Bacteria, Parasites, Viruses, Fungi

dirt, metal shavings, naturally occurring objects

when food has stayed too long at temperatures that are good for the growth of pathogens

pathogens transferred from one surface or food to another

Cleaners, polishes, sanitizers

-Fail to wash their hands correctly after using the restroom

Equipment and utensils are not washed, rinsed, and sanitized between uses

Sanitizers not mixed to the correct levels is an example of cross contamination

an agency in charge of ensuring the safety of all foods sold except meat, poultry, and seafood

an agency that monitors the safety and quality of poultry, eggs, and meat products

Protect public health-safety through control and prevention of disease

write or adopt code that regulates retail and foodservice operations

FDA is responsible for inspecting operations.

State and local regulatory authorities are responsible for investigating complainants and illnesses

Who is responsible for issuing licenses and permits

Who is responsible for reviewing and approving HACCP plans?

Food that requires time and temperature control for safety.

Foods that require no further cooking, cleaning, or preparation

a disease transmitted to people by food

When two or more people get the same illness after eating the same food items. It has been investigated and confirmed