Day 2 - Hazards Flashcards
Name the 3 main hazards to our health
Physical, biological, chemical
The presence of a foreign object (glass fragments, metals) is considered a ___ hazard
Physical
The presence of microorganisms (bacteria, viruses, parasites, fungi) in food are called _____ hazards
Biological hazard
The presence of harmful chemicals in a food (pesticides, cleaning agents, prescription meds) are _____ hazards
Chemical
Foods that have been contaminated with pathogenic bacteria appear to be contaminated; there is a change in smell, taste, and smell (t/f)
False
Under favorable conditions the number of bacteria double every _____
20 to 30 minutes
4 phases of bacterial growth:
Lag, log, stationary, death
The most rapid growth of bacteria takes place in the __ phase
Log
Six factors influencing growth of bacteria (FATTOM)
Food ( some foods produce more than others)
Acidity (less acidic = more bacteria)
Temperature (between 41 and 140)
Time (more overtime)
Oxygen (more o2 = more bacteria)
Moisture ( more moisture bad)
True or false: viruses reproduce through food and can be transmitted through food
False (cannot reproduce through food, but can be transmitted)
Hepatitis A and norovirus are 2 food borne viruses. They are transmitted through food or water contaminated with ___. To prevent contamination, ____
Feces, wash your hands after using the toilet
Trichinella spiralis, which causes trichinosis, is a food borne parasite typically found in ___. To prevent trichinosis, ______.
Under-cooked pork, cook pork to 150 degrees F for 15 seconds
Anisakis simplex is a parasite typically found in in
Fish
Salmonella enteritis is a bacterium commonly found in
Raw poultry and raw shell eggs
We can control your growth of clostridium perfringens by ______
Rapid cooling, rapid reheating, avoiding preparation of foods in advance
Staphylococcus aureus is a bacterium that is commonly carried by ____
Healthy humans
Staphylococcal food intoxication is a common cause of food borne illness caused by ____ which can be prevented by _____ and avoiding _____
Staphylococcus aureus, good personal hygiene , avoiding bare contact with ready to eat foods
Food workers with an illness that can be transmitted by contact with food or through food should ___
Not work until fully recovered
Ground meat (hamburgers) must be cooked to a minimum temperature of ____ to eliminate ecoli
158 degrees F
Clostridium botulinum is a bacterium that causes botulism. It is associated with _________ and any food in an ____ environment
Home canned foods, smoked fish, garlic in oil, and any food in an anaerobic environment
Scombroid poisoning occurs from ___ due to ____
Eating certain fish with high levels of histamines (tuna, mackerel, bonito, mahi mahi, bluefish)
Time and temp abuse
Hands must be washed throughly after
any activity in which they may have become contaminated. For example, hands must be washed before starting work and after handling raw foods, using the toilet, coughing, sneezing, smoking, eating, drinking, and scratching
The new york city health code requires hand washing sinks to be readily accessible within ____ of all food prep areas and in or near all ____
25 feet, toilets
Hand washing sinks must be provided with ___, ____, ___, and a ___ sign
Soap, hot and cold running water, disposable towels/ hand dryer, wash hands sign
New York city health code requires that all food workers wear ___, ____, and not wear any ____ on their arms and hands. Food workers should also avoid wearing ____.
Proper hair restraints, aprons and outer garments, jewelry, makeup
