Food Safety Flashcards
Air Gap
an obstruted, open, vertical space between a supply of potable water and any possible source of contamination. it is a device used as a preventive measure against backflow
Alkaline
having a pH greater than 7
Anaerobic
a type of bacteria that can live and grow with little or no oxygen
Anisakiasas
certain types of fish can cause this disease sometimes referred to as “sushi stomach”. it caused by the anisakis worm parasite that is killed when the fish is cooked or frozen
Bacillus cereus
one of a group of bacterica that can form spores. its is very common in soils where vegetables and grains are grown
Backflow
the flow of contaminantes from nonpotable water sources into the supply of potable water
Backflow Preventer
An approved mechanical device designed to block the flow of contaminants from nonpotable water sources into the supply of potable water.
back siphonage
a form of blackflow that can occur when the pressure in
the potable water supply drops below the pressure of cotamined water supply
bacteria
single-celled microorganisms that require food, mositure, and warmth to reproduce. Some bacterica can cause foodborne infection and intoxication.
bacteruim
singlular
bacterial
adjective
bimetallic
made of consisting of two metals. In metal stemmed thermometera there is typically a layer of stainless steel on the outside of the stem and another metal on the inside
botulism
type of food intoxication cause by c. botulinum.It will develop only without air and occurs in inadedualty processed foods, such as canned foods, meats, many kinds of vegetables, and smoked products
calibrate
to determine, check, and than rectify the accuracy of a thermometor
Camplylobacteriosis
an intestinal infection caused by the camplyobacter bacterica whicch is frequenlty found in beef, pork, lamb, poultry, unpasteurized milk, and sometimes in contaminated raw vegetables
CCPS
refers to Critical control points in HACCP system. These are parts of process where hazard may be detected and/or elminated by the action taken at the time
ciguatera poisioning
a toxin that is not produced by fish but rather from algar the fish eat that contain the natually occurring toxin. ciguature is one of the most common causes of seafood poisoning. Cooking,freezing or canning does not destro the toxins
Clostridium botulinum
a bacteruin that grows without air in improperly processed food, and causes the disease called botulism
cross-contamination
the transfer of harmful substances from one food to another food either by employee handling or by improperly cleaned and sanitized equipement
crustacean
chiefly aqautic typically having a body covered with a hard shell or crust. Includes shrimp,crab, and lobster
dormat
present, but temporarliy inactive until the right conditions present themselves
FDA
Food and Drug Administration. this is the federal agency that develops and enforces interstae regulations regarding the safety, composition, quality, nutrition, and labeling of foods, food additives and food colors. The FDA publishes documents about food sanition and enforces laws and regulations concerning food service operations by interate carriers
feces
waste matter discharged from the intestine
FIFO
first in first out
foodborne
a sickness or injury that is the direct result of a eating contamined foods
food code
the food code published by the fda, us department of health and human services, is the most recent publication for food safety guidance in the food industry. Note that the food code contains recommendation or guidance and is not the law
fungi
includes both molds and yeasts that grow readily on all types of food. In moist dry environments,, at any temperature. Fungal-adjectives
gastrointestinal
affecting the stomach and intestines
HACCP
an abbreviated version of Hazard Analysis Critical Control Point system. This is a procedure for monitoring and evalutating food preparation that lowers the risk of contamination and foodborne illness. This system is now accepted by within the food industry
Hemorrhagic colitis
A dangerous strain of bacteria that is often passed by fecal contamination. The microorganism May cause serious illness and possibly death in children and adults with weakened immune systems.
