Module 4 Food Borne Illness Flashcards
How often should food contact surfaces be sanitized?
After every use
Every 4 hours at a very minimum
Internal temperature for hamburger?
How to determine it and why?
71 C or 160 F
Burgers done at 71
Probe thermometer. Do not use eye.
Colour is based on pH and fat content.
Aged beef starts grey!
Also it’s about fecal matter, not blood pathogens.
How to use a probe thermometer correctly
2 things
At least as deep as the dimple.
Sanitize in between uses
Puncturing needles effect
We assume surface is contaminated. Now we assumed it’s inside.
Now it’s a label
At more risk of foodborne illness
Children, Pregnant, already sick, elderly.
How long for foodborne illness symptoms?
Staph, 30 minutes (vomitting, probably within a day)
Campylobacter bacteria, 2 days (diarrhea, probably from days ago.)
Do you need to eat food to get foodborne illness?
No, touching surface and hands close to face us enough to get sick.
Food born illness is usually caused by last meal you ate?
False
On average, how long do symptoms take to appear
1-3 days
Should tell public health department of all complaints of food borne illness
True
So they can track produce and such
4 types of foodborne illness and examples of each
- Pathogen
- Physical (objects)
- Chemical (true food poisoning)
- Allergen
What pathogen causes most illness?
What ways does it cause harm (2 ways)
Bacterial 2 ways - Bacterial infection- ingestion of bacteria, leading to their issue invasion. Cramps, fever, diarrhea (bloody) Takes a day or more for symptoms ex. Salmonella, ecoli, Campylobacter
-Bacterial intoxication- from bacteria toxins.
vomiting, nausea
Temperature abusing foods.
Minutes to hours
ex.Staph Aureus, Clostridium botulinum, baccillus cereus
How are parasites most transferred to humans?
- Dinking untreated water.
- undercooked wild game.
- infected food handlers
How are pathogens most transferred to humans?
Usually fecal orally with food, or fecally orally from surfaces.
Do parasites grow in food? Is danger zone relevant?
How about viruses?
no and no
No and no
Do parasite sicknesses generally last longer
yes
Are parasites chlorine resistant
Yes
How long can viruses live on surfaces
some up to a month
What is the source of viral infections usually?
Foreign produce.
What’s the most common virus for food borne illness? How do you kill it?
Norovirus (24 hour stomach bug, cruise ship illness) Strong bleach (1 part bleach to 9 parts water)
Can you cut out the moudly bits?
With hard foods, cut 1 inch beyond where you can see mould. The roots don’t go so deep.
4 Types of pathogen food borne illness
- Bacteria
ex.
Infection: Salmonella, ecoli, Campylobacter
Intoxication: Staph Aureus, Clostridium botulinum, baccillus cereus - Parasites, grow in host not food.
ex.
Trichinella from undercooked wild game.
Giardia from beavers, dogs, lakes, swimming pools (resistant to chlorine)
Cryptospoadium- fecal orally from farm animals - Viruses, grow in host not food.
ex.
Hep A
Norovirus (24 hour stomach bug) - Fungi
ex.
Mould / Yeast
How to prevent physical contamination?
No jewelry, no fake fingernails, confine hair with headgear, gloves to cover bandages, take care of opening packages, no glass ice dispensers, no wire brushes,
How to prevent chemical contamination?
Store away from food ingredients (bleach and vinegar)
Labels
Read all manufacturers directions
If it contains bleach it can sanitize
false
Disinfectants can be used as a sanitizer
false
what are the most common allergens?
10 things
Peanut Egg Milk mustard seafood sesame soy sulphites tree nuts Wheat and triticale
What do you do if someone has an allergic reaction?
3 things.
Tell manager, call 911, ask if they have a plan
Your responsibility to communicate allergen
no
Show labels and talk about ingredients
It is your responsibilty to control food allergens
false
What are the most common foods that cause outbreaks
10 things
1 poultry (raw, cooked, gravy)
2 beef and veal (raw, cooked, gravy)
3 pork and ham (raw, cooked, gravy)
4 fish and shellfish
5 mixed salads (eggs, potatoes, tuna)
6 rice dishes
7 dairy products
8 cream pastries pudding and cream pie fillings
9 ice cream, non cream pastries, canned goods
10 dried foods
Most common food handling errors causing outbreaks
8 things
1 improper cooling
2 inadequare reheating
3 improper hot holding
4 cross contamination
5 lapse of 12 hours or more between prep and eating
6 food handling by a colonized/ill person
7 food from unsafe source
8 inadequate cooking, canning, heat processing
Most common cause of food borne illness
Temperature abuses
All food must come from government inspected sources
True
Ungraded farm eggs may not be used in food premises
True
