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FN 133 > Module 2 > Flashcards

Module 2 Flashcards

1
Q

Costs of a Foodborne Illness to
Establishments and Service Providers

A

-Loss of customers and sales
-Loss of prestige and reputation
-Lawsuits resulting in legal fees
-Embarrassment
-Endanger public health
-Need for retraining employees
-Lowered employee morale

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2
Q

FOOD SAFETY is All the conditions and measures that are
necessary during the _____, ______, _____, ______, and _____, of food to ensure that food is ______, _____, ______, and _____, for human consumption.

A

-production, processing, storage, distribution and preparation

-safe, sound, wholesome, and fit

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3
Q

Flow of food

A

Purchasing, Receiving, Storing, Preparing, Cooking, (Holding, Cooling, Reheating), Serving

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4
Q

Where is Scombrotoxin found

A

tuna, bluefish, and
mackerel

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5
Q

road or path that we could follow in a food service or food processing operations

A

Flow of food

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6
Q

How do foods become unsafe?

A

Contamination and Hazard

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6
Q

What is contamination?

A

unintended presence of harmful
substances, objects or microorganisms in food

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7
Q

What is Ciguatoxin

A

naturally-occurring toxin in
algae (certain species of amberjacks, barracuda and snapper)

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7
Q

What is hazard?

A

biological, physical, or chemical
property that may cause an unacceptable consumer health risk.

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8
Q

Examples of physical hazards

A

Metal shavings, staples, glass, blades, fingernail, hair, bandages, dirt & bones

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8
Q

What are the types of food safety hazard?

A

1.Physical Hazards
2. Chemical Hazards
3. Biological Hazards

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9
Q

What are Biological Hazards

A

-Hazards inherent to foods
-Disease-causing
microorganisms (bacteria,
viruses, parasites, and fungi)
-Toxins inherent to plants and
some fish

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9
Q

What is shellfish toxin

A

paralytic shellfish poisoning (red tide)

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9
Q

What makes Scombrotoxin toxic

A

from histamine producing bacteria
(results from the protein decomposition from the A.A histidine)

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9
Q

What are physical hazards?

A

Foreign objects that cause illness or injury

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9
Q

Two types of physical hazards

A

Intentionally introduced, Accidentally introduced

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10
Q

Toxin in pufferfish poisoning

A

tetrodotoxin

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11
Q

Where does pufferfish poisoning originate

A

liver, gonads, intestines, and skin of this fish contain tetrodotoxin

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12
Q

What are the toxins from plants:

A

-Mycotoxins
-Aflatoxin

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13
Q

What is Mycotoxin

A

mold intoxication

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13
Q

Another type of PHF (Potentially Hazardous Foods)

A

Ready-to -eat food (RTE)

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14
Q

Examples of PHF (Potentially Hazardous Foods)

A

-Milk and milk products
-meat: beef, pork, lamb
-fish
-baked or boiled potatoes
-shells eggs (except treated to eliminate Salmonella spp.)
-poultry
-shellfish and crustacea
-cooked rice, beans, or other heat-treated plant food
-garlic and oil mixtures
-sprouts and sprout seeds
-tofu or other soy-protein food
-sliced melons
-synthetic ingredients such as textured soy protein in meat alternatives

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14
Q

What Foods are Prone
to Hazards?

A

PHF (Potentially Hazardous Foods)

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14
Q

What are PHF (Potentially Hazardous Foods)

A

-Foods that have the ability to support rapid and progressive growth of pathogenic microorganisms

-Most likely to be contaminated

-Other term PHF-TCS (time and
temperature control for safety)