Hepatitis A
a highly contagious virus affecting the liver. Its is usaully spread by infected food service employees or contaminated shellfish. It is more likely to be transmitted through unheated food items such as salads and sandwiches
Hygiene
habits necessery for establishing and maintaining good health and preventing the spread of illness
Incubation period
the time that passas before the symptoms of a disease occur
listeria
a bacterium found in the soil that can contaminate food and cause the foodborne illness listeriosis
MAP
modified atomosphere packaging. A food packaging technique that replaces oxygen with nitrgon or carbon dioxide to inhibit the growth of bacterica and preserve shelf life
Material safety data sheets
required by Osha chemcial manaufacters ship these with their products. They provide information on proper stroage, usage, and treatment if the product is improperly used. Also referred as SDS
Microbiology
The study of microorganisms
Microorganism
tiny life form, including bacteria, that can only be seen through a microscope
Nausa
sickness in the stomach often accompanied by a lack of desire for food and the need to vomit
nonpotable water
Water that is not fit to drink. Can be used in air conditioning and fire protection systems.
Norovirus
A disease of the gastrointestinal tract normally passed by means of poor personal hygiene. The leading cause of foodborne illness
Parasite
organism that lives within or feeds off of other organisms. Are many times larger than bacteria or viruses. Most commonly found in hogs, fish, and contaminted water
Pasteuriation
is a process of heating foods to a certain temperature for a specific amount of time to kill bacteria
ph
a measure of the acid or alkaine content of a solution; ph 7.0 is neutral, below 7.0 acidic to 14.0 is alkaline
TCS
potentailly hazardous foods time/ temperature control for safety. Foods that provide optimum conditions for bacterical growth and require time and temperature control to limit pathogenic miscroorganism growth or toxic formation
Potable water
water that is safe to drink
Quaternary Ammonium
usaully referred to as “quats” A chemical sanitizing compound that is relativley safe for skin contactg and wont corrode most surfaces. it is effective in both acids and alkaline solutions
Saliva
A colorless, watery fluid 0in the mouth that fuctions in the tasting, chewing, and shawowliing of food keeps the mouth moist and starts the digestion of starches commonly referred to as “spit”
salmonella
the bacterium that causes salmonellois if allowed to grow food. Commonly found in intestines of people and anmials such as rodents, dogs, cats, ducks, and chickens. Cockroaches and flies can also carry this bacteria
sanitary
clean and free of harmful organisms
sanitize
the final step after washing and rinsing to reduce the number of hamrful microorganisms. Very hot water—171 of or chemical solutions that kills miscrooganmism uis used. Sanitized-adjective
Sanitizer.
Very hot water—171of or chemical solutions that kills miscrooganmism is used
Sanitation
in the food indsutry, the creation and maintenance of hygiene and healthful conditions relative to the production of food products
scombriod poisoning
occurs when fish is such a mahi mahi, tuna, mackeral, bluhefish, and amberjack are not properly refrigerated and begin to spoil scombriod poisoning is a common cause of seafood illness
shigella
a bacteria food in the intestines of humans. it can be killled easily by cooking
sous vide
a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures.
staphylococcus aureus
a microorganism commonly found in the mose,throst, skin, and especially in infected cuts, pimples, or boils on humans. Staphylocccus intoxication commonly refreed to as ‘staph” is the food poisoning cuased by toxin excreted by these microorganisms. They grow fast in moist foods high in protien and are commonly spread by infected workers and workers with poor hyiene habits. The improper holding and storing of foods enbles staph to grow to hazardous levels
sulfite
a preservative used to maintain the freshaness and color of fresh fruits and vegetables. The use of sulfites is subject of state regulations.
toxic
poisonous
toxin
a poisonous substance of plant or animal orgin
trichinosis
a diseaser caused by the trichinella spiralis parasite. it can be found in infected pork or wild game, such a bear or buffalo. This parasite can be effectively destroyed by proper cooking temperature
unpasteurized
Not pasteurized. Pasteurization is a process of heating foods to
a certain temperature for a specific amount of time to kill
bacteria.
