly cooked fish, rare meat, soft eggs, meringue.
Raw seed sprouts.
Food Manager, or Person In Charge, is responsible for 10 things. What are they?
Food Service is Compliant with Local Ordinances.
Monitoring Employees Health/Symptoms, Activities and Correcting deficiencies.
Controlling Cross Contamination (handwashing, clean facilities, good repair of establishment).
Knowledge of Time/Temperature of potentially hazardous foods and prevention of foodborne illnesses.
Knowledge of hazards associated with raw/undercooked meats, poultry, eggs and fish.
Knowledge of Time/Temperature for safe refrigeration, hot and cold Holding, cooling, thawing and reheating.
No Bare Hand contact of foods including ready to eat foods.
Knowledge of correct proceedure for washing and sanitizing equipment and utensils.
Ensuring that water sources are protected from contamination (backflow and cross connections).
Ensuring Employee access to proper handwashing and toilet facilities, and supplies.
Food Service Worker is responsible for what? 10 items.
Reporting to work clean and free of illness.
Reporting illnesses that may pose risks.
Following procedures to protect foods from contamination.
Correcting food safety hazards and activities.
Reporting to Management observed hazards and violations.
Utilizing Temperature logs and records.
Utilizing proper devices for utensils, equipment and temperature.
Practicing good and safe personal hygiene.
Following hand washing procedures.
Following bare-hand contact policies.