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ServSafe > Ch. 2: Forms of Contamination > Flashcards

Ch. 2: Forms of Contamination Flashcards

1
Q

What is contamination?

A

Harmful substances in food — biological, chemical, or physical.

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2
Q

What THREE places do contaminants come from?

A
  1. Animals (bone, pathogen)
  2. Environment (air, dirt, water)
  3. Humans (chemicals, hair, pathogen)
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3
Q

What is the fecal-oral contam route?

A

When bad handwashing leaves feces on fingers from restroom, spreading feces to food.

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4
Q

What THREE ways do humans spread contam around?

A
  1. Person to person
  2. Sneeze/Cough/Vomit (near food surfaces)
  3. Touching contam surface (then food)
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5
Q

Where does biological contam come from?

A

Microorganisms.

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6
Q

What are harmful microorganisms called?

A

Pathogens.

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7
Q

What are the FOUR types of pathogens?

A
  1. Bacteria
  2. Fungi (mold & yeast)
  3. Parasites
  4. Viruses
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8
Q

What are the BIG SIX pathogens (4 bacteria, 2 viruses)?

A

BACTERIA
1. Shigella spp
2. Salmonella Typhi
3. Nontyphoidal Salmonella (NTS)
4. E.coli (Shiga toxin-producing Escherichia coli or STEC)

VIRUSES
5. Hepatitis A
6. Norovirus

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9
Q

Why are the BIG SIX pathogens called the big six?

A

They are most contagious and severe.

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10
Q

What are the FOUR most common symptoms of foodborne illness?

A
  1. Cramps (abdominal)
  2. Expelling (nausea, diarrhea & vomiting)
  3. Fever
  4. Jaundice
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11
Q

Once infected, how long does it take for foodborne illness to appear?

A

30 minutes to 6 weeks

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12
Q

Where are bacteria found?

A

Almost everywhere.

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13
Q

Can bacteria be seen, smelled, or tasted?

A

No.

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14
Q

What are the six conditions needed for Bacteria to grow (FAT TOM)?

A

FOOD — nutrients
ACID — slightly acidic (pH 4.5-6.5)
TEMP — TDZ (Temp Danger Zone)
TIME — more time, more growth
OXYGEN — some bacteria need
MOISTURE — high water (Aw 0.91-0.99)

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15
Q

Best acidity range for bacteria growth?

A

4.5-6.5 pH (slightly acidic to neutral)

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16
Q

Best temp range for bacteria growth (TDZ)?

A

41F to 135F

Faster between 70 to 125

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17
Q

What’s the best way to limit FAT TOM?

A

Limit how long TCS food is in the TDZ (avoid if possible).

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18
Q

What are the FOUR major bacteria from the Big Six?

A
  1. Shigella spp.
  2. Salmonella Typhi
  3. Nontyphoidal Salmonella (NTS)
  4. E.coli (STEC)
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19
Q

Can someone diagnosed with one of the BIG SIX still work in foodservice while sick?

A

No.

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20
Q

What is the source of Salmonella Typhi?

A

Humans.

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21
Q

What two foods are linked with Salmonella Typhi?

A

RTE & Beverages.

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22
Q

What are THREE ways to prevent Salmonella Typhi?

A
  1. Good handwashing
  2. Good heating (temp)
  3. Exclude diagnosed workers
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23
Q

What is the source of NTS?

A

Farm animals (non-humans).

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24
Q

What THREE food types are linked with NTS?

A
  1. Dairy
  2. Egg-meat-poultry (USDA)
  3. Produce
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25
Q

What are THREE ways to prevent NTS?

A
  1. Prevent cross-contam
  2. Good heating (temp)
  3. Exclude diagnosed workers (diarrhea/vomiting)
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26
Q

What is the source of Shigella spp?

A

Feces of infected humans.

flies (cross-contam) & contam food/water

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27
Q

What TWO foods are linked with Shigella spp?

A
  1. Hand-contam foods (salads)
  2. Water-contam foods (produce)
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28
Q

What are THREE ways to prevent Shigella spp?

