Chapter 2 Flashcards
What are biological contaminants?
occurs when pathogens grow in food under FAT TOM conditions
How can you prevent food from being contaminated by biological contaminants?
prevent by controlling temperature and time
What are chemical contaminants?
occurs when chemicals get into food and beverages- including toxic metals, cleaners, sanitizers, polishes, and machine lubricants
How can you prevent food from being contaminated by chemical contaminants?
To prevent store chemicals away from prep areas, food storage areas and service areas
What are physical contaminants?
occurs when objects get into food
How can you prevent food from being contaminated by physical contaminants?
closely inspect food upon receiving and make sure no physical contaminant get into food at any point during the flow of food
Which pathogen is commonly linked with ready-to-eat food, found in the feces of infected people, can lead to jaundice, can be prevented by handwashing?
Hepatitis A
Which pathogen is carried in the bloodstream and intestinal l tract of humans, commonly linked with beverages and ready to eat food, prevented by cooking food correctly and washing hands?
Salmonella Typhi
Which pathogen is carried naturally by many farm animals, found in milk and dairy products, produce, and poultry, can be prevented by cooking eggs to minimum internal temperature and can be prevented by avoid cross-contamination between poultry and ready to eat foods.
Nontyphoidal Salmonella
What does FAT TOM stand for?
Food, Acidic, Temperature, Time, Oxygen, Moisture
How can the deliberate contamination of food be prevented?
Make it hard for someone to tamper with food
A.L.E.R.T: Assure, Look, Employees, Reports, Threat
What is the correct response to a foodborne-illness outbreak?
Gathering information
Notifying authorities
Segregating product
Documenting information
Identifying staff
Cooperating with authorities
Reviewing procedures
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
How does most contamination of food happen
When people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria?
Control for time and temperature
What is the most important way to prevent a foodborne illness from viruses?
Practice good personal hygiene
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Biological Toxins
Parasites are commonly linked with what type of food?
Seafood
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
Store the sanitizer bottle away from the prep area
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file and know…
whom to contact about suspicious activity
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
What step should be taken if a manager suspects a foodborne illness outbreak?
Set aside suspected product and label it with “do not use” and “do not discard”
Salmonella Typhi
Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?
Bacteria
Lives in only humans carried in blood and intestinal tract
Linked to ready to eat food and beverages
Prevent by excluding infected employees, wash hands, cook food to minimum internal temps
Non-typhoidal Salmonella
Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?
Bacteria
Carried by farm animals
Linked to poultry and eggs, meat, milk and dairy products, produce such as tomatoes, peppers and cantaloupes
Prevent by cooking to min internal temp, prevent cross contamination, exclude sick employees
Shigella
Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?
Bacteria
Found in feces of ill humans, transfer by flies
Linked to food easily contaminated by hands (salad, TCS foods), food in contact with contaminated water (washed produce)
Prevent by exclude ill employees
E.coli
Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?
Bacteria
Found in intestines of cattle, infected humans
Linked to ground beef and contaminated produce
Prevent by excluding ill employees, cook food to minimum temps, purchase food from reputable suppliers, prevent cross contamination
Hepatitis A
Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?
Virus
Found mainly in infected humans (onset time weeks)
Linked to ready to eat foods and shellfish from contaminated water, not destroyed by cooking
prevented by excluding ill employees, excluding employees with juandice, washing hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved suppliers
Norovirus
Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?
Virus
Found mainly in infected humans (onset time hours)
Linked to ready to eat foods, shellfish from contaminated water
Exclude ill employees, wash hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved supplier
Parasites
How does it occur?
Linked to which foods?
How it is prevented?
Required host to live
Linked to seafood, wild game, contaminated water (produce)
Prevented by purchase from approved suppliers
Fungi
How does it occur?
Linked to which foods?
How it is prevented?
Yeasts, mold, mushrooms, throw out moldy food
Biological Toxins
How does it occur?
Linked to which foods?
How it is prevented?
Toxins can be naturally associated with certain plants, mushrooms, seafood, (onsite time minutes),
Symptoms include d/v, neurological symptoms such as tingling in extremities and reversal of hot and cold sensations, flushing of face, hives, difficulty breathing, burning in mouth, not destroyed by cooking or freezing,
Purchase from approved supplier
