Final Flashcards
foodborne illness
a disease transmitted to people by food
foodborne illness outbreak
two or more people have the same symptoms after eating the same food
challenges to food safety
- time
- language and culture
- literacy and education
- pathogens
- unapproved suppliers
- high risk populations
- staff turnover
costs of foodborne illness to an operation
- 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
costs of foodborne illness to a victim
lost work
medical costs
long term disability
death
contamination
the presence of a harmful substances in food
biological contaminant
-pathogens include certain -viruses -fungi -parasites -bacteria
chemical contaminant
foodservice chemicals can contaminate food if used incorrectly
physical contaminant
foreign objects in food or naturally occuring objects
-fish bones in fillets
how food becomes unsafe
- purchasing food from unsafe sources
- failing to cook food correctly
- holding food at incorrect temperatures
- using contaminated equipment
- practicing poor personal hygiene
time temperature abuse
food has stayed too long at temperatures that are good for the growth of pathogens
cross contamination
pathogens can be transferred from one surface or food to another
TCS food
food requiring time and temperature control for safety
ready to eat food
food that can be eaten without further preparation, washing, or cooking
high risk populations
- preschool age children
- elderly people
- people with compromised immune systems
SOPs
standard operating procedures
microorganisms
small, living organisms that can be seen only through a microscope
four types of pathogens that can contaminate food
viruses
bacteria
parasites
fungi
symptoms of a foodborne illness
diarrhea vomiting fever nausea abdominal cramps jaundice
The Big Five
- shigella spp.
- salmonella typhi
- enterohemorhagic and shiga toxin-producing e.coli
- hepatitis a
- norovirus
bacteria
-single celled living microorganisms that can spoil food and cause foodborne illness
where can bacteria be found
almost anywhere
bacteria can be smelled or tasted
no
bacteria growth
-if conditions are correct, bacteria will grow in rapid numbers
bacteria produce toxins
some
prevention of bacteria
time and temperature control
FAT TOM
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)
water activity
amount of moisture available in food for bacteria growth
four stages of bacterial growth
- lag (introduced)
- log (reproduce)
- stationary (continue to grow until unfavorable conditions)
- death (dying bacteria outnumber growing bacteria)
spores
bacteria change form to keep from dying when they lack nutrients
bacteria prevented through controlling time and temperature
- bacillus cereus
- listeria monocytogenes
- e. coli
- campylobacter jejuni
- clostridium perfringens
- clostridium botulinum
bacteria prevented by preventing cross contamination
salmonella spp
salmonella typhi
bacteria prevented through practicing personal hygiene
shigella spp
staphylococcus aureus
bacteria prevented by purchasing from approved reputable sources
vibrio vulnificus
vibrio parahaemolyticus
bacillus cereus
bacillus cereus gastroenteritis
- 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
listeria monocytogenes
listeriosis
-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
e.coli
hemorrhagic colitis
-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
campylobacter jejuni
campylobacteriosis
- poultry, contaminated water, meats, stews/ gravies
- diarrhea, abdominal cramps, fever, vomiting, headaches
- cook to min. inter., prevent cross contamination
clostridium perfringens
clostridium perfringens gastroentiritis
- found in dirt, spores, only grows in danger zone,
- meat, poultry
- diarrhea, severe abdominal pain
- cool and reheat correctly,hold at correct temps
clostridium botulinum
botulism
- 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
salmonella spp.
salmonellosis
- 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
salmonella typhi
typhoid fever
- 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
shigella spp
shigellosis
- 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
staphylococcus aureus
staphylococcal gastroentitis
- 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
vibrio vulnificus and vibrio parahaemolyticus
vibrio gastroenteritis
vibrio vulnificus primary speticemia
- 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
virus
the smallest of microbial contaminant
-animals and humans, require living host
hepatitis 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
norovirus
norovirus gostroentiritis
- 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
parasite
- cannot grow in food
- commonly seafood, wild game, and processed food with contaminated water (produce)
- cook to min, purchase from approved, fish correctly frozen
anisakis simplex
anisakiasis
- raw or undercooked fish
- herring,cod,halibut, mackerel, pacific salmon
- tingling in throat, coughing up worms
- -cook and freeze correctly
cryptosporidium parvum
cryptosporidiosis
- found in feces
- contaminated water, produce
- diarrhea, cramps, nausea, weight loss
- use clean water, people with diarrhea out of operation, wash hands
giardia duodenalis
giardiasis
- found in feces
- incorrectly treated water, produce
- fever, diarrhea, cramps, nausea
- clean water, diarrhea out, wash hands
cyclospora cayetanensis
cyclosporiasis
- 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
fungi
pathogens that only sometimes make people sick
spoil food
in air, dirt, plants, water and some food
mold
- 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
yeast
- spoil food quickly
- better in acidic with low moisture
seafood toxins
-cannot be smelled or tasted
-cannot be destroyed once formed
two groups: fish or shellfish
fish toxins
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
shellfish toxins
when shellfish eat marine algae with the toxin
histamine
scombroid poisoning
- 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
ciguatoxin
ciguatera fish poisoning
- 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
saxitoxin
paralytic shellfish poisoning
- shellfish contaminated as they filter algae
- shellfish in colder waters, pacific NE coasts
- numbness, tingling, dizziness, nausea, vomiting, diarrhea
- purchase from approved
brevetoxin
neurotoxic shellfish poisoning
- 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
domoic acid
amnesic shellfish poisoning
- 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
food defense program
should address the points in your operation where food is at risk
food allergen
a protein in a food or ingredient that some people are sensitive to
allergen symptoms
nausea shortness of breath hives swelling vomiting diarrhea abdominal pain
common food allergens
milk eggs fish shellfish wheat soy peanuts tree nuts
carriers
some people carry pathogens and infect others without getting sick themselves
finger cots
protective coverings
storage order
ready to eat seafood whole beef and pork ground meat and fish poultry
165 for 15 seconds
poultry
stuffing or stuffed
tcs ingredients previously cooked
155 for 15 seconds
ground/ injected meat tenderized meat ratites ground seafood shell eggs hot held
145 for 15 second
steaks/chops
seafood
game
shell eggs served immediately
145 for 4 minutes
roasts
135
fruits
veggies
grains
legumes that will be hot held
175
tea
