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Food Safety Flashcards

1
Q

biological hazard

A

bacteria, viruses, parasites, fungi, and toxins they might produce

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2
Q

physical hazards

A

bones, fruit pits, or items that fall into food - jewelry, glass, plastics, nail polish, artificial nails, bandages

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3
Q

chemical hazards

A

cleaners, sanitizers, pesticides

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4
Q

four ways to make food unsafe (what people can do)

A

poor personal hygiene
time-temperature abuse
cross-contamination
poor cleaning and sanitizing

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5
Q

hypersensitivity

A

exaggerated or inappropriate response of the immune system

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6
Q

six things bacteria need to grow

A

food, acidity, temperature, time, oxygen, moisture

(FATTOM)

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7
Q

what pH do bacteria grow best in

A

7-14

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8
Q

what temperature do bacteria grow best in

A

70-125F

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9
Q

what moisture do bacteria grow best in

A

higher levels of water activity

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10
Q

salmonella spp

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

in the intestine of humans and other animals - can shed in feces weeks after illness has resolved

prevent cross-contamination, cooking poultry and eggs to minimum internal temp, excluding food handlers sick with salmonellosis

diarrhea, vomiting, fever, stomach cramping

6 hours to 6 days, can least 4-7 days

poultry, eggs, dairy, and produce contaminated with salmonella-infected water or soil

bacteria

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11
Q

salmonella typhi

where does it live
prevention measures
symptoms
commonly associated foods

A

transmitted human-to-human; some humans carry salmonella typhi without developing symptoms

excluding persons diagnosed with salmonella thypi from food handling; cooking foods to minimum temperatures; preventing cross-contamination

high fever, weakness, stomach pain, headache, loss of appetite and rash

ready-to-eat foods, beverages, contaminated water, and shellfish from contaminated water

bacteria

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12
Q

campylobacter jejuni

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

most common bacterial diarrheal illness in US

farm animals can be asymptomatic carriers, milk, produce, raw or undercooked poultry

cooking food to minimum temperature, preventing cross-contamination between raw-poultry and ready-to-eat food, contolling time and temperature

watery or bloody diarrhea, stomach cramping, fever, vomiting, headaches

time to onset is 2-5 days, symptoms last ~1 week; complications: IBS, Guillan-Barre syndrome, arthritis

poultry (raw or undercooked), contaminated water, unpasturized dairy, meats, and stews or gravies

bacteria

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13
Q

shigella spp

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

shed in the feces of infected persons, flies can transfer bacteria

exlude infected employees or those with diarrhea; washing hands; controlling flies

bloody diarrhea, fever, stomach cramps

time to on set 1-2 days, symptoms last ~1 week

poultry (raw or undercooked), contaminated water, unpasutrized dairy, meats, stews, or gravies

bacteria

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14
Q

vibrio vunificus and vibro parahaemolyticus

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

contaminated waters where shellfish (oysters) are harvested; proliferates rapidly in temperature danger zone so infection is more common in summer

purchasing shellfish from reputable approched suppliers; cooking shellfish to minimum internal temps

watery diarrhea, vomiting, stomach cramps, nausea, low-grade fever, chills

time to on set 24 hours; illness last ~3 days (except when progresses to septicemia)

oysters harvested from contaminated waters

bacteria

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15
Q

bacillus cerus - diarrheal illness

cause
symptoms
time to onset
commonly associated foods

A

caused by consuming bacteria or spores that proliferate and produce toxins in body – heating destroyes bacteria but not heat-resistant spores (if food cools too long, spores can germinate)

symptoms: watery diarrhea, stomach pain, stomach cramping

time to onset is 6-15 hours, last ~24 hours

common foods: cooked plant foods, meat products, and milk

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16
Q

bacillus cereus - vomiting illness

caused by
symptoms
time onset
commonly associated food

A

caused by consuming preformed toxins pesent in food - toxins are heat-resistant up to 250F

