Food Safety Flashcards
1
Q
FOOD SAFETY HAZARDS:
A
- Physical Hazards
- Chemical Hazards
- Biological Hazards
2
Q
2 types of Chemical Hazards
A
-Naturally-occurring
-Added during the processing
3
Q
Foreign objects that cause illness or injury
A
PHYSICAL HAZARDS
4
Q
2 types of PHYSICAL HAZARDS
A
-Intentionally introduced
-Accidentally introduced
5
Q
Examples of physical hazard
(MS, ST, GL, BL, FN, HR, BD, DR, BN)
A
Metal shavings, staples, glass, blades, fingernail, hair, bandages, dirt & bones
6
Q
A physical, biologic or chemical agent in food with the potential to cause an adverse health effect
A
HAZARD –
7
Q
Any substances not intentionally added to food that may compromise food safety
A
CONTAMINANT –
8
Q
Occurrence of a contaminant in food or food environment
A
CONTAMINATION –
9
Q
carried on or transmitted to people by food
A
FOOD BORNE ILLNESS –
10
Q
An incident in which two or more people experience the same illness after eating the same food
A
FOOD BORNE ILLNESS OUTBREAK –
11
Q
any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements
A
FOOD HANDLER –
12
Q
All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain
A
FOOD HYGIENE –
13
Q
Classification of Foodborne Illness
A
Infection:
Intoxication:
Toxin-mediated infection:
14
Q
caused by the consumption of food that contains living disease-causing microorganisms
A
Infection:
15
Q
caused by the consumption of food that contains chemical or toxin produced by bacteria or other source
A
Intoxication:
16
Q
caused by the consumption of food that contains harmful microorganisms that produce a toxin once inside the human intestinal tract
A
Toxin-mediated infection:
17
Q
General symptoms of foodborne illness
(HeNaVoDe AbDiFaS)
A
Headache
Nausea
Vomiting
Dehydration
Abdominal pain
Diarrhea
Fatigue
Sore throat with fever
18
Q
action of monitoring food to ensure that food will not cause foodborne illness or food poisoning
A
Food safety
19
Q
All the conditions and measures that are necessary during the production, processing, storage and distribution and preparation of food to ensure that food is safe, sound, wholesome and fit for human
consumption.
A
Food safety
20
Q
Flow of Food
(PuReSto PreCH CooRSer)
A
PUrchasing
REceiving
STOring
PREparing
Cooking
Holding
COOling
Reheating
SERving
21
Q
HOW FOODS BECOME UNSAFE?
A
Contaminations
Hazards (Physical, Chemical, biological)
22
Q
The unintended presence of harmful substances or microorganisms in food
A
Contamination
23
Q
Any biological, physical, or chemical property that may cause an unacceptable consumer health risk.
A
HAZARDS:
24
Q
Chemical hazards: 7 Unintentional Food Additives
(PHF PIW IC Pol ClePro)
A
- Pesticides
- Herbicides
- Fertilizers
- Pharmaceuticals in water supply
-toilet disposal - Industrial chemicals
-acrylamide
-benzene
-perchlorate - Pollutants
-ethers
-dioxins
-polybrominated diphenyl
-polycyclic aromatic hydrocarbons - Cleaning products
25
Industrial chemicals
(ABP)
-acrylamide
-benzene
-perchlorate
26
Pollutants
(ED PoDi PArH)
-ethers
-dioxins
-polybrominated diphenyl
-polycyclic aromatic hydrocarbons
27
Chemical hazards: 5 Plant Toxins
(Raw, Mush, Herbs, Fruit, Mold)
1. Raw or undercooked red kidney beans or fava beans
2. Certain mushrooms
3. Certain herbs
4. Fruit pits
5. Mold toxins (mycotoxins)
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Chemical hazards: Animal Toxins
Certain Seafood Toxins
29
Chemical hazards: 2 Toxic Metals
(H:alcm, O:abcz)
Heavy metals
-arsenic
-lead
-cadmium
-mercury
Other Metals
-antimony
-brass
-copper
-zinc
30
Hazards inherent to foods
Biological Hazards
31
Disease-causing microorganisms such as bacteria, viruses, parasites, and fungi
Biological Hazards
32
Scombrotoxin is from HPB (PDAAH)
histamine producing bacteria (results from protein decomposition from the A.A histidine)
33
Scombrotoxin is found in TBM
tuna, bluefish, and mackerel
34
paralytic shellfish poisoning (red tide)
shellfish toxin
35
Pufferfish poisoning can be found in
liver, gonads, intestines, and skin of this fish contain tetrodotoxin
36
Toxins from seafoods
Scombrotoxin
shellfish toxin
Ciguatoxin
Pufferfish poisoning
37
a naturally-occurring toxin in algae
Ciguatoxin –
38
Ciguatoxin is found in
certain species of amberjacks, barracuda and snapper
39
