FSAN Flashcards
1
Q
What is the primary concern of FSAN?
A
Food poisoning/Death.
2
Q
What are 3 benefits of training employees FSAN?
A
- Reduce risk of potential contamination and recalls
- Minimize risk of food borne illness outbreaks
- Increase employment potential
3
Q
What are 3 staff stay-at-home symptoms?
A
- Vomiting
- Diarrhea
- Fever
4
Q
What are the 3 things the Public Health Inspectors (PHI) do? (Hint: think ICE)
A
- Inspect
- Consult
- Educate
5
Q
What is the name of the government agency that oversees the Alberta food code?
A
Alberta Health Services. The Federal agency is the Canadian Food Inspection Agency.
6
Q
What is a foodborne illness? (FBI)
A
A Foodborne Illness (FBI) is a disease caused by consumption of contaminated food/water.
7
Q
What are the 3 classes of food contaminants?
A
- Biological - live fly, mouse poop, bacteria (think alive)
- Chemical - cleaning sanitizer, dissolved metals
- Physical - hair, glass, insect parts (think dead or inanimate)
8
Q
Why are you getting inspected?
A
- Initial Approval
- Monitoring Routine
- Risk management/re-inspection
- Demand/complaint
9
Q
Who are 4 classes that are at high risk for FBI?
A
- Infants/children
- Elderly
- Already sick - Immuno-compromised
- Pregnant women
10
Q
How many cases of FBI are there in Canada per year?
A
There are 11-13 milling cases of FBI in Canada per year.
11
Q
What are 4 Microbiological Biological Causes of FBI?
A
- Bacteria
- Viruses
- Parasites
- Fungi
12
Q
Define Bacteria
A
Bacteria - double every 10-20 minutes
- Spores (seeds) survive unfavourable conditions
13
Q
Define Viruses
A
Viruses - require a living host to multiple
- can be transported on food
14
Q
Define Parasites
A
Parasites - require a host to survive
- may be found on food / contaminated water (protozoa)
15
Q
Define Fungi
A
Fungi - Require oxygen to grow (aerobic)
- Spores from mold act similarly to plant seeds -> toxins
16
Q
What are the most common causes of foodborne illness?
A
Bacteria and Viruses are the most common causes of foodborne illness.
17
Q
What are the only microorganisms that die in freezers?
A
The only microorganisms that die in freezers are Parasites
18
Q
What are 2 kinds of food which are at high risk for parasites?
A
- Seafood, especially raw, like sushi
2. Wild game meats
19
Q
What are 4 Bacteria circumstances?
A
- Neutral - inert, do not react to environment
- Beneficial - important to human health and/or food production
- Spoilage - unfit to eat. rope disease. smell, mold, yeast, stringy texture, spoiled fruit
- Pathogens - cause illness/disease
20
Q
What are 4 common pathogens?
A
- Norovirus
- Hepatitis A
- Salmonella
- E coli.
21
Q
The cycle of transmission is between what 3 locations?
A
- Environment
- Food handler
- Food
22
Q
What is direct contamination?
A
Direct contamination - immediate contact of the source and destination
23
Q
What is indirect contamination?
A
Indirect contamination - source -> host -> destination
24
Q
What are 3 foods of low risk for contamination?
A
Not animals
- Dry foods
- Uncooked
- Plants/grains
25
What are 6 foods of high risk for contamination?
Animals
1. Dairy
2. Poultry
3. Seafood
4. Raw meat
5. Eggs and products
6. All cooked foods
26
What are 5 conditions for microbes to grow?
1. Protein
2. Moisture
3. Temperature
4. Acidity
5. Oxygen
27
What is the Danger Zone temperature range (C and F)?
4-60C
| 40-140F
28
(Biological Foodborne Illnesses) What is the difference between Food Intoxication and Food Infection?
Food Intoxication - Bacteria grow in food, a heat-stable toxin is produced (symptoms may last 1-8 hours)
Food Infection - Bacteria grow in the stomach, then infect the tissues (ex. salmonella. symptoms may last 2-3 days)
29
What are 6 Factors Affecting Bacterial Growth? (Hint: Think FATTOM)
Food - proteins = bacteria's source of food
Acid - neutral pH (low pH = acidic = low bacteria growth)
Time - 2 hours max in the Danger Zone, accumulative
Temperature - 4-60C = Danger Zone, which also happens to be our body temperature.
Oxygen - Aerobic, anaerobic, facultative
Moisture - Water Activity (Aw) - amount available in food (High Aw = High Growth. Low Aw = Low growth). For example, sugar is hygroscopic, which means the water is unavailable for bacteria, which is why sugar is used as a preservative.
30
What does PHF stand for?
Potentially Hazardous Foods
31
What is Modified Atmosphere Packaging (MAP)?
Machines remove oxygen from a covered container, and replace with a gas combo lacking oxygen
32
What does WHMIS stand for?
Workplace Hazardous Materials Information Sheets
33
Does heat remove chemical contaminants from food?
No. Once they're in, they're in.
34
What are some examples of Chemical Contaminants?
- Cleaning agents
- Pesticides
- Dissolved metals (acids can dissolve metal in containers, such as tomatoes)
- Food additives (ex. preservatives ex. caffeine)
35
What are some procedures to keep in mind for proper use of chemicals?
