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Safety & Sanitation > Final > Flashcards

Final Flashcards

1
Q

foodborne illness

A

a disease transmitted to people by food

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2
Q

foodborne illness outbreak

A

two or more people have the same symptoms after eating the same food

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3
Q

challenges to food safety

A
  • time
  • language and culture
  • literacy and education
  • pathogens
  • unapproved suppliers
  • high risk populations
  • staff turnover
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4
Q

costs of foodborne illness to an operation

A
  • loss of customers and sales
  • loss of reputation
  • negative media exposure
  • lowered staff morale
  • lawsuits and legal fees
  • staff missing work
  • increased insurance premiums
  • staff retraining
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5
Q

costs of foodborne illness to a victim

A

lost work
medical costs
long term disability
death

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6
Q

contamination

A

the presence of a harmful substances in food

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7
Q

biological contaminant

A 
-pathogens
include certain
-viruses
-fungi
-parasites
-bacteria
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8
Q

chemical contaminant

A

foodservice chemicals can contaminate food if used incorrectly

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9
Q

physical contaminant

A

foreign objects in food or naturally occuring objects

-fish bones in fillets

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10
Q

how food becomes unsafe

A
  • purchasing food from unsafe sources
  • failing to cook food correctly
  • holding food at incorrect temperatures
  • using contaminated equipment
  • practicing poor personal hygiene
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11
Q

time temperature abuse

A

food has stayed too long at temperatures that are good for the growth of pathogens

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12
Q

cross contamination

A

pathogens can be transferred from one surface or food to another

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13
Q

TCS food

A

food requiring time and temperature control for safety

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14
Q

ready to eat food

A

food that can be eaten without further preparation, washing, or cooking

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15
Q

high risk populations

A
  • preschool age children
  • elderly people
  • people with compromised immune systems
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16
Q

SOPs

A

standard operating procedures

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17
Q

microorganisms

A

small, living organisms that can be seen only through a microscope

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18
Q

four types of pathogens that can contaminate food

A

viruses
bacteria
parasites
fungi

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19
Q

symptoms of a foodborne illness

A 
diarrhea
vomiting
fever
nausea
abdominal cramps
jaundice
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20
Q

The Big Five

A
  • shigella spp.
  • salmonella typhi
  • enterohemorhagic and shiga toxin-producing e.coli
  • hepatitis a
  • norovirus
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21
Q

bacteria

A

-single celled living microorganisms that can spoil food and cause foodborne illness

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22
Q

where can bacteria be found

A

almost anywhere

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23
Q

bacteria can be smelled or tasted

A

no

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24
Q

bacteria growth

A

-if conditions are correct, bacteria will grow in rapid numbers

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25
Q

bacteria produce toxins

A

some

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26
Q

prevention of bacteria

A

time and temperature control

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27
Q

FAT TOM

A

what bacteria need to grow

  • Food (proteins, carbohydrates, TCS)
  • Acidity (little to none, 7.5-4.6 pH)
  • temperature (41-135’F)
  • time
  • oxygen (some)
  • moisture (high levels)
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28
Q

water activity

A

amount of moisture available in food for bacteria growth

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29
Q

four stages of bacterial growth

A
  • lag (introduced)
  • log (reproduce)
  • stationary (continue to grow until unfavorable conditions)
  • death (dying bacteria outnumber growing bacteria)
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30
Q

spores

A

bacteria change form to keep from dying when they lack nutrients

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31
Q

bacteria prevented through controlling time and temperature

A
  • bacillus cereus
  • listeria monocytogenes
  • e. coli
  • campylobacter jejuni
  • clostridium perfringens
  • clostridium botulinum
32
Q

bacteria prevented by preventing cross contamination

A

salmonella spp

salmonella typhi

33
Q

bacteria prevented through practicing personal hygiene

A

shigella spp

staphylococcus aureus

34
Q

bacteria prevented by purchasing from approved reputable sources

A

vibrio vulnificus

vibrio parahaemolyticus

35
Q

bacillus cereus

bacillus cereus gastroenteritis

A
  • spore forming bacteria found in dirt
  • can produce two different toxins
  • diarrhea
    - cooked vegetables
    - meat products
    - milk
  • vomiting
    - cooked rice dishes
  • prevention
    • cook food to minimum internal temps
    • hold food at correct temps
    • cool food correctly
36
Q

listeria monocytogenes

listeriosis

A

-found in dirt, water, and plants
-grows in cool moist environments
-raw meat, unpasteurized dairy products, ready to eat food
-miscarriage (pregnant)
-sepsis, pneumonia, meningitis (newborns)
prevention
-throw out expired food
-cook raw meat to minimum internal temp
- prevent cross contamination
-avoid using unpasteurized dairy