Toxins from plants: mold intoxication
Mycotoxins
40
Aflatoxin scientific name
Aspergillus flavus
41
where is Aflatoxin found
(grains and peanuts)
42
Food that have the ability to support rapid and progressive growth of pathogenic microorganisms
PHF – Potentially Hazardous Foods
43
most likely to be contaminated
PHF – Potentially Hazardous Foods
44
other term for PHF – Potentially Hazardous Foods
TCS - Time and Temperature Control for Safety
45
Examples of Potentially Hazardous Foods
-MILK & MILK PRODUCTS
-MEAT, BEEF, PORK, LAMB
-FISH
-BAKED OR BOILED POTATOES
-POULTRY
-SHELL EGGS
-SHELLFISH AND CRUSTACEA
-COOKED RICE, BEANS & OTHER HEAT-TREATED -PLANT FOODS
-GARLIC & OIL MIXTURES
-SPROUTS & SPROUT SEEDS
-TOFU OR OTHER SOY-PROTEIN FOOD
-SLICED MELONS
-SYNTHETIC INGREDIENTS SUCH AS TEXTURED SOY PROTEIN IN MEAT ALTERNATIVES
-READY TO EAT FOOD (RTE)
46
Edible without washing, cooking or addtnl prep by the cx or by retail food establishment
RTE Food
47
Conditions that support bacteria: FAT TOM
Food
Acidity
Temperature
Time
Oxygen
Moisture
48
Food: Foodborne microorganisms require _____ to grow. Specifically ???
nutrients to grow. Specifically
carbohydrates and proteins
49
Foodborne microorganisms found in potentially
hazardous food including: MPDE
Meat
Poultry
Dairy products
Eggs
50
Acidity: Foodborne microorganisms grow best in food that has a ________ to _______ pH
neutral or slightly acidic pH (7.5 to 4.6)
-most foods fall into this range
51
Temperature: Foodborne microorganisms grow well at temperatures between
41˚F and 135˚F (5˚C and 57˚C)
52
Boiling temperature in F
212 deg F
53
cooking temp destroy most bacteria, time required to kill bacteria decreases as temperature is increased
165-212 F
54
holding temp prevent growth but allow survival of some bacteria
140-165 F
55
ideal for rapid growth of bacteria and productions of toxins by some bacteria
60-120 F
56
some bacterial growth may occur, many bacteria survive
120 - 140 F
57
some growth of harmful bacteria may occur
40-60 F
58
permits slow growth of some bacteria that cause spoilage
32-40 F
59
freezing temps stop growth of bacteria but may allow bacteria to survive
0-32 F
60
Time: Foodborne microorganisms need
sufficient time to grow
growth high enough to cause illness = ?
4 hours or more in TDZ
61
Some foodborne microorganisms
require this to grow, while
others grow when this is absent
Oxygen
62
Moisture: Most foodborne microorganisms require moisture to grow
The amount of moisture available in food for this growth is called
water activity (aw)
63
potentially hazardous food typically has an aw of
.85 or higher
64
4 Factors affecting presence of hazards
(PCTP)
1. personal/workplace hygiene
2. cross-contamination
3. time and temperature control
4. purchasing from unsafe sources
65
concern of every food safety manager
allergens
66
may occur instantly or after several hours from allergens
Allergic reactions
67
The Big 8:
MEFWheTN,PN,SB,CC
milk, eggs, fish, wheat, tree nuts (cashew, almonds, pecans, walnuts) peanuts, soybeans and crustaceans
68
Tree nuts with allergens (CAPW)
cashew, almonds, pecans, walnuts
69
Symptoms of an allergic reaction include:
(Itch, Tight, Wheeze, Hive, Swell, Gastro, Loss_
-Itching in and around the mouth, face, or scalp
-Tightening in the throat
-Wheezing or shortness of breath
-Hives
-Swelling of the face, eyes, hands, or feet
-Gastrointestinal symptoms
-Loss of consciousness and death
70
how o protect family members with food allergies:
(aware, inform, ensure)
-Be aware of what is in the food
-Inform all members of the family the allergens present in the members.
-Ensure that cookware and utensils used to prepare the family’s food are allergen free
71
AT RISK POPULATIONS for allergens
Children
Pregnant
Sick
elderly
72
One of the most important defenses to prevent food borne illness is good
Personal hygiene
73
way a person maintains health, appearance and cleanliness
Personal hygiene
74
Defenses Against Food Hazard
Human beings are both victims and carriers of food borne illnesses:
Bathe or shower daily
Wear clean clothes
Keep hair clean and use hair restraints
Keep facial hair trimmed
Wash your hands often
Cover coughs and sneezes, then wash your hands
Do not touch your body
Keep fingernails clean and short. Do not wear nail polish.
