Foodborne Illnesses Flashcards
An illness is considered an outbreak when…
- Two or more people have to have the same symptoms after eating the same food
- A statewide investigation must be conducted by local authorities
- Confirmation by laboratory analysis
What are some costs that foodborne illnesses can cause?
Customers Sales Reputation Law Suits Legal Fees Increase Insurance Premiums Moral Staff Retraining Staff miss work
What are the common symptoms of a foodborne illness?
Diarrhea Vomiting Fever Nausea Abdominal Cramping Jaundice (yellowing of the skin and eyes)
What is CONTAMINATION
The presence of harmful substances in food.
What are the three categories of contaminants?
Biological, Chemical and Physical
What causes a foodborne illness
Contamination
What are the 5 most common food handling mistakes that cause foodborne illnesses?
Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene
What is time-temperature abuse? How can it happen?
When food stayed too long at temperatures that are good for growth of pathogens.
If food isn’t held at right temp
Isn’t cooked or reheated enough to kill pathogens
Failing to cool food down correctly
What is cross-contamination? How can it happen?
When pathogens transfer from one surface/food to another.
When pathogens transfer from one surface/food to another
Contaminated ingredients touch food that require no further cooking
Ready to eat food touches contaminated surfaces
Contaminated food touches or drips onto cooked or ready to eat food
Food handler touches contaminated food then touches ready to eat food
Contaminated cleaning clothes touch food contact surfaces
How can poor personal hygiene create a foodborne illness?
Touching/Scratching wound then touching food
Coughing/sneezing onto food
Being sick
Fails to wash hands after using the restroom
How can poor cleaning and sanitizing create a foodborne illness?
Equipment NOT washed/rinsed/sanitized in between uses
Food contact surfaces wiped down instead of washed/rinsed/sanitized
Wiping clothes aren’t stored in SANI solutions in between uses or if the SANI solution isn’t at the correct strength
What is TCS Food?
Time and Temperature Control for Safety Food, It is a food that pathogens thrive in.
What are some examples of TCS Foods?
Milk and other dairy products
Poultry
Shell Eggs
Plant Based Food that is cooked
They are not considered TCS until cooked
Beef, Pork, Lamb, Fish, Shellfish and Crustaceans
Baked Potatoes, Tofu, Textured Soy Protein and Meat Alternatives
Sliced: Watermelon, Tomatoes, Leafy greens, Sprouts and Sprout Seeds, Untreated Garlic, Oil mixtures
What is RTE Food?
Ready to Eat Food. Food that is ready to be eaten without any further preparation, washing, or cooking.
What are some examples of ready to eat food?
Bakery Items, Cooked Food, Deli Meat, Washed Fruit and Vegetables, Sugar, Spices and Seasonings
What groups of people are at a greater risk of catching a foodborne illness?
Elderly, weak immune systems
Youth, undeveloped immune systems
Any age, faulty or compromised immune systems
What are some examples of a biological contaminant?
Microorganisms and Pathogens
What is the fecal-oral route of contamination?
When food handlers don’t wash their hands after using the restroom then serves food to a customer.
What are the 4 types of pathogens that can contaminate food?
Bacteria
Viruses
Parasites
Fungi (Mold and Yeast)
What are the BIG SIX pathogens that the FDA has singled out?
Shigella spp Salmonella Typhi NTS (Nontyphoidal Salmonella) E. Coli (Shiga Toxin-producing Escherichia coli (STEC) Hepatitis A Norovirus
What is Onset time? And how long can it last?
How quickly symptoms of a foodborne illness occur in a person. Onset time can range from 30 Minutes to 6 Weeks
What does “FAT TOM” stand for?
Food, Acidity, Temperature, Time, Oxygen, and Moisture
How much acidity and moisture do bacteria need to grow?
Neutral to slightly acidic food
High levels of moisture
What does the TDZ stand for? and where does it range from?