symptoms: nausea and vomiting

time to onset: 30 minutes to 6 hours; last ~24 hours

commonly associated foods: cooked rice dishes

bacteria

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17
Q

listeria monocytogenes

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

cool, moist environments; doesn’t typically cause illness in healthy persons - is a cause for pregnant women (cause miscarriage and illness in newborns)

throwing away products past use-by/expiration dates; cooking raw meats to minimum temperatures; pasturaization; preventing cross-contamination; avoiding unpasturized dairy products; maintaing time and temperature control

symptoms in pregnant women: fever, fatigue, muscle aches
symptoms in other people (typically immunocompromised): headache, stiff neck, confusion, loss of balance, convlusions, fever, muscle aches

24-70 days, typically 1-4 weeks after

raw meat, unpasturized dairy, unpasturized juices, ready-to-eat foods like deli meat and hot dogs

bacteria

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18
Q

cronobacter sakazakii

prevention measures
symptoms
commonly associated foods

A

breastfeed rather than formula; properly clean baby bottles and breast pump parts; use formula within 2 hours of prep

symptoms in infants: fever, poor feeding, crying, low energy
symptoms in others: diarrhea, UTI (can develops sepsis and meningitis)

dry foods (infant formula, powered milk, herbal tea, flour)

bacteria

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19
Q

yersina entercolitica

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

primarily carried by pigs (other animals can carry)

cooking pork to proper temperature, avoiding unpasturized dairy products, proper handwashing, and preventing cross-contamination

symptoms in children: blood diarrhea, fever, stomach pain
symptoms in adults: right-sided abomdinal pain and fever

typically 4-7 days, can be 24 hours to 2 weeks; may be resolve in a few days or up to 3 weeks
symptoms like reactive arthritis and rashes may take months to resolve

raw or undercooked pork; other meats, unpasteurized milk; fish and shellfish; foods contaminated by infected foodhandlers

bacteria

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20
Q

clostridium perfringens

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

spore-forming bacteria found in animals and humans intestines anaerobic
toxin causes illness, not bacteria

cooling, holding, and reheating food correctly

diarrhea and severe abdominal pain

8-12 hours with sudden onset and lasting less than 24 hours
vulnerable populations may have symptoms for up to 2 weeks

meat, poultry

bacteria

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21
Q

staphylococcus aureus

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

commonly found in hair, nose, and throat of humans – contaminated by touching infected part, then touching food
toxin is heat resistant

washing hands; covering wounds; time/temperature control; practicing personal hygiene

nausea, vomiting, stomach cramping

30 minutes to 8 hours after exposure, lasts ~24 hours

ready-to-eat foods contaming TCS ingredients (egg salad, tuna salad, chicken salad, macaroni salad, deli meat)

bacteria

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22
Q

clostridium botulinum

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

water and dirt anerobic – produces a toxin

holding, cooling, and reheating food to the correct temperature; inspecting canned foods for damage; maintaining correct temperature or shifting food composition to be highly acidic/low moisture

nausea and vomiting, then weakness, double vision, difficulty speaking and swallowing

18-36 hours after eating; fatal if not treated

incorrectly canned foods, reduced oxygen packaged foods, temperature-abused plant foods, untreated garlic-and-oil mixtures

bacteria

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23
Q

escherichia coli

A

lives in the intestine of other animals as part of a normal and healthy gut microbiome most types are harmless

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24
Q

e coli - shiga toxin

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

found in cattle intestines and can contaminate meat during slaughtering
vulnerable populations are particular susceptible but even healthy persons can become seriously ill

time and temperature control (cooking foods to proper temperatures); preventing cross-contamination between raw meat and ready-to-eat food; purchasing produce from approched suppliers; excluding employees with diarrhea or STEC dx

stomach cramping, blood diarrhea, vomiting

3-4 days, most people get better within 5-7 days

raw and undercooked ground beef, contaminated produced, unpastuerized milk and juice

bacteria

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25
Q

e. coli - entertoxigenic producing

prevention measures
symptoms
time to on set and length
commonly associated foods

A

common after visiting countries with poor sanitation
heat stable and heat-labile toxins

watery diarrhea, abdominal cramping; less common - fever, nausea, vomiting, chills, loss of appetite, headache, and muscle aches