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15
What is Aflatoxin
Aspergillus flavus (grains and peanuts)
16
What are Ready-to -eat food (RTE)
Edible without washing, cooking or additional preparation by customer or retail food establishment
16
Conditions that support the growth of bacteria
-Food -Acidity -Temperature -Time -Oxygen -Moisture
17
How does Food support the growth of bacteria
high carbohydrate, high protein
18
How does Acidity support the growth of bacteria
pH of 4.6 to 7.0 (melons, dairy, poultry, fish, meats, vegetables, eggs)
19
How does Temperature support the growth of bacteria
- TDZ (Temperature Danger Zone) -4C to 60C (40F to 140F) -FDA: 5C to 57C (41F to 135F)
19
What happens at 120-140 F
Sine bacterial growth may occur, many bacteria survive
19
coverage of TDZ
-140-165F -120-140F -60-120 F -40-60 F -32-40 F
19
What happens at 165-212 F
-cooking temperatures destroy most bacteria, time required to kill bacteria decreases as temperature is increased
19
What happens at 212 F
Boiling
19
What happens at 140-165 F
Holding temperatures prevent growth but allow survival of some bacteria
20
What happens at 60-120 F
Ideal for rapid growth of bacteria and production of toxins by some bacteria
20
How does Time support the growth of bacteria
PHF should not remain in the temperature zone for more than 4 hours during the food handling process
20
What happens at 32-40 F
permits slow growth of bacteria that cause spoilage
20
What happens at 40-60 F
some growth of harmful bacteria may occur
20
How does Oxygen support the growth of bacteria
most of the bacteria that cause foodborne illness can grow either with or without oxygen
20
What happens at 0-32 F
Freezing temperatures stop growth of bacteria but may allow bacteria to survive
21
How does Moisture support the growth of bacteria
amount of water available in food is called water activity aw
22
aw ideal for bacterial growth
aw 0.97-0.99
23
Ways to remove moisture content
freezing, dehydrating, addition of sugar or salt or drying foods
24
4 Factors which affects the Presence of Hazards
1. Personal/Workplace Hygiene 2. Cross-Contamination 3. Time and Temperature Control 4. Purchasing from unsafe sources
25
T or F Food safety hazards can occur in any point in the flow of food.
T
25
Food becomes unsafe due to the presence of ________ that may be ______, ______, ______ in nature.
-hazards -physical, chemical, or biological
26
T or F Some foods are more prone to food contamination due to inherent characteristics
T
27
2 definitions of Foodborne Illness
- disease carried or transmitted to people by food - illness or injury wc results from something that has been eaten
28
3 factors that affect Foodborne Illness
Type of microbe Level of contamination General condition of affected person
29
Infection is caused by consumption of food that contains
living disease-causing microorganisms
30
Toxin-mediated infection: caused by the consumption of food that contains
harmful microorganisms that produce a toxin once inside the human intestinal tract
30
8 General symptoms of food borne illness (HeNaVoDe AbDiFaSo)
Headache Nausea Vomiting Dehydration Abdominal pain Diarrhea Fatigue Sore throat with fever
30
Concern of every FS Manager
Allergens
30
At risk populations
Children, Pregnant, Immunocompromised, Elderly
30
Intoxication is caused by consumption of food that contains
chemical or toxin produced by bacteria or other source
31
Big 8 Allergens
milk, eggs, fish, wheat, tree nuts (cashew, almonds, pecans, walnuts) peanuts, soybeans and crustaceans
31
may occur instantly or after several hours
Allergic reactions
31
3 Classification of Food borne illness
-Infection -Intoxication -Food borne illnesses
31
3 Food Safety Program Prerequisite Employee Health and Hygiene
Standard Operating procedures (from purchasing to serving) Cleaning and Sanitation Procedures Food Safety Checklist
32
Food Safety Regulations Mandated by law… ON PRACTICES and PHYSICAL FEATURES
PD 856: Sanitation Code of the Philippines AO 153 2004: FDA revised guidelines on current GMP RA 10611: Food Safety Act of 201
32
How to ensure Food Safety
Food Safety Program Prerequisite Employee Health and Hygiene
33
Food Safety Regulations Mandated by law… ON FOOD
RA 9296: Meat Inspection Code of the Philippines RA 8550: Philippine Fisheries Code of 1998 RA 7394: Consumer Act of the Philippines RA 3720 : Food and Drug Cosmetics Act RA 7160: Local Government Code
34
Food Safety Standards and Certification Approaches in the industry
NRA Servsafe and FoodSHAPCertification Singapore: National Environment Agency (Food Hygiene Standards) NRAs (US) SAFE (Safe Assessment of Food Establishments)
35
ISO meaning
International Organization for Standardization
36
what is ISO 22000
-international standard (applicable at all levels of the food chain) developed by ISO dealing with food safety -specifies requirements for a food safety management system
37
HACCP meaning
Hazard Analysis Critical Control Point
38
what is HACCP
prevention-based program that uses control measures
39
HACCP history
-NASA developed system to makes sure food is 100% hazard safe(1959) - concept presented at National Conference for Food Protection (1971) - HACCP adapted as food safety standard for all nations (WHO and FAO)
40
7 HACCP Principles
.1. Conduct hazard analysis 2. Identify Critical Control Points 3. Establish Critical Limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish documentation procedures 7. Establish verification procedures
41
What is done in Conduct Hazard Analysis
Assess likelihood of occurrence and resulting severity of hazards that are likely to be present in PHF/TCS (served whole or an ingredient) Hazards: chemical, physical, biological Presence: flow of food
42
What is done in Identify critical control points (CCPs)
-Point at which loss of control may result to an unacceptable health risk -Point in the flow of food where preventive measure can be applied to control (eliminate, prevent, lessen) the identified hazards -In retail est.: cooking, cooling, reheating, and holding (hot or cold)
43
What is done in Establish critical limits (for each CCP)
-Standards ( time, temperature, viscosity, level of acidity, level of additive or ingredient, pH, sensory observation) that must be met to keep a food item safe -Critical limits: measurable, based from facts, right for the recipe
44
What is done in Establish monitoring procedures
-check if the limits are being met -Monitoring= planned observations showing that the CCP is under control, evidenced by an accurate record of the event -Settle on these 4 aspects: what, when, how and who of monitoring
45
What is done in Establish corrective actions
-Planned & Written procedures to be followed when a deviation or failure to meet a critical limit occurs 1. Identify, isolate and hold affected products for safety evaluation 2. Reprocess, otherwise convert to another safe product 3. If safety is compromised: reject or destroy 4. Make a report of the corrective action taken, showing signatures of responsible persons
45
What is done in Establish verification procedures
- application of methods, procedures, tests and audits to validate and determine compliance with the HACCP plan Example: audits
45
What is done in Establish documentation procedures
Set up a record keeping system that is easy and simple to use (must integrate all prerequisite programs)
46
serious threat to public health
Foodborne diseases
47
provide the legal framework for food safety programming
Food safety standards, laws and regulations
48
common standards in food services
HACCP and ISO series

FN 133 (5 decks)

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