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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
Q

What is Aflatoxin

A

Aspergillus flavus (grains and peanuts)

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16
Q

What are Ready-to -eat food (RTE)

A

Edible without washing, cooking or
additional preparation by customer or retail food establishment

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16
Q

Conditions that support the
growth of bacteria

A

-Food
-Acidity
-Temperature
-Time
-Oxygen
-Moisture

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17
Q

How does Food support the
growth of bacteria

A

high carbohydrate, high protein

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18
Q

How does Acidity support the
growth of bacteria

A

pH of 4.6 to 7.0 (melons, dairy,
poultry, fish, meats, vegetables, eggs)

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19
Q

How does Temperature support the
growth of bacteria

A
  • TDZ (Temperature Danger Zone)
    -4C to 60C (40F to 140F)
    -FDA: 5C to 57C (41F to 135F)
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19
Q

What happens at 120-140 F

A

Sine bacterial growth may occur, many bacteria survive

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19
Q

coverage of TDZ

A

-140-165F
-120-140F
-60-120 F
-40-60 F
-32-40 F

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19
Q

What happens at 165-212 F

A

-cooking temperatures destroy most bacteria, time required to kill bacteria decreases as temperature is increased

19
Q

What happens at 212 F

A

Boiling

19
Q

What happens at 140-165 F

A

Holding temperatures prevent growth but allow survival of some bacteria

20
Q

What happens at 60-120 F

A

Ideal for rapid growth of bacteria and production of toxins by some bacteria

20
Q

How does Time support the
growth of bacteria

A

PHF should not remain in the
temperature zone for more than 4 hours during the food handling process

20
Q

What happens at 32-40 F

A

permits slow growth of bacteria that cause spoilage

20
Q

What happens at 40-60 F

A

some growth of harmful bacteria may occur

20
Q

How does Oxygen support the
growth of bacteria

A

most of the bacteria that cause
foodborne illness can grow either with or without oxygen

20
Q

What happens at 0-32 F

A

Freezing temperatures stop growth of bacteria but may allow bacteria to survive

21
Q

How does Moisture support the
growth of bacteria

A

amount of water available in food
is called water activity aw

22
Q

aw ideal for bacterial growth

A

aw 0.97-0.99

23
Q

Ways to remove moisture content

A

freezing, dehydrating, addition of sugar or salt or drying foods

24
Q

4 Factors which affects the
Presence of Hazards

A
  1. Personal/Workplace Hygiene
  2. Cross-Contamination
  3. Time and Temperature Control
  4. Purchasing from unsafe sources
25
Q

T or F

Food safety hazards can occur in any point in the flow of food.

A

T

25
Q

Food becomes unsafe due to the presence of ________ that may be ______, ______, ______ in nature.

A

-hazards
-physical, chemical, or biological

26
Q

T or F

Some foods are more prone to food
contamination due to inherent characteristics

A

T

27
Q

2 definitions of Foodborne Illness

A
  • disease carried or transmitted to people by food
  • illness or injury wc results from something that has been eaten
28
Q

3 factors that affect Foodborne Illness

A

Type of microbe
Level of contamination
General condition of affected person

29
Q

Infection is caused by consumption of food
that contains

A

living disease-causing
microorganisms

30
Q

Toxin-mediated infection: caused by the consumption of food that contains

A

harmful microorganisms that produce
a toxin once inside the human
intestinal tract

30
Q

8 General symptoms of food
borne illness (HeNaVoDe AbDiFaSo)

A

Headache
Nausea
Vomiting
Dehydration
Abdominal pain
Diarrhea
Fatigue
Sore throat with
fever

30
Q

Concern of every FS Manager

A

Allergens

30
Q

At risk populations

A

Children, Pregnant, Immunocompromised, Elderly

30
Q

Intoxication is caused by consumption of food
that contains

A

chemical or toxin
produced by bacteria or other source

31
Q

Big 8 Allergens

A

milk, eggs, fish, wheat,
tree nuts (cashew, almonds, pecans,
walnuts) peanuts, soybeans and
crustaceans

31
Q

may occur instantly
or after several hours

A

Allergic reactions

31
Q

3 Classification of Food borne illness

A

-Infection
-Intoxication
-Food borne illnesses

31
Q

3 Food Safety Program Prerequisite Employee
Health and Hygiene

A

Standard Operating procedures (from purchasing to serving)

Cleaning and Sanitation Procedures

Food Safety Checklist

32
Q

Food Safety Regulations Mandated by law…
ON PRACTICES and PHYSICAL FEATURES

A

PD 856: Sanitation Code of the Philippines

AO 153 2004: FDA revised guidelines on current GMP

RA 10611: Food Safety Act of 201

32
Q

How to ensure Food Safety

A

Food Safety Program Prerequisite Employee
Health and Hygiene

33
Q

Food Safety Regulations Mandated by law…
ON FOOD

A

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
Q

Food Safety Standards and
Certification Approaches in the industry

A

NRA Servsafe and FoodSHAPCertification

Singapore: National Environment Agency (Food Hygiene Standards)

NRAs (US) SAFE (Safe Assessment of Food Establishments)

35
Q

ISO meaning

A

International Organization for Standardization

36
Q

what is ISO 22000

A

-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
Q

HACCP meaning

A

Hazard Analysis Critical
Control Point

38
Q

what is HACCP

A

prevention-based program that uses control measures

39
Q

HACCP history

A

-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
Q

7 HACCP Principles

A

.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
Q

What is done in Conduct Hazard Analysis

A

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
Q

What is done in Identify critical control points (CCPs)

A

-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
Q

What is done in Establish critical limits (for each CCP)

A

-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
Q

What is done in Establish monitoring procedures

A

-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
Q

What is done in Establish corrective actions

A

-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
Q

What is done in Establish verification procedures

A
  • application of methods,
    procedures, tests and audits to validate and determine compliance with the HACCP plan

Example: audits

45
Q

What is done in Establish documentation procedures

A

Set up a record keeping system that is easy and simple to use (must integrate all prerequisite programs)

46
Q

serious threat to public health

A

Foodborne diseases

47
Q

provide the legal
framework for food safety programming

A

Food safety standards, laws and regulations

48
Q

common standards in food
services

A

HACCP and ISO series

FN 133 (5 decks)

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