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Contamination Flashcards

Learn about different types of food contamination, handling food borne outbreaks, and preparing for food allergens.

1
Q

What are the three categories of food contamination?

A
  1. Biological
  2. Chemical
  3. Physical
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2
Q

What are common sources of food contaminants?

A
  • animals used for food
  • air
  • contaminated water
  • dirt
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3
Q

How can people accidentally contaminate food?

A
  • Not washing hands after using the restroom
  • Contact with a sick person
  • Sneezing or vomiting onto food
  • Touching dirty surfaces and then food
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4
Q

Define:

biological contamination

A

Occurs when harmful microorganisms, referred to as pathogens, contaminate food.

These microoganisms are so small, they can often only be seen with microscopes. Some are harmless, but others are pathogens and can cause illness.

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5
Q

What are the four types of pathogens that can contaminate food?

A
  • Bacteria
  • Viruses
  • Parasites
  • Fungi

The FDA cites that there are over 40 kinds of these pathogens that can cause foodborne illness. Of these pathogens, 6 have been identified as highly contagious and likely to cause severage diseease.

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6
Q

List common symptoms of foodborne illness.

A
  • Diarrhea
  • Vomiting
  • Fever
  • Nausea
  • Abdominal cramps
  • Jaundice
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7
Q

What is the range of onset times for foodborne illness symptoms?

A

30 minutes to 6 weeks

It can vary from person to person, and from pathogen to pathogen.

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8
Q

What are the characteristics of bacteria that cause foodborne illness?

A
  • It can be found almost everywhere
  • It can’t be seen, tasted, or smelled
  • It requires a specific growth conditions
  • It can grow very quickly

To reduce bacterial growth, control both time and temperature.

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9
Q

What does the acronym FAT TOM stand for in relation to bacterial growth?

A
  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture

All of these conditions must be met in order to bacteria to grow.

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10
Q

What is the temperature danger zone for bacterial growth?

A

41°F to 135°F

(5°C to 57°C)

Above or below these temperatures, bacteria growth can be limited.

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11
Q

True or False:

It’s okay for a food handler with a bacterial illness to continue working while they are sick.

A

False

Their sickness is still active, meaning that bacteria could be transferred to the food. All food handlers with active illnesses should not be actively working in a foodservice operation.

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12
Q

What are the BIG SIX pathogens?

A
  1. Salmonella Typhi
  2. Nontyphoidal Salmonella
  3. Shigella
  4. Shiga toxin-producing Escherichia coli (E. Coli)
  5. Hepatitis A
  6. Norovirus
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13
Q

What are the source and commonly linked foods of Salmonella Typhi?

A

Source:

  • Found exclusively in humans.
  • Resides in the bloodstream and intestinal tract of infected individuals.
  • Can be shed in feces for weeks after symptoms subside.

Commonly Linked Foods:

  • Ready-to-eat foods contaminated by infected food handlers.
  • Beverages, especially those contaminated by infected individuals or unsafe water sources.
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14
Q

What are key prevention measures for Salmonella Typhi?

A
  • Exclude food handlers diagnosed with an illness
  • Wash hands
  • Cook food to safe internal temperatures
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15
Q

What are the source and commonly linked foods of Nontyphoidal Salmonella

A

Source:

  • Naturally found in farm animals.
  • Can be present in feces for weeks after symptoms subside.

Commonly Linked Foods:

  • Poultry, eggs, meat, milk, and dairy products.
  • Produce (especially contaminated fruits and vegetables).

Even small amounts of the bacteria can cause illness.

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16
Q

What are key prevention measures for Nontyphoidal Salmonella?

A
  • Exclude food handlers diagnosed with an illness
  • Wash hands
  • Cook poulty and eggs to safe internal temperatures
  • Limit cross-contamination between poultry and ready-to-eat foods
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17
Q

What are the source and commonly linked foods of Shigella?

A

Source:

  • Found in human feces of infected individuals.
  • Can be active in feces for weeks after symptoms subside.
  • Can be spread by flies.

Commonly Linked Foods:

  • Foods contaminated by human hands, such as salads.
  • Foods that have come into contact with contaminated water, such as fruits and vegetables.

Even small amounts of the bacteria can cause illness.

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18
Q

What are key prevention measures for Shigella?

A
  • Exclude food handlers diagnosed with an illness
  • Wash hands
  • Limit flies inside and outside
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19
Q

What are the source and commonly linked foods of Shiga toxin-producing Escherichia coli?

(E. coli)

A

Source:

  • Found in the intestines of cattle and infected humans.
  • Can remain active in feces for weeks after symptoms subside.
  • Produces toxins in the intestine.

Commonly Linked Foods:

  • Raw and undercooked ground beef.
  • Contaminated produce.

Even small amounts of the bacteria can cause illness.

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20
Q

What are key prevention measures for E. coli?

A
  • Exclude food handlers diagnosed with an illness
  • Wash hands
  • Cook food to safe internal temperature
  • Prevent cross-contamination with raw meat and other foods
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21
Q

What are the basic characteristics of viruses?

A

These are carried by human beings and animals, require a living host to grow, and can be transferred through food while remaining infectious

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22
Q

How do people typically contract viruses?

A

People can get viruses from food, water, or any contaminated surface, often through fecal-oral routes.

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23
Q

What is one of the leading causes of foodborne illness?

A

Norovirus

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24
Q

What types of food is Norovirus commonly linked with?

