Chapter 1 keeping Food Safe Flashcards
Foodborne illness
Disease transmitted to people by eating contaminated food.
Foodborne-illness outbreak
When TWO or MORE people have the SAME SYMPTOMS after eating the SAME FOOD. OR food from the SAME SOURCE!
- HIV is a virus that IS contractable BUT you cannot get it through it being carried in food. Once it hits the air after a certain amount of seconds it’s dead. It is NOT a foodborne illness.
Challenges to food safety
TIME- because we are in a hurry we take shortcuts-Don’t wash hands- don’t wipe down.
LANGUAGE &CULTURE- speaking different languages creates communication barriers. Different cultures can influence view on Food safety.
LITERACY &EDUCATION- varying education makes teaching difficult.
PATHOGENS- now on food that was once considered safe.
UNAPPROVED SUPPLIERS- suppliers not practicing food safety. - Ex: Jay selling meat out his trunk on 69th. Lol. - grill ready (old as hell meat with tons of spices to make you buy it)
HIGH RISK- people are more prone to getting a foodborne illness. - elderly, children (under 12), taking medicine for anything
STAFF TURNOVER- when you have new employees it makes it harder to find time to train on food safety.
Costs of foodborne illness
Foodborne illness causes an operation to loose: - customers & sales - reputation - staff (because they’re missing work) Also, - negative media exposure - lawsuits and legal fees -increased insurance -staff retraining
The most important are the human costs- VICTIMS of foodborne illness.
How foodborne illness occur: AKA its ORIGIN
- usually the result of a contamination (presence of harmful substances in food). To prevent foodborne illness you must recognize the contaminants that make food unsafe.
Categories of contaminants
Biological
Chemical
Physical
Pathogen
a bacterium, virus, or other microorganism that can cause disease.
Disease
A disease is a particular abnormal condition, a disorder of a structure or function, that affects part or all of an organism.
The causal study of disease is called pathology. Disease is often construed as a medical condition associated with specific symptoms and signs. It may be caused by external factors such as pathogens, or it may be caused by internal dysfunctions, such as autoimmune diseases. Diseases usually affect people not only physically, but also emotionally, as contracting and living with a disease can alter one’s perspective on life as well as one’s personality.
Death due to disease is called death by natural causes. There are four main types of disease: infectious disease, deficiency disease, genetic disease, and physiological ( Physiology. It keeps us ticking. It’s the processes happening inside of us, and inside all the creatures with whom we share the planet. Physiologists work to unravel life’s great mysteries, and solve global issues. )disease. Diseases can also be classified as communicable and non-communicable.
The deadliest diseases in humans are coronary artery disease (blood flow obstruction), followed by cerebrovascular disease and lower respiratory infections.
Contaminants- Biological
Types of pathogens:
- Viruses
- parasites (bugs)
- fungi (molds)
- bacteria
- poisons from plants, seafood and mushrooms
Contaminants- chemical
- Cleaners
- sanitizers
- polishes
—— Ex: Lysol, pinesol, sanitizer spray.
Contaminants- Physical
- metal shavings
- staples
- bandages
- glass
- dirt
—even natural occurring objects such as - bones in fish
Food becomes unsafe or 5 causes of foodborne illness
- Purchasing from unsafe sources
- Failing to cook properly
— uncooked rice is a choking hazard. — seeds in food - Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
Chemical and physical contaminants are done on purpose? True or false?
FALSE!
When it comes to Chemical and physical contaminants always think accidental. When your earring falls in salad or you’re spraying sanitizer on counters and gets in food that’s all done by accident not on purpose. Thats food contamination.
Purposely putting something in food that can harm someone else is called food terrorism.
Biological- mishandling, cross contamination
Time-temperature abuse
Cool it = 41 degrees Fahrenheit (df) or below= SAFE
Cook it= 135 degrees Fahrenheit (df)or above = SAFE
41 df - 135 df is dangerous!!
70 df-120 df is even more dangerous!!
** 2 hour window to set out before cooking and cooling food. After 4 hours THROW IT OUT!!**
Cross contamination
Pathogens transferred form one surface or food to another.
-Unsafe Surface to surface
-Contaminated ingredients added to food
- ready to eat food touches contaminated surface
-
Poor Personal hygiene
Welcome Mr. Filthy Mc Nasty!! Lol
- cough or sneeze on food
- dont wash hands YUCK
- touch or scratch wounds
- working while sick
Cleaning and sanitizing
Cleaning
- gets rid of things we CAN see!!
- physical dirt and degree we can see
Sanitizing
- gets rid of things we CANT see.
- invisible contaminants
TCS foods
- Foods that need “time and temperature control for safety” to limit pathogen growth.
- milk & dairy
- shelled eggs
- meat — beef, pork, lamb
- fish
- poultry — chicken
- shellfish
- baked potatoes
- heat treated plant food — cooked rice, beans & veggies
- tofu or soy protein
- sliced melons, cut tomatoes, cut leafy greens
- sprouts and sprout seeds
- Untreated garlic and oil mixtures
Ready to eat foods
-Anything that doesn’t need to be cooked to serve and eat.
-these foods also need careful handling to prevent contamination.
—salads, cooked food, washed fruits and veggies.
— bakery items, sugar, spices, and seasonings.
High Risk populations
-elderly
-preschool age children
- medical conditions and medications
—weakened immune system
Practices to Keep food safe
- purchase from approved and reputable (have a good reputation) suppliers
- control and time temperature
- dont cross contaminate
- good personal hygiene
- proper clean and sanitize
FDA recommends regulatory authorities hold operation responsible to ensure standards are met:
- food not prepared at home or in room where people sleep or live.
- people other than food handlers are restricted to prep, storage, and dishwashing area.
- maintenance and delivery follow food safety while practices in the operation.
- Staff hand washing is monitored!!
- inspection of deliveries is monitored and received from an approved source, received at the right temperature, and has not been contaminated.
- food handlers are monitored to make sure TCS foods are cooked to required temperature. Use thermometers!!!
- food handlers monitored TCS foods are cooled rapidly.
- staff are trained in allergy awareness
Marketing food and safety
-Ensures customers and staff that you take food safety seriously
—offer courses
— discuss food and safety expectations
— set the example
— staffs hygiene and appearance reflects food safety