Cover cuts and sores with clean bandages
Do not sit on worktables
Wear gloves
USE COMMON SENSE!
75
Good personal hygiene includes:
Maintaining personal cleanliness
Wearing proper attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Isolating when ill
76
principal utensil in foodservice and most potentially dangerous serving equipment in the kitchen
Hands
77
Hygienic Hand practices: hand Maintenance
keep fingernails short and clean
do not wear nail polish
bandage cuts and cover bandages
78
Handwashing Steps
1. Wet hands with running water as hot as you can comfortably stand (at least 100 deg F/38 C)
2. apply soap
3. vigorously scrub hands and arms for ten to fifteen seconds clean under fingernails and between fingers
4. rinse thoroughly under running water
5. dry hands and arms with a single use paper towel or warm air hand dryer use a paper towel to turn off the faucet
79
must never take the place of hand washing
hand antiseptics
80
When to Change Gloves
-As soon as they become soiled or torn
-Before beginning a different task
-At least every four hours during continual use and more often when necessary
-After handling raw meat and before handling cooked or ready-to-eat food
81
5 Proper work attire
a. Wear a clean hat or other
hair restraint
b. Wear clean clothing daily
c. Remove aprons when leaving
food-preparation areas
d. Remove jewelry from hands and arms
e. Wear appropriate, clean, and closed-toe shoes
82
2 ways to keep food safe
1. prevent cross-contamination
2. prevent time-tempertaure abuse
83
how to prevent time-tempertaure abuse:
Create physical barriers between food products:
1. Assign specific equipment to each type of food
2. Clean and sanitize work surfaces, equipment, and utensils after each task
84
Kitchen color coding
Green – vegetables
Red – meat
White – all purpose, cooked food
Yellow – poultry
Blue – seafood
Brown - Pastry
85
procedural barrier for preventing cross-contamination
when using the same prep table, prepare raw meat, seafood and poultry and ready to eat food at different times
86
preventing cross-contamination in the freezer
Observe the “top to bottom order” based on cooked product internal temperatures
bottom shelf: raw chicken
Second shelf: raw ground meat
Third shelf: raw pork, ham, bacon, and sausage
Fourth shelf: raw beef
Fifth shelf: fish
Top shelf: cooked and ready-to-eat foods
87
has an average temp of 7 deg C making it ideal for storing butters and cheeses
Top fridge
88
maintains the optimum temp of 4-5 C, fresh fish, cooked meats, eggs , dairy products (like soft cheese), creams, and yogurts
Middle fridge
89
maintain temp of 3c and best place for raw meats and chilled ready meals
lower levels fridge
90
salad drawers have a higher temperature of 8 to 10 C for the storage of fruits and vegetables
drawers of fridge
91
preventing time-temperature abuse
-Minimizing the time food spends in
the temperature danger zone
-Determining the best way to monitor
time and temperature
-Making thermometers available
-Regularly recording temperatures and the times they are taken
92
Differences between Cleaning, Sanitizing, and Disinfecting
Cleaning
-removes visible dirt & debris
-routine basis
-use a piece of cloth to clean most surfaces
Sanitizing
-reduce # of germs on a surface
-frequently touched surfaces must be sanitized often
-buy alcohol based sanitizers to get the job done
Disinfecting
-stop spread of virus by killing pathogens
-should always be done when someone in house is sick
-medically-approved disinfectants should be used
93
2 ways of Garbage Disposal
1. Should be removed from food-preparation areas as quickly as possible to prevent pests and contamination
2. Should not be carried above or across food-preparation areas.
94
6 classes of accidents in the kitchen
1. cuts or wounds
2. burns
3. falls
4. electrical issue
5. chemical poisoning
6. choking
95
How to prevent Cuts or wounds ( 7items)
-Ensure that knives are kept sharp.
-Wash knives separately
-Do not slice towards you
-Do not point knives towards other people
-Do not put finger inside the blender, close to the blade
-Clean broken glass immediately using a broom or wet towel and throw away properly
-Store knives
96
FIRST AID FOR CUTS (3 items)
-Cover wound and apply direct pressure
-Wash with soap and water, apply antiseptic and cover with a sterile bandage.
-If the wound is deep, continue applying pressure and bring to a hospital
97
How to prevent burns (7 items)
-Use a potholder. Assume that everything in the kitchen on a stove is hot
-Open covers of pots & pans away from you
-Ensure that all equipment is clean, especially free from grease.
-Do not use water to douse flames from grease. This will only fan it further.
