Providing Safe Food

ServeSafe Chapter 1


BIological - pathogens are the greatest threat to food safety
Chemical- food service chemicals can contaminate food if they are used incorrectly
Physical- foreign objects such as metal shavings staples and bandages can get into the food

How food Becomes Unsafe

  1. purchasing food from unsafe sources.
  2. Failing to cook food correctly
  3. Holding food at incorrect temperatures
  4. using contaminated equipment
  5. practicing poor personal hygiene

Food Most Likely to become unsafe: TCS Food

  • Milk and dairy products
  • meat: beef pork and lamb
  • fish
  • Shell eggs
  • poultry
  • baked potatoes
  • heat treated plant foods (cooked rice, beans and vegetables)
  • tofu or other soy prtein
  • sliced melons, cut tomatoes, cut leafy greens
  • sprouts and sprout seeds
  • untreated garlic-and-oil mixtures

Populations at High Risk for Foodborne Illnesses

  • Elderly People
  • Preschool-age children
  • People with compromised immune systems

Keeping Food Safe

  1. Controlling time and temperature
  2. Preventing cross-contamination
  3. Practicing personal hygiene
  4. Purchasing from approved reputable suppliers
  5. Cleaning and sanitizing

What State and Local regulatory authorities do

  • inspecting operations
  • Enforcing regulations
  • Investigating complaints and illnesses
  • Issuing licenses and permits
  • Approving construction
  • Reviewing and approving HACCP plans


  1. Which is a TCS food?
A. Bread

B. Flour

C. Sprouts

D. Strawberries

2. What is the important measure for preventing foodborne illness?

A. Serving locally grown food

B. Poor cleaning and sanitizing

C. Poor personal hygiene

D. Time-temperature abuse