Part 1 Challenge to Food Safety Flashcards
T/F. Hands can be a source of cross contamination.
True
T/F. Tofu is not a potentially hazardous food.
False
T/F. Toxic metals that leach through worn cookware are a physical hazard.
False (chemical hazard).
T/F. Outbreaks of foodborn illness can be caused by improper cooling of food.
True (one of the leading causes).
T/F. Food contact surfaces include splash areas.
True.
Define: clean
Free of visible soil and food waste
Define: contamination
The unintended presence of harmful substances or microorganisms in food
Define: cross contamination
Transfer of harmful substances or microorganisms to food from other foods, people or surfaces.
Define: food contact surfaces
Any equipment, utensil or surface which normally comes in contact with food or which may drain, drip, or splash on to surfaces normally in contact with food
Define: high risk populations
People with greater risk of developing food borne illness due to weakened immune systems. Children, elderly, pregnant included.
Define: outbreak
2 or more people experience the same illness after eating the same food. Laboratory analysis should ID the food item as the illness source.
Define: ready-to-eat foods
Prepared food that will not be cooked or re-cooked before serving.
Define: sanitary
Free from harmful levels of contamination
What are 4 challenged managers face in preventing outbreaks:
The number and types of food at risk, multiple chances for contamination, type of customers you are serving, and shortage of employees trained in food safety (including high employer turnover).
What composition of foods has the highest risk for contamination?
Moist, high protein foods.
Define: potentially hazardous foods
Any perishable food capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
Give as many examples from the list of foods most likely to be contaminated as you can (goal: 11 main groups)
Milk and milk products, shell eggs, meats and poultry, fish and shellfish, tofu and other soy protein foods, plant foods that have been heat treated (baked/boiled potatoes, cooked vegetables), gravies/soups/stews/custards, sliced melons and other cut fruit, synthetic ingredients (ex textured soy protein).
Define: biological hazard
Living organisms that can multiply and grow. Bacteria, viruses, parasites, and fungi. Bacteria is the greatest threat.
Define: chemical hazards
Naturally occurring toxic substances, pesticides, food additives and preservatives, cleaning supplies, and toxin metals that leach through worn cookware and equipment.
Define: physical hazards
Foreign matter, such as broken glass, that accidentally gets into food.
3 sample situations where a safe food can be cross contaminated:
A contaminated food (ex meat dripping onto another food), a food handler who is carrying the harmful substance on their hands, a piece of equipment with the harmful substance on the surface.
What factors are most often named in food borne outbreaks? (7 listed)
Failure to properly cool food.
Failure to thoroughly heat or cook food.
Infected employees practice poor personal hygiene at home + work.
Preparing food a day or more in advance of being served.
Adding raw or contaminated ingredients to food that requires no further cooking.
Allowing foods to stay too long at temps favourable to bacterial growth.
Failure to reheat cooked foods to temp that kills bacteria.
Cross contamination (raw food, equipment, employees).
T/F. Some viruses can survive cooking and freezing.
True
T/F. Mould only grows on surface environments, it does not penetrate the product.
False