A
  1. Good handwashing
  2. Control flies
  3. Exclude diagnosed workers (diarrhea)
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29
Q

What are the TWO sources of E.coli?

A
  1. Cattle intestines
  2. Infected humans
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30
Q

What TWO foods are linked with E.coli?

A
  1. Ground beef (undercooked)
  2. Produce (contam)
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31
Q

What are FOUR ways to prevent E.coli?

A
  1. Use approved suppliers (produce)
  2. Good heating (temp)
  3. Prevent cross-contam
  4. Exclude diagnosed workers (diarrhea)
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32
Q

Where are viruses found?

A

In living host bodies (humans & animals).

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33
Q

Are viruses still infectious in food?

34
Q

What are FOUR sources of viruses?

A
  1. Air (vomit particles)
  2. Contam food & water
  3. Contam surfaces
  4. Fecal-Oral Route
35
Q

Can normal heating temps in cooking destroy viruses?

A

No. Good hygiene prevents viruses, not heating.

36
Q

What are the TWO major viruses from the Big Six?

A
  1. Hepatitis A
  2. Norovirus
37
Q

Can workers diagnosed with the two major viruses work while sick?

38
Q

What is the source of Hepatitis A?

A

Feces of infected humans
(contam water)

39
Q

What TWO foods are linked with Hepatitis A?

A

RTE & Shellfish (contam water)

40
Q

What are FOUR ways to prevent Hepatitis A?

A
  1. Good handwashing
  2. Avoid bare-hand contact (RTE)
  3. Use approved suppliers (shellfish)
  4. Exclude diagnosed workers (jaundice)
41
Q

What is the source of Norovirus?

A

Contam water (RTE)

42
Q

What TWO foods are linked with Norovirus?

A

RTE & Shellfish (contam water)

43
Q

Prevention measures for Norovirus? (4)

A
  1. Good handwashing
  2. Avoid bare-hand contact (RTE)
  3. Use approved suppliers (shellfish)
  4. Exclude diagnosed workers (diarrhea/vomiting)
44
Q

Where are parasites found?

A

In living host bodies (humans & animals).

45
Q

What are TWO sources of parasites?

A
  1. Animals (seafood & wild game)
  2. Contam water foods (produce)
46
Q

What are THREE ways to prevent parasites?

A
  1. Use approved suppliers
  2. Good heating (temp)
  3. Good freezing by supplier (fish served undercooked)
47
Q

What are THREE types of fungi?

A
  1. Mushrooms
  2. Yeasts
  3. Molds
48
Q

Can mushrooms and molds produce toxins?

49
Q

What to do with unnaturally moldy food?

50
Q

Can you harvest your own mushrooms?

A

No, they must come from an approved supplier.

51
Q

What are the THREE origins of toxins?

A
  1. NATURAL — plant, mushroom, seafood
  2. FISH — contam by smaller fish or algae
  3. TDZ — histamines from time-temp-abused fish
52
Q

What are FOUR common fish with the histamine toxin?

A

Bonito
Mackerel
Mahimahi
Tuna

53
Q

What are FOUR common fish with the ciguatera toxin?

A

Amberjack
Barracuda
Grouper
Snapper

54
Q

What are the SIX symptoms of eating a toxin?

A

Usually within minutes:
1. Breathing (difficult)
2. Burning (mouth)
3. Expelling (diarrhea/vomiting)
4. Face flushing
5. Neuro symptoms (tingling, hot/cold reversal)
6. Palpitations (heart)

55
Q

What are the only TWO ways to prevent toxins?

A
  1. Use approved suppliers
  2. Control time & temp (raw fish)

Toxins CANNOT be destroyed with heat or cold.

56
Q

What are the TWO categories of chemical contam?

A
  1. KITCHENWARE — copper, pewter, painted pottery, zinc
  2. PRODUCTS — cleaners-sanitizers-polishes, lubricants, pesticides, deodorizers, first aid, health & beauty
57
Q

What are the symptoms of chemical contam?

A

Symptoms vary with chemical type but EXPELLING (diarrhea/vomiting) usually occurs within minutes.

58
Q

What to do if suspected illness from chemical contam?

