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Environmental health > Food Safety > Flashcards

Food Safety Flashcards

1
Q

protection from contamination (a way of life)

A

Food Sanitation

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2
Q

refers to conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses

A

Food safety

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3
Q

Sickness that people experience after consuming food contaminated with pathogenic microorganisms, chemicals or physical agents

A

Food-borne illness

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4
Q

Common symptoms of food-borne illness

A
  • Nausea
  • Vomiting
  • Diarrhea
  • Abdominal pain
  • Fever
  • Dehydration
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5
Q

Type and severity of food-borne illeness symptoms depend on

A
  • Type of pathogen
  • Amount of contaminated food consumed
  • Individual’s health status
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6
Q

Second leading COD in children below 5 y.o.

A

Diarrhea

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7
Q

The most common vaccine for preventable severe diarrhea because it is associated wit 28% of diarrheal cases

A

Rotavirus

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8
Q

Common bacterial pathogens associated with diarrhea

A 
shigella
V. cholerae
Campylobacter
Salmonella
E.coli (EHEC, ETEC, EPEC, EAEC, EIEC)
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9
Q

It is the 5th leading cause of morbidity

A

Acute watery diarrhea

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10
Q

Underreporting of foodborne illness is due to

A
  • Mild symptoms: no medical consult
  • Nonspecific symptoms: not recognized as foodborne
  • Definitive laboratory diagnoses are not carried out
  • Underreporting of physicians to agencies
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11
Q

Other effects of FBI

A
  • debilitating
  • Increased cost of medical expenses
  • Loss of productivity
  • Lost business for food industries
  • Increased surveillance by regulatory agencies
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12
Q

Sources of food contamination

A
  1. Raw materials/Ingredients
  2. Water
  3. Air/Dust
  4. Soil
  5. Garbage/Sewage
  6. Rodents
  7. Insects
  8. Animals & Birds
  9. Packaging materials
  10. Food handlers or man
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13
Q

Food Production Chain

A
  1. Production
  2. Processing
  3. Distribution
  4. Restaurant/retail
  5. Home/restaurant preparation
  6. Home/restaurant consumers
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14
Q

causes of FBI

A
  1. Biological hazards (introduced by handlers: bacteria, viruses, parasites, fungi)
  2. Chemical hazards (harmful subs cause illness if ingested; naturally occurring: food allergens; human origin: pesticides, cleaning agents, metals, PCBs)
  3. Physical Hazards (foreign objects)
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15
Q

These foods require time and temperature in order to limit bacterial growth and toxin formation

A

Potentially Hazardous Food

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16
Q

These foods must be kept out of danger zone temperatures of 41-135 C to prevent growth of bacteria and toxin formation

A

Temperature Control for Safety

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17
Q

These are inactive or dormant forms of bacteria and allows them to survive in extreme environmental conditions; common in vegetables and spices

A

Spores

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18
Q

Spore-forming anaerobic bacteria found in intestines of humans and animals where infection is toxin-mediated and onset of signs and symptoms occur after 8-22 hours after ingestion

A

Clostridium perfringens

*associated with PHF/TCS foods such as meat and poultry

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19
Q

Non Spore-forming bacteria easily destroyed by heat and controlled by cooking and pasteurisation

A

vegetative cells

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20
Q

examples of NSF bacteria

A

E.coli, Listeria, Salmonella, Staphylococcus

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21
Q

Enterohemorrhagic E.coli (O157:H7) produces what

A

shiga toxins

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22
Q

How are Enterohemorrhagic E.coli (O157:H7) transferred?

A
  • through contact with feces from animal’s intestines during slaughter
  • food handlers who are carriers and do not wash hands properly
  • contaminated equipment and utensils
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23
Q

incubation period of EHEC

A

12-72hours (lasts 1-3 days)

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24
Q

NSF bacteria which produces enterotoxin that causes food poisoning and onset of symptoms is 2-6 hours

A

Staphylococcus aureus

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25
Q

T or F: S. aureus require a high infectious dose

A

false, low

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26
Q

Where is S. aureus usually found?

