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Food Safety Flashcards

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1
Q

Air Gap

A

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

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2
Q

Alkaline

A

having a pH greater than 7

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3
Q

Anaerobic

A

a type of bacteria that can live and grow with little or no oxygen

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4
Q

Anisakiasas

A

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

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5
Q

Bacillus cereus

A

one of a group of bacterica that can form spores. its is very common in soils where vegetables and grains are grown

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6
Q

Backflow

A

the flow of contaminantes from nonpotable water sources into the supply of potable water

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7
Q

Backflow Preventer

A

An approved mechanical device designed to block the flow of contaminants from nonpotable water sources into the supply of potable water.

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8
Q

back siphonage

A

a form of blackflow that can occur when the pressure in
the potable water supply drops below the pressure of cotamined water supply

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9
Q

bacteria

A

single-celled microorganisms that require food, mositure, and warmth to reproduce. Some bacterica can cause foodborne infection and intoxication.

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10
Q

bacteruim

A

singlular

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11
Q

bacterial

A

adjective

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12
Q

bimetallic

A

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

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13
Q

botulism

A

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

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14
Q

calibrate

A

to determine, check, and than rectify the accuracy of a thermometor

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15
Q

Camplylobacteriosis

A

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

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16
Q

CCPS

A

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

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17
Q

ciguatera poisioning

A

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

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18
Q

Clostridium botulinum

A

a bacteruin that grows without air in improperly processed food, and causes the disease called botulism

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19
Q

cross-contamination

A

the transfer of harmful substances from one food to another food either by employee handling or by improperly cleaned and sanitized equipement

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20
Q

crustacean

A

chiefly aqautic typically having a body covered with a hard shell or crust. Includes shrimp,crab, and lobster

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21
Q

dormat

A

present, but temporarliy inactive until the right conditions present themselves

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22
Q

FDA

A

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

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23
Q

feces

A

waste matter discharged from the intestine

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24
Q

FIFO

A

first in first out

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25
Q

foodborne

A

a sickness or injury that is the direct result of a eating contamined foods

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26
Q

food code

A

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

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27
Q

fungi

A

includes both molds and yeasts that grow readily on all types of food. In moist dry environments,, at any temperature. Fungal-adjectives

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28
Q

gastrointestinal

A

affecting the stomach and intestines

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29
Q

HACCP

A

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

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30
Q

Hemorrhagic colitis

A

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.

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31
Q

Hepatitis A

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

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32
Q

Hygiene

A

habits necessery for establishing and maintaining good health and preventing the spread of illness

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33
Q

Incubation period

A

the time that passas before the symptoms of a disease occur

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34
Q

listeria

A

a bacterium found in the soil that can contaminate food and cause the foodborne illness listeriosis

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35
Q
A
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36
Q

MAP

A

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

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37
Q

Material safety data sheets

A

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

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38
Q

Microbiology

A

The study of microorganisms

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39
Q

Microorganism

A

tiny life form, including bacteria, that can only be seen through a microscope

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40
Q

Nausa

A

sickness in the stomach often accompanied by a lack of desire for food and the need to vomit

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41
Q

nonpotable water

A

Water that is not fit to drink. Can be used in air conditioning and fire protection systems.

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42
Q

Norovirus

A

A disease of the gastrointestinal tract normally passed by means of poor personal hygiene. The leading cause of foodborne illness

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43
Q

Parasite

A

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

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44
Q

Pasteuriation

A

is a process of heating foods to a certain temperature for a specific amount of time to kill bacteria

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45
Q

ph

A

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

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46
Q

TCS

A

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

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47
Q

Potable water

A

water that is safe to drink

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48
Q

Quaternary Ammonium

A

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

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49
Q

Saliva

A

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”

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50
Q

salmonella

A

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

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51
Q

sanitary

A

clean and free of harmful organisms

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52
Q

sanitize

A

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

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53
Q

Sanitizer.

A

Very hot water—171of or chemical solutions that kills miscrooganmism is used

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54
Q

Sanitation

A

in the food indsutry, the creation and maintenance of hygiene and healthful conditions relative to the production of food products

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55
Q

scombriod poisoning

A

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

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56
Q

shigella

A

a bacteria food in the intestines of humans. it can be killled easily by cooking

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57
Q

sous vide

A

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.

