food safety Flashcards
what are the 6 conditions pathogens need to grow?
FATTOM:
Food: pathogens need a source of food. especially proteins and carbs which are readily available in many served foods
Acidity: pathogens grow best in food with low acidity; ingredients like lemon or tomato can make the food too acidic for rapid growth of pathogens
Time: pathogens need time to grow
Temperature: pathogens grow best between 5 - 57 degrees celcius (41 - 135 f) the danger zone!
Oxygen: some pathogens need oxygen
Moisture: Pathogens need moisture to grow
what is foodborne illness
a disease carried or transmitted to people via food
what is an outbreak
foodborne illness
the incidence of foodborne illness that involves 2 or more people who ate the same food and confirmed through lab analysis as the source of outbreak.
what are the 3 types of diseases that cause foodborne illness:
infection: illness that results from ingesting food containing live microorganisms
- samonella
- campylobacter jejuni
- e-coli
- listeria
intoxication: illness that results from ingesting toxins produced by organisms
- staphylococcus aureas
- clostridium botulinium
- clostridium perfingens
Toxicoinfection: illness caused by ingesting bacteria that produce toxins within the digestive tract
- e-coli
- clostridium perfingens
4 types of pathogens that contribute to foodborne illness
- bacteria
- parasites
- viruses
- fungi (yeast and mold)
types of foodborne hazards
biological:
- bacteria
- molds
- viruses
- parasites
- prions
Chemical:
- plant toxins
- animal toxins
- agricultural chemicals
- industrial chemicals
physical:
- glass
- bone
- metal
- plastic
how do chemical hazards occur?
- cleaning and sanitizing hazards
- excessive use of additives and perservatives
- contamination of food with toxic metals
- minimum precautions include proper labeling, storage and training of employees
how do physical hazards occur?
material or foreign contaminants that are accidentally introduced into foods
4 keys to safe food handling
- wash hands and surfaces (disinfect cutting boards and separate places for foods)
- dont cross-contaminate (keeping good sanitary practices)
- cook to proper temperature (no medium rare chicken and refridgerate properly)
- good hygiene
causes of foodborne illness
6
- purchasing food from unsafe sources
- failing to cook food correctly
- holding food at incorrect temps
- using contaminated equipment
- practicing poor personal hygiene (hand washing)
- any food can be a vehicle for food borne illness
controls of food safety
2
food safety program:
- prerequisite and HACCP
- purchasing and menu planning
External controls:
- laws and regulations
- food safety code of practice
classification of hazrds
2
Inherent hazards:
- a hazard specific to the food items (salmonella on eggs)
- HACCP programs address these
Environmental hazards:
- procedural failures (cross contamination from equipment)
- prereq programs and standard operating procedures (SOPs) address these
what does HACCP stand for and what type of approach is it?
HACCP: Hazard Analysis Critical Control Point
- uses systematic approach to prevent foodborne illness during the production and preparation of food
explain the 7 principle of HACCP
- identify hazards and assess their severity and risks.
- identify the critical control points (CCPs) or points where loss of control could result in a health risk
- establish critical limits such as time and end-point cooking temperatures
- establish procedures to monitor CCPs
- establish corrective action to be taken
- establish effective record keeping systems
- establish procedures to verify the system is working
all refridgerated product, including fresh meat, produce, dairy, and eggs must be recieved at a product temperature of no more than _
40 degrees F
what is the danger zone? and what is the longest food can be held at this temp?
between 4 and 60 degrees celcius
- food should only be in the danger zone for up to 4 hours
3 tenets of the time-temperature principle:
- food items must be cooled rapidly to 41 f (5 C) or less using the 2 step method:
step 1: internal temp should be reduced to 70 degrees F (21 C) within the first 2 hours
step 2: internal temp should be reduced to 41 F (5C) within in the next 4 hours - cold foods should be held at an internal temp of 41F or less (5C)
- hot foods should be held at 135 F (57C) or higher
explain proper handwashing
- wet hands with water
- apply enough soap to cover all hand surfaces
- rub hands palm to plam
- rub back of each hand with palm of other hand with fingers interlaced
- rub palm to palm with fingers interlaced
- rub with back of fingers to opposing pals with fingers interlocked
- rub each thumb clasped in opposite hand using a rotational movement
- rub tips of fingers in opposite palm in a circular motion
- rub each wrist with opposite hand
- rinse hands with water
- use elbow to turn off tap (if not tap available use paper towel)
- dry thoroughly with a single use towel
- hand washing should take 40 - 60 seconds
food recall triggers
reports by public health officials
consumer and industry complaints
foodborne illness outbreaks
CFIA inspections, testing and sampling programs
information from international partners
information fro other government departments
company initiated concerns found through its own sampling
