Keeping Food Safe Flashcards
Define a foodborne-illness?
A foodborne illness is a disease transmitted to people by food.
Define a foodborne-illness outbreak?
A foodborne-illness outbreak is when two or more people get the same illness after eating the same food.
What groups of people have a higher risk of getting a foodborne-illness?
Elderly people’s immune systems weaken with age.
Infants and preschool age children have not yet built strong immune systems.
People with cancer or on chemotherapy, people with HIV/AIDS, and transplant recipients all have immune systems weakened by illness or treatment.
Define FAT TOM?
Food, Acidity, Temperature (FAT), Time, Oxygen, and Moisture (TOM).
Define Time/Temperature Control for Safety (TCS)?
Food that is most vulnerable for pathogen growth is food that needs time and temperature control for safety, or TCS food for short.
TCS Food?
Fish
Egg
Vegetables
Potatoes
Chicken
Rice
Clams
Meat
Oil
Dairy
What is biological contamination?
Biological contamination refers to the presence of harmful microorganisms, such as bacteria, viruses, fungi, or parasites, in a given environment or substance.
What are two common sources of biological contamination?
Two common sources of biological contamination are improperly handled food and contaminated water supplies.
The four types of pathogens that can contaminate food and cause foodborne illness are?
Viruses
Bacteria
Parasites
Fungi
How can food handlers minimize all biological contamination?
To minimize biological contamination, food handlers should practice thorough handwashing, maintain personal hygiene, ensure proper food storage temperatures, clean and sanitize surfaces and utensils, and follow safe food handling practices, including cooking food thoroughly and implementing proper cooling methods
What is an example of chemical contamination and how can it be prevented?
Kitchen chemicals. Prevented by putting them in a separate area away from food, utensils, and equipment used for food.
To prevent toxic-metal poisoning, only use utensils and equipment, including kettles, pots, serving ware and pans, that are in good condition.
What is an example of physical contamination and how can it be prevented?
Physical contamination happens when objects get into food.
Examples:
The bones in fish
Metal shavings from cans
Glass from broken light bulbs
Fruit pits
Most physical contamination can be prevented by inspecting food closely, practicing good personal hygiene, and following preparation procedures.
List personal behaviors that can contaminate food?
Examples:
Fingernails, hair, and bandages
Jewelry
Identify when hands should be washed?
Foodhandlers must also wash their hands after:
Using the restroom
Handling raw meat, poultry, or seafood
Touching the hair, face, or body
Sneezing, coughing, or using a tissue
Eating, drinking, smoking, or chewing gum or tobacco
Handling chemicals that might affect food safety
Taking out garbage
Clearing tables or busing dirty dishes
Touching clothing or aprons
Touching anything else that may contaminate hands
List the steps to proper handwashing?
Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
Rinse your hands well under clean, running water.
Dry your hands using a clean towel or an air dryer.
List proper personal cleanliness practices and appropriate work attire?
All food handlers must bathe or shower before work and keep their hair clean.
Dirty clothing may carry pathogens that can cause foodborne illnesses.
To avoid spreading foodborne illnesses, food handlers should:
Always cover their hair.
Remove aprons and store them in the right place when leaving prep areas.
Wear clean clothing every day.
Remove jewelry from hands and arms before preparing food or when working around prep areas.
Define cross-contamination and list ways to prevent it?
Cross-contamination: The spread of pathogens from one surface or food to another
Practice good hygiene
Separate raw and cooked foods
Sanitize surfaces and utensils
Store food properly
What is time-temperature abuse?
Time-temperature abuse refers to the improper handling of food that allows it to remain in the temperature danger zone for too long.
True or False: Time-temperature abuse can lead to foodborne illnesses.
True
Fill in the blank: Food should not be kept in the temperature danger zone, which is between ___ and ___ degrees Fahrenheit.
41, 135
What are two common causes of time-temperature abuse?
Leaving food out too long and failing to refrigerate or heat food to the proper temperatures.
Multiple Choice: Which of the following is NOT a consequence of time-temperature abuse? A) Increased risk of foodborne illness B) Improved flavor C) Spoilage D) Decreased shelf life
B) Improved flavor
