FOOD SAFETY 1-4 Flashcards
When does limiting foodborne hazards start
Choosing Wholesalers
HACCP
Hazard Analysis Critical Control Points
HACCP Steps
conduct HA, identify CCPs, establish critical limits, set up procedures, establish corrective actions, verify system is working, & record keeping
Most important federal agency regarding food safety
Food and Drug Admin (FDA)
FDA
Regulates most food processing, shipping and manufacturing, issues recalls of potentially dangerous foods, sets labeling standards, and publishes and updates the Food Code (nationwide standard food food safety)
USDA
United States Department of Agriculture
EPA
Environmental Protection Agency
CDC
Center for Disease Control and Prevention
NMFS
NAtional Marine Fisheries Service
OSHA
Occupational Safety and Health Admin
CPSC
Consumer Product Safety Commission
NSF
National Sanitation Foundation
Main cause of food borne disease
Biological hazards
Most common food borne parasites
protozoa, roundworms, and tapeworms
Foodborne parasite that causes most hospitalizations and deaths
Toxoplasma gondii
Roundworms
problem in hogs and can cause trichinosis in humans who consume infected pork; anisakis can be found in fish such as cod and herring
Flatworms
beef, pork, and fish tapeworms and flakes such as live fluke
Protozoa
Giardia lamblia and Cryptosporidium parvum often infect water
Big 5 Foodborne Illnesses
Salmonella, Shigella, Norovirus, Hepatitis A, Shiga Toxin-Producing E. coli
Salmonella
- usually associated with improperly stored and undercooked chicken
- exposure to animal waste
- develops within 12 to 72 hrs
- lasts from 4 to 7 days
- diarrhea, nausea, vomiting, and dehydration
- cause Typhoid fever
- prevention: avoid cross-contaimination
Shigella
- touching genes, swimming in/drinking contaminated water
- develop within 2-3 days of exposure but can occur in as little as a day or as late as a week
- goes away on its own after a few days
- food buffets/barbecues
Norovirus
- extremely contagious
- contagious from first sign to 3 days to 2 weeks from recovery
- viral infection
- stomach bug/flu
If someone becomes ill and vomits or has a diarrheal incident
must create written plan that includes instructions for the use of EPA registered disinfectants
Hepatitis A Virus (HAV)
- viral infection of the liver
- incubation period of 15 to 50 days
- jaundice
- waterborne
- can be killed by heating to 185F for one minute
- must be cleared by medical professional to return to work
E. coli
- Shiga toxin-producing type
- meat and ground meat primary cause
- prevented by proper handling, cooking meat correctly, and holding meat at the correct temperature
- symptoms within 3 to 4 days, can be 1 to 8
Botulism
- neurotoxin
- life-threatening
- canned foods
- prevented by ensuring canned and packaged items are in good condition upon receipt
Biological Contaminant
need water, nutrients, and right temp to survive
TCS Foods
- must be checked with an appropriate temperature measuring device
- cook chill or sous vide must have a verifiable electronic device to monitor time/temp
Egg Transport
- cartons must bear safe handling instructions
- under refrigeration at an ambient temptation of 45F or less
TCS
Time/Temp Control for Safety
Temperature Danger Zone (TDZ)
- optimal temperature range for harmful organisms to grow in food
- 41F to 135F FDA
- 40 to 140F USDA
Six conditions that cause disease-causing bacteria to multiply to harmful levels
food (high protein, moist, slightly acidic), acidity (0-14, 7neutral point), time (10 to 20 min to multiply), temp (41F to 135F), oxygen need (aerobic need, anaerobic don’t), moisture (pathogenic bacteria need aw to be above 0.85)
Top 9 Allergens
Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat/gluten, Soybean, Sesame
Cold Preservation
bacteria slow down their growth and eventually stop growing the colder food gets
- refrigeration, chilling, freezing
Refrigeration Preservation
34F to 40F
Chilling Preservation
Just below refrigeration, but still above freezing
Freezing Preservation
Turning water from liquid into a solid
Heat Preservation
raising temperature of food high enough to kill spoilage and pathogenic bacteria
- pasteurization, ultra heat treatment (UHT)
- sterilization
- canning
Pasteurization
heating foods up to mild temp momentarily and then cooling them back down immediately
Sterilization
heating foods at high enough temp for long enough time to destroy all organisms
Botulinum Cook
canned foods are heated to 249F for at least 3 minutes
Dehydration
reducing amount of water
Meat should be rejected if
- looks off color
- 41F or over
FIFO
First In/First Out
Thawing
- in fridge unit 41F or folder
- submerged under running quality drinking water at or below 70F
- as part of cooking process
- microwave if food will be cooked immediately afterward using conventional means
Reduced Oxygen Packaged Fish
Should only be removed from its reduced oxygen environment prior to being thawed in fridge or prior to/or immediately after completing thawing under running water
Spoilage
- most will last 3 to 4 days
- discard after 7 days
- freezer last up to 3 months
Pot Roasts
cut into smaller pieces to cook more effectively and evenly
Poultry/Fowl
meatier breast portions
When roasting or baking meat, poultry or fowl it is a good idea to
turn pan to ensure even cooking
Raw Meats Temps
- must be cooked to an internal temperature of 145F for 15s
- taken at thickest part
- rested outside oven for 3m
Nonintact Meats Temps
- cooked to 160F per CDC and USDA
Poultry/Fowl Temps
- internal temperature must reach 165F or less than a second
Raw Eggs Temp for immediate service at customer’s request
- 145F for 15s
Raw Eggs Temp
- 155F for 17s
Fish and Shellfish Temps
- must be cooked to an internal temperature of 145F for less than a second