A

nasal passages and throat, hair and skin, infected burns, boils, pimples

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27
Q

Routes of transmission of S. aureus

A

Contamination from a worker’s hands

Outbreaks in meat and poultry products

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28
Q

bacteria arising from temperature abuse

A

C. perfringens and S. aureus

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29
Q

More common cause of foodborne illnesses smaller in size and cannot grow outside a living host and not killed by antibiotics; low infectious dose

A

Virus

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30
Q

Usual cause of infectious hepatitis

A

Hepatitis A (onset: 4-6 weeks; contagious for one week before symptoms and 2 weeks after symptoms

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31
Q

Routes of transmission of Hepatitis A

A

fecal-oral

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32
Q

Signs of Hepatitis A

A

jaundice, fatigue, abdominal pain, diarrhea, nausea, loss of appetite, fever

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33
Q

Group of virus that causes “stomach flu” or gastroenteritis with symptoms lasting 1-2 days

A

norovirus *causes severe dehydration in young children, elderly and immunocompromised

34
Q

Norovirus is spread through

A
  • Ingesting food or liquids contaminated with the virus
  • Touching surfaces contaminated with virus
  • Direct contact with another person with symptoms
35
Q

Less common cause of FBI

A

parasites

36
Q

This parasite is round worms found in fish which are spread to humans through ingestion of parasite-infested fish causing cough, vomiting and abdominal pain

A

Anisakis

37
Q

This parasite is associated with fresh fruits and vegetables and acquired through fecal-oral transmission causing watery and explosive diarrhea

A

Cyclsopora

38
Q

Food allergens and toxins produced by biological organisms

A

Naturally occurring chemicals

39
Q

Chemicals of human origins

A
  • Pesticides
  • Food additives
  • Fertilizers
  • Metals
  • Antibiotics
  • Industrial by-products
40
Q

This occurs when toxic burden of a large number of organisms at a lower trophic level is accumulated and concentrated by predators at a higher trophic level

A

Biomagnification (common symptom of acute chemical intoxication: vomiting)

41
Q

Example of biomagnification

A

Phytoplankton/bacteria > zooplankton/small fish > game fish and humans

42
Q

It is the accumulation of toxins within one organism

A

Bioaccumulation

43
Q

These fat-soluble chemicals are used as capacitors and transformers which concentrate in fatty tissues of fish

A

Polychlorinated Biphenyls

44
Q

Why is PCB usually found in farmed salmon?

A

Farmed salmon are fed fish meal made of smaller fish which may have ingested harmful PCBs

45
Q

PCB ingestion is associated with

A

memory loss and learning impairment, cancer, nervous system toxicity and immune dysfunctions

46
Q

Foods which cause 90% of allergic reactions (overreaction of immune system)

A

milk, eggs, wheat proteins, peanuts, soy fish and shell fish

47
Q

Food allergen/toxin produced by marine algae wherein toxin is stored in fish flesh, skin and organs acting as a neurotoxin and enterotoxin

A

Ciguatoxin

48
Q

Ciguatoxin causes these

A

Vertigo, joint and muscle pain, numbness and tingling sensation, diarrhea and vomiting
*onset of symptoms: 15 mins-24 hours

49
Q

T or F: Ciguatoxin can be destroyed by cooking

A

FALSE (also has no diagnostic method of detexn.)

50
Q

This toxin causes scombroid or histamine poisoning

A

Scombrotoxin

51
Q

High histidine containing foods which are decomposed by bacteria producing histamine

A

Tuna, mahi-mahi, sardines, and mackerel have high levels of histidine

52
Q

T or F: Histamine cannot be deactivated by cooking

A

TRUE

53
Q

Scombrotoxin causes these

A

Dizziness, burning feeling in mount, rash or hives, headache, itching, teary eyes, runny nose (onset: 30 mins or less)

54
Q

These are found in polycarbonate (PC) plastic used in food containers like baby and water bottles and epoxy resins that line metal food cans

A

Bisphenol A (makes PC plastic sturdy and impact resistant)

55
Q

marked BPA exposures as safe

A

Europe, 2006 (declined to regulate) and USFDA, 2009 (exposure levels are below those that may cause death)

56
Q

First country to ban BPA (?)

A

Canada, 2008

57
Q

expressed “some concern” for neurological effects and “minimal concerns” for reproductive effects

A

NTP, 2008

58
Q

How to reduce BPA exposure

A
  • Do not microwave polycarbonate plastic food containers (§ BPA may leak at high temperatures)
  • Reduce use of canned foods
  • When possible opt for glass, porcelain or stainless-steel containers
  • Use baby bottles that are BPA free
59
Q

Risk factors of FBI

A
  • Inadequate cooling and cold holding temperatures 63%
  • Preparing food ahead of planned service 29%
  • Inadequate hot holding temperatures 27%
  • Poor personal hygiene/infected persons 26%
  • Inadequate reheating 25%
  • Inadequate cleaning of equipment 9%
  • Use of leftovers 7%
  • Cross-contamination 6%
  • Inadequate cooking or heat processing 5%
  • Containers adding toxic chemicals 4%
  • Contaminated raw ingredients 2%
  • Intentional chemical additives 2%
  • Incidental chemical additives 1%
  • Unsafe sources 1%
60
Q

examples of general protection from contamination

A

shielding over food product fillers or bottle conveyers, shielding from refrigeration unit drip in coolers, sneeze guards on food service serving