A
  • Ready-to-eat food
  • Contaminated water
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25
How is Norovirus often **transmitted**?
Through **airborne** vomit particles.
26
What **prevention measures** should be taken for Norovirus?
* Exclude food handlers who are vomiting or have diarrhea * Wash hands * Avoid bare-hand contact with ready-to-eat food * Purchase shellfish from approved suppliers
27
What is the **main source** of Hepatitis A?
**Feces** of infected people.
28
What **types of food** are commonly linked with Hepatitis A?
* Ready-to-eat food * Shellfish from contaminated water
29
What prevention measures should be taken for **Hepatitis A**?
* Exclude food handlers diagnosed with Hepatitis A * Exclude food handlers with jaundice for seven days or less * Wash hands * Avoid bare-hand contact with ready-to-eat food * Purchase shellfish from approved suppliers
30
# Fill in the blank: Viruses can be transferred through \_\_\_\_\_\_\_ and still remain infectious.
food
31
Are viruses **destroyed** by normal cooking temperatures?
No
32
What are **parasites** and where are they commonly associated?
**It require a host** to live and reproduce and are commonly associated with **seafood and food processed with contaminated water**.
33
# Fill in the blank: The most important measure for preventing parasites is to purchase food from \_\_\_\_\_\_\_ and \_\_\_\_\_\_\_.
approved, reputable suppliers
34
What are **fungi** and how can they be prevented?
These include **mold, yeasts, and mushrooms**; they are best prevented by **purchasing food from approved suppliers**.
35
What are **biological toxins** and how can they be produced?
It occurs **naturally** in certain plants, mushrooms, and seafood, and are produced when seafood is **time/temp abused**.
36
What types of seafood are linked with **biological toxins**?
* Tuna * Bonito * Mackerel * Mahi-mahi
37
What are some **symptoms of biological toxin** illnesses?
* Diarrhea * Vomiting * Neurological symptoms (tingling, hot/cold sensations) * Flushing of the face or hives * Difficulty breathing * Heart palpitations
38
What is the **key prevention measure** for biological toxins?
**Prevent time/temp abuse** during storage and preparation.
39
What are typical sources of **chemical contaminants**?
* Kitchenware like pewter and copper * Cleaners and sanitizers * Deodorizers and health products
40
# Define: Physical contaminants
Any solid object that is **not naturally edible**. ## Footnote For example, a glass shard from a broken cup could end up in food, and should not be eaten.
41
What are **physical contaminants** in food?
Objects that can get into food, including: * metal shavings from cans * wood * fingernails * staples * bandages * glass * jewelry * dirt * naturally occurring objects like fruit pits and bones ## Footnote Physical contaminants can arise from both man-made and natural sources.
42
What are sources of **toxic-metal poisoning**?
Certain types of kitchenware and equipment, such as items made from **pewter, copper, zinc**, and some types of **painted pottery**. ## Footnote Consult the chemical’s Material Safety Data Sheet (MSDS) for important safety information.
43
How can you **prevent physical contamination of food**?
Purchase food from approved, reputable suppliers and closely inspect the food received. ## Footnote Ensure that no physical contaminants can enter food during the flow of food.
44
Who might attempt **deliberate contamination of food**?
Groups that may attempt to contaminate food include: * Terrorists or activists * Disgruntled current or former staff * Vendors * Competitors ## Footnote These groups may use biological, chemical, physical, or radioactive contaminants.
45
Where can **attacks on food supply** occur?
Anywhere in the food supply chain, typically focused on a specific food item, process, or business. ## Footnote Deliberate contamination can happen at any point in the supply chain.
46
What **acronym** is used by the FDA to develop a food defense program?
A.L.E.R.T.
47
What is the **A.L.E.R.T.** tool used for?
It is a food defense tool to **prevent deliberate contamination**.
48
What should you do first when **responding** to a **foodborne illness outbreak**?
Gather information from the affected person.
49
What should you do if there is **suspicious activity** at your operation?
* Identify what you will do and who you will contact. * Hold any product you suspect to be contaminated and contact your regulatory authority immediately. * Maintain an emergency contact list.
50
What are the steps to take when **responding** to a foodborne-illness outbreak?
1. Gather information 2. Notify authorities 3. Segregate product 4. Document the information 5. Identify staff 6. Cooperate with authorities 7. Review procedures
51
What **information** should you gather from a person reporting a foodborne illness?
* General contact information * Food consumed * Description of Symptoms * Onset of symptoms
52
# Define: food allergen
A **protein in a food or ingredient** that some people are sensitive to, which occurs naturally.
53
List common **food allergens**.
* Milk * Eggs * Fish * Shellfish (lobster, shrimp, crab) * Wheat * Soy * Peanuts * Tree nuts (almonds, walnuts, pecans)
54
What are some **allergy symptoms**?
* Nausea * Wheezing or shortness of breath * Hives or itchy rashes * Swelling of the body * Vomiting and/or diarrhea * Abdominal pain
55
What is **anaphylaxis**?
**A severe allergic reaction** that can lead to death.
56
What **practices** should kitchen staff follow to prevent allergic reactions?
* Avoid cross-contact * Wash, rinse, and sanitize cookware and utensils * Prep food in a separate area * Label food packaged on-site
57
What is **cross-contact** in food handling?
The **transfer of allergens** from food or food contact surfaces containing an allergen to the food served to the customer. ## Footnote Examples include letting food touch surfaces or substances that have come into contact with allergens.
58
How can **cross-contact** be avoided?
* Check recipes, ingredients, and labels * Wash hands and change gloves before prep * Use separate cooking areas * Label food packaging clearly with allergens * Wash, rinse, and sanitize tools and surfaces
59
What should service staff do for customers with **food allergies**?
* Describe dish preparation * Identify ingredients * Suggest simple menu items * Hand-deliver food
60
What is an important **hygiene practice** when handling food?
Practice **good personal hygiene** and **quick cleanup of vomit**.
61
What is the best way to **protect food from tampering**?
Make it as **difficult as possible** for someone to tamper with it. ## Footnote Implementing a food defense program is essential.

ServSafe Manager (10 decks)

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