C. Sanitation and Safety Flashcards
**Store knives in _____ _____.
**Store knives in slotted containers.
**Use a ______ pest control operator.
Pest management - Deny pests access, food, water, nesting place.
**Use a licensed pest control operator.
**USDA enforces the _____ _____ and _____ Act, which requires inspection of all meat and poultry at the time of slaughter and of processed products during production.
Also in the Meat and Poultry Division, safety in processing and pasteurization of eggs is inspected by the ____ ____ ____ _____.
Wholesome Meat and Poultry Act - USDA
Eggs Product Inspection Act
Under the Department of Commerce, the _____ ____ ____ _____ (NMFS), inspects fish.
National Marine and Fisheries Service
Under DHHS, ______ _______ _______ (PHS) is primarily concerned with infection and contagious diseases transmitted through shellfish, milk, restaurants.
Under DHHS, Public Health Service (PHS) is primarily concerned with infection and contagious diseases transmitted through shellfish, milk, restaurants.
**Contaminated shellfish transmit _____.
**Contaminated shellfish transmit hepatitis.
The Milk Ordinance Code requires ________ of ______.
Pasteurization of milk
Centers for Disease Control (CDC) investigates and reports cases of ______-_____ _______.
Food-borne illness
___ protects the nation against impure and unsafe food, drugs, cosmetics and other potential hazards.
FDA
**The FDA enforces the Food, Drug, Cosmetic Act, which regulates all food sold in interstate commerce EXCEPT _____, _____, ______, and ______.
**The FDA enforces the Food, Drug, Cosmetic Act, which regulates all food sold in interstate commerce EXCEPT meat, fish, poultry, and eggs.
Food, Drug, Cosmetic Act-
Inspects food processing factories, raw materials and labeling. Inspects egg ________ and ________ eggs, as the FDA controls use of these terms.
Prohibits __________ (lowering quality by mixing/substituting substances) and _________ (deceitful labeling).
Also regulates additives.
Food, Drug, Cosmetic Act-
Inspects food processing factories, raw materials and labeling. Inspects egg substitute and imitation eggs, as the FDA controls use of these terms.
Prohibits adulteration (lowering quality by mixing/substituting substances) and misbranding (deceitful labeling).
Also regulates additives.
Products that are generally regarded as safe (GRAS) are accepted as safe due to ____-____ use, and have not been ____.
Products that are generally regarded as safe (GRAS) are accepted as safe due to long-term use, and have not been tested.
The Food Additive Amendment states that the producer of an additive must prove its ______.
The Delaney Clause states anything causing _____ in animals or humans must be removed from the market.
Safety
Cancer
3 mandatory standards for products shipped across state lines include:
Standard of _______
Standard of _______
Standard of ____ of _______
Standard of identity
Standard of quality
Standard of fill of containers
Defines what a product must be (ingredients and amounts) to be called by a certain name.
Standard of identity
Specifies minimum quality of foods.
Standard of quality
Protects against deceptive packaging (containers appear to hold more than they do).
Standard of fill of containers
**The difference between IMITATION and SUBSTITUTE products is:
_________ products are often nutritionally INFERIOR to the original.
_________ products are EQUAL or SUPERIOR to the original.
IMITATION products are often nutritionally INFERIOR to the original. (ie. coffee whitener)
SUBSTITUTE products are EQUAL or SUPERIOR to the original. (ie. egg substitute)
**Low Calorie:
**Low Calorie:
**Low Fat:
**Low Fat:
**Low Sodium:
**Low Sodium:
Low Cholesterol:
Low Cholesterol:
** %DV is based on a ______ calorie/day diet.
** %DV is based on a 2,000 calorie/day diet.
The Environmental Protection Agency (EPA) sets tolerance levels for _______ _______ in foods and determines ______ _____ standards.
The Environmental Protection Agency (EPA) sets tolerance levels for pesticide residues in foods and determines water quality standards.
Illness caused by a TOXIN in the food prior to consumption.
Food borne intoxication
toxin
Illness caused by large numbers of BACTERIA carried from food into GI tract.
Food borne infection
bacteria
Onset: 1-7 hours
Symptoms: N/V, diarrhea, pain, NO FEVER*
Sources: Reheated, meat, poultry, eggs, milk products, prepared salads, stuffing. Common sources foods high in protein, custards, gravies, sauces
Staphylococcus aureus
_______ may be contracted from a cut finger.
Staphylococcus aureus
Onset: 4-36 hours
Symptoms: Effects central nervous system - paralysis, double vision, inability to swallow, slurred speech, fatigue, diarrhea, death
Sources: Meat, fish, low-acid vegetables; Vacuum-packed and soil grown
Clostridium botulinum
This food borne intoxication is rare and ore deadly than staph. Anaerobic.
Clostridium botulinum
Onset: 8-18 hours
Symptoms: N/V/D, abdominal pain
Sources: “cafeteria bug” - improperly cooked/reheated/cooled foods, meat, soup, gravy, stew, casseroles.