58
Q

staphylococcus aureus

A

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

59
Q

sulfite

A

a preservative used to maintain the freshaness and color of fresh fruits and vegetables. The use of sulfites is subject of state regulations.

60
Q

toxic

A

poisonous

61
Q

toxin

A

a poisonous substance of plant or animal orgin

62
Q

trichinosis

A

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

63
Q

unpasteurized

A

Not pasteurized. Pasteurization is a process of heating foods to
a certain temperature for a specific amount of time to kill
bacteria.

64
Q

vacuum packed

A

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

65
Q

variance

A

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

66
Q

virus

A

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

67
Q

gets a foodborne illness

A

1 and 6 americans

68
Q

responsible for approximately

A

48 million illnesses

69
Q

…in the untied states

A

3,000 deaths

70
Q

Roughly….americans will require hospitilzation this year because of something they ate

A

128,000

71
Q

…billion spent on foodborne illnesses related costs annually

A

152

72
Q

An illness is considered an outbreak when

A

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

73
Q

Time/Temperture Abuse

A

When food has stayed too long at temperatures good for pathogen growth

74
Q

cross contamination

A

When pathogens are transferred from one surface or food to another

75
Q

Ready to eat foods include

A

Cooked Food, Washed Fruit, Washed Vegetables (whole and cut), Deli items

Bakery Items, Sugar, Spices, and Seasonings.

76
Q

People have a higher risk of getting foodborne illnesses are

A

elderly people
preschool age childern
people with compromised immune system

77
Q

Four types of pathogens

A

virus, pathgons, bacteria, fungi

78
Q

common symptons of foodborne illness

A

diarrhea, vomiting, fever,nausa, abdominal cramps, and jaundice

79
Q

the big 6 pathgons

A

Hepatitis A, norovirus, Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli,

80
Q

water activity

A

the amount of moisture in food for bacterua to grow

81
Q

Aw

A

stands for water activity
ranges from 0.0-1.0

82
Q

Four types bacteria that cause server illness and are highly contagious are

A

salmonella typhi
nontyphiodall salmonella
shigella spp
shinga toxin producing Esherichia coli

83
Q

Salomonella Typhi

A

ready to eat foods
beverages
people

84
Q

Nontyphoidal Salmonella

A

poultry and eggs
meat
milk and diary produce
produce
farms animals

85
Q

Bacteria Basic Characterics

A

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

86
Q

Shigella spp

A

food easliy contaminetd by hands such as salads containing TCS foods
food that has made contact with contaminted water such has produce
human feces

87
Q

Shiga toxin-producing Escherichia coli

A

aka e coli
ground beef(raw or undercooked)
contamined produce

88
Q

Virusus Basic characterics

A

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

89
Q

FDA identified 2 virusus that are highly contagious

A

norovirus
Hepatitias A

90
Q

Hepatites A

A

ready to eat foods
shellfish from contaminated water
human feces

91
Q

norovirus

A

Ready-to-eat food
Shellfish from contaminated water
human feces

92
Q

Parasites basic characteristics

A

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

93
Q

fungi

A

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

94
Q

biological toxins

A

Naturally occur in certain plants, mushrooms, and seafood

95
Q

seafood toxins

A

produced by pathogens found on certain fish

96
Q

histamine

A

produced when fish is time-temperature abused

97
Q

biological toxins symptoms

A

diarrhea or vomiting
neurological symptoms
flushing of face or hives
difficulty breathing
heart palpitations

98
Q

groups who may attempt to contaminate food

A

*Terrorists or
activists
*Disgruntled current or former staff
*Vendors
*Competitors

99
Q

FDA defense tool

A

ALERT

Assure
Look
Employees
Reports
Threat

100
Q

Food allergies

A

A protien in a food or ingredient some people are sensitive to

101
Q

top eight allergies

A

milks, eggs, soy,fish, tree nuts, peanuts, shellfish,, wheat

102
Q

CDS top five causing foodborne illnesses

A

improper holding of potenially hazardous foods
improper cooking temperature
dirty or contaminated food
poor employee health and hygiene practices
food sold from unsafe sources