Temperature Danger Zone
41-135 degrees
Growth is much faster between 70-125 degrees
What are 4 major bacteria that are highly contagious and can cause foodborne illness?
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shigella spp.
E. coli (STEC)
What are some common foods linked between Hepatitis A and Norovirus and what are some common prevention methods to both?
Shellfish with contaminated water
Ready to eat food
Exclude handler with diagnosis
Hand Washing
Not touching ready to eat food with bare hands
Purchase from approved suppliers
How can you prevent Chemical Contaminants from creating an illness
Call emergency number Call chemical control number Purchase from approved suppliers Store in correct areas away from food Only use chemicals approved for food service use
What are some examples of Physical Contaminants? And how can you prevent them from creating an illness?
Bones/Filet Fruit Pits Glass Staples Dirt Wood Bandages
Purchase food from approved suppliers
Handlers practice good personal hygiene
What are some examples of people who can deliberately contaminate food?
Terrorists/Activists
Disgruntled current or former staff
Vendors
Competitors
What does the FDA’s tool for developing food defense, ALERT stand for?
Assure:
Receive from safe sources
Supervise deliveries
Delivery vehicles locked or sealed
Look: Monitor access to prep and storage areas Handle damaged products Store chemicals securely Train staff to prevent food defense threats
Employees: Always know who is in your facility Identify and verify visitors Conduct background checks Limit access to prep and storage areas
Reports: Receiving logs Office files Staff files Food Defense self-inspection
Threat: Identify what and who to contact if situation occurs Hold contaminated product Contact regulatory authority Maintain emergency contact list
What tasks should you complete in responding to a Foodborne-illness outbreak?
Gather information, Notify the authorities, Segregate the contaminated product, Document the information, Identify staff that were involved, Cooperate with authorities, and review existing procedures to see if they are being followed.
What are the big 8 allergens?
Milk Eggs Soy Fish Nuts Peanuts Crustaceans Wheat
How are some ways food handlers can contaminate food?
Sneezing or coughing Wound containing pathogen Having contact with sick person Fecal-oral contamination Food borne illness
What are the steps to properly washing your hands?
Wet your hands and arms with warm running water
Apply soap (Build up a good lather)
Scrub hands and arms vigorously for 10-15 seconds
Rinse hands and arms thoroughly under warm running water
Reach for a paper towel, dry your hands and arms, then use towel to turn the faucet off
When should you wash your hands?
Preparing food
Working with clean equipment or utensils
Handling clean items
Returning to the kitchen
Food handlers must wash their hands after the following activities: Using the restroom Handling soiled items Touching your body Handling raw meat Taking out garbage Blowing your nose/Coughing, etc. Eating/Drinking Smoking Chewing Gum/Chewing Tobacco Touching chemicals Touching money Touching service food or aquatic animals Leaving the kitchen Using electronics
What is the corrective action for food handlers touching food with unwashed hands?
Take action
Dispose of contaminated food
Clean contaminated items
Retrain or coach those handlers
When should you change gloves?
When they become dirty or torn Before beginning a different task After handling seafood/poultry Before handling ready to eat food After 4 hours of continuous use
It is only acceptable to handle RTE Food with bare hands when…
When washing produce
When handling ingredients to a dish that is going to be cooked to the minimum internal temperature
A manager may need to exclude a handler from the operation if they have which symptoms?
Vomiting
Diarrhea
Jaundice
Fever like symptoms
Food handlers must tell their managers if they have been diagnosed with an illness from which pathogens?
Nontyphoidal Salmonella Norovirus Hep Shigella spp. E. Coli Salmonella Typhi
Managers should watch handlers for signs of illness including…
Persistent nasal discharge Yellowing of the eyes or skin Excessive trips to the bathroom Sneezing Cold sweats or chills
What are the three commonly used thermometers?
Bimetallic stemmed thermometers 0-220 F
Thermocouples
Thermistors
Thermocouples and Thermistors have what 4 kinds of probes?
Immersion, Surface, Penetration, Air