Cooling Hot Food
- 135F to 70F within 2hrs
- 70F to 41F or less within the next 4hrs
(6hrs total) - divide hot food into smaller/thinner
- place hot food in shallow pans 2-3in deep
- place hot food in smaller container
- use ice bath
- add ice
- Clean containers with enough space to circulate
Reheating Foods
- 165F for 15s
- can only be done once
- discard leftovers
Food not intended for immediate consumption must be held at
135F or above
If food has been prepared and needs stored
- must be rapidly cooled and refrigerated to 41F or lower
- must be reheated
Maximum Time Standard Reheating Foods
4hrs
Time Temperature Indicators TTI
provides information on shipment exposure to unsafe conditions
Calibrating Thermometers two ways
- ice point method - temp of large glass of crushed ice and water should be 32F
- boiling point method - boiling water should read 212F
Most bacteria stop growth at
11F
Hot food on display must be held at
135F or above
Internal food temperature for safe food should be between
- 130F and 190F
Lighting levels
- 108 lux
- 30in above floor
USDA Sticker
provider has met required food safety standards
USDA GRADE Stamps
provider has paid extra to rate quality of the product
Food should be stored at least _ inches off the floor
6
Seafood Storage
- coldest part of fridge if used in two days
-avoid packing tightly to circulate
Freezing at ___ stops microorganism activity
-20F – 0F or colder
Ideal temp for dry good storage
between 50F and 70F
Read-to-Eat Foods Storage
- include day of prep and should be no longer than days if stored at 41F or less
Sanitizer Temp in Dishwasher
180F to 194F
Master Cleaning Schedule
when/how different items and areas should be cleaned and who
Minimum standard parts per million
50 ppm
3 Main Sanitizing Components
chlorine, iodine, quaternary ammonium (quats)
Chlorine
- hard/soft water
- cheap
-may cause corrosion
Iodine
- minimum temp of 68F
-ph 5 or less or no higher than the level manufacturer specifies
-concentration between 12.5mg/L and 25mg/L
Quats
- non-corrosive
- minimum temperature of 75F
- used only in water with 500 mg/L hardness or less or specified by EPA-registered label
Sanitizing with Heated Water
171F or above and immersed for minimum 30s
Three basics storage areas
dry, chemical, and food
Meat Storage
- stored on lowest shelves
- thawing in container
Space Between Items
3 to 6in
Dry Food Storage Temp
- 50F maximum life
- 70F adequate
Food prep surfaces
- nonporous and non-absorbent
- easy to clean
Detergents
Contain surfactants to reduce surface tension between food soil and surface so detergent can penetrate quickly and lift off the soil from the surface
Solvent Cleaners
contain grease-dissolving agent that can be used in areas with burned-n grease
Acid Cleaners
used on mineral deposits that alkaline detergents cannot remove
Abrasive Cleaners
remove heavy accumulations of soil often found in small areas..
After how many hours of constant use must surface prep be sanitized/undamaged gloves be changed
4
Extended interruption of water service
at least 2hrs or more
Five Preliminary Tasks of HACCP
assemble team, describe food/distribution, describe intended use/consumers, develop flow diagram, verify the flor diagram
Conduct a Hazard Analysis
- two stages: identification and evaluation
- identifies appropriate control measures, modifications to a process or product may be identified and will further assure or improve product safety, basis for determining CCPs
Determine Critical Control Points
any step where food safety hazards can be prevented
Establish Critical Limits
a maximum and/or minimum value
Establish Monitoring Procedures
- track operation to ensure food safety and identify if there is a trend toward loss of control
- determine loss of control and if a deviation occurs at a CCP
- provide written documentation for use during verification
Establish Corrective Actions
- determine and correct cause of non-compliance
- determine disposition of non-compliant product
- record actions that have been taken
Establish Verification Procedures
identify verification activities sued to validate that the plan is accurate and system operates
Establish record-keeping and documentation procedures four components
summary, HACCP plan, support documentation, records generated during operation
Thermal processing and Chilling are examples of
Critical Control Point
Visual observations, pH, moisture level are examples of
Monitoring Activities
Record-keeping requirements to all ground beef
- ground beef from trim
- any raw beef that is ground at a customer’s individual request
Food Safety Modernization Act (FSMA)
establishes framework that involves multiple layers of protection and recognizes the important role we all play in protecting consumers from unsafe food
FDA - FSMA role
establish strong, risk-based food safety standards and to oversee industry to help ensure that it is meeting these standards
Enhanced Tracking and Tracing of Food and Recordkeeping major requirements
- must establish pilot projects along with food industry to determine the methods and technologies to quickly and effectively track and trade foods
- public a notice of proposed rule making to establish record keeping requirements for high-risk foods
FSMA five key areas
preventive controls, inspection and compliance, imported food safety, response, enhance partnerships
If employee has systems of foodborne illness or contacts Cryptosporidium, Cyclospora, Entamoeba histolytica, Shiga-toxin producing app, Vibrio cholera, yersinia must be
reported to person in charge and properly documented.
Restricted employees will not work with
exposed food, clean equipment, utensils, linens, unwrapped single-service articles like tableware or carryout utensils, unwrapped single-use articles.