1-3 days; illness usually lasts 3-4 days but can take up to a week

transmitted when persons consume food, water, or ice that has been contaminated by feces

bacteria

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26
Q

strephtococcous

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

leads to strep throat, infection is not typically foodborne

spread by infected food handlers

time and temperature control; exclude employees with strep throat or sore throat + fever

sore throat, pain on swallowing, fever, headache, nausea, vomiting, rash (can lead to rheumatic fever in vulnerable populations)

1-3 days, usually lasts 3-4 days

ready-to-eat foods that are contaminated before serving

bacteria

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27
Q

norovirus

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

transferred to foods from infected food handlers who have not followed proper handwashing protocols
very contagious

excluding infected staff and those with diarrhea or vomiting from food handling; washing hands; avoiding bare-hand contact with ready-to-eat food; purchasing shellfish from approved and reputable suppliers

vomiting, diarrhea, nausea, and stomach cramps can transfer to person within a few hours of ingestion

time to onset 12-48 hours; usually lasts 1-3 days

ready-to-eat foods; shellfish

virus

“cruise ship virus”

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28
Q

hepatitis A

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

causes liver infections; found feces of those infected with vrius

excluding employees with jaundice or diagnosed hep A from food handling; washing hands; avoiding bare-hand contact with ready-to-eat foods; personal hygiene; purchasing shellfish from approved suppliers

mild fever, weakness, nausea, stomach pain, jaundice

28 days, with peak infectivity in 2 weeks before jaundice; can last 2 months

ready-to-eat items not cooked before serving that are infected

virus

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29
Q

hepatitis E

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

causes liver infections; found in the feces of those infected with the virus

excluding employees with jaundice or diagnosed hep E from food handling; washing hands; avoinding bare-hand contact with ready-to-eat foods; practicing personal hygiene; cooking meats and shellfish to proper temps

fatigue, loss of appetite, stomach pain, nausea, jaundice
many people (children) don’t show symptoms
illness can be severe and fatals among pregnant women and those with preexisting chronic liver dx or immunocompromised

ready-to-eat foods not cooked before serving and comtaminated; raw or undercooked pork, venision, wild board meat; contaminated shellfish

virus

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30
Q

rotavirus

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

most common among infants and young children
infected persons shed the virus in feces

vaccinating infants; proper handwashing

severe watery diarrhea, vomiting, fever, abdominal pain

2 days; lasts 3-8 days

not commonly affected foods; any food or item can become contaminated if touched by an infected food handler

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31
Q

toxoplasmosa gondii

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

leading cause of death d/t foodborne illness in US

found in feces of cats - can survie in the body for long periods of time in cysts which travel to organs (eyes and brain) where they burst and cause illness

cooking meat to proper temperatures; purchasing shellfish from reputable and approvhed suppliers; preventing cross-contamination; practice proper handwashing techniques

not all infected people show symptoms; pregnant women are at greatest risk; symptoms include flu-like issues
severe toxoplasmosis can cause damage to the brain (particularly in newborns) and eye

time to on set is not established as not all persons show symptoms

contaminated meat (pork, lamb, vension); shellfish from contaminated waters; unpasteurized goat’s milk; foods contaminated via cross-contaminated with raw meat or shellfish

parasyte

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32
Q

giardia duodenalis

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

leads to giardiasis and is transmitted from fecal-contaminated water
tolerant to chlorine disinfection

purchasing food (produce) from reputable and approvhed suppliers; using properly treated water; excluding foodhandlers with diarrhea and proper handwashing

fever, diarrhea, greasy stools, stomach cramps, nausea

1-3 weeks; can least 2 weeks or longer

ready-to-eat foods exposed to contaminated water; infected foodhandlers who do not practice proper handwashing

parasite

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33
Q

entamoeba histolytica

prevention measures
symptoms
time to on set and length
commonly associated foods

A

causes amebaisis - can developed into amebic dysentary or liver infection

proper handwashing and excluding employees with diarrhea

diarrhea, stomach pain, and stomach cramping
amebic dystentary: stomach pain, blood diarrhea, fever

