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ServSafe > Foodborne Illnesses > Flashcards

Foodborne Illnesses Flashcards

1
Q

An illness is considered an outbreak when…

A
  1. Two or more people have to have the same symptoms after eating the same food
  2. A statewide investigation must be conducted by local authorities
  3. Confirmation by laboratory analysis
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2
Q

What are some costs that foodborne illnesses can cause?

A 
Customers
Sales
Reputation
Law Suits
Legal Fees
Increase Insurance Premiums
Moral
Staff Retraining
Staff miss work
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3
Q

What are the common symptoms of a foodborne illness?

A 
Diarrhea
Vomiting
Fever
Nausea
Abdominal Cramping
Jaundice (yellowing of the skin and eyes)
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4
Q

What is CONTAMINATION

A

The presence of harmful substances in food.

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5
Q

What are the three categories of contaminants?

A

Biological, Chemical and Physical

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6
Q

What causes a foodborne illness

A

Contamination

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7
Q

What are the 5 most common food handling mistakes that cause foodborne illnesses?

A 
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
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8
Q

What is time-temperature abuse? How can it happen?

A

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

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9
Q

What is cross-contamination? How can it happen?

A

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

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10
Q

How can poor personal hygiene create a foodborne illness?

A

Touching/Scratching wound then touching food
Coughing/sneezing onto food
Being sick
Fails to wash hands after using the restroom

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11
Q

How can poor cleaning and sanitizing create a foodborne illness?

A

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

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12
Q

What is TCS Food?

A

Time and Temperature Control for Safety Food, It is a food that pathogens thrive in.

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13
Q

What are some examples of TCS Foods?

A

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

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14
Q

What is RTE Food?

A

Ready to Eat Food. Food that is ready to be eaten without any further preparation, washing, or cooking.

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15
Q

What are some examples of ready to eat food?

A

Bakery Items, Cooked Food, Deli Meat, Washed Fruit and Vegetables, Sugar, Spices and Seasonings

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16
Q

What groups of people are at a greater risk of catching a foodborne illness?

A

Elderly, weak immune systems
Youth, undeveloped immune systems
Any age, faulty or compromised immune systems

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17
Q

What are some examples of a biological contaminant?

A

Microorganisms and Pathogens

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18
Q

What is the fecal-oral route of contamination?

A

When food handlers don’t wash their hands after using the restroom then serves food to a customer.

19
Q

What are the 4 types of pathogens that can contaminate food?

A

Bacteria
Viruses
Parasites
Fungi (Mold and Yeast)

20
Q

What are the BIG SIX pathogens that the FDA has singled out?

A 
Shigella spp
Salmonella Typhi
NTS (Nontyphoidal Salmonella)
E. Coli (Shiga Toxin-producing Escherichia coli (STEC)
Hepatitis A
Norovirus
21
Q

What is Onset time? And how long can it last?

A

How quickly symptoms of a foodborne illness occur in a person. Onset time can range from 30 Minutes to 6 Weeks

22
Q

What does “FAT TOM” stand for?

A

Food, Acidity, Temperature, Time, Oxygen, and Moisture

23
Q

How much acidity and moisture do bacteria need to grow?

A

Neutral to slightly acidic food

High levels of moisture

24
Q

What does the TDZ stand for? and where does it range from?

A

Temperature Danger Zone
41-135 degrees

Growth is much faster between 70-125 degrees

25
Q

What are 4 major bacteria that are highly contagious and can cause foodborne illness?

A

Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shigella spp.
E. coli (STEC)

26
Q

What are some common foods linked between Hepatitis A and Norovirus and what are some common prevention methods to both?

A

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

27
Q

How can you prevent Chemical Contaminants from creating an illness

A 
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
28
Q

What are some examples of Physical Contaminants? And how can you prevent them from creating an illness?

A 
Bones/Filet
Fruit Pits
Glass
Staples
Dirt
Wood
Bandages

Purchase food from approved suppliers
Handlers practice good personal hygiene

29
Q

What are some examples of people who can deliberately contaminate food?

A

Terrorists/Activists
Disgruntled current or former staff
Vendors
Competitors

30
Q

What does the FDA’s tool for developing food defense, ALERT stand for?

A

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
31
Q

What tasks should you complete in responding to a Foodborne-illness outbreak?

A

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.

32
Q

What are the big 8 allergens?

A 
Milk
Eggs
Soy
Fish
Nuts
Peanuts
Crustaceans
Wheat
33
Q

How are some ways food handlers can contaminate food?

A 
Sneezing or coughing
Wound containing pathogen
Having contact with sick person
Fecal-oral contamination
Food borne illness
34
Q

What are the steps to properly washing your hands?

A

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

35
Q

When should you wash your hands?

A

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
36
Q

What is the corrective action for food handlers touching food with unwashed hands?

A

Take action
Dispose of contaminated food
Clean contaminated items
Retrain or coach those handlers

37
Q

When should you change gloves?

A 
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
38
Q

It is only acceptable to handle RTE Food with bare hands when…

A

When washing produce

When handling ingredients to a dish that is going to be cooked to the minimum internal temperature

39
Q

A manager may need to exclude a handler from the operation if they have which symptoms?

A

Vomiting
Diarrhea
Jaundice
Fever like symptoms

40
Q

Food handlers must tell their managers if they have been diagnosed with an illness from which pathogens?

A 
Nontyphoidal Salmonella
Norovirus
Hep
Shigella spp.
E. Coli
Salmonella Typhi
41
Q

Managers should watch handlers for signs of illness including…

A 
Persistent nasal discharge
Yellowing of the eyes or skin
Excessive trips to the bathroom
Sneezing
Cold sweats or chills
42
Q

What are the three commonly used thermometers?

A

Bimetallic stemmed thermometers 0-220 F
Thermocouples
Thermistors

43
Q

Thermocouples and Thermistors have what 4 kinds of probes?

A

Immersion, Surface, Penetration, Air

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