Domain 4 Part 2 Flashcards
What are the food code temperatures for hold frozen, transport hot, and do not hold between?
Hold frozen -10 - 0 F
Transport Hot 165 - 170 F
Do Not Hold Between 40 - 140 F
What are the timing and temperature goals for cooling leftovers?
Cool leftovers quickly from 135 - 70 within 2 hrs, cool from 70 - 40 within an additional 4 hrs
What is the ideal temperature range for pathogen growth?
70 - 125 F
What is the USDA FSIS responsible for?
Meat and Poultry Division
- Wholesome Meat and Poultry Act: meat/poultry inspected at time of slaughter, processed products inspected during production
- Eggs Products Inspections Act: pasteurization of liquid eggs must be frozen or dried
What service is a part of the US Department of Commerce and what is it responsible for?
National Marine Fisheries Service (NMFS)
- Inspects and certifies fishing vessels/seafood plants; US Grade A = met sanitation and quality standards
- Shellfish grades based on size (jumbo shrimp: <25 lbs)
What four services are a part of the DHHS?
Public Health Service (PHS)
CDC
FDA CFSAN
Environmental Protection Agency (EPA)
What are the Public Health Service, CDC and EPA responsible for?
Public Health Service (PHS)
- infectious/contagious diseases transmitted via shellfish, milk, vending machines, restaurants
- CONTAMINATED SHELLFISH TRANSMIT HEPATITIS
CDC
- PulseNet System = early warning system for foodborne disease outbreaks
- FoodNet = mark trends of foodborne disease over time and develop interventions
Environmental Protection Agency (EPA)
- Establish/monitor water quality standards
- Determines safety and tolerance levels for pesticides
What is the FDA CFSAN responsible for?
Inspects:
- Food processing factories, raw materials, labeling
- Egg substitutes and imitation eggs
Monitors interstate shipping of SHELLFISH
Prohibits:
- Adulteration aka lowering of quality by mixing or substituting substances
- Misbranding aka use of deceitful or unfair labeling
Regulation of additives:
- GRAS → foods with this label haven’t been tested
- Producer of additive has to prove that it’s safe (Food Additive Amendment)
- Delaney Clause = if it causes cancer in animals or humans, remove it from the market
Mandatory standards aka Federal regulations for shipping products across state lines:
- Standard of identity - says what a product must be to be called a certain name
E.g. mayonnaise
- Standard of quality - minimum quality that foods can’t fall below
E.g. fruits
- Standard of fill of containers - can’t deceive people by using containers that appear to hold more than they do
E.g. canned goods
Controls foods labeled “imitation” or “substitute”
- Imitation = nutritionally inferior; costs less but tastes the same
E.g. Coffee whitener
- Substitute = nutritionally equal/superior in some ways, inferior in others
E.g. Egg substitutes
What is a food intoxication and what are 4 examples?
FOOD INTOXICATION = illness caused by toxin in food prior to consumption
Staphylococcus aureus
Clostridium perfringens
Clostridium botulinum
Bacillus cereus
Staph aureus: onset time, symptoms, sources, how to avoid, resistant to?
Onset time: 1-7 hrs after ingestion
Symptoms: N/V/D, pain, NO FEVER
Sources:
- humans (hands, nose, intestines, CUTS, sores)
- reheated foods/foods high in protein (meat, poultry, eggs, milk products, stuffing)
Resists: drying, freezing, not destroyed by cooking, MRSA strain aka Resistance to methicillin (antibiotic)
To avoid: must store in SHALLOW pans, wash hands, chill food quickly
Clostridium perfringens: onset time, symptoms, sources, how to avoid?
Onset time: 8-18 hrs
Symptoms: N/V/D, abdominal pain
Sources: CAFETERIA/BUFFET
- Soups, stews, liquid-like foods, meats, chicken, other foods cooked in large batches and held in unsafe temperatures
To avoid: Also store in SHALLOW pans, reheat leftovers to 165 F
Anaerobic
Clostridium botulinum: onset time, symptoms, sources?
Onset time: 4-36 hrs
Symptoms: weakness, double vision, fatigue, diarrhea, paralysis, inability to swallow, slurred speech, may be fatal in 3-10 days if not treated
Sources: soil, water, plants, intestinal tract of humans
- Low acid/improperly CANNED foods (Botulinum is destroyed by heat in acid)
- honey (don’t feed to infants d/t inadequate immune system)
- vacuum-packed/sous vide, tightly wrapped foods
- Smoked and salted fish
- Cooked root veggies held at warm temps too long
Anaerobic
Bacillus cereus: onset time, symptoms, sources?
Onset time: fastest = 30 minutes - 6 hrs (emetic), 6-15 hrs (diarrheal)
Symptoms: emetic (N/V), diarrheal (watery diarrhea, cramps)
Sources: soil, dust, grains, rice, flour, cereal crops
- Emetic = rice products, starchy foods, casseroles, sauces, puddings, soups
- Diarrheal = meats, milk, veggies, fish
What is a foodborne infection and give 7 examples.
FOODBORNE INFECTIONS: activity of bacteria carried by food into GI tract
Salmonella
Streptococcus
Vibrio
E. coli
Shigella
Campylobacter jejuni
Listeria
Salmonella: onset time, symptoms, sources? What is it destroyed by?
Onset time: 6-48 hrs, lasts 2-3 days
Symptoms: FEVER, N/V, chills, headache
Sources: intestinal tract of humans and animals, water, soil
- “CHICKENELLA” (raw chicken and seafood)
- SAL_MELLONELLA (dirty unwashed melons)
- Eggs, raw dairy
- Low acid foods at body or room temp
Destroyed by temps of pasteurization
Streptococcus: onset time, symptoms, sources? What is it destroyed by?
Onset time: 2-60 days
Symptoms: FEVER, DIARRHEA
Sources: intestinal contents of humans and animals; poor hygiene/ill handlers
- Milk, eggs, potato salad
- Food held at room temp for hrs
Destroyed by cooking
Vibrio: onset time, symptoms, sources? What virus does it yield?
Onset time: 16 hrs after ingestion; lasts 48 hrs
Symptoms: FEVER, vomiting, diarrhea, cramps
Sources: raw/undercooked seafood (shellfish, oysters)
Yields a norovirus