61
Q

improper holding temperature range or food temperature danger zone set by the FDA and CDC

A

5°C-57°C or 4-60 (permits rapid growth of infectious toxin-producing organisms)

62
Q

This occurs when food is exposed to the danger zone for more than four hours

A

time-temperature abuse

63
Q

Good personal hygiene personnel training includes

A
  • Appropriate sanitation principles and food handling practices
  • Manufacturing controls
  • Personal hygiene practices (regular handwashing, use of gloves and hand sanitizers)
64
Q

These are major threats to food safety

A
  • Soiled hands and clothing
  • Infected food workers
  • Poor personal hygiene practices
65
Q

Involved in personal cleanliness and conduct

A
  • Sanitary protective clothing, hair covering, and footwear must be worn and maintained in a clean, sanitary manner
  • Gloves, if worn, must be clean and sanitary (disposable gloves recommended)
  • All food-handling personnel must remove objects (i.e. watches, jewelry) from their person which may fall into or contaminate the food product
  • Tobacco, gum, and food are not permitted in food-handling areas
66
Q

Preventions from FBI involved in Traffic control

A
  • Personnel and visitor access to specific food-product handling areas must be restricted
  • Personnel involved in raw product handling (e.g., farm truck drivers, etc.) must not be allowed in processing or finished product areas
  • Foot baths and hand dips, where required, must be properly maintained and used
  • Color coding of clothing, maintenance and other equipment should be used to clearly identify raw vs. processed product operations
67
Q

Things to consider in premises and surroundings

A
  • Evaluation for sources of contamination such as vermin, bird harborage areas, drainage problems, odor problems, debris, refuse, and pollution-smoke, dust, other contaminants
  • The facility should have floors, walls, and ceilings constructed of suitable, approved materials which are durable, smooth, impervious and easily cleaned
  • Instrument panels should be appropriately locked and sealed to prevent harborage of insects
  • Windows and doors must be tight and close-fitting
  • Doors in food-processing areas self-closing
  • Overhead structures should be situated and constructed to prevent contamination of the food products, and lighting is to be adequate with properly sealed, safety type overhead fixtures
68
Q

Two most important overall elements of any food processing

A
  • Should be cleanable

* So designed and constructed that it prevents entrance or harborage of pests or other sources of contamination

69
Q

How should Heating, Ventilation, and Air Conditioning Systmes be designed?

A
  • Systems must be designed and installed to prevent build-up of heat, steam, condensation, or dust, and to remove contaminated air
  • Should be cleanable
70
Q

Important wr to drainage and sewage

A
  • Appropriate traps and vents are to be used throughout
  • There should be no potential of cross connections existing between human waste effluent and other wastes in the plant
71
Q

Facilities designed to prevent contamination should provide sanitary storage of waste and inedible material prior to their removal from plant or surroundings

A

Waste facilities

72
Q

T or F: Washroom facilities should have self-closing doors and be properly ventilated and separate from-and not directly entered from-food processing and handling areas

A

TRUE

73
Q

Provisions in washrooms

A
  • Sufficient numbers of hand washing sinks, with hot and cold potable water
  • Soap
  • Sanitary hand drying supplies or devices
74
Q

T or F: Hand-washing sinks should be separate from sinks used for equipment cleaning and other operations

A

TRUE

75
Q

A well-designed food processing or handling facility is constructed to minimize traffic to prevent contamination.

A

Flow-through pattern
*must physically and operationally separates raw product functions from processing functions and finished product functions to avoid cross-contamination

76
Q

Compliance with appropriate regulations and standards must be verified through testing programs.

A

Water Quality Program (also involves water treatments which must be maintained)

77
Q

Other aspects of preventing FBI

A

Pest Control
Safe food sources
Prevention of contamination and cross-contamination

78
Q

T or F: homemade food has an increased risk of contamination from biological hazards

A

TRUE

79
Q

A central paradigm of food safety designed to identify and control problems that may cause FBI before they happen

A

Hazard Analysis and Critical Control Point

*not a stand-program and must be supported by SOPs

80
Q

Steps in HACCP

A

1 . Conduct Hazard analysis (id bio, chem, physical hazards)

  1. Determine Critical Control Points (receiving, storage, cooking and chilling)
  2. Establish Critical Limits
  3. Establish a system to monitor CCPs
  4. Establish corrective action to be taken when a ccp is not under control
  5. Verify that the HACCP is working effectively
  6. Establish effective record keeping
81
Q

2 components of verifying HACCP is working effectively

A
  • Verifying that the critical limits for CCPs will effectively prevent/eliminate/reduce hazards to acceptable levels
  • Verifying that the overall HACCP plan is working properly

Environmental health (17 decks)

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