Chapters 1-4 Flashcards
Foodborne Illness
A disease transmitted to people by food
Foodborne Illness Outbreak
When two or more people have the same symptoms after eating the same food
Effects of foodborne illness outbreak
loss in sales, reputation, morale in employees. Bad press and legal issues.
Danger Zone
41-135F
TCS Food examples
dairy, poultry, raw meat, shell eggs, fish, shellfish, crustaceans, baked potatoes, heat treated plant food (rice, grains), soy products, sprouts, cut melons, heat infused garlic and oil treatments
High Risk populations
Young children, the elderly, people with compromised immune systems
Pathogen Categories
Bacteria, viruses, parasites, toxins, fungi
Bacteria need what to grow
Food, Acidity, Time, Temperature, Oxygen, Moisture
Aerobic Bacteria
Bacteria that need oxygen for survival
Anaerobic bacteria
Bacteria that don’t need oxygen to survive
What is good acidity for food?
Nothing too alkaline or acidic
Lag phase for hot food
4 hours
Lag phase for cold food
6 hours
Log phase
The growth of bacteria
Stationary phase
No new bacteria forms and none die either
Viruses need what to grow?
A living host
Viruses can be transferred through what?
Food and surfaces
Parasites exist on/in what?
Inside animals and on plant matter
Parasites are linked to what?
Seafood, wild game, fresh produce
How to prevent bacteria
Time and temperature control
How to prevent viruses
Proper personal hygiene
How to prevent parasites
Purchasing from reputable suppliers
Big 6 Pathogens
- Shigella spp.
- Salmonella Typhi
- Nontyphoidal Salmonella (NTS)
- Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
- Hepatitis A
- Norovirus
If an employee has one of the big 6 pathogens then…
They are not allowed to come to work
Disease from Salmonella Typhi
Typhoid fever
Where does non-typhoidal salmonella come from?
Farm animals and their products
Big symptom of Hepatitis A
Jaundice
Big symptoms of Norovirus
Gastrointestinal symptoms (vomiting and diarrhea)
Main foodborne illness symptoms
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice.
What is deliberate food contamination?
On purpose tampering with food
How to prevent deliberate food contamination
Assure (make sure products are from safe sources), Look (monitor security of the products in the facility), Employees (know who is in the facility) Reports (keep information related to food defense accessible) Threats (Identify your plan in case of deliberate contamination)
Food allergen
a protein in a food or ingredient that some people are sensitive to
How to tell the difference between a food allergy and a foodborne illness
Allergies happen faster and quicker, allergy symptoms are also typically combined with other distinctly allergy symptoms.
Common food allergies
milk, eggs, shellfish, crustaceans, wheat, tree nuts, peanuts, soy products
Cross-contact
When a food allergen crosses into a non-allergenic food
How does FOH prevent allergies?
Describe dishes, identify the ingredients, suggesting items, delivering food
How does BOH prevent allergies?
Avoid cross-contact, cook in different oils
Proper handwashing
- Wet 2. Soap 3. Wash 4. Rinse 5. Dry 6. Turn off water with the paper towel
How hot should the water be when washing your hands?
At least 100F
How long to scrub hands for?
10-15 seconds
Are medical bracelets allowed?
No
Are watches allowed?
No
Are plain band rings allowed?
Yes
