Chapter 2 Flashcards
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 contaminants.
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature.
What is the most important way to prevent a foodborne illness from viruses?
Practice good personal hygiene.
Parasites are commonly linked with what type of food?
Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely cause the illness?
Biological toxins
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:
(1) who is in the facility
(2) monitor the security of products
(3) keep information related to food security on file
(4) 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 the suspected product and label it with “do not use” and “do not discard”
FAT TOM?
Food
Acidity (neutral to slightly)
Temperature
Time
Oxygen
Moisture
Allergy symptoms (7)
(1) Nausea
(2) Wheezing or shortness of breath
(3) Hives or itchy rashes
(4) Swelling of various parts of the body, including the face, eyes, hands, or feet
(5) Vomiting and/or diarrhea
(6) Abdominal pain
(7) Itchy throat
Big Eight
(1) Milk
(2) Soy
(3) Eggs
(4) Wheat
(5) Fish, such as bass, flounder, and cod
(6) Crustacean shellfish, such as crab, lobster, and shrimp
(7) Peanuts
(8) Tree nuts, such as walnuts and pecans
Anaphylaxis
severe allergic reaction
Responding to a Foodborne Illness Outbreak
(1) Gathering information
(2) Notifying authorities
(3) Segregating product
(4) Documenting information
(5) Identifying staff
(6) Cooperating with authorities
(7) Reviewing procedures
A for ALERT
Assure - safe sources
L for ALERT
Look - monitor products
E for ALERT
Employees - who’s there?
R for ALERT
Reports - information
T for ALERT
Threat - know who to identify and contact with suspicious activity
Big six
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
E. coli
Hepatitis A
Norovirus
Temperature Danger Zone
41 to 135 degrees Fahrenheit.
Bacteria grows faster at?
70 to 125 degrees Fahrenheit