A

Call emergency number (poison control).

59
Q

What are FIVE ways to prevent chemical contam?

A
  1. Get chemicals from approved suppliers
  2. Only use tools approved for foodservice
  3. Use chemicals for what they were made for
  4. Keep all chemical labels clear
  5. Dispose of chemicals in official methods
60
Q

What are the TWO types of physical contaminants?

A
  1. Natural (bones, dirt, fingernails, fruit pits, wood)
  2. Artificial (bandages, glass, jewelry, metal shavings, staples)
61
Q

What FOUR types of people might contaminate food?

A
  1. competitors
  2. disgruntled current/former staff
  3. terrorists/activists
  4. vendors
62
Q

What THREE things might deliberate contaminators use?

A
  1. Biological
  2. Chemical/Radioactive
  3. Physical
63
Q

What THREE things are deliberate food safety attacks usually focused on?

A

Business, food, process.

64
Q

What is the FDA food defense acronym (ALERT)?

A

ALERT
Assure
Look
Employees
Reports
Threat

65
Q

ALERT: Assure (safe sources)

A
  1. Use approved suppliers
  2. Request delivery vehicles be locked/sealed
  3. Oversee deliveries
66
Q

ALERT: Look (at product security)

A
  1. Limit prep, storage, & chemical access
  2. Make a plan for damaged products
  3. Train to spot food threats
67
Q

ALERT: Employees (know who’s in facility)

A
  1. Limit prep, storage, & chemical access
  2. Verify visitor credentials
  3. Background check workers
68
Q

ALERT: Reports (keep info accessible)

A
  1. Receiving logs
  2. Staff & office files
  3. Random self-inspections
69
Q

ALERT: Threat (what’s the right reaction?)

A
  1. Hold any possibly contaminated product
  2. Contact authorities immediately
  3. Have emergency contacts
70
Q

When gathering info after an outbreak, what FOUR questions do you ask?

A
  1. Contact info
  2. Food suspected
  3. Symptom description
  4. When illness started
71
Q

What do you do if you suspect an outbreak?

A

Contact local authorities.

72
Q

What TWO things do you do with suspected product?

A
  1. Isolate product
  2. Label DO NOT USE & DO NOT DISCARD.
73
Q

What FIVE things do you write to document suspected products?

A
  1. Description
  2. Production date
  3. Lot number
  4. Sell-by date
  5. Pack size
74
Q

What TWO things do you do when staff are involved with an outbreak?

A
  1. List workers scheduled during suspected contam time (possible investigation)
  2. Record health status of each worker on list
75
Q

What TWO things do you do when authorities investigate a possible outbreak?

A
  1. Cooperate
  2. Give them requested files
76
Q

When reviewing procedures after an outbreak is suspected, what should be done?

A

See if they’re not working, or if they’re simply not being followed.

77
Q

What is a food allergen?

A

A natural food protein (that some are sensitive to)

78
Q

What are FOUR common allergy symptoms?

A
  1. Swelling, itching, hives, rashes
  2. Expelling (nausea, diarrhea, vomiting)
  3. Pain (abdominal)
  4. Can’t breath (wheezing, shortness of breath)
79
Q

What are SIX types of the biggest allergens?

A
  1. Soy
  2. Eggs
  3. Milk
  4. Seafood (fish, shellfish)
  5. Nuts (peanuts, tree nuts)
  6. Wheat
80
Q

What FIVE ways can staff prevent allergic reactions?

A
  1. Describe (dishes)
  2. Identify (ingredients)
  3. Suggest (alternatives)
  4. Mark (special order)
  5. Deliver (separately)
81
Q

What are FIVE ways to avoid cross-contact?

A
  1. Read labels (ingredients, recipes)
  2. Handwash & new gloves (for special order)
  3. Check tools (fryers, oils) (for special order)
  4. Watch special order (to keep allergen
  5. Follow labeling requirements
82
Q

What’s the difference between CROSS-CONTACT and CROSS-CONTAM?

A

Cross-contact = allergies
Cross-contam = disease

di

ServSafe (10 decks)

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