vacuum packed
food processing methonds where food is packed using a system that withdraws all air from the package. Gasas are sometimes added after the air is removed tro aid in preserving food
variance
a offical permit by a regulatory agency to do something normally forbidden by regulations. In the case of a foodservice operator, a varience might reqquire certain all air from the package. Gasas are sometimes added after the air is removed to preserving food
virus
a diseaxse causing agent even smallar than bacteria that does not multiply in foods but can be transmittesd to food by infected food workers, and then to those who ear the food. poor personal hygiene often contribute to to the spread of a virus to foods. Viral-adjective
gets a foodborne illness
1 and 6 americans
responsible for approximately
48 million illnesses
…in the untied states
3,000 deaths
Roughly….americans will require hospitilzation this year because of something they ate
128,000
…billion spent on foodborne illnesses related costs annually
152
An illness is considered an outbreak when
Two or more people have the same symptoms after eating the same food
An investigation is conducted by state and local regulatory authorities
The outbreak is confirmed by laboratory analysis
Time/Temperture Abuse
When food has stayed too long at temperatures good for pathogen growth
cross contamination
When pathogens are transferred from one surface or food to another
Ready to eat foods include
Cooked Food, Washed Fruit, Washed Vegetables (whole and cut), Deli items
Bakery Items, Sugar, Spices, and Seasonings.
People have a higher risk of getting foodborne illnesses are
elderly people
preschool age childern
people with compromised immune system
Four types of pathogens
virus, pathgons, bacteria, fungi
common symptons of foodborne illness
diarrhea, vomiting, fever,nausa, abdominal cramps, and jaundice
the big 6 pathgons
Hepatitis A, norovirus, Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli,
water activity
the amount of moisture in food for bacterua to grow
Aw
stands for water activity
ranges from 0.0-1.0
Four types bacteria that cause server illness and are highly contagious are
salmonella typhi
nontyphiodall salmonella
shigella spp
shinga toxin producing Esherichia coli
Salomonella Typhi
ready to eat foods
beverages
people
Nontyphoidal Salmonella
poultry and eggs
meat
milk and diary produce
produce
farms animals
Bacteria Basic Characterics
Location: Found almsot everywhere
Detection: cannot be seen, smelled, or tasted
Growth: Will grow rapildy if FATTOM conditions are correct
Prevention: control time and temperature
Shigella spp
food easliy contaminetd by hands such as salads containing TCS foods
food that has made contact with contaminted water such has produce
human feces
Shiga toxin-producing Escherichia coli
aka e coli
ground beef(raw or undercooked)
contamined produce
Virusus Basic characterics
Location: carried by humans and animals; do not grow in food, transferred through food and remian infectious
Source: food, water, or any contaminted surface, typically occur through fecal oral routes
Destruction: cant by normal cooking, good perosnal hygiene, and quick removel of vomit
FDA identified 2 virusus that are highly contagious
norovirus
Hepatitias A
Hepatites A
ready to eat foods
shellfish from contaminated water
human feces
norovirus
Ready-to-eat food
Shellfish from contaminated water
human feces
Parasites basic characteristics
location: require to host to reproduce
source: seafood, wild game, and food processed with contaminted water such as produce
preventation: purchase food from approved reputable suppliers, cook food to required minmum internal tempetures, fish served raw oer undercooked
fungi
some molds and mushrooms produce toxins
throw out moldy food, unless mold is a natural part of the food, purchase mushrooms from approvel reputable suppliers
biological toxins
Naturally occur in certain plants, mushrooms, and seafood
seafood toxins
produced by pathogens found on certain fish
histamine
produced when fish is time-temperature abused
biological toxins symptoms
diarrhea or vomiting
neurological symptoms
flushing of face or hives
difficulty breathing
heart palpitations
groups who may attempt to contaminate food
*Terrorists or
activists
*Disgruntled current or former staff
*Vendors
*Competitors
FDA defense tool
ALERT
Assure
Look
Employees
Reports
Threat
Food allergies
A protien in a food or ingredient some people are sensitive to
top eight allergies
milks, eggs, soy,fish, tree nuts, peanuts, shellfish,, wheat
CDS top five causing foodborne illnesses
improper holding of potenially hazardous foods
improper cooking temperature
dirty or contaminated food
poor employee health and hygiene practices
food sold from unsafe sources
washing hands
20 seconds
Hand antiseptics
liquids or gels that help lower the number of pathogens on skin
must comply with CFR and FDA standards
infected wounds or cuts
-Contain pus
-Must be covered to prevent pathogens from contaminating food and food-contact surfaces
single use gloves
SHOULD BE USED WHEN HANDLING READY-TO-EAT FOOD
EXCEPT WHEN :
WASHING PRODUCE
HANDLING RTE INGREDIENTS FOR A DISH THAT WILL BE COOKED
If a food handler has symptoms of vomiting or diarrhea wait
24 hours before returning to work
have a written release from a medical practitionar
handwashing steps
wet hands and arms - apply soap - scrub hands and arms vigorously 10 to 15 seconds- rinse hands and arms vigorously - dry hands and arms
Thermocouples and thermistor
Measure temperatures through a metal probe or sensing area
Display results on a digital readout.
