2 Flashcards
Ready-to-Eat Foods can
become contaminated if not handled properly.
Ready-to-Eat Foods
edible without washing, cooking by customer/by retail food establishment.
FDA Food Code
identifies the types of foods as ready-to-eat:
• 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
most common agents that lead to
foodborne illness.
Biological hazards
Biological hazards are important?
to control
they lead
to majority of foodborne illness.
Spore Structure
enables cell to survive environmental stress, such as cooking
Spore forming bacteria
found in foods
grows in soil, like vegetables and spices.
found in animal products.
can be troublesome, when foods are not cooled properly.
vegetative cells 💔
destroyed by proper cooking.
Non-Spore forming Bacteria
Bacillus cereus can?
associated with?
can survive with or without oxygen.
- associated with 2 types of illnesses: vomiting, diarrhea.
Illness due to Bacillus cereus
foods improperly stored (cooled, hot-held),
permitting conversion of spores to vegetative cells,
Vegetative cells then produce toxin in food that leads to illness.
Clostridium perfringens
nearly anaerobic (must have very little oxygen),
Clostridium perfringens causes? 🫱🫲
ingested cells colonize
Illness due to Clostridium perfringens
temperature abused, improperly cooled and reheated.
Foods must be cooked 🔥
to 145℉ (63℃) or above.
Cooked foods must be cooled
from 135℉ (57℃)𝑡𝑜 70℉ (21℃) within 2 hours
and from 135℉ (57℃) 𝑡𝑜 41℉ (5℃) in 6 hours.
Foods must be reheated
165℉ (74℃) within 2 hours
held at 135 ℉ (57℃) until served
For quality and safety reasons…
foods should be reheated only once.
Clostridium botulinum is 🏠
home-canning.
food boiled for 20 minutes.
botulism occurs
don’t want to boil food that has been cooked.
ingestion of foods.
Campylobacter jejuni torelates
3% - 6%
Campylobacter jejuni?
transferred from raw
meats to other foods
Campylobacter jejuni commonly found in
raw chicken.
Shiga toxin-producing E. coli can cause
an infection or a toxin-mediated infection.
Shiga toxin-producing E. coli is transferred to 🐄🐮
foods, such as beef, through intestines of animals.
Listeria monocytogenes
survive under many environmentally stressful conditions
Salmonelle 🫁 🥚
intestinal tract of human
result of fecal contamination
Eggs are a common source
Shigella spp 💩💦
Intestines and feces
That causes shigellosis
Causes watery diarrhea.
Illness from Shigellae
handled by infected food handler
Staphylococcus Aureus
heat-stable toxin as it grows
on foods.
spread by droplets of saliva
use tasting spoons can transfer bacteria from mouth to
food.
Viruses
require a living host to replicate.
Viruses do not multiply in foods.
Viruses are transferred
from one food to another
Hepatitis A causes?
liver disease
Norovirusis another common foodborne virus
The Centers for Disease Control and Prevention (CDC)
consume water/ food that is contaminated with the virus.
Foodborne parasites
are foodborne biological hazard.
Parasites
microscopic creatures
Cyclospora
finds its way into a water
fecal-oral transmission.
Cryptosporidium parvum
parasite found in water with cow feces
Yeast and molds
group called fungi.
contribute to food spoilage.
undesirable characteristics
Types of Chemical Hazards in a Retail Food Establishment
Naturally Occurring:
• Allergens
• Ciguatoxin
• Mycotoxins
• Scombrotoxin
• Shellfish toxins
Man-made Chemicals:
• Cleaning solutions
• Food additives
• Pesticides
• Heavy metals
Food allergen
immune system to overreact.
Anaphylaxis and symptoms?
involved in the allergic reaction.
Symptoms of anaphylaxis include: itching and
hives,
swelling of the throat and difficulty breathing,
lowered blood pressure,
unconsciousness.
Major Food Allergens
MEWP
Milk Soybeans
Eggs Tree nuts (e.g., almonds and pecans)
Wheat Fish
Peanuts Crustacean shellfish (e.g., lobster and shrimp)
Ciguatoxin poisoning 🐠🐋🐟
tropical reef fish
sea creatures
eat toxic algae
Eating foods high in a chemical called
Histamine produced by bacteria, decompose foods
ex: Dark meat of fish has more histidine
Intentionally added chemicals
FA,FP,P
food additives, food preservatives, and pesticides.
Pesticides 🍎🥕
leave residues on fruits and vegetables
Non-intentionally added chemicals
cleaning, sanitary supplies.
containers /food contact surfaces of inferior metal that are missed
Symptoms of Foodborne Illness: HNVDADFS
• Headache
• Nausea
• Vomiting
• Dehydration
• Abdominal pain
• Diarrhea
• Fatigue
• Sore throat with fever
Foodborne Illness
a foodborne infection, intoxication, or toxin-mediated
infection.
infection
contains living disease-causing
intoxication
harmful chemical
Toxin-mediated Infection
harmful microorganisms
human intestinal tract
onset time
period between a person
eats contaminated food
show the first symptoms of the disease.