37
Q

e.coli

hemorrhagic colitis

A

-toxin producing
-intestines of cattle
-ground beef, contaminated produce
-diarrhea, abdominal cramps, kidney failure
prevention
-min. internal temps
- approved reputable suppl.
-prevent cross contamination
-keep staff with diarrhea out of the operation
-keep staff with hemorrhagic colitis out of operation

38
Q

campylobacter jejuni

campylobacteriosis

A
  • poultry, contaminated water, meats, stews/ gravies
  • diarrhea, abdominal cramps, fever, vomiting, headaches
  • cook to min. inter., prevent cross contamination
39
Q

clostridium perfringens

clostridium perfringens gastroentiritis

A
  • found in dirt, spores, only grows in danger zone,
  • meat, poultry
  • diarrhea, severe abdominal pain
  • cool and reheat correctly,hold at correct temps
40
Q

clostridium botulinum

botulism

A
  • spores
  • found in dirt and water
  • can contaminate almost any food
  • do not grow well in refrigerated, highly acidic, or low moisture
  • w/o oxygen
  • produces lethal toxin if time temp abused
  • w/o treatment death is likely
  • incorrectly canned food, ROP food, temp abused veggies, untreated garlic & oil mixtures
  • (initially) nausea/vomiting, (later) weakness, double vision, difficulty speaking and swallowing
  • heat, cool, reheat correctly. inspect canned food
41
Q

salmonella spp.

salmonellosis

A
  • poultry, eggs, dairy, produce
  • diarrhea, abdominal cramps, vomiting, fever
  • cook to min internal temp., prevent cross contamination
  • keep food handlers with salmonellosis out of operation
42
Q

salmonella typhi

typhoid fever

A
  • only in humans
  • ready to eat food, beverages
  • high fever, weakness, abdominal pain, headache, loss of appetite, rash
  • exclude people with typhi, wash hands, cook food to min internal temp
43
Q

shigella spp

shigellosis

A
  • found in the feces of infected people, flies
  • food commonly contaminated by hands, food that has made contact with contaminated water
  • bloody diarrhea, cramps, fever
  • exclude people with shigella spp. or have diarrhea, wash hands, control flies
44
Q

staphylococcus aureus

staphylococcal gastroentitis

A
  • found in human hair, nose, throat, cuts
  • cooking cannot destroy these toxins
  • deli meat, salads with TCS food
  • nausea, vomiting, cramps
  • wash hands, cover wounds, hold cool & reheat correctly
45
Q

vibrio vulnificus and vibrio parahaemolyticus

vibrio gastroenteritis
vibrio vulnificus primary speticemia

A
  • found in water where shellfish are harvested
  • grow rapidly in middle of danger zone
  • oysters from contaminated water
  • diarrhea, cramps, vomiting, fever and chills
  • cook oysters to min internal temps
46
Q

virus

A

the smallest of microbial contaminant

-animals and humans, require living host

47
Q

hepatitis a

A
  • found in feces
  • ready to eat food, shellfish from contaminated water
  • fever, weakness, nausea, abdominal pain, jaundice
  • exclude staff with hep a or jaundice, wash hands, avoid bare hand contact with food, purchase shellfish from approved
48
Q

norovirus

norovirus gostroentiritis

A
  • feces
  • ready to eat food, shellfish from contaminated water
  • vomiting, diarrhea, nausea, abdominal cramps
  • exclude staff with diarrhea, vomiting, or norovirus, wash hands, avoid bare hand contact, purchase shellfish from approved
49
Q

parasite

A
  • cannot grow in food
  • commonly seafood, wild game, and processed food with contaminated water (produce)
  • cook to min, purchase from approved, fish correctly frozen
50
Q

