3 Contamination

Question 1

what are types of contamination?

Answer 1

Biological
Physical
Chemical

Question 2

Define Biologial contamination

Answer 2

contamination of food s by other living organisms
-pathogenic bacteria and spoilage are present in foods

Question 3

what do biologial contaminants need?

Answer 3

-are living contaminants
-need water, nutrients, tempeture to survive

Question 4

What condtions can help reduce or elimate pathogenic contamination?
Pathogenics are ____ (type) contaminants.

Answer 4

-dehydration or overheating
Biological

Question 5

when bio contaminants move from one place to another what is it called?

Answer 5

vehicles of contamination

Question 6

examples of vehicles of contamination?

Answer 6

-these are biologial
1 hands
2 cross contamination

Question 7

Ways to reduce cross contamination. Be mindful of how and where ______

Answer 7

mindfull of
how & where store raw veg
how & where meats, poultry, fish, veg are prepared

Question 8

name places along the the distrbution chain for which bio contamination can be found?

Answer 8

-growing/ raising
-harvesting catching/ slaoughering
-processing —packing
-transporting —storing/ holding
-preparing —displaying
-selling —serving

Question 9

largest factors in protecting bio contamination?

Answer 9

-ed and training
-reduce food from time and temp abuse
-reduce cross-contamination
-wash hands
-reputable vendors

Question 10

transporting of food is a _____ contamination potential and it is important to ______

Answer 10

bio
-important to check temp

Question 11

concerns of using cook-chill or sous vide. What kind of contamination potential? Must have a verifiable ____ duirng transport.

Answer 11

bio contamination potential
-must have verifiable electronic device to monitor time & temp during transport

Question 12

concerns on foods from animal sources. is a ____ hazard. An example is eggs which is a risk of _______

Answer 12

bio contamination
-eggs- risk of salmonella, 45F temp or less to reduce risk

Question 13

concerns around raw meats. is a _ hazzard, which can spread to ____

Answer 13

bio contamination
-spread to other foods, tables, doors handles, equip

Question 14

actions to take to reduce raw meat bio contamiantion are:

Answer 14

-wash hands frequently/ chnage gloves
-separate unwashed fruit/veg during storage, prep, hold, display
-create stations for prep areas reduce cross cont
-clean /sanitize area immediately after used

Question 15

define the soil dust contamination- is a ____ contamination. Most problematic are ____ that should be _____

Answer 15

-bio contaminate
-on veg at delivery
-need washed w/o contact
-potatoes stored beneat other veg

Question 16

what is the disease in connection with soil?

Answer 16

Botulism grows naturally in soil

Question 17

How is dust a concern surrounding food?

Answer 17

bio contaminate
-can be airborn and land on surface of tools, ingredients

Question 18

what actions can reduce dust risks?

Answer 18

-housekeeping
-ceiling vents should be regulary cleaned
-items store in dry storage covered

Question 19

define concerns about pests. is a _ type of contamination. What are examples, and how does the contamintion occur?

Answer 19

bio contamination
-insects, rodents, other vermin
-waste secreations
-cross contam while crawling/ eating
-dying directly on foods

Question 20

ways to reduce pest infestations

Answer 20

-close exterior doors- stop mice from entering
-keep work area clean- reduce food sources rodents & insects
-keep good repair, fix problems
-contract with pest elimination -routinely treat facility

Question 21

Define Physical contamination

Answer 21

-not caused by living org and not considered chemical

Question 22

when can can physical contamants be introduced?

Answer 22

can be introduced at any tine from harvest to consumption

Question 23

examples of physical contaminations

Answer 23

-paint chips
packaging materials
-pest droppings
-food waste
-emplyee jewelry, fingernails, hair, bandage
-glass, metal, wood

Question 24

physical contamination- what activites in the kitchen will help reduce risks?

Answer 24

-keep light fixtures covered/ shatter proof
-maintain machinery
-maintain knives & kitchen implements
-remove loose items that do not belong in food prep areas
-fix / maintenance promply

Question 25

Physical contamination - what are directives to employes to reduce risks?

Answer 25

-establish /enforce policies for jewelery, fingernails, hair, uniforms
-prohibit smoking, eating, open beverages near exposed food
-keep cleaning clothes, food serve wipes, bar towels away from food prep areas

Question 26

Define Chemical contamination? (man maded)

Answer 26

pesticides, cleaning liquids,
personal groming products, soaps,
bleach, rat-baits, perfune, hairspray

Question 27

Define Chemical Contamination (naturally occurring)

Answer 27

toxins from
metal surface
seafood
mushrooms & plants
mold & allergens

Question 28

Preventing Contamination
-good practices with employees?

Answer 28

-educate in the clean, responsible, lawful ways of handing / maintaing foods
-provide reference guides
-communicate w/ employee, vendors, wholesalers, board of health, indeustry share groups

Question 29

Preventing Contamination
-good practice in the kitchen

Answer 29

-provide thermometers & temp guides for cooking & hold foods
-provide cleaners & sanitizers
-keep food storage neat, clean, organized
-inspect deliveries & return questionsble products

Question 30

Preventing Contamination
-practice to avoid (employees)

Answer 30

-hiring poor educated employee
-let training fall wayside
-assume employees know the correct way to handle food
-too busy to talk to others

Question 31

Preventing Contamination -practice to avoid
(in the kitchen)

Answer 31

-let reference guide in disrepair
-rely on people’s common sence
-allow deliveries before/ after business hours
-do business with Co’s that do not have established reputation