- Do not store around food
- Use clear and accurate labels, WHMIS safety sheets
- Do not use old food containers for storage
- Do not mix chemicals
- Clean up spills immediately
- Keep away from flames
- What protective equipment
- Do not pour down the sink
36
What is the order of putting away an order? (5 steps)
1. PHF (Potentially Hazardous Foods)
2. Frozen
3. Produce
4. Dry
5. Canned
37
What does FIFO mean?
First In First Out
38
Where should the thermometer be in a cooler/freezer?
Near the door
39
What is the appropriate temperature for fridges/coolers?
0-4C. Slow growth
40
What is the appropriate temperature for freezers?
-18C. Very slow growth
41
How high should food be stored off of the floor?
15 cm
42
What temperature should hot foods be held at?
60C
43
What are the stages of cooling times and temperatures?
Answer: 60C - 4C or colder in 6 hours
1. 60C - 20 C in 2 hours
2. 20C - 4C in 4 hours
44
What temperature must food be reheated to, and within what timeframe?
Food must be reheated to 74C 165F) within 2 hours (minimum 15 seconds).
45
How many seconds should you wash your hands for?
20 seconds.
46
What is a Wheat Allergy?
```
The body's immune system reacts to protein. It is a digestive issue.
Symptoms include:
Hives
Shock
Low blood pressure
Rash
Redness
Difficulty breathing / inability to breathe
Death
```
47
What is a Gluten Intolerance?
-Gastrointestinal -Digestive -Inability to digest -Headache -Mood -Behaviour -Short term -Brain fog
Some bodies just do better without gluten.
48
What is Celiac Disease?
-Autoimmune response -Vili = damage to small intestine -Body attacks itself/own cells -Gluten is the trigger for the response - Inflammation of the vili, meaning they don't absorb nutrients = damage and swollen -> die.
49
What are 10 Common Allergies?
1. Seafood
2. Eggs
3. Peanuts
4. Treenuts
5. Wheat
6. Soy
7. Milk
8. Mustard
9. Sulfites (ex. wine)
10. Sesame seeds
50
What are some different accommodations for Allergies, Gluten Intolerances, and Celiac Disease?
- Treat everything as though it's an allergy, because an allergy can potentially lead to death
- Separate cooking area
- Clean utensils to prevent cross contamination
- Keep ingredient and recipe lists updated
- Communication - ask questions
- Personal hygiene - Change gloves
51
What is HACCP?
Hazard Analysis Critical Control Points - A Food Safety Plan/Program
52
What are the 7 steps of HACCP?
1. Conduct a Hazard Analysis - 1. Chemical 2. Biological 3. Physical
2. Identify CCPS (Critical Control Points) 1. Receiving 2. Storage 3. Prep 4. Packaging 5. Distribution
3. Establish Critical Limits - Measurable + Specific, Time, Temp, Amount
4. Establish Monitoring Procedures - Thermometers, pH, How the critical limit is measured.
5. Establish Corrective Actions - ex. Reject, Discard, Return to oven
6 Establish Verification Procedures - check that the system is working and working well. ex. Product checks, internal and external audits
7. Record Keeping - Essential proof - Temp logs, correct pH, sani ppm, cleaning schedules
53
What are 4 Less hazardous materials?
1. Dry
2. Acidic
3. Sweet
4. Salty
54
Toxins and Bacteria are... (3-4)
1. Colorless
2. Tasteless
3. Odorless
4. TOXINS are Heat-Stable
55
What is Aw?
Aw = Water Activity = Moisture content of food
56
Canned pineapple is an example of...?
Chemical food poisoning. - metal + acid, chemical contaminants, metal is not a chemical contaminant in itself.
57
What pH does bacteria prefer?
A neutral pH
58
What are some approved sanitizers?
Iodine, chlorine bleach, quatz,
59
Differentiate between Cleaning, Sanitizing, and Sterilizing.
Cleaning - Physical
Sanitizing - Safe levels
Sterilize - Destroy
60
What is the Dish Sequence (5)?
1. Scrape/presoak
2. Wash
3. Rinse
4. Sanitize
5. Airdry
61
What are 4 acceptable methods of thawing?
1. Under cold running water
2. Part of the cooking process
3. Fridge
4. Microwave
62
What does FEFO mean?
First Expired First Out
63
What is in Sink 1?
- 45C (113F)
- Wash
- Detergent
- Thermometer
- Scouring cloth
64
What is in Sink 2?
- 45C (113F)
- Rinse
- Thermometer
65
What is in Sink 3?
- 77C (171F) water
- Sanitize
- QUATS
- Iodine Chlorine
- Timer
- Chemicals = cooler than hotter or lose ability
66
What are 3 characteristics of bacteria?
1. Colorless
2. Tasteless
3. Odourless
67
What are 4 characteristics of toxins?
1. Colorless
2. Tasteless
3. Odourless
4. Heat-Stable
68
What is the consequence of chemical contaminants to consumers?
Chemical food poisoning.
69
What level of pH does bacteria prefer?
Bacteria prefers a neutral pH
70
What is the length of the final cycle in a mechanical dishwasher?
10 sec. at 82C = hot water
71
What shelf is vacuum-sealed meat stored on in the fridge?
Bottom shelf
72
What is a Quality Assurance Plan?
HACCP Food Safety Plan
73
What is the order of the dish sequence? (5 steps plus 3 temperatures)
1. Scrape/Presoak
2. Wash - 45C
3. Rinse - 45C
4. Sanitize - 77C Hot water
5. Air dry
74
How do you deal with a cut on a finger, while preparing food?
Bandage and glove
75
How high above the ground should the bottom shelf be in a fridge?
15cm/6in
