Food Safety Flashcards
biological hazard
bacteria, viruses, parasites, fungi, and toxins they might produce
physical hazards
bones, fruit pits, or items that fall into food - jewelry, glass, plastics, nail polish, artificial nails, bandages
chemical hazards
cleaners, sanitizers, pesticides
four ways to make food unsafe (what people can do)
poor personal hygiene
time-temperature abuse
cross-contamination
poor cleaning and sanitizing
hypersensitivity
exaggerated or inappropriate response of the immune system
six things bacteria need to grow
food, acidity, temperature, time, oxygen, moisture
(FATTOM)
what pH do bacteria grow best in
7-14
what temperature do bacteria grow best in
70-125F
what moisture do bacteria grow best in
higher levels of water activity
salmonella spp
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
salmonella typhi
where does it live
prevention measures
symptoms
commonly associated foods
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
campylobacter jejuni
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
shigella spp
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
vibrio vunificus and vibro parahaemolyticus
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
bacillus cerus - diarrheal illness
cause
symptoms
time to onset
commonly associated foods
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
bacillus cereus - vomiting illness
caused by
symptoms
time onset
commonly associated food
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
listeria monocytogenes
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
cronobacter sakazakii
prevention measures
symptoms
commonly associated foods
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
yersina entercolitica
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
clostridium perfringens
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
staphylococcus aureus
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
clostridium botulinum
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
escherichia coli
lives in the intestine of other animals as part of a normal and healthy gut microbiome most types are harmless
e coli - shiga toxin
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
e. coli - entertoxigenic producing
prevention measures
symptoms
time to on set and length
commonly associated foods
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
strephtococcous
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
norovirus
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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”
hepatitis A
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
hepatitis E
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
rotavirus
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
toxoplasmosa gondii
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
giardia duodenalis
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
entamoeba histolytica
prevention measures
symptoms
time to on set and length
commonly associated foods
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
cyrptosporidium parvum
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
cyclospora cayetanensis
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
trichinella
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
anisakis
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
ascaris
where does it live
prevention measures
symptoms
commonly associated foods
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
brevetoxin
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
domoic acid
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
saxitoxin
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
ciguatoxin
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
histamine
where does it live
prevention measures
symptoms
time to on set and length
commonly associated foods
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
aflatoxin
where does it live
prevention measures
symptoms
commonly associated foods
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
populations at higher risk - vulnerable populations
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
concerns for pregnant women
listeriosis
toxoplasmosis
avoid soft cheese, unpasteurized milk, unpasteurized juice, deli meat, hot dogs, raw or undercooked meat
immunocompromised individuals should avoid
unpasteurized dairy, unpasteurized juice, miso products, tempeh products, raw or undercooked meat, raw f+v (sprouts), fresh salad dressings
guidelines for vulnerable populations
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
big nine allergies
milk
soy
tree nuts
crustacean shellfish
eggs
fish
peanuts
wheat
sesame
7 HACCP principles
- conduct a hazard analysis
- determine the CCP
- establish critical limits
- establish monitoring procedures
- establish corrective actions
- establish verification procedures
- establish record-keeping and documentation procedures
critical control pint
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
critical limit
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
hazard analysis
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
developing a HACCP plan
- assemble the HACCP team
- describe the food and its distribution
- describe the intended use and consumer
- develop a flow diagram to describe the process
- verify the flow diagram
temperature danger zone
41-135 F
ways to properly thaw food
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
cooking foods guidelines
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
methods of chilling
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
reheating food
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
if not using a hot-hold system, hot foods with an initial temp of 135 should be discarded
within 4 hours of removing from hot-hold
for cold foods with an initial temperature of 41, the food should be cooked, reheated, served, or discarded
within 4 hours of removing from cold holding
*you can use 6 hour time frame if the food does not exceed 6 hours
minimum internal temp: 135 for 15 sec
plant foods hot-held for service
minimum internal temp: 145 for 15 sec
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
minimum internal temp: 145 for 4 mins
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
minimum internal temp: 155 for 17 sec
ground meat
ratites (ostrich, rhea, emu)
non-intact meats (mechanically tenderized or injected)
ground seafood
raw eggs and egg products hot-held for service
minimum internal temp: 165 for <1 sec
previously cooked foods
poultry (whole and ground)
balnuts
wild game animals
stuffed foods
stuffing containing fish, meat, ratites, poultry
infrared thermometers
measure the surface temperature of food and equipment
- prevents cross contamination
thermocouples
digital thermometers attached to a probe that does not need to be inserted very deep for an accurate reading
bimetallic stemmed thermometers
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
calibrating bimetallic stemmed thermometers
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
thermometers should have a range of __ and be accurate to __
0-220F
+/- 2F
cold foods should be received at
41F
colder, frozen foods should be received at
0F
hot foods should be received at
135F
reject items with __ when receiving
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
ready to eat food can be held for __ dates with the count beginning __ and should be held at __
7 days
when the food was prepared
41F or lower
correct storage order for TCS foods
bioterrorism category 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)
bioterrorism category B
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
steps in the case of a recall
- match information from recall to item (manufacturer’s ID, batch numbers, manufacturing time and use-by dates)
- remove the items from the inventory and security in an appropriate location
- refer to notification or recall notice how to proceed
- label the item to prevent it from being placed back in inventory by an employee
if power goes out, what should you do with fridge and freezers?
keep door shut
fridges will keep food safe for ~4 hours
freezers will hold temp for ~48 hours (full) or ~24 hours (half full)
discard perishable after __ without power
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)
some exceptions that can be kept if they are held above 40F for more than 2 hours
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
standard precautions (universal precautions)
- perform hand hygiene
- use personal protective equipment when exposure to infectious material is possible
- follow respiratory hygiene and cough etiquette principles
- ensure appropriate patient placement
- properly clean and disinfect the environment
- handle textiles and laundry carefully
- follow safe injection procedures
- ensure healthcare worker safety
handwashing procedure
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
a foodservice worker should not come into work if they have
jaundice, sore throat
been vomiting or having diarrhea
nutrient content claims
provide information on the nutrient content of the food
“free, low, high, more”
structure/function claims
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