-Instead, use a fire extinguisher or baking soda
-Keep towels away from fire
-Make sure handles of pots and pans are placed away from people
98
FIRST AID FOR BURNS (3 items)
1. Should clothes catch fire: Stop, Drop, and Roll
2. Place wounds under cold water
3. Do not force wounds open
99
How to prevent falls (3 items)
-Always use ladders or stepstools to reach hard-to-reach things
-Mats should not move
-Wipe anything that spills onto floor
100
FIRST AID FOR FALLS
-Should someone fall, do not attempt to move them. Make them comfortable until emergency personnel arrives
101
how to prevent ELECTRICAL ISSUES ( 5 items)
-Do not hold water and electricity together
-Unplug appliances from the plug, not the cord
-Replace at once any defective cord
-Do not attempt to use out-of-order appliances
-Do not overload outlets.
102
FIRST AID FOR ELECTRICAL ISSUES (2 items)
1. Do not attempt to hold/touch a person who is being electrocuted
2. Remove source of electricity using nonconductive material, like wood or plastic
Store all dangerous items away from children
103
How to prevent Chemical Poisoning (3 items)
-Store all dangerous items away from children
-Do not transfer chemicals to other containers. Leave them in their original containers
-Store chemicals away from food
104
FIRST AID FOR Chemical Poisoning
Rush patient to hospital. Bring the poison or chemical.
105
How to prevent Choking (3 items)
-Chew food properly
-Do not give round or small food to children
-Do not talk or laugh when your mouth is full
106
first aid for choking ( 3 items)
-Learn the Heimlich Maneuver
-But remember that this maneuver can actually injure the victim
=Bring victim to a doctor.
107
Heimlich Maneuver steps for other person
1. lean the person forward slightly and stand behind him or her
2. make a fist with one hand
3. put your arms around the person and grasp your fisty with your other hand near the top of the stomach just below the center of the rib cage
4. make a quick hard movement inward and upward
108
Heimlich Maneuver steps for infant
place the infant stomach down across you forearm and give 5 thumps on the infants back with heel of your hand
109
Heimlich Maneuver steps with a chair
place fist above navel while grasping fist with other hand. Leaning over a chair or counter top, drive your fist towards yourself with an upward thrust
110
OTHER SAFETY ISSUES ( 4 items)
No jewelry
Wear a hairnet
Do not wear loose clothing
Wear closed shoes
111
Integrated Pest Management Program 2 PARTS:
1, Prevention: Very important in pest control. Hindrances to prevent pests from entering
2. What one can do to remove pests that have made their way into the place
112
3 guidelines in the IPM Program
-Prevent pests from entering the place
-Do something so that pests do not find food/water/nests where they can live
-Work with a Pest Control company that is licensed so that the problem can be solved
113
Pests can enter through:
-Part of the packages from outside
-Enter through the entrances and exits of the home
-Deliveries
-Doors, windows, & vents
-Pipes
--Floor and Walls
114
-Do not accept deliveries that show signs of pests such as
peelings of eggs, eggs and parts of the body such as legs, wings, etc.
115
For doors, windows, and vents,
-Everything should be screened
-Conduct inspections in order to clean,
-Weather stripping
116
Pipes:
pests which use pipes as higwhays
Rats, cockroaches and other pests
117
For pipes to prevent pests: (3 itesm)
(concrete, floor drain, swimmers)
-Use concrete to patch up holes
-Cover floor drains to prevent rats from entering.
-Remember, Rats are very good swimmers
118
Floor and walls (2 items)
-Small rats can enter through a hole as small as a 10-centavo coin! Big ones through a 1-peso coin.
-Cover all cracks on the floor and walls using permanent sealant
119
Explain mouse anatomy with its function to fit in holes
mouse sloping clavicle -> positioned differently compared to human -> accordance w/ its anatomy & certain supporting bones serving diff functions -> clavicle of mouse -> doesnt provide barrier compared to human
120
Pest shelter prevention
-prevent moist, dark and dirty places.
-Throw away garbage at once. Make sure garbage cans are clean. Cover garbage cans outside premises
-Put recycables far away from the kitchen.
121
Signs of Cockroach Infestation:
-Strong rancid odor
-Droppings that look like black pepper
122
Cockroach egg casings
1. brown-banded (smallest)
2. american (medium sized)
3. german (caramel colored gradient)
4. oriental (large size)
123
Signs of Rat Infestation: 5 items
CDTHN
-Chewings – rats chew on cartons in order to get to the food
-Droppings and urine of rats
-Tracks – FOOTPRINTS
-Holes – in quiet places; near water and food
-Nests – made out of paper, cloth, hair, and grass
124
In using pesticides what should you do?
-Remove all food and materials that you can. Cover anything that you cannot transfer
-After spraying, clean and sanitize all food-contact surfaces
-Throw away pesticides properly
