Chapter 2 Flashcards
Contamination defined
Presence of harmful substances in the food
Contamination types
Biological
Chemical
Physical
Pathogens
Disease causing microorganisms
4 types of pathogens that can cause foodborne illness
Bacteria
Viruses
Parasites
Fungi
Biological contamination
Occurs when pathogens grow in food
Fat tom
Food Acidity Temperature Time Oxygen Moisture
People get viruses from
Contaminated food, surfaces or water
Viruses require
Host to grow
Many viruses transferred by
Fecal oral route
Most viruses are not destroyed by
Normal cooking temperatures
Best virus prevention measures
Purchase from approved vendors
Practice good hygiene
Conditions for growth you can control
Time
Temperature
Parasites need
Host to live and reproduce
Parasites are commonly associated with
Seafood and foods processed with contaminated water
Most important measure to prevent parasites
Purchase food from approved suppliers
Fungi best prevented by
Buying from approved vendors
Fungi include
Mold
Yeasts
Mushrooms
Chemical contamination occurs when
Chemicals get into food and beverages
Chemical contaminants include
Toxic metals Cleaners Sanitizers Polishes Metal lubricants
To help prevent chemical contamination
Store chemicals away from food
Follow manufacturers directions
Physical contamination occurs when
Physical objects get in the food
Physical contamination also includes
Natural items like fish bones
How to prevent physical contamination
Inspect the food you receive
Make sure no items get in food
How to prevent people from contaminating food
Make it hard for someone to tamper with it
Food allergen defined
Naturally occurring protein in a food or ingredient that some people were sensitive to
Most common food allergens
Milk Egg Soy Fish tree nuts Peanuts Crustacean shellfish Wheat
Food handlers pass on contaminant s by
Person to person
Sneezing or vomiting onto food or surfaces
Touching dirty food contact surfaces and equipment and touching food
Symptoms of foodborne illness
Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice
Big six
Shigella spp Salmonella Nonthyphoidal salmonella NTS E. Coli Hepatitis a Norovirus
Salmonella NTS
Feces
Poultry, eggs, meat, milk, produce
Vomiting, diarrhea
Shigella
Flies
Produce, easy to contaminate by hand
Diarrhea
Salmonella
Feces
Ready to eat food, beverages
E. Coli
Meat
Ground beef, produce
Diarrhea
Onset time
How quickly it takes for foodborne illness symptoms to appear
Hepatitis A
Feces
Ready to eat food, shellfish
Jaundice
Norovirus
Feces
Ready to eat food, shellfish
Vomiting, diarrhea
Danger zone
41 to 135 F
Fast growth zone
70 to 125 F
Major bacteria that cause foodborne illness
Salmonella
Nontyphoidal salmonella
Shigella
E. Coli
If diagnosed with major bacteria must never
Work in a food service environment
Major viruses that cause foodborne illnesses
Hepatitis
Norovirus
Food handlers diagnosed with these viruses must not
Work in a food service operation
Most foodborne illness is caused by
Pathogens
Chemicals must never
Be stored above food or food contact surfaces
ALERT
Assure Look Employees Reports Threat
Assure
Supervise deliveries
Used approved suppliers
Request that delivery vehicles are locked or sealed
Look
Monitor security of products in your facility
Employees
Know who is in your facility
Reports
Keep info related to food defense accessible
Threat
Identity what you will do and who you will contact if there is a threat
Responding to a food borne illness outbreak
Gathering information Notifying authorities Segregating product Documentation information Identify staff Cooperating with authorities Reviewing procedures
Food allergy symptoms
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling
Vomiting and or diarrhea
Abdominal pain
Itchy throat
Preventing food allergic reactions
Food labels
Service staff
Kitchen staff
Avoid cross contamination
Big 8 account for
90% of all allergic reactions
Cross contact
Allergies transferred from food services or other foods
