Culinary-Introduction to Food Safety Chapter 6 REVIEW Flashcards
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What is a Foodborne illness?
Disease transmitted to people by food
What has to happen for a Foodborne illness outbreak?
2 or more people get sick by the same food, investigation is conducted, laboratory analysis confirmed
Who is at a higher risk for Foodborne illness?
People with a weakened immune system, elderly, preschool children
What are the impacts of Foodborne illness outbreak?
Loss of guests and sales, lawsuits and legal fees, loss of reputation, staff absenteeism, etc
What is your immune system?
Your defense against illnesses, when its weak it cant fight off illnesses as easily
Compromised immune systems?
Cancer or chemotherapy, Transplant recipients, Medications, HIV/AIDS
What are the 3 categories of food hazards?
Biological, Chemical, Physical
What is contamination?
Harmful food present in food, Unsafe to eat
What is a Biological Contamination?
Microorganisms and pathogens that humans carry
What are microorganisms?
Small living organisms, Only seen through microscopes, humans can carry them
What are pathogens?
Food safety threat, Cause illness
Four types of pathogens?
Virus, Parasites, Bacteria, Fungi
What are Viruses?
Form of Biological Contamination, cause Foodborne illnesses, cannot grow on food, survive in refrigerators and freezer temps, grow in peoples intestines
What are the sources of viruses?
Food, Water, contaminated surfaces, there people
What are some examples of Viruses?
Hepatitis A and Norovirus
What to do when you have Jaundice?
Wash hands, avoid using fried hands???
What is Bacteria?
Can grow rapidly, cooking does not kill toxins, can create toxins, toxins cause illness
Examples of bacteria?
Salmonella Typhi, Nontyphoidal Salmonella, Shigella SPP, and shiga toxin-prodcing e.coli (STEC)
What are the six conditions to grow bacteria?
FAT TOM - Food, Acidity, Temperature, Time, Oxygen, Moisure
What foods are the energy source for bacteria?
Carbohydrates, and Proteins
What does bacteria grow the fastest with?
It grows with or without oxygen, Foods with high levels of moisture, ex. tomatoes
What are TCS foods?
Commonly involved in Foodborne illness, FAT TOM conditions, Time and Temp control for safety
What are ready to eat foods?
Foods without further preparations, washing, and cooking
Examples of ready to eat foods?
Washed fruit, deli meat, seasonings, sprouts or sprout seeds, shell fish, etc
What are Parasites?
Not as common, Do not grow in food, Needs a host to grow
What are some hosts?
Nourishment, Protection, Person, Animals, Plant, Water
What are Foodborne parasites?
Protozoa, Tapeworms, Roundworms, and Toxoplasma gondi
What is Fungi, Mold, and Yeast?
Can cause illness, spoils food
What is mold found in?
Tiny mold plants, Acidic food, Little moisture, grow under any condition
ex. jams, jellies, bacon or salty meats
What is Fungi?
Spoils food, can produce toxins, cold temps do not kill them, intentionally used for flavor
What is Yeast?
Spoils food quickly, white or pink discoloration, slime, smell or taste of alcohol, bubbles
ex. jams, jellies, honey
What are biological hazards?
Plants or animals, contain natural toxins, contaminated in the food chain
What are Chemical hazards?
Used or stored incorrectly, cleaners, sanitizers, away from food, utensils, equipment,
What are Physical hazards?
Objects in food, fruit pits, glass from broken light bulbs, jewelry, fingernails, bandages, hair, metal shaving from cans, etc
What is a food allergy?
Negative reaction to food proteins
What are food allergens?
Proteins causing allergic reactions
What is cross contact?
Allergen food item touches another food item, PROTEINS MIX
What are the big 8 food allergens?
Shellfish, eggs, soy, peanuts, fish, milk, tree nuts, almonds, walnuts, and pecans, wheat
What should you do when serving guest with food allergies?
Explain how dish is made, State secret ingredient, suggest alternative items, identify special order, hand-deliver order, never guess-ask the manager
What are the steps to avoid cross contact?
Separate fryers and oil, assigned equipment, check recipes and ingredient labels, no allergen present, wash, rinse, and sanitize, wash hands, separate utensils, change gloves
What is food defense?
Prevent purposeful contamination, competitors, former staff, guests. can occur anywhere, make it difficult to tamper with food
How to prevent and help food defense?
Control access, uniforms, names tags, security badges, report suspicious activity
What is the FDA food code?
Recommends regulations, code is not law, states adapt, state or local health departments enforce
What is the FDA? and what do they do?
The Food and Drug Administration,
writes to FDA food code
What is inspection?
Formal review or examination, Operation following food safety
What will happen to restaurants during inspections?
All operations serving public inspected, some may be temporarily close, guess at risk, out of business
What are successful managers?
Understand requirements, conduct self-inspections, create policies, ensure Operation is always prepared