Come with interchangeable probes
-immersion
-surface
-penetration probe
-air
Having a sensing area
infrared thermometers
Used to measure surface temperatures
Must be held as close to the product as
possible
Remove barriers between thermometer
and product
Follow manufacturers’ guidelines
Time-temperature indicator
Time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded safe limits during shipment or later storage
Maximum registering tape
INDICATES THE HIGHEST TEMPERATURE REACHED DURING USE
USED WHERE TEMPERATURE READINGS CANNOT BE CONTINUOUSLY OBSERVED
calbrating
dip it in cold water at 32
dip it in hot water at 212
both for 2 minutes
cold tcs foods
recieved at 41*F or lower
live shellfish
air temperature of 45 F and an internal temperature no greater than 50 .
- once received, must be cooled to 41 F or lower in 4 hours
shucked shellfish
Receive at 45F or lower. Cool the shellfish to 41 F or lower in four hours
shell eggs
Receive at an air temperature of 45 F or lower
milk
receive at 45 or lower
-cool milk to 41 or lower in four hours
hold hot TCS foods
135 F or higher
Store items away from walls and at least
6 inches of the floor(15 centimeters off the floor)
refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at
(TCS Foods)
41*F or lower
165 for 15 seconds
Poultry, stuffing with meat, fish or poultry, stuffed meat, seafood or pasta, Dishes that include previously cooked TCS food.
155 for 15 seconds
ground meat, injected meat, mechanically tenderized meat, ratites (ostrich and emu), ground seafood, shell eggs that will be hot held.
145 for 15 seconds
seafood, steaks/chops or pork, beef, veal, lamb, commercially raised game, shell eggs that will be served immediately.
145 for 4 minutes
roasts of pork, beef, veal, and lamb. Roasts may be cooked at alternate cooking times and temp depending on oven (lower the temp longer the cook).
135 that….will be hot held for serice
fruit, vegetables, grains like rice, and legumes or beans
165 for TCS food in a microwave
Meat, seafood, poultry, and eggs
cooling requirements
135-70 in 2 hours
70-41 in 4 hours
methods to cool food
place food in an ice water bath
stir it with an ice paddle
place it in a blast chiller
reheating foods to
165 for 15 seconds within 2 hours
potentially hazardous foods have a ph. of
4.6-7.0
Total cooling time cannot be longer than
six hours
Holding TCS cold food
-Hold it at an internal temperature of 41F or lower
HACCP
is based on identifying significant biolicagal chemical or physicasl hazards at specific points whne producgt flow throw serivce
7 steps to HACCP
Conduct a hazard analysis
determine crtical control points
establish crtical control limits
establish monitoring procedures
idenitfy corrective actions
verify that the system works
establish procedures for record keeping and documentation
Factors that effect sanitizers effectiveness
concentration
temperature
contact time
water hardness
pH
180*F
dish machine
171*F
hot water sanizating
50F-70F
dry storage temp
ready to eat foods is food that dont need further
preparation
washing
cooking
Thermometers used to measure the temperature of the food to
+/-2 or +/-1
four methods to thaw food
coolor, 41 or lower
Submerge food under 70*F or lower
in microwave
as part of the cooking process
