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2 Flashcards

1
Q

Ready-to-Eat Foods can

A

become contaminated if not handled properly.

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2
Q

Ready-to-Eat Foods

A

edible without washing, cooking by customer/by retail food establishment.

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3
Q

FDA Food Code
identifies the types of foods as ready-to-eat:

A

• Raw animal foods that cooked
(i.e., rotisserie chicken), frozen (i.e., sushi)
• Raw fruits and vegetables that are washed
• Fruits and vegetables that cooked for hot-holding
• All potentially hazardous foods that cooked and then cooled
• Bakery items, such as bread, cakes, pies, fillings, or icing, for which further cooking is not required
for food safety
• Substances derived from plants, such as spices, seasonings, and sugar
• Plant foods for which further washing, cooking, or other processing is not required for safety and from which rinds, peels, husks, or shells, if naturally present, are removed
• Dry, fermented sausages (i.e., dry salami or pepperoni), salt-cured meat, and poultry products
(i.e., prosciutto ham, country cured ham, and Parma ham), and dried meat and poultry products
(i.e., jerky or beef sticks) produced in accordance with USDA guidelines and treated to destroy
pathogens
• Thermally processed low-acid foods (i.e., smoked fish or meat packaged in hermetically sealed
containers

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4
Q

most common agents that lead to
foodborne illness.

A

Biological hazards

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5
Q

Biological hazards are important?

A

to control
they lead
to majority of foodborne illness.

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6
Q

Spore Structure

A

enables cell to survive environmental stress, such as cooking

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7
Q

Spore forming bacteria

A

found in foods
grows in soil, like vegetables and spices.

found in animal products.

can be troublesome, when foods are not cooled properly.

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8
Q

vegetative cells 💔

A

destroyed by proper cooking.

Non-Spore forming Bacteria

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9
Q

Bacillus cereus can?

associated with?

A

can survive with or without oxygen.

  • associated with 2 types of illnesses: vomiting, diarrhea.
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10
Q

Illness due to Bacillus cereus

A

foods improperly stored (cooled, hot-held),

permitting conversion of spores to vegetative cells,

Vegetative cells then produce toxin in food that leads to illness.

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11
Q

Clostridium perfringens

A

nearly anaerobic (must have very little oxygen),

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12
Q

Clostridium perfringens causes? 🫱🫲

A

ingested cells colonize

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13
Q

Illness due to Clostridium perfringens

A

temperature abused, improperly cooled and reheated.

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14
Q

Foods must be cooked 🔥

A

to 145℉ (63℃) or above.

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15
Q

Cooked foods must be cooled

A

from 135℉ (57℃)𝑡𝑜 70℉ (21℃) within 2 hours

and from 135℉ (57℃) 𝑡𝑜 41℉ (5℃) in 6 hours.

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16
Q

Foods must be reheated

A

165℉ (74℃) within 2 hours

held at 135 ℉ (57℃) until served

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17
Q

For quality and safety reasons…

A

foods should be reheated only once.

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18
Q

Clostridium botulinum is 🏠

A

home-canning.

food boiled for 20 minutes.

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19
Q

botulism occurs

A

don’t want to boil food that has been cooked.

ingestion of foods.

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20
Q

Campylobacter jejuni torelates

A

3% - 6%

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21
Q

Campylobacter jejuni?

A

transferred from raw
meats to other foods

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22
Q

Campylobacter jejuni commonly found in

A

raw chicken.

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23
Q

Shiga toxin-producing E. coli can cause

A

an infection or a toxin-mediated infection.

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24
Q

Shiga toxin-producing E. coli is transferred to 🐄🐮

A

foods, such as beef, through intestines of animals.

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25
Q

Listeria monocytogenes

A

survive under many environmentally stressful conditions

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26
Q

Salmonelle 🫁 🥚

A

intestinal tract of human

result of fecal contamination

Eggs are a common source

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27
Q

Shigella spp 💩💦

A

Intestines and feces

That causes shigellosis

Causes watery diarrhea.

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28
Q

Illness from Shigellae

A

handled by infected food handler

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29
Q

Staphylococcus Aureus

A

heat-stable toxin as it grows
on foods.

spread by droplets of saliva

use tasting spoons can transfer bacteria from mouth to
food.

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30
Q

Viruses

A

require a living host to replicate.

Viruses do not multiply in foods.

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31
Q

Viruses are transferred

A

from one food to another

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32
Q

Hepatitis A causes?

A

liver disease

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33
Q

Norovirusis another common foodborne virus

A

The Centers for Disease Control and Prevention (CDC)

consume water/ food that is contaminated with the virus.

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34
Q

Foodborne parasites

A

are foodborne biological hazard.

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35
Q

Parasites

A

microscopic creatures

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36
Q

Cyclospora

A

finds its way into a water

fecal-oral transmission.

