Ch. 2 - Forms of Contamination Flashcards

1
Q

What are some natural sources of contamination? (4)

A
  • Animals
  • Air, water, dirt
  • Naturally occurring in food (bones, pits, etc.)
  • Pests
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2
Q

What is the “Fecal-Oral Route”?

A

A method of contamination where feces contaminates food or water that is then ingested

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3
Q

How can people pass on contaminants? (3)

A
  • Person to person
  • Vomiting & diarrhea
  • Contact with dirty surfaces then food
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4
Q

What are the broad effects of pathogens? (2)

A
  • Makes you sick
  • Produces toxins that make you sick
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5
Q

What are pathogens?

A

Harmful microorganisms

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6
Q

What are the main categories of pathogens? (4)

A
  • Bacteria
  • Viruses
  • Parasites
  • Fungi
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7
Q

What does “The Big 6” mean?

A

6 common, highly contagious pathogens that can cause severe illness

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8
Q

Name the Big 6

A
  • Salmonella Typhi
  • Nontyphoidal salmonella
  • E. coli
  • Shigella spp.
  • Hepatitis A
  • Norovirus
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9
Q

What are the most common symptoms of foodborne illness? (6)

A
  • Vomiting
  • Diarrhea
  • Fever
  • Nausea
  • Abdominal cramps
  • Jaundice
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10
Q

What is jaundice?

A

Yellowing of the skin and/or eyes

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11
Q

Shigella spp.
Source, Risk Foods, Prevention

A

Source: Flies, feces
Risk Foods: Foods easily contaminated by hands
Prevention: Control flies, standard procedures

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12
Q

What does “onset time” mean? How long does it take?

A
  • How quickly symptoms of foodborne illness appear in a person
  • 30 mins - 6 weeks
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13
Q

Where can bacteria be found?

A

Almost everywhere, in and on our bodies

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14
Q

Why are bacteria difficult to detect?

A

They cannot be seen, smelled, or tasted

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15
Q

What conditions do bacteria need to grow?

A
  1. Food
  2. Acidity
  3. Temperature
  4. Time
  5. Oxygen
  6. Moisture
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16
Q

What pH range do bacteria grow best in?

A

4.7-7; slightly acidic

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17
Q

What is the most important way to prevent bacteria from causing foodborne illness?

A

Control time and temperature

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18
Q

What temperature range is known as “The Danger Zone”? (F&C)

A
  • 41-135 F
  • 5-57 C
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19
Q

What are the major bacteria? (4)

A
  • Salmonella Typhi
  • Nontyphoidal salmonella
  • Shigella spp.
  • E. coli
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20
Q

Where is Salmonella Typhi found?

A

Only in humans

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21
Q

What foods are linked with Salmonella Typhi? (2)

A
  • Beverages
  • RTE foods
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22
Q

How can you help prevent the spread of Salmonella Typhi? (2)

A
  • Wash hands
  • Cook food to minimum internal temperatures
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23
Q

Where is nontyphoidal Salmonella found?

A

Farm animals

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24
Q

What are some risk foods of nontyphoidal Salmonella? (4)

A
  • Poultry/eggs
  • Meat
  • Milk/dairy
  • Produce
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25
Q

How can you help prevent the spread of nontyphoidal Salmonella? (2)

A
  • Cook poultry/eggs to minimum internal temperatures
  • Prevent cross-contamination between poultry and RTE food
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26
Q

Where is E. coli found? (2)

A
  • Cattle intestines
  • Infected humans
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27
Q

What are some risk foods of E. coli? (2)

A
  • Ground beef
  • Contaminated produce
28
Q

How can you help prevent the spread of E. coli? (3)

A
  • Cook ground beef to minimum internal temperatures
  • Purchase produce from approved suppliers
  • Prevent cross-contamination between raw meat and RTE foods
29
Q

What do viruses need to grow?

A

A living host

30
Q

Where are viruses found? (3)

A
  • Food
  • Water
  • Surfaces
31
Q

What safety measure may be ineffective in eliminating viruses?

A

Cooking to minimum internal temps; some viruses cannot be destroyed by normal cooking temps

32
Q

What safety measure is most effective in preventing the spread of viruses?

A

Good personal hygiene

33
Q

Where is Hepatitis A commonly found? (2)

A
  • Human feces
  • Shellfish from contaminated water
34
Q

What are some risk foods of Hepatitis A? (2)

A
  • RTE foods
  • Shellfish
35
Q

How can you help prevent the spread of Hepatitis A? (4)

A
  • Exclude employees w/ jaundice
  • Wash hands
  • Avoid bare-hand contact with RTE foods
  • Purchase shellfish from an approved source
36
Q

Where is Norovirus commonly found? (2)

A
  • Feces
  • Shellfish from contaminated water
37
Q

What are some risk foods of Norovirus? (2)

A
  • RTE foods
  • Shellfish
38
Q

How can you help prevent the spread of Norovirus? (3)

A
  • Wash hands
  • Avoid bare hand contact with RTE foods
  • Purchase shellfish from approved source
39
Q

What do parasites need to live/reproduce?

