Chapter 2 - Forms of Contamination Flashcards
What are biological contaminants?
Biological contaminants are harmful microorganisms called pathogens.
What are chemical contaminants?
Chemicals that have contaminated food.
What are physical contaminants?
Foreign objects that get into food. They can also be things like fish bones.
How can you prevent food from being contaminated by these 3 pollutants?
Control time and temperature. Store chemicals away from prep areas. Closely inspect your food and make sure that everyone practices good personal hygiene.
How can the deliberate contamination of food be prevented?
Use A.L.E.R.T.
A - Assure (Make sure that your products are from safe sources)
L - Look (Monitor the security of products in the facility)
E - Employees (Know who is in your facility)
R - Reports (Keep information related to food defense accessible)
T - Threat (Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation)
What is the correct response to a foodborne illness outbreak?
Gather information, notify authorities, segregate product, identify staff, cooperate with authorities and review procedures.
What are the most common food allergens?
Milk, soy, wheat, eggs, fish, shellfish, peanuts, and tree nuts.
How can you prevent exposure to food allergens? (6)
food labels, describe dishes, identify ingredients, suggest other items, deliver the item separately. and avoid cross-contact.
What are some symptoms that may indicate a customer is having an allergic reaction? (7)
Hives, nausea, diarrhea, itchy rash, swollen face, abdominal pain, and shortness of breath.
What are 4 types of pathogens that can contaminate food?
Bacteria, viruses, parasites, and fungi.
What are the Big Six?
Shigella spp., Salmonella Thypi, Nontyphoidal Salmonella (NTS), E. coli (STEC), Hepatitis A, and Norovirus.
FAT TOM
Conditions for bacteria to grow.
F - Food
A - Acidity
T - Temperature
T - Time
O - Oxygen
M - Moisture
In what acidity does bacteria grow best?
Neutral acidity
In which temperature does bacteria grow the fastest?
From 41 degrees to 135 degrees.
What can you do to control FAT TOM conditions?
Control time and temperature
Salmonella Thypi, Nontyphoidal Salmonella, Shigella spp., and E. coli are a form of what?
Bacteria.
Hepatitis A and Norovirus are a type of what?
Virus
I am commonly linked with ready to eat food. I am found in the feces of infected people. Excluding staff with jaundice can stop me. Handwashing can prevent me. Who am I?
Hepatitis A
I am carried in the bloodstream and intestinal tract of humans. I am commonly linked with beverages and ready to eat food. Cooking food correctly can prevent me. Washing hands can stop me. Who am I?
Salmonella Typhi
Many farm animals carry me naturally. I have been found in milk and dairy products, produce, and poultry. Cooking eggs to minimum internal temperatures can prevent me. Preventing cross-contamination between poultry and ready to eat food can stop me. Who am I?
Nontyphoidal Salmonella
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?
A. Through contaminated water
B. When contaminants are airborne
C. When people cause the contamination
D. Through the use of contaminated animal products
C. When people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing
A. Control time and temperature
What is the most important way to prevent a foodborne illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing
C. Practice good personal hygiene
