NEHA Chapter Three Flashcards
HACCP
Hazard Analysis and Critical Control Points
Hazard
any physical, chemical, or biological property that may cause an unacceptable consumer health risk
Allergen
any nonparasitic antigens (proteins) capable of evoking a hypersensitive response in allergic individuals
Bacteria
single-celled microorganisms found in most environments on earth
FAT TOM
The necessities for bacteria to thrive:
Food, Acidity, Time to grow/reproduce
Temperature, Oxygen, Moisture
Pathogens
Bacteria that can cause illness in humans if consumed in food
Mesophile Pathogens
Bacteria that grow best in the temperate range of 70 degrees F to 110 degrees F
Thermophile Pathogens
Bacteria that commonly cause spoilage rather than illness and grow best above 110 degrees F
Infection
direct consumption of a pathogen in sufficient quantities to cause illness
Common modes of transmission for:
Bacillus cereus
Meats, stews, gravies, vanilla sauce
Common modes of transmission for:
Clostridium botulinum
Improperly canned foods, fermented fish, baked potatoes in aluminum foil
Common modes of transmission for:
Staphylococcus aureus
Unrefrigerated/improperly refrigerated meats, potato and egg salads, cream pastries
Common modes of transmission for:
Clostridium perfringens
Meats, poultry, gravy, dried or precooked foods, time/temp abused foods
Common modes of transmission for:
Escherichia coli
Water/foods contaminated with human feces, undercooked beef, unpasteurized milk/juice, raw fruits and vegetables
Common modes of transmission for:
Shigella
Raw produce, contaminated drinking water, uncooked foods, and cooked foods that are not reheated after contact with infectious handler
Common modes of transmission for:
Brucella
Common modes of transmission for:
Campylobacter jejuni
Raw and undercooked poultry, unpasteurized milk, contaminated water
Common modes of transmission for:
Listeria monocytogenes
Unpasteurized milk and soft cheeses made with it, ready-to-eat deli meats
Common modes of transmission for:
Salmonella
Eggs, poultry, meat, unpasteurized milk/juice, cheese, contaminated raw fruits and vegetables
Common modes of transmission for:
Vibrio
Undercooked or raw seafood, such as shellfish
Common modes of transmission for:
Yersinia enterocolitica
Viruses
acellular infectious agents that lack most characteristics of living things, reproducing only within the living cells of a host organism
Parasites
unicellular or multicellular organisms that live within another organism or host
Common modes of transmission for:
Trichinella spiralis
Undercooked meat
Common modes of transmission for:
Entamoeba histolytica
Food/water/hands contaminated with infected feces
Common modes of transmission for:
Giardia lamblia
Food/water/hands contaminated with infected feces
Common modes of transmission for:
Anisakis
Infected fish and squid
Common modes of transmission for:
Cryptosporidium
Contaminated food/water, direct contact with contaminated water or host
TCS foods
Timp/Temperature Control for Safety foods; foods that can support rapid and progressive growth of pathogens
Temperature Danger Zone
optimal conditions for bacterial growth; 41 degrees F to 135 degrees F
TCS foods held for more than 4 hours in this range pose significant risk
Reheating TCS foods
must reach an internal temperature of 165 degrees F for 15 seconds within 2 hours
Should steam tables be used to reheat foods?
No, they do not reach the desired temperature fast enough
Cooling hot TCS foods
must be cooled from 135 degrees F to 41 degrees F or less within 6 hours AS LONG AS the temperature reaches 70 degrees F in the first 2 hours
If cooling hot TCS foods and the temp does not reach 70 degrees F in the first 2 hours, then what?
food must be reheated to 164 degrees F and cooled correctly or discarded
Cooling TCS foods prepared from room temperature ingredients
must be cooled to 41 degrees F or less within 4 hours
Storing TCS foods
must be stored at or below 41 degrees F and used or discarded within 7 days
FDA Food Code prohibits employees with the following illnesses from working
Norovirus
Hepatitis A
Shigella
E. coli
Salmonella
FIFO rule
rule of First In, First Out
Five Risk Factors of Food Contamination
1- verify safe food sources
2- achieve proper time/temp critical limits for TCS foods
3- cooking food to required temp
4- prevent cross contamination
5- ensure good personal hygiene
TO ADD: food establishment building requirements
TO ADD: food establishment cleaning and sanitizing requirements
Maximum accumulated time TCS food can be safely exposed to the Temp Danger Zone
6 hours
Unpasteurized eggs not intended for immediate service should be cooked to
155 degrees F for 15 seconds
An HACCP plan is not required when
cooling and reheating TCS foods in bulk