2-4 weeks, can be longer

no commonly affected foods - any food can become contaminated

parasite

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34
Q

cyrptosporidium parvum

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

causes cryptosporidosis; found in the feces of infected persons and contaminated water (daycare facilities and medical communities - common outbreaks)

purchasing food (produce) from reputable and approved suppliers; excluding food handlers with diarrhea; using properly treated water and handwashing

watery diarrhea, stomach cramps, nausea, weight loss
in immunocompromised: infection can spread from small intestine to other GI tract and lungs

2-10 days; lasts around 1-2 weeks

ready-to-eat foods exposed to contaminated water; infected food handlers that touch a food

parasite

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35
Q

cyclospora cayetanensis

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

endemic to tropic and subtropical regions; transmitted through fecal-contaminated water and foods

purchase food from reputable suppliers; excluding food handlers with diarrhea; using properly treated water and handwashing

water diarrhea, explosing bowel movements, loss of appetite, weight loss, stomach cramping, nausea, and fatigue

1 week; symptoms can last anywhere from several days to a month or longer

any food can become contaminated if touched by and infected food handler

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36
Q

trichinella

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

a worm that causes trichinellosis when raw or undercooked meat is consumed with the larvae
gastric acid erodes the cyst around the larvae releasing worms that mature in the intestines after 1-2 days - females lay eggs that develop into larvae that travel from GI tract to muscle

cooking meat to proper internal temperatures; purchasing from reputable supplies that do not feed pigs raw meat; freezing pork for 20 days at 5F to kill worms

symptoms are heterogeneous: nausea, diarrhea, vomiting, fatigue, fever, stomach pain
if illness progress: headache, cough, facial and eye swlling, muscle pain and aching joints, itchy skin, diarrhea, constipation
if large numbers of larvae are consumed - infection could cause poor coordination, heart problems and respiratory issues
can be fatal in serious cases

1-2 days for abdominal symptoms; 2-8 weeks for later symptoms; can last for several months

raw or undercooked pork and wild game meats

parasite

37
Q

anisakis

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

parasitic worm associated with raw or undercooked rish and squid - causes anisakiasis (herring worm disease)
more common in countries that regularly consume raw or undercooked fish

cooking seafood to proper internal temperature or properly freezing fish (-4F for 7 days, -31F for 15 hours, 31F until solid then -4F for 24 hours)

tingling in throat (worm), coughing or vomiting up worms immediate after consumption
if worm attached to GI lining - nausea, vomiting, pain, distension, diarrhea, mild fever

depend on where worm attaches; can develop within several hours after consumptions, will small intestine or large intestine symptoms developing within several days or weeks
severity depends on number of larvae consumed

raw or undercooked fish and squid - herring, cod, halibut, mackerel, pacific salmon

parasite

38
Q

ascaris

where does it live
prevention measures
symptoms
commonly associated foods

A

cause ascariasis when person ingests worms’ eggs
eggs are shed in feces of infected person

handwashing; proper washing of produce

typically asymptomatic unless a large number of eggs are injected
this would cause abdominal discomfort, cough or intestinal blockage

fruit and vegetables exposed to contaminated dirt that are not properly washed or cooked

parasite

39
Q

brevetoxin

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

causes neurotoxic shellfish poisoning (NSP); shellfish filter algae, and the algae can contain toxins cannot be eliminated by cooking or freezing
high risk after alage blooms

purchasing shellfish from approved and reputable supplies because cooking and freezing will not eliminate brevetoxin

tingling of lips, tongue, and throat; dizziness, reversal of hot and cold sensations, vomiting and diarrhea

