Ch. 2: Forms of Contamination Flashcards
What is contamination?
The presence of harmful substances in food. Biological, Chemical or Physical.
Where do contaminants come from? (6)
Animals used for food Air Water Dirt Chemicals Naturally occurring (eg bones in fish)
What is the fecal-oral route of contamination?
When food handlers do not wash their hands properly after using the restroom and contaminate food and food surfaces with feces on their fingers.
What are three ways contaminants can get passed along?
Person to person
Sneezing/Coughing/Vomiting on food or food contact surfaces
Touching dirty food contact surfaces then food
Where does biological contamination come from?
Microorganisms.
What are harmful microorganisms called?
Pathogens.
What are the four types of pathogens?
Bacteria
Viruses
Parasites
Fungi (includes mold & yeast)
What are the Big Six pathogens? Why are they called that?
Shigella spp
Salmonella Typhi
Nontyphoidal Salmonella
Shiga toxin-producing Escherichia coli (E.coli or STEC)
Hepatitis A
Norovirus
They are the most contagious and cause severe illness.
What are the most common symptoms of foodborne illnesses? (6)
Diarrhea Vomiting Fever Nausea Abdominal Cramps Jaundice
What is the range of onset times for foodborne illnesses?
30 minutes to 6 weeks
Where are bacteria found?
Almost everywhere.
Can bacteria be seen, smelled, or tasted?
No
What are the six conditions needed for Bacteria to grow?
FAT TOM
Food–need nutrients
Acidity–neutral to slightly acidic
Temperature–TDZ
Time–more time more opportunity for growth
Oxygen–some need oxygen, others are anaerobic
Moisture–high levels of moisture are better
Best acidity range for bacteria growth?
4.5-6.5 pH (neutral to slightly acidic)
Best temp range for bacteria growth?
41 and 135 degrees F (the Temperature Danger Zone)
Faster between 70 to 125
Best ways to control for FAT TOM?
Control how long TCS food is in the TDZ. Avoid it being in the TDZ if possible.
What are the four major bacteria that cause foodborne illnesses?
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shigella spp.
STEC/E.coli
Can a worker diagnosed with an illness caused by the four major bacteria work?
Never in foodservice operation while sick.
What is the source of Salmonella Typhi?
Only in humans.
What are foods linked with Salmonella Typhi? (2)
RTE Food
Beverages
What prevention measures should be taken about Salmonella Typhi? (3)
Exclude those with a diagnosis
Wash hands
Cook food to minimum internal temperatures
What is the source of NTS?
Many farm animals
What are foods linked with NTS? (5)
Poultry Eggs Meat Dairy Products Produce
Prevention measures for NTS? (3)
Cook poultry and eggs to minimum internal temps
Prevent cross-contamination between poultry and RTE Food
Exclude those with a diagnosis who are vomiting or having diarrhea
What is the source of Shigella spp? (3)
Feces of humans w/ the illness
Mostly when people consume contaminated food or water
Flies transferring bacteria from feces to food
What are foods linked with Shigella spp? (2)
Food easily contaminated by hands (TCS Food Salads)
Food that has made contact with contaminated water (Produce)
Prevention measures for Shigella spp? (3)
Exclude those with a diagnosis and are having diarrhea
Wash hands
Control flies in and outside of operation
Sources of STEC? (2)
Cattle intestines
Infected people
Foods linked with STEC? (2)
Ground beef (raw and undercooked) Contaminated Produce
Prevention measures for STEC? (4)
Exclude those with a diagnosis and are having diarrhea
Cook food (especially ground beef) to minimum internal temperatures
Purchase produce from approved suppliers
Prevent cross contamination between raw meat and RTE Food
Where are viruses found?
Carried by human beings and animals. Require a living host to grow.
Are viruses still infectious in food?
Yes
Sources of viruses? (5)
Food Water Contaminated surface Fecal-Oral Route Vomit particles in air
Can normal cooking destroy viruses?
No. That’s why good personal hygiene is important as well as quick removal of vomit.
What are the two major viruses that cause foodborne illnesses?
Hepatitis A
Norovirus
Can workers diagnosed w/ the two major viruses work while sick?
No!
Source of Hepatitis A? (2)
Feces of infected people
Contaminated water
Foods linked with Hepatitis A (2)
RTE Food
Shellfish from contaminated water
Prevention measures for Hepatitis A? (5)
Exclude those with a diagnosis
Exclude those who’ve had jaundice for <7 days
Wash hands
Avoid bare-hand contact w/ RTE Food
Purchase shellfish from approved suppliers
Sources of Norovirus? (2)
RTE Food
Contaminated Water
Food linked with Norovirus? (2)
RTE Food
Shellfish from contaminated water
Prevention measures for Norovirus? (4)
Exclude those w/ a diagnosis and are vomiting/having diarrhea
Wash hands
Avoid bare-hand contact w/ RTE Food
Purchase shellfish from approved suppliers
Location of Parasites?