Onset times vary depending on factors such as the victim’s:
• Age
• Health status
• Body weight
• Amount of contaminant ingested with the food
foodborne hazard
biological, chemical, or physical hazard that cause illness or injury
Biological hazards include
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
Physical hazards 🔨
hard/foreign objects
accidental contamination
Bacteria
single-celled microorganisms
Bacteria can cause
foodborne infections, intoxications, and toxin-mediated infections.
In retail
food establishments, most bacteria are destroyed or controlled by:
• Monitoring time and temperature
• Good personal hygiene practices
• An effective cleaning and sanitation programs
• Measures that minimize cross contamination
Vegetative cells
grow, reproduce, and produce wastes
spores help
bacteria survive when their environment is too hot, cold
“spores.”
the ability to form structures
Bacteria two types
spoilage or pathogenic
Spoilage bacteria
break down foods
Pathogenic bacteria
can make people ill
Binary Fission.
one bacterial cell divides
Bacterial growth follows a regular pattern that consists of 4 phases:
LA LO STA D
- Lag phase – bacteria exhibit little or no growth
- Log phase – double in number every 15 to 30 minutes
- Stationary phase – steady and equal
- Death phase – die off rapidly, lack nutrients
Disease-causing bacteria need 6 conditions in order to multiply.
FATTOM
- Food
- Acid
- Temperature
- Time
- Oxygen
- Moisture
Most bacteria prefer foods in
high protein or carbohydrates like
meats;
poultry;
seafood;
dairy products;
and cooked rice,
beans,
and potatoes.
pH symbol🌡️
designate the level of acidity
You measure pH on a scale
that ranges from 0 to 14.
Foods highly acidic (pH below 4.6), like
lemons, limes, tomatoes, not support the growth of disease-causing bacteria.
A pH above 7.0 indicates
the food is “alkaline.”
Examples of alkaline foods : olives, egg whites, and soda crackers.
Most bacteria that can cause foodborne illness prefer
a neutral environment (pH of 7.0)
- 4.6 to 9.0.
Disease causing bacteria grow best
pH of 4.6 to 7.0.
This
is commonly referred to as the food “temperature danger zone.”
Most disease-causing bacteria can grow within a temperature range of
41°F (5°C) and 135°F (57°C).
is commonly referred to as the food “temperature danger zone.”
Temperature abuse
have not been heated to a safe temperature
Bacteria need about
4 hours to grow to cause illness.
41°F (5°C) and 135°F (57°C).
Bacteria cells can double in number
every 15 to 30 minutes.
Aerobic bacteria
must have oxygen in order to grow.
Anaerobic bacteria
cannot survive when oxygen is present
Facultative anaerobic
can grow with or without oxygen
Water activity
amount of water
Water activity
symbol Aw
measured
in a scale from 0.0 to 1.0
potentially hazardous foods:
• 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
Spore forming bacterias are:
BaCloPe CLoBot
Bacillus cereus
Clostridium perfringens
Clostridium botulinum
VIRUSES
Hepatitis A
Norwalk virus
NON-SPORE FORMING BACTERIA
CaSELiVi ShigStaSal
Campylobacter jejuni
Shiga toxin-producing Escherichia coli
Listeria monocytogenes
Salmonella spp
Shigella spp
Staphylococcus aureus
Vibrio spp.
parasitic illness
undercooked foods increased exposure
To control the spread of foodborne viruses.
Proper handwashing
No bare hand contact with ready-to-eat foods
Separation of raw and ready-to-eat foods are
Some common symptoms of food
allergies are
HNAVDWSS
hives or other itchy rashes,
nausea,
abdominal pain,
vomiting,
diarrhea,
wheezing,
shortness of breath,
swelling of various parts of the body.
parasites
Anisakis spp.
Cyclospora cayetanensis
Trichinellae spiralis
Cryptosporidium parvum
Parasite prevention
- 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.
Neurotoxin
one of deadliest biological toxins
Listeria monocytogenes can grow?
at refrigerated temperatures.
Clostridium botulinum is an
anaerobic
Listeria monocytogenes is a
facultative anaerobic
Salmonelle are
facultative anaerobic
Staphylococcus Aureus is a
facultative anaerobic
3 organisms within Vibrio group of bacteria
Vibrio cholera,
Vibrio parahae molyticus,
Vibrio vulnificus.
resistant to salt and are common in seafood 🦐 🦀
Vibrio spp
inherent in many types of raw seafood,
Anisakis spp.
-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
Trichinella spiralis is
roundworm that causes parasitic infection.
- eaten with infected fleshy muscle
Yeasts
produce fermented foods, such as beer, wine, and cheeses
Man-made chemicals
added intentionally or accidentally to a food
Naturally occurring chemicals
produced by a biological organism.
Chemical hazards
occur naturally or may be added during the processing
Disease-causing bacteria can grow in foods that have
water activity higher than 0.85