103
Q

washing hands

A

20 seconds

104
Q

Hand antiseptics

A

liquids or gels that help lower the number of pathogens on skin
must comply with CFR and FDA standards

105
Q

infected wounds or cuts

A

-Contain pus
-Must be covered to prevent pathogens from contaminating food and food-contact surfaces

106
Q

single use gloves

A

SHOULD BE USED WHEN HANDLING READY-TO-EAT FOOD

EXCEPT WHEN :
WASHING PRODUCE

HANDLING RTE INGREDIENTS FOR A DISH THAT WILL BE COOKED

107
Q

If a food handler has symptoms of vomiting or diarrhea wait

A

24 hours before returning to work
have a written release from a medical practitionar

108
Q

handwashing steps

A

wet hands and arms - apply soap - scrub hands and arms vigorously 10 to 15 seconds- rinse hands and arms vigorously - dry hands and arms

109
Q

Thermocouples and thermistor

A

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

110
Q

infrared thermometers

A

Used to measure surface temperatures
Must be held as close to the product as
possible
Remove barriers between thermometer
and product
Follow manufacturers’ guidelines

111
Q

Time-temperature indicator

A

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

112
Q

Maximum registering tape

A

INDICATES THE HIGHEST TEMPERATURE REACHED DURING USE

USED WHERE TEMPERATURE READINGS CANNOT BE CONTINUOUSLY OBSERVED

113
Q

calbrating

A

dip it in cold water at 32
dip it in hot water at 212
both for 2 minutes

114
Q

cold tcs foods

A

recieved at 41*F or lower

115
Q

live shellfish

A

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

116
Q

shucked shellfish

A

Receive at 45F or lower. Cool the shellfish to 41 F or lower in four hours

117
Q

shell eggs

A

Receive at an air temperature of 45 F or lower

118
Q

milk

A

receive at 45 or lower
-cool milk to 41 or lower in four hours

119
Q

hold hot TCS foods

A

135 F or higher

120
Q

Store items away from walls and at least

A

6 inches of the floor(15 centimeters off the floor)

121
Q

refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at
(TCS Foods)

A

41*F or lower

122
Q

165 for 15 seconds

A

Poultry, stuffing with meat, fish or poultry, stuffed meat, seafood or pasta, Dishes that include previously cooked TCS food.

123
Q

155 for 15 seconds

A

ground meat, injected meat, mechanically tenderized meat, ratites (ostrich and emu), ground seafood, shell eggs that will be hot held.

124
Q

145 for 15 seconds

A

seafood, steaks/chops or pork, beef, veal, lamb, commercially raised game, shell eggs that will be served immediately.

125
Q

145 for 4 minutes

A

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).

126
Q

135 that….will be hot held for serice

A

fruit, vegetables, grains like rice, and legumes or beans

127
Q

165 for TCS food in a microwave

A

Meat, seafood, poultry, and eggs

128
Q

cooling requirements

A

135-70 in 2 hours
70-41 in 4 hours

129
Q

methods to cool food

A

place food in an ice water bath
stir it with an ice paddle
place it in a blast chiller

130
Q

reheating foods to

A

165 for 15 seconds within 2 hours

131
Q

potentially hazardous foods have a ph. of

A

4.6-7.0

132
Q

Total cooling time cannot be longer than

A

six hours

133
Q

Holding TCS cold food

A

-Hold it at an internal temperature of 41F or lower

134
Q

HACCP

A

is based on identifying significant biolicagal chemical or physicasl hazards at specific points whne producgt flow throw serivce

135
Q

7 steps to HACCP

A

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

136
Q

Factors that effect sanitizers effectiveness

A

concentration
temperature
contact time
water hardness
pH

137
Q

180*F

A

dish machine

138
Q

171*F

A

hot water sanizating

139
Q

50F-70F

A

dry storage temp

140
Q

ready to eat foods is food that dont need further

A

preparation
washing
cooking

141
Q

Thermometers used to measure the temperature of the food to

A

+/-2 or +/-1

142
Q

four methods to thaw food

A

coolor, 41 or lower
Submerge food under 70*F or lower
in microwave
as part of the cooking process

Food Safety (1 decks)

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