Require a host to live and reproduce
Sources of Parasites? (3)
Seafood
Wild game
Food processed w/ contaminated water (produce)
Prevention of parasites? (3)
Purchase from approved suppliers
Cooking food to required minimum internal temps
Fish that will be served undercooked/raw must be correctly frozen by manufacturer (mfr.)
Three types of fungi?
Mushrooms
Yeasts
Molds
Can mushrooms and molds produce toxins?
Yes
What to do with unnaturally moldy food?
Throw away!
Can you harvest your own mushrooms?
No, the must be from an approved supplier
Origins of toxins? (3)
Naturally from plants, mushrooms, seafoods.
Histamines occur when fish have been time temp abused.
Fish contaminated when eat smaller fish or algae that are toxic
Common fish with histamine toxin? (4)
Tuna
Bonito
Mackerel
Mahimahi
Common fish with ciguatera toxin? (4)
Barracuda
Snapper
Grouper
Amberjack
What are common symptoms of eating a toxin? (9)
Usually occurs w/i minutes Diarrhea Vomiting Neurological Symptoms (tingling extremities, hot/cold reversal) Face flushing Difficulty breathing Burning in mouth Heart palpitations Hives
Prevention of toxins? (3)
Cannot be destroyed by cooking or freezing
Must purchase from approved suppliers
Control time and temp w/ raw fish
Sources of chemical contaminants? (10)
Cleaners Sanitizers Polishes Machine Lubricants Pesticides Deodorizers First Aid Products Health and Beauty Products Some metal kitchenware (copper, pewter, zinc) Some painted pottery
Symptoms of chemical contaminants? (4)
Vary depending on type
Usually occurs w/i minutes
Vomiting
Diarrhea
What to do if suspected illness from chemical contaminants?
Call emergency number and poison control
Prevention of chemical contaminants? (6)
Purchase chemicals from approved suppliers
Store chemicals away from food and food contact surfaces
Use chemicals for their intended use
Only use foodservice approved equipment and utensils
Chemical labels must be clear
Follow mfr. directions and regulatory reqs. when throwing away chemicals
Common sources of physical contaminants? (10)
Metal shavings Wood Fingernails Staples Bandages Glass Jewelry Dirt Bones Fruit pits
Who might deliberately contaminate food? (4)
Terrorists/Activists
Disgruntled current/former staff
Vendors
Competitors
What might deliberate contaminators used? (4)
Biological
Physical
Chemical Contaminants
Radioactive Materials
What are deliberate food safety attacks usually focused on? (3)
Food item
Process
Business
What is the acronym tool by the FDA to develop a food defense program
ALERT Assure Look Employees Reports Threat
ALERT: Assure (products are from safe sources) (3)
Supervise deliveries
Use approved suppliers
Request delivery vehicles be locked/sealed
ALERT: Look (at the security of products) (4)
Limit access to prep and storage areas
Create a system for handling damaged products
Store chemicals in a secure location
Train staff to spot food defense threats
ALERT: Employees (know who’s in facility)(3)
Limit access to prep and storage areas
Identify all visitors and verify credentials
Conduct background checks on staff
ALERT: Reports (keep info accessible) (4)
Receiving logs
Office files/documents
Staff files
Random food defense self-inspections
ALERT: Threat (if there is one, who will you contact/what will you do?) (3)
Hold any product suspected to be contaminated
Contact local reg. auth. immediately
Maintain an emergency contact list
Gathering info after an outbreak? (4)
Ask for general contact info
Food eaten
Description of symptoms
When illness started
What to do if you suspect an outbreak?
Contact local reg. authority
What to do with suspected product? (3)
Set aside if any remains
Label Do Not Use
Label Do Not Discard
What to document on suspected product? (5)
Product description Production date Lot number Sell-by date Pack size
What to do about staff involved during outbreak? (3)
List workers scheduled at time of suspected contamination
May be interviewed/sampled by investigators
Interview immediately about health status
How to act w/ authorities IRT possible outbreak (2)
Cooperate
Provide appropriate documentation (Temp logs, HACCP docs, staff files, etc)
What to do about procedures after outbreak suspected?
Review them and identify if they are not being met, or if they are just not working
What is a food allergen?
A protein in a food that some are sensitive to. They occur naturally.
What are common allergy symptoms? (7)
Nausea Wheezing/Shortness of breath Hives/rashes Swelling of various body parts Vomiting/Diarrhea Abdominal Pain Itchy Throat
What are the Big 8 Allergens?
Milk Soy Eggs Wheat Fish Shellfish Peanuts Tree nuts
How can service staff prevent allergic reactions? (5)
Describe dishes
Identify any ingredients (even “secret” ones)
Suggest menu alternatives
Make a clear special order
Deliver food (check it’s correct w/ staff, and deliver separately from other items)
How can kitchen staff avoid cross-contact? (6)
Check recipe and ingredient labels
W/R/S all equipment before making special order
Make sure allergen touches NOTHING
Wash hands and change gloves before making order
Use separate fryers and oils when make order
Label food for retail sale (labeling req. must be met)