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37
Q

Cryptosporidium parvum

A

parasite found in water with cow feces

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38
Q

Yeast and molds

A

group called fungi.

contribute to food spoilage.

undesirable characteristics

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39
Q

Types of Chemical Hazards in a Retail Food Establishment

A

Naturally Occurring:
• Allergens
• Ciguatoxin
• Mycotoxins
• Scombrotoxin
• Shellfish toxins

Man-made Chemicals:
• Cleaning solutions
• Food additives
• Pesticides
• Heavy metals

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40
Q

Food allergen

A

immune system to overreact.

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41
Q

Anaphylaxis and symptoms?

A

involved in the allergic reaction.

Symptoms of anaphylaxis include: itching and
hives,
swelling of the throat and difficulty breathing,
lowered blood pressure,
unconsciousness.

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42
Q

Major Food Allergens
MEWP

A

Milk Soybeans
Eggs Tree nuts (e.g., almonds and pecans)
Wheat Fish
Peanuts Crustacean shellfish (e.g., lobster and shrimp)

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43
Q

Ciguatoxin poisoning 🐠🐋🐟

A

tropical reef fish

sea creatures

eat toxic algae

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44
Q

Eating foods high in a chemical called

A

Histamine produced by bacteria, decompose foods

ex: Dark meat of fish has more histidine

45
Q

Intentionally added chemicals
FA,FP,P

A

food additives, food preservatives, and pesticides.

46
Q

Pesticides 🍎🥕

A

leave residues on fruits and vegetables

47
Q

Non-intentionally added chemicals

A

cleaning, sanitary supplies.

containers /food contact surfaces of inferior metal that are missed

48
Q

Symptoms of Foodborne Illness: HNVDADFS

A

• Headache
• Nausea
• Vomiting
• Dehydration
• Abdominal pain
• Diarrhea
• Fatigue
• Sore throat with fever

49
Q

Foodborne Illness

A

a foodborne infection, intoxication, or toxin-mediated
infection.

50
Q

infection

A

contains living disease-causing

51
Q

intoxication

A

harmful chemical

52
Q

Toxin-mediated Infection

A

harmful microorganisms
human intestinal tract

53
Q

onset time

A

period between a person
eats contaminated food

show the first symptoms of the disease.

54
Q

Onset times vary depending on factors such as the victim’s:

A

• Age
• Health status
• Body weight
• Amount of contaminant ingested with the food

55
Q

foodborne hazard

A

biological, chemical, or physical hazard that cause illness or injury

56
Q

Biological hazards include

A

bacteria, viruses, parasites, and fungi and are:

• small, only seen with microscope
• associated with live animals, humans, and raw food products
• common cause of foodborne illness
• target of a retail food safety program

57
Q

Physical hazards 🔨

A

hard/foreign objects

accidental contamination

58
Q

Bacteria

A

single-celled microorganisms

59
Q

Bacteria can cause

A

foodborne infections, intoxications, and toxin-mediated infections.

60
Q

In retail
food establishments, most bacteria are destroyed or controlled by:

A

• Monitoring time and temperature
• Good personal hygiene practices
• An effective cleaning and sanitation programs
• Measures that minimize cross contamination

61
Q

Vegetative cells

A

grow, reproduce, and produce wastes

62
Q

spores help

A

bacteria survive when their environment is too hot, cold

63
Q

“spores.”

A

the ability to form structures

64
Q

Bacteria two types

A

spoilage or pathogenic

65
Q

Spoilage bacteria

A

break down foods

66
Q

Pathogenic bacteria

A

can make people ill

67
Q

Binary Fission.

A

one bacterial cell divides

68
Q

Bacterial growth follows a regular pattern that consists of 4 phases:

LA LO STA D

A
  1. Lag phase – bacteria exhibit little or no growth as they adjust to their environment. This phase
    lasts only a few hours at room temperature but can be increased by keeping foods out of the
    temperature danger zone.
  2. Log phase – bacteria double in number every 15 to 30 minutes
  3. Stationary phase – the number of bacteria is steady as the number of new organisms being
    produced is equal to the number of organisms that are dying
  4. Death phase – bacteria die off rapidly because they lack nutrients and are poisoned by their own
    wastes
69
Q

Disease-causing bacteria need 6 conditions in order to multiply.

FATTOM

A
  1. Food
  2. Acid
  3. Temperature
  4. Time
  5. Oxygen
  6. Moisture
70
Q

Most bacteria prefer foods in

A

high protein or carbohydrates like

meats;
poultry;
seafood;
dairy products;
and cooked rice,
beans,
and potatoes.

71
Q

pH symbol🌡️

A

designate the level of acidity

72
Q

You measure pH on a scale

A

that ranges from 0 to 14.

73
Q

Foods highly acidic (pH below 4.6), like

A

lemons, limes,
and tomatoes, will not normally support the growth of disease-causing bacteria.