30-60 minutes, can be as long as several hours

clams, mussels, oysters found in warm waters

toxin

40
Q

domoic acid

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

causes amnesic shellfish poisoning (ASP) which can be fatal
shellfish filter algae and the algae can contain toxins cannot be eliminated by cooking or freezing

purchasing shellfish from approved suppliers - cooking and freezing will not eliminate toxin

vomiting, diarrhea, and stomach pain at first; confusion, memory loss, disorientation, seizure, coma - can be fatal in severe cases

30-60 minutes, as long as several hours

clams, mussels, oysters, and scallops from Pacific Northwest and east coast of Canada

toxin

41
Q

saxitoxin

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

causes paralytic shellfish poisoning (PSP)
shellfish filter algae, and the algae can contain toxins cannot be eliminated by cooking or freezing

purchasing shellfish from approved and reputable suppliers because cooking and freezing will not eliminate this toxin

numbness, tingling of mouth, face, arms, and legs, dizziness, nausea, vomiting, and diarrhea

30-60 minutes, can be as long as several hours

clams, mussels, oysters, and scallops from Pasific Coast and New England coast

42
Q

ciguatoxin

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

ciguatera fish poisoning
found in some marine algae that small fish eat; builds up in larger fish
cannot be eliminated by cooking or freezing

purchasing predatory tropical reef fish from approched and reputable suppliers because cooking and freezing will not eliminate ciguatoxin

reversal of hot and cold sensation, nausea, vomiting, tingling lipds, fingers, or toes, and joint/muscle pain
diarrhea and stomach pain are also possible

3-6 hours or as long as 30 hours; can last a few days but may lingers for months to years

predatory tropical reef rish - barracuda, grouper, jacks, sturgeon, snapper

toxin

43
Q

histamine

where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods

A

responsible for scombroid poisoning
fish are hosts to bacteria that produce histamine in large amounts when time-temperature abused
histamine cannot be destroyed by freezing, cooking, smoking, or curing so it is important to prevent time-temperature abuse

purchasing from reputable suppliers; maintain time-temperature protocols

sweating, headache, tingling sensation in mouth or throat, palpitations, rash, face reddening
later, diarrhea and vomiting

several minutes to several hours; can last for several hours to several days

tuna, bonito, mackerel, mahi mahi

toxin

44
Q

aflatoxin

where does it live
prevention measures
symptoms
commonly associated foods

A

produced by asperigillus molds that grow in soil, hay, peanuts, and grains; can build up in grains during storage or transport if conditions are warm and humid or during severe drought

can be acute or chronic, with chronic exposure leading to serious liver disease, immune disease, and cancer

proper storage of grain, seeds, and spices; purchasing from reputable approched suppliers

acute toxicity: nausea, vomiting, stomach pain, convulsions
acute hepatic necrosis: can occur from high initial exposure within several days or weeks

maize, cassava, wheat, millet, peanuts, rice, sesame, seeds, spices, eggs, dairy, meat

toxin

45
Q

populations at higher risk - vulnerable populations

A

infants and children under 5: immune system is still developing; diarrhea and dehydration are dangerous

pregnant women: immune system changes during pregnancy; can be dangerous to mother and fetus

older adults: immune system weakens with age

immunocompromised individuals: diabetes, liver disease, heart disease, lung disease, kidney disease, chronic alcoholism, HIV/AID, cancer treatments

46
Q

concerns for pregnant women

A

listeriosis
toxoplasmosis
avoid soft cheese, unpasteurized milk, unpasteurized juice, deli meat, hot dogs, raw or undercooked meat

47
Q

immunocompromised individuals should avoid

A

unpasteurized dairy, unpasteurized juice, miso products, tempeh products, raw or undercooked meat, raw f+v (sprouts), fresh salad dressings

