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