NC Safe Plates- Module 1 – 6 Latest Update Graded A+

NC Safe Plates- Module 1 – 6 Latest Update Graded A+ Person In Charge (PIC) The individual present at a food establishment who is responsible for the operation at the time of an inspection. Foodborne disease outbreak two or more cases of a similar illness as a result of eating a common food Foodborne illness/disease Illness caused by consumption of contaminated food Active Management Center The responsibility of providing safe food for the consumer by developing and implementing food safety management systems to prevent, eliminate, or reduce the occurance of foodborne illness risk factors. Food establishment An operation that stores, prepares, packages, serves, vends food directly to the consumer or otherwise provides food for human consumption such as a satellite or catered feeding location. Contamination Presence of any harmful or objectionable substance or object in food. Vehicles of contamination Items that carry hazards(physical, chemical or biological) onto or into food Case an instance of a person becoming ill from food (can be suspected or confirmed) Food Anything edible that people consume including water and ice Hazard Anything that could cause harm to consumers. There are 3 general categories; physical, chemical, and biological. Reasonable Care Management's responsibility to take all reasonable precautions and care to avoid committing a violation of FAD Model Food Code. Food Safety Safeguarding or protection of food from anything that could harm consumer's health. Calibration Ensuring a temperature measuring device has an accurate reading by testing against a known temperature. There are 48 _________ illnesses reported each year. million Cross contamination Transfer of a hazard from one food item to another. Number of deaths each year due to food borne illnesses. 3,000 Temperature Danger Zone Range in temperature where pathogens grow most rapidly. 41 degrees to 135 degrees