48
Q

guidelines for vulnerable populations

A

use pasteurized eggs if eggs will be pooled during preparation or if dish is severed raw/undercooked

do not serve raw or undercooked meat or seafood

do not serve unpasteurized dairy products

do not serve raw sprouts

49
Q

big nine allergies

A

milk
soy
tree nuts
crustacean shellfish
eggs
fish
peanuts
wheat
sesame

50
Q

7 HACCP principles

A
  1. conduct a hazard analysis
  2. determine the CCP
  3. establish critical limits
  4. establish monitoring procedures
  5. establish corrective actions
  6. establish verification procedures
  7. establish record-keeping and documentation procedures
51
Q

critical control pint

A

a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

52
Q

critical limit

A

a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level - the occurrence of a food safety hazard

53
Q

hazard analysis

A

the process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be address in the HACCP plan

54
Q

developing a HACCP plan

A
  1. assemble the HACCP team
  2. describe the food and its distribution
  3. describe the intended use and consumer
  4. develop a flow diagram to describe the process
  5. verify the flow diagram
55
Q

temperature danger zone

A

41-135 F

56
Q

ways to properly thaw food

A

refrigerated and under 41F
submerged in running potable water <70F for a period that doesn’t allow thawed portions of food above 41F for more than 4 hours
thaw in a microwave if it will be used within 24 hours
thaw as part of the cooking process

57
Q

cooking foods guidelines

A

need to be cooked to <41F within 6 hours

first cool to 70F or below within 2 hours then to 41F or below within next 4 hours

58
Q

methods of chilling

A

separating food into smaller portions
using rapid cooling equipment
stirring food in an ice water bath container or with an ice-filled container
using heat transfer containers
putting food in shallow pans

59
Q

reheating food

A

should not be in the temperature danger zone for more than 2 hours

should be reheated to 165F

*the time to heat food to above 135 should not take >2 hours

60
Q

if not using a hot-hold system, hot foods with an initial temp of 135 should be discarded

A

within 4 hours of removing from hot-hold

61
Q

for cold foods with an initial temperature of 41, the food should be cooked, reheated, served, or discarded

A

within 4 hours of removing from cold holding

*you can use 6 hour time frame if the food does not exceed 6 hours

62
Q

minimum internal temp: 135 for 15 sec

A

plant foods hot-held for service

63
Q

minimum internal temp: 145 for 15 sec

A

seafood (fish, shellfish, crustaceans)

intact meat except whole meat roasts and whole muscle intact beef steak

raw eggs and egg products to be served immediately

commercially raised game animals

64
Q

minimum internal temp: 145 for 4 mins

A

roasts - 145F and rest for 3 minutes

whole muscle-intact beef steak should be cooked on both sides on surface temp of 145F until color change is achieved

65
Q

minimum internal temp: 155 for 17 sec

A

ground meat

ratites (ostrich, rhea, emu)

non-intact meats (mechanically tenderized or injected)

ground seafood

raw eggs and egg products hot-held for service

66
Q

minimum internal temp: 165 for <1 sec

A

previously cooked foods

poultry (whole and ground)

balnuts

wild game animals

stuffed foods

stuffing containing fish, meat, ratites, poultry

67
Q

infrared thermometers

A

measure the surface temperature of food and equipment
- prevents cross contamination

68
Q

thermocouples

A

digital thermometers attached to a probe that does not need to be inserted very deep for an accurate reading

69
Q

bimetallic stemmed thermometers

A

can be easily calibrated and most commonly used
must be inserted from tip of the thermometer stem to the dimple - about 1/3 up from the end
require at least 15 seconds for a final reading