A

A living host

40
Q

Where are some risk foods for parasites? (3)

A
  • Wild game
  • Seafood
  • Foods processed w/ contaminated water
41
Q

What is the most important prevention method for parasites?

A

Purchase from an approved source

42
Q

What organisms does “fungi” include? (3)

A
  • Yeasts
  • Molds
  • Mushrooms
43
Q

How can you help prevent fungi-toxin contamination? (2)

A
  • Throw out moldy food unless mold is a normal part of the food
  • Purchase mushrooms from an approved source
44
Q

What are some unique symptoms of biotoxins? (3)

A
  • Tingling
  • Reversal of hot-cold sensations
  • Heart palpitations
45
Q

Where are biotoxins commonly found? (2)

A
  • Naturally occurring in certain plants, mushrooms, and fish
  • Occur in fish that are time-temp abused
46
Q

What fish exhibit the Histamine toxin when time temp abused? (4)

A

(Fish that you eat)
- Tuna
- Bonito
- Mackerel
- Mahimahi

47
Q

What fish exhibit the Ciguatera toxin when they eat infected fish? (4)

A

(Predator fish that we don’t eat)
- Barracuda
- Snapper
- Grouper
- Amberjack

48
Q

What is the most important way to prevent biotoxin contamination?

A

Purchase food from an approved source

49
Q

What are some common causes of chemical contamination? (3)

A
  • Improper chemical storage
  • Spraying too close to food
  • Kitchenware made from unapproved materials
50
Q

What are some unapproved kitchenware materials? (4)

A
  • Copper
  • Pewter
  • Zinc
  • Painted pottery
51
Q

What are the typical symptoms of illness from chemical contamination? (2)

A
  • Vomiting
  • Diarrhea
52
Q

How can you help prevent chemical contamination? (3)

A
  • Purchase chemicals from approved suppliers
  • Store chemicals away from food areas
  • Always follow manufacturer instructions
53
Q

What are some examples of physical contaminants?

A
  • Metal shavings
  • Staples
  • Bandages
  • Fingernails
  • Dirt
  • Glass
  • Wood
  • Bones
  • Fruit pits
54
Q

What are some common symptoms of physical contamination? (4)

A
  • Cutting
  • Bleeding
  • Choking
  • Dental damage
55
Q

What are the most important prevention methods of physical contamination? (2)

A
  • Purchase from an approved supplier
  • Practice good personal hygiene
56
Q

Who might deliberately contaminate food? (4)

A
  • Terrorists/Activists
  • Disgruntled staff
  • Vendors
  • Competitors
57
Q

ALERT Procedures(5)

A

Assure - Make sure you receive products safely/from safe sources
Look - Look out for the safety of food products in your facility
Employees - Know who is in your facility!
Reports - Keep food defense info/documents available
Threat - Know who to call/what to do if there is a threat

58
Q

Foodborne Illness Outbreak Response Procedure (7)

A
  1. Gather info
  2. Notify authorities
  3. Separate suspected products
  4. Document info about product
  5. Identify staff
  6. Cooperate with authorities
  7. Review procedures
59
Q

What is a food allergen?

A

A protein in a food or ingredient

60
Q

What is a food allergy?

A

An immune reaction to a food
Within a minute or a few hours

61
Q

What is anaphylaxis?

A

A severe, life-threatening allergic reaction

62
Q

How should you respond to someone having an allergic reaction? (3)

A
  1. React immediately
  2. Call emergency medical services
  3. Do not leave them alone
63
Q

What are the “Big 9” allergens?

A
  • Milk/dairy
  • Eggs
  • Wheat
  • Fish
  • Shellfish
  • Soy
  • Sesame
  • Peanuts
  • Tree nuts
64
Q

Roles of Front-of-House Staff Regarding Allergens (6)

A
  • Inform guests about allergens
  • Listen to/confirm with guests
  • Communicate and confirm special order with back of house
  • Deliver special order safely/separately
  • Avoid cross-contact in workstations
  • Clean & sanitize guest table
65
Q

Roles of Back-of-House Staff Regarding Allergens (6)

A
  • Review the menu & ingredients
  • Receive & store items properly
  • Clean surfaces, utensils, & equipment
  • Use separate equipment for allergen special orders
  • Practice good personal hygiene
  • Prepare special order correctly