Clostridium perfringens
Onset: 30 min-6 hours (emetic), 6-15 hours (diarrheal)
Symptoms: Vomiting (emetic), Diarrhea, cramps (diarrheal)
Sources: Emetic: rice products, starchy foods, flour; Diarrheal: meat, fish, milk, vegetables
Bacillus cereus
**Symptoms come on rapidly
Onset: 6-48 hours
Symptoms: N/V, headache, chills, FEVER**
Sources: Low acid foods at room temperature, raw/undercooked meat & poultry, raw dairy, eggs, seafood, melons
Salmonella
Onset: 2-60 hours
Symptoms: Diarrhea, fever
Sources: Milk, eggs, potato salad. Food held at room temp
Streptococcus
Onset: 2-30 days
Symptoms: Flu-like symptoms, encephalitis (inflamed brain), meningitis (inflamed spine)
Sources: hot dogs, cold cuts, coleslaw, raw milk, soft cheese
Listeria monocytogenes
**The ideal temperature for growth of this bacteria is lower than that of others, allowing for easy growth in the refrigerator.
Resists freezing, drying, heat
Listeria monocytogenes
**Listeria is associated with increased mortality in the __________. May also harm _____.
Immunocompromised, fetus
Onset: 3-5 days
Symptoms: Abdominal pain, bloody diarrhea
Sources: Raw/undercooked meat & poultry, raw milk, vegetables
Campylobacter jejuni
Found in animal flesh-one of the more common causes of gastroenteritis
Onset: 16 hours
Symptoms: Vomiting, diarrhea, cramps, fever
Sources: Raw, undercooked seafood
Vibrio parahaemolyticus, vibrio vulnificus
Yields a norovirus
Onset: 12-50 hours
Symptoms: Abdominal pain, bloody diarrhea
Sources: Raw produce and moist-prepared foods handled with bare hands (salads ie. tuna, potato)
Shigella
Found in feces, transmitted by flies
Onset: 3-8 days
Symptoms: Cramps, bloody diarrhea
Sources: Raw/undercooked ground beef, fruits and vegetables, raw milk, unpasteurized apple juice
E. Coli
**E. Coli can survive ________ and high _______.
**E. Coli can survive FREEZING and HIGH ACIDITY.
Can grow at refrigerator temperatures.
Onset: 1-2 days
Symptoms: N/V/D
Sources: Found in human feces; transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat foods
Norovirus
Viral illness caused by poor personal hygeine among infected food handlers
**To prevent food-borne illness: Maintain proper ____________ (follow Food Code), and use separate ______ ________ for cooked and uncooked meats.
**To prevent food-borne illness: Maintain proper TEMPERATURES (follow Food Code), and use separate CUTTING BOARDS for cooked and uncooked meats.
**Hands should be washed using soap and friction for at least ______ seconds.
Twenty
**_____ identifies food hazards and high hazard jobs.
Hazard: unacceptable contamination of food
HACCP
**Critical control points: points in food service where a loss of ______ would result in an unacceptable ______.
**Critical control points: points in food service where a loss of control would result in an unacceptable risk.
of CCPs in foodservice systems-
Commissary (most) : \_\_ Assembly serve (least): \_\_
Ready-prepared: 8
Conventional: 5
Commissary (most): 9 Assembly serve (least): 4
Ready-prepared: 8
Conventional: 5
**________ is effected by floor drains, especially under steam equipment, and using wall-mounted (cantilever) equipment.
Cleanability
Safety programs may be centered around the 3 E’s of safety.
_________: built-in safety features of building/equipment
_________: policies, on-the-job training
_________: follow-up, inspection
Engineering: built-in safety features of building/equipment
Education: policies, on-the-job training
Enforcement: follow-up, inspection
**Governmental safety standards include ____.
**Governmental safety standards include OSHA (Occupational Safety and Health Act).
Employers must provide a safe place to work.
Hazard Communication Standards (HCS) requires a plan to communicate _____ ____ to employees. It mandates that the Material Safety Data Sheet (MSDS) must be available on all chemicals - part of consumers right to know laws.
Hazard Communication Standards (HCS) requires a plan to communicate CHEMICAL HAZARDS to employees. It mandates that the Material Safety Data Sheet (MSDS) must be available on all chemicals - part of consumers right to know laws.
Blood Borne Pathogens Standard requires notice to employees of _____ ____ _____.
Potentially infectious materials
Class of fire most often found in foodservice.
Class B (flammable liquids, gas, grease)
Fires-
Class A: ordinary combustible materials ie. wood (_____)
Class B: flammable liquids, gas, grease (____)
Class C: electrical (_____)
Class A: ordinary combustible materials ie. wood (TRIANGLE)
Class B: flammable liquids, gas, grease (SQUARE)
Class C: electrical (*CIRCLE)
**The ____-_____ _____ _____ extinguisher is the one most commonly used in food service.
*The multi-purpose dry chemical extinguisher is the one most commonly used in food service.
**The chemicals used to sanitize surfaces that touch food include: ______, ______, and ________ ______.
**The chemicals used to sanitize surfaces that touch food include: CHLORINE, IODINE, and QUATERNARY AMMONIA.
**Most state and local food codes require immersion in sanitizers for at least ____ seconds.
**Most state and local food codes require immersion in sanitizers for at least 60 seconds.