70
Q

calibrating bimetallic stemmed thermometers

A

should be regularly calibrated using the ice point method

immerse in 2 inches of crushed ice-water mixture and read 32F after 30 seconds

or boiling water - 212F after 30 seconds (risks burning)

should be accurate +/- 2 F

71
Q

thermometers should have a range of __ and be accurate to __

A

0-220F
+/- 2F

72
Q

cold foods should be received at

A

41F

73
Q

colder, frozen foods should be received at

A

0F

74
Q

hot foods should be received at

A

135F

75
Q

reject items with __ when receiving

A

tears, holes, or signs of pests
cans without labels
cans with bulging/swollen ends, rust, or dents
reduced-oxygen packaged foods with bloating or leaking packaging
items with broken seals or damaged cartons
items with dirty or discolored packaging
cases or packages with evident tampering
liquid items with leaks, dampness, or water stains
frozen items with fluid stains, ice crystals, or frozen liquids
food items missing use-by or expiration dates or have passed their use-by or expiration dates

76
Q

ready to eat food can be held for __ dates with the count beginning __ and should be held at __

A

7 days
when the food was prepared
41F or lower

77
Q

correct storage order for TCS foods

A
78
Q

bioterrorism category A

A

organisms that pose a risk to national security because they are easily disseminated or transmitted, result in high mortality rates, may cause public panic or social disruption, and require special action for adequate public health preparedness

anthrax, botulism, plague, smallpox, tularemia, viral hemorrhagic fevers (ebola, marbug, lassa, machupo)

79
Q

bioterrorism category B

A

second highest priority agents and are moderately easy to transmit (but with a lower person-to-person transmission risk thanCategory A agents), result in morbidity but low mortality rates, and require enhanced disease surveillance (but not specific public health preparedness actions

brucellosis, epsilon toxin (clostridium perfringens), salmonella, e. coli, shigella, cholera, cryptosporidium parvum, psittacosis, Q fever, ricin toxin, staphylococcal enterotoxin B, typhus vever

80
Q

steps in the case of a recall

A
  1. match information from recall to item (manufacturer’s ID, batch numbers, manufacturing time and use-by dates)
  2. remove the items from the inventory and security in an appropriate location
  3. refer to notification or recall notice how to proceed
  4. label the item to prevent it from being placed back in inventory by an employee
81
Q

if power goes out, what should you do with fridge and freezers?

A

keep door shut
fridges will keep food safe for ~4 hours
freezers will hold temp for ~48 hours (full) or ~24 hours (half full)

82
Q

discard perishable after __ without power

A

4 hours
(leftovers, eggs, deli meat, meat, poultry, fish, seafood, soft and shredded cheese, cut or cooked produced, dough, cooked pasta, milk and milk products)

83
Q

some exceptions that can be kept if they are held above 40F for more than 2 hours

A

hard cheese, processed cheese, butter, margarine, fruit juice, canned fruits, un-cut fresh fruits, dried fruits, condiments, vinegar-based dressing, bakery items, fresh mushrooms, herbs and spices, raw vegetables

84
Q

standard precautions (universal precautions)

A
  1. perform hand hygiene
  2. use personal protective equipment when exposure to infectious material is possible
  3. follow respiratory hygiene and cough etiquette principles
  4. ensure appropriate patient placement
  5. properly clean and disinfect the environment
  6. handle textiles and laundry carefully
  7. follow safe injection procedures
  8. ensure healthcare worker safety
85
Q

handwashing procedure

A

should take ~20 seconds and includes wetting hands and arms with water as hot as you can tolerate, apply soap to build up a lather, scrub hands and arms for 10-15 seconds - cleaning between fingers and under fingernails, rinse hands and arms in running warm water, dry with clean single-use paper towel or hand dyer, use paper towel to turn off faucet

86
Q

a foodservice worker should not come into work if they have

A

jaundice, sore throat
been vomiting or having diarrhea

87
Q

nutrient content claims

A

provide information on the nutrient content of the food
“free, low, high, more”

88
Q

structure/function claims

A

describe how the ingredient may affect a structure or function of the body - cannot mention disease and do not require FDA pre-approval
do require a FDA disclaimer

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