anisakis simplex

anisakiasis

A
  • raw or undercooked fish
  • herring,cod,halibut, mackerel, pacific salmon
  • tingling in throat, coughing up worms
  • -cook and freeze correctly
51
Q

cryptosporidium parvum

cryptosporidiosis

A
  • found in feces
  • contaminated water, produce
  • diarrhea, cramps, nausea, weight loss
  • use clean water, people with diarrhea out of operation, wash hands
52
Q

giardia duodenalis

giardiasis

A
  • found in feces
  • incorrectly treated water, produce
  • fever, diarrhea, cramps, nausea
  • clean water, diarrhea out, wash hands
53
Q

cyclospora cayetanensis

cyclosporiasis

A
  • contaminated water and feces
  • incorrectly treated water, produce
  • nausea, cramps, fever, diarrhea, loss of weight, loss of appetite
  • purchase produce from approved, diarrhea out, wash hands
54
Q

fungi

A

pathogens that only sometimes make people sick
spoil food
in air, dirt, plants, water and some food

55
Q

mold

A
  • spoils food and sometimes causes illness
  • some produce toxins
  • grow in almost any condition, better in acidic with low water activity
  • cooler temps slow down but do not kill
56
Q

yeast

A
  • spoil food quickly

- better in acidic with low moisture

57
Q

seafood toxins

A

-cannot be smelled or tasted
-cannot be destroyed once formed
two groups: fish or shellfish

58
Q

fish toxins

A

some are natural part of the fish
AKA systemic toxins
puffer fish, moray eels, freshwater minnows

others made by pathogens on fish or be contaminated

59
Q

shellfish toxins

A

when shellfish eat marine algae with the toxin

60
Q

histamine

scombroid poisoning

A
  • when fish are time temp abused
  • tuna, bonito, mackerel, mahimahi
  • reddening of face and neck, sweating, headache, burning or tingling sensation of mouth or throat, diarrhea, vomiting
  • prevent time temp abuse
61
Q

ciguatoxin

ciguatera fish poisoning

A
  • found in some marine algae
  • predatory tropical reef fish from pacific ocean, indian ocean, caribbean sea
  • hot & cold sensations, nausea, vomiting, tingling, joint and muscle pains
  • purchase from approved
62
Q

saxitoxin

paralytic shellfish poisoning

A
  • shellfish contaminated as they filter algae
  • shellfish in colder waters, pacific NE coasts
  • numbness, tingling, dizziness, nausea, vomiting, diarrhea
  • purchase from approved
63
Q

brevetoxin

neurotoxic shellfish poisoning

A
  • as they filter algae
  • warmer waters, florida, gulf of mexico, caribbean sea
  • tingling and numbness, dizziness, hot and cold sensations, vomiting, diarrhea
  • purchase from approved
64
Q

domoic acid

amnesic shellfish poisoning

A
  • as they filter algae
  • coastal waters Pacific NW and east coast of canada
  • vomiting, diarrhea, cramps, confusion, memory loss, disorientation, seizure, coma
  • purchase from approved
65
Q

food defense program

A

should address the points in your operation where food is at risk

66
Q

food allergen

A

a protein in a food or ingredient that some people are sensitive to

67
Q

allergen symptoms

A 
nausea
shortness of breath
hives
swelling
vomiting
diarrhea
abdominal pain
68
Q

common food allergens

A 
milk
eggs
fish
shellfish
wheat
soy
peanuts
tree nuts
69
Q

carriers

A

some people carry pathogens and infect others without getting sick themselves

70
Q

finger cots

A

protective coverings

71
Q

storage order

A 
ready to eat
seafood
whole beef and pork
ground meat and fish
poultry
72
Q

165 for 15 seconds

A

poultry
stuffing or stuffed
tcs ingredients previously cooked

73
Q

155 for 15 seconds

A 
ground/ injected meat
tenderized meat
ratites
ground seafood
shell eggs hot held
74
Q

145 for 15 second

A

steaks/chops
seafood
game
shell eggs served immediately

75
Q

145 for 4 minutes

A

roasts

76
Q

135

A

fruits
veggies
grains
legumes that will be hot held

77
Q

175

A

tea

Safety & Sanitation (3 decks)

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