Keeping Food Safe Flashcards
What is a foodborne illness
disease transmitted to people by food
What is a foodborne-illness outbreak
2+ people experience the same symptoms after eating the same food; must have confirmation by a laboratory
Costs of a Foodborne illness to an operation
loss of sales, loss of reputation, negative exposure, legal fees, staff call-outs, increased premiums, staff retraining
What is the most common contamination
biological
5 most common risk factors for foodborne illness
- purchase from unsafe sources
- failing to cook at incorrect temperatures
- holding food at incorrect temperatures
- used contaminated equipment
- practicing poor hygiene
How does chemical contamination occur
cleaning supplies are used incorrectly
What does TCS stand for
time and temperature control for safety
What foods are most likely to become unsafe
TCS and ready-to-eat
Examples of TCS foods
cut melons and tomatoes, baked potato, shell eggs, meat, tofu, sprouts, untreated garlic-and-oil mixtures
What populations are high-risk
elderly, preschool-aged children, individuals with weakened immune systems
What must a foodservice operator need to be?
Certified Food Protection Manager
What is a pathogen
microorganisms that cause illness
4 types of pathogens that contaminate food
bacteria, fungus, viruses, parasites
Common symptoms of foodborne illness
diarrhea, nausea, vomiting, fever, cramping, jaundice
What is the onset time for foodborne illnesses?
30 minutes to six weeks
What are the Big Six
Shigella
Salmonella typhi
Non-typhoidal salmonella
E.coli
Hep A
Norovirus
What does bacteria need to grow
FAT TOM
Food: needs carbs and proteins to survive
Acid: grows best in neutral foods with no acid
Temperature: danger zone: 41-135F; danger danger zone: 70-125F
Time: time spent in danger zone
Oxygen: dependence on oxygen or lack of
Moisture: water activity above .85 is good for bacteria
What aspects of FAT TOM can you control
temp and time
Explain spores
form of bacteria that can survive cooking
What bacteria is controlled by controlling time and temp
E.coli
What bacteria is prevented through prevention of cross-contamination?
Salmonella Typhi
Non-typhoidal salmonella
What of the Big Six is reduced through practicing good hygiene
shigella
Hep A
norovirus
What foods is e.coli linked to
meat and produce
Most common symptoms of e.coli
diarrhea and cramps
What food is nontyphoidal salmonella linked to
poultry, eggs, produce, dairy
Most common symptoms of nontyphoidal salmonella
diarrhea, cramps, vomiting, headache
Foods linked to Salmonella Typhi
ready-to-eat foods and contaminated water
Common symptoms of Salmonella Typhi
cramps, fever, headache
Foods linked to shigella
ready-to-eat foods, produce, contaminated water
common symptoms of shigella
Diarrhea, cramping, fever
common foods of Hep A
shellfish, ready-to-eat, contaminated water
Common symptoms of Hep A
cramps, nausea, fever
common foods linked to norovirus
shellfish, ready-to-eat foods, contaminated water
common symptoms of norovirus
diarrhea, cramps, vomiting, nausea
what does a food defense program address
the points in operation where food is at risk
What is ALERT
created by FDA; tool to help identify points
Assure, Look, Employees, reports, threat
If a TCS food is within temperature danger zone for ___ hours, it must be thrown out
4
Use for bimetallic stemmed thermometer
checking temp during flow of food
Use for immersion probe
check temp of liquids
use for surface probe
check temp of flat cooking equipment
use for penetration probes
check internal temp of food, especially thin foods
use for air probe
check temps inside ovens and coolers
How accurate must thermometers for food temp be
within 2 degrees F