74
Q

A pH above 7.0 indicates

A

the food is “alkaline.” Only a few foods are alkaline. Examples of alkaline foods
are olives, egg whites, and soda crackers.

75
Q

Most bacteria that can cause foodborne illness prefer

A

a neutral environment (pH of 7.0) but are capable of growing in foods that have a pH in the range of 4.6 to 9.0. Since most foods have a pH of less than 7.0,

we have identified the range where harmful bacteria grow as 4.6 to 7.0. many foods offered for sale in
retail food establishments have a pH in this range.

76
Q

Disease causing bacteria grow best

A

when the foods they live in and on have a pH of 4.6 to 7.0.

This
is commonly referred to as the food “temperature danger zone.”

77
Q

Most disease-causing bacteria can grow within a temperature range of

A

41°F (5°C) and 135°F (57°C).
is commonly referred to as the food “temperature danger zone.”

78
Q

Temperature abuse

A

have not been heated to a safe temperature

79
Q

Bacteria need about

A

4 hours to grow to high enough numbers to cause illness. This includes the total time a
food is between 41°F (5°C) and 135°F (57°C).

80
Q

Bacteria cells can double in number

A

every 15 to 30 minutes.

81
Q

Aerobic bacteria

A

must have oxygen in order to grow.

82
Q

Anaerobic bacteria

A

cannot survive when oxygen is present

83
Q

Facultative anaerobic

A

can grow with or without oxygen

84
Q

Water activity

A

amount of water

85
Q

Water activity

A

symbol Aw

measured
in a scale from 0.0 to 1.0

86
Q

potentially hazardous foods:

A

• Foods of animal origin that are raw or heat-treated
• Foods of plant origin that are heat-treated or consist of raw seed sprouts
• Cut melons
• Garlic-in-oil mixtures that are not modified in a way to inhibit the growth of disease-causing
microorganisms

87
Q

Spore forming bacterias are:

BaCloPe CLoBot

A

Bacillus cereus
Clostridium perfringens
Clostridium botulinum

88
Q

VIRUSES

A

Hepatitis A
Norwalk virus

89
Q

NON-SPORE FORMING BACTERIA

CaSELiVi ShigStaSal

A

Campylobacter jejuni
Shiga toxin-producing Escherichia coli
Listeria monocytogenes
Salmonella spp
Shigella spp
Staphylococcus aureus
Vibrio spp.

90
Q

parasitic illness

A

undercooked foods increased exposure

91
Q

To control the spread of foodborne viruses.

A

Proper handwashing

No bare hand contact with ready-to-eat foods

Separation of raw and ready-to-eat foods are

92
Q

Some common symptoms of food
allergies are

HNAVDWSS

A

hives or other itchy rashes,
nausea,
abdominal pain,
vomiting,
diarrhea,
wheezing,
shortness of breath,
swelling of various parts of the body.

93
Q

parasites

A

Anisakis spp.
Cyclospora cayetanensis
Trichinellae spiralis
Cryptosporidium parvum

94
Q

Parasite prevention

A
  • providing a potable water supply in the retail food establishment
  • handling foods carefully to prevent contamination
  • cross contamination
  • Food employees practice good personal hygiene and wash hands thoroughly before working with food and after going to the toilet.
95
Q

Neurotoxin

A

one of deadliest biological toxins

96
Q

Listeria monocytogenes can grow?

A

at refrigerated temperatures.

97
Q

Clostridium botulinum is an

A

anaerobic

98
Q

Listeria monocytogenes is a

A

facultative anaerobic

99
Q

Salmonelle are

A

facultative anaerobic

100
Q

Staphylococcus Aureus is a

A

facultative anaerobic

101
Q

3 organisms within Vibrio group of bacteria

A

Vibrio cholera,
Vibrio parahae molyticus,
Vibrio vulnificus.

resistant to salt and are common in seafood 🦐 🦀

102
Q

Vibrio spp

A

inherent in many types of raw seafood,

103
Q

Anisakis spp.

A

-nematodes (roundworms) foodborne infection from fish.

  • 1 to 1-1/2 inches long and diameter of a human hair.
  • beige, ivory, white, gray, brown, or pink.
  • “cod worm” and “herring worm.”
  • natural hostsvare
  • worms transferred to fish
104
Q

Trichinella spiralis is

A

roundworm that causes parasitic infection.
- eaten with infected fleshy muscle

105
Q

Yeasts

A

produce fermented foods, such as beer, wine, and cheeses

106
Q

Man-made chemicals

A

added intentionally or accidentally to a food

107
Q

Naturally occurring chemicals

A

produced by a biological organism.

108
Q

Chemical hazards

A

occur naturally or may be added during the processing

109
Q

Disease-causing bacteria can grow in foods that have

A

water activity higher than 0.85

risk (8 decks)

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