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Foods > Preventing Contamination > Flashcards

Preventing Contamination Flashcards

1
Q

Direct contamination

A

Direct exposure to toxin/illness

Ex. Sneeze on food

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2
Q

Cross contamination

A

Food products manipulated by several different materials that haven’t been properly washed

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3
Q

Pathogens/micro organisms

3

A

So small

Can be present when food is harvested,cooked,purchased

Transferred or already present

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4
Q

Cross contamination toxins:

5

A

Moulds

Yeasts

Bacteria

Viruses

Parasites

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5
Q

How to wash hands 6

A

Rinse

Add soap

Lather/scrub 20 seconds

Rinse 10secs

Dry with paper towel

Use paper towel to turn off tap

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6
Q

Cross contamination during purchasing

4

A

Meat packages leak onto fresh veggies

Dented cans

Frozen food thawing

Food changing temps too much

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7
Q

Cross contamination during storage

4

A

Placing in fridge improperly allowing leakage

Not circulating non perishables- old to front new to back

Not refrigerating foods that require it

Allowing foods to sit out more than 2hrs after cooking without refrigerator.

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8
Q

Cross contamination during prep

5

A

Using same knife/cutting board to cut meats and veggies

Cracking eggs and not washing hands = salmonella

Touching raw meat