Module 2 - ServSafe Flashcards
What is it called when food handlers touch food with dirty fingers and somebody eats their food?
Food-Oral route of contamination
The FDA says there are more than 40 different kinds of bacteria, viruses, parasites, and fungi
However, there are 6 main ones. What are the Big Six? (6)
1.Shigella Spp.
2. Salmonella Typhi
3. Non-Typhoidal Salmonella (NTS)
4. Shiga Toxin-Escherichia Coli (E-Coli)
5. Hepatitis A
6. Norovirus
What are some symptoms of foodborne illness? (6)
- Diarrhea
- Nausea
- Vomiting
- Fever
- Abdominal cramps
- Jaundice
Noe veryone who is sick with an illness will show all symptoms
What is Onset Time?
How quickly foodborne illnesses symptoms appear in a person.
What determines Onset Time?
This is determined by what type of illness the person has
Can range from 30 minutes to as long as 6 weeks
Severity can also range from mild diarrhea to even death
Characteristics of Bacteria
What does FATTOM mean? (6)
F.A.T.T.O.M
- TCS Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
You’ll be able to keep food safe by following FATTOM
The FDA identified 4 highly contagious Bacteria (4)
- Salmonella Typhi
- Non-Typhoidal Salmonella
- Shigella Spp
- STEC
Staff who are sick with these illnesses SHOULD NOT show up to work
What can Salmonella Typhi be linked to? (2)
Beverages and Read-to-eat food
How can we prevent Salmonella Typhi? (3)
- Anyone diagnosed with this sickness should not be working
- Make sure to wash hands correctly
- Cook food correctly
What can Non-Typhoidal Salmonella be linked to? (6)
- Poultry
- Eggs
- Meat
- Milk
- Dairy Products
- Produce
Produce: Tomatoes, Peppers, Cantelope
How can we prevent Non-Typhoidal Salmonella? (3)
- Anyone diagnosed with this sickness should not be working
- Cook poultry and eggs correctly
- Prevent cross-contamination between poultry and ready-to-eat food
What can Shigella Spp. be linked to? (2)
- Food contaminated by hands
- Food that made contact with contaminated water
How can we prevent Shigella Spp? (3)
- Anyone diagnosed with this sickness should not be working
- Wash Hands
- Controll flies in/out of the operation
Flies can carry bacteria from feces to ready-to-eat food which makes it important to keep them out
What can E.Coli be linked to? (2)
- Raw or Undercooked ground beef
- Contaminated produce
How can we prevent E.Coli (4)
- Anyone diagnosed with this sickness should not be working
- Cook food to required minimal internal temperatures
- Purchase from approved reputable suppliers
- Prevent cross-contamination between raw meat and ready-to-eat food
What do all these bacteria have in common? (3)
- Only eating a small amount is enough to get someone sick
- Symptoms can vary depending on the health of the person but as well as how much bacteria was consumed
- The bacteria will show up in feces weeks after symptoms have ended
Are Bacteria and Viruses the same thing? Yes or No?
No, They are not.
How does foodborne illness from viruses typically transfer?
From fecal-Oral routes
What are some common traits of Viruses? (3)
- They need a living host to grow
- Transfer from Fecal to Oral rout
- Temperature is not enough to kill viruses
Because temperatures can not kill viruses, it is better to keep yourself clean.
How is Norovirus spread?
Through Vomit
What do viruses love? (3)
- Unwashed Hands
- Bare-hand contact with ready food
- Shellfish from unapproved sources
What do viruses hate? (3)
- Single use gloves
- Staff leaving when infected
- Handwashing
What are some parasites characteristics? (3)
- Needs a living host
- Associated with seafood and wild game
- Food processed with contaminated water
How do we prevent parasites? (3)
- purchase food from approved reputable suppliers
- Cook food to required minimum internal temperatures
- Make sure all seafood is frozen correctly
