Lecture 3: Dr. Schaffner food safety Flashcards
1
Q
Who is Dr. Schaffner and what does he do?
A
- extension sepcialist in food science
- research in food poisoning and food spoilage
- education of adult learners in short courses
- advice for food industry
2
Q
what’s the project structure?
A
- project director, 2-3 grad students, 6-12 undergrad students and summer interns
3
Q
CDC outbreak contributing factors
A
- contamination (15 items
- workers
- surfaces
- proliferation (12 items)
- Survival (5 items)
4
Q
Top Outbreak Contributing Factors (CDC 1998-2013)
A
- bare-handed contact by a food handler who is suspected to be infectious
- other mode of contamination by a food handler who is suspected to be infectious
- food prep practices that support proliferation of pathogens
5
Q
Top contributing factors, 1998-2016 (simple categories)
A
- worker hygiene
- Temp control
- Cooking temp
- Cross-contamination
6
Q
How often and where do they visit school facilities
A
- unannounced visits to two dining halss and two sameller facilities each week during school year (half time in summer)
7
Q
What types of audits do they perform at facilities?
A
- sanitation audits
- hot and cold temperature audits
- food microbiology testing
8
Q
For sanitation audits…
The health department inspects once a _____, but we inspect once a _____.
A
year; month
9
Q
Temperatures of foods are checked in:
A
- refrigerators
- hot hold boxes
- cold lines
- hot lines
10
Q
Identify and correct systematic problems
A
- equipment malfunction
- personnel training
- sample “out of temperature”foods for microbes
11
Q
How many foods do they test?
A
8 foods per weeek, 4 in the summer
- Indicators: total aerobic plate count, coliforms, fecal coliforms, generic escherichia coli
- Various pathogens: Staphylococcus aureus, Clostridium perfringens, salmonella, listeria, bacillus cereus, pathogenic E. coli
