Food Safety Flashcards
Common risk factors
Purchasing food from unsafe sources, failing to cook right way, holding at wrong temp, using contaminated equipment and practicing poor personal hygiene
Number one cause of food poisoning
Biological pathogens
Cross contamination
Pathogen filled foods touching ready to eat food (food that will not be cooked further)
TCS food
Time and temperature control for safety
TCS foods
Eggs, meat, dairy , fish, baked potatoes, tofu, cooked rice beans and veggies etc cut tomatoes and lettuce
Why is it important to be certified in food safety
It helps control risk for foodborne illness like poor personal hygiene
Which group writes are adopts codes that regulate retail and food service operations?
State and local regulatory authorities
To be an outbreak, foodborne illness must be confirmed by lab analysis after…
Two or more people have the same symptoms after eating the same food
Glass in a bevarage is what type of hazard
Physical
Chicken wings left out for seven hours is what type of hazard?
Time-temperature abuse
Why are preschool age children at a higher risk for foodborne illness?
They have not built up a strong immune system
When should staff be trained in food safety?
When first hired and periodically after that
Which org issues the food code?
Us food and drug administration (FDA)
Big six foodborne illness
- Shigella spp
- Salmonella typhi
- Nontyphoidal salmonella (NTS)
- E coli
- Hepatitis A
- Norovirus
Onset time
How quickly food-borne illness shows symptoms
Does bacteria grow well on highly acidic foods?
No they dont
pH scale
0 = Acidic and 14 = alkali and 7 is neutral (food bacteria grows best on slightly acidic to neutral foods)
Best temp range for growth of bacteria (danger zone)
41 to 135 degrees F (best to keep foods colder or hotter than this) 5 degrees C and 57 degrees C
Extra danger zone
Between 70 and 125 degrees F (21 and 52 degrees C)
Do bacteria require oxygen to grow?
It depends on the bacteria
Does moisture impact bacteria growth?
Bacteria grows well in environments with high levels of moisture
What is FAT TOM?
Conditions that impact the growth of bacteria (food, acidity, temp, time, oxygen and moisture)
Moisture sign and scale
Aw (0 to 1.0)
Four highly contagious bacterias
- Salmonella typhi
- Nontyphoidal salmonella
- Shigella spl
- E. Coli
Salmonella typhi
Caused by typhoid fever. Inside humans only. Ready to eat food and beverages. Hand washing to prevent!
Nontyphoidal salmonella
Farm animals. Poultry, eggs, meat, milk/dairy, produce (tomatoes and peppers)
Prevention: cook things correctly, prevent cross contamination, exclude sick handlers
Shigella spp
Found in feces of infected (flies can transfer) linked to salads, food that has made conraxt with contaminated water (anything touched with hands.)
Prevention: exclude sick people from operations, reduce flies and hand washing
E. Coli
Intestines of cattle. Toxins released in intestines. Raw and undercooked beef or contaminated produce.
Prevention: exclude sick handlers, cook to required internal temp (especially beef), get produce from reputable providers
Where does Food poisoning usually transfer from?
Fecal oral routes
How is norovirus spread
Airborne vomit particles
Hepatitis A: where is it found?
Mostly found in fecal matter of people infected so fecal oral passing (or contaminated water)
Risky foods: ready to eat food and shell fish from contaminated water
Keep sick handlers out of operations (cannot be killed by regular cooking temps) turns people jaundice
Norovirus
Spreads through fecal oral or shellfish from contaminated water
Linked to ready to eat food, very contagious
Symptoms are vomiting. Wash hands and keep sick handlers away
Prevention of toxins
- cannot be prevented with freezing and cooking
- purchase foods from reputable sources
Chemical Contamination examples
- cleaners
- beauty products
- sanitizers
- lubricant
Should all be separated from foods and only used per their instructions
Physical contamination examples
- bones
- glass
- metal shaving
- bandages
- finger nails
- dirt
Prevention: inspect food and store food in a safe place and practice safe handling
Deliberate food contamination can come from…
- terrorists or activists
- disgruntled employees or ex employees
- vendors
- competitors
Acronym to prevent deliberate contamination
A.L.E.R.T
Assure, look, employees, reports and threat
What is an allergen?
A protein your body responds to negatively
The big 8 allergens
- gluten
- dairy
- eggs
- soy
- fish
- tree nuts
- peanuts
- shell fish
Prevention if allergic reactions
Know what is in the food you are serving
How does most contamination happen?
When people cause the contamination
What is the most important way to prevent foodborne illnesses from viruses?
Personal hygiene like hand washing
What is the most important way to prevent foodborne illnesses from biological toxins?
Purchasing from approved and reputable suppliers
Store chemicals away…
From food and food prep areas
Knowing whom to contact, monitor product security and file food security is part of what system?
ALERT system of deliberate food contamination
What steps should be taken if a manager suspects a food-borne illness outbreak?
Segregate the suspected product and label it with “do not use” and “do not discard”
How long can food be left out before discarding?
4 hrs or less (don’t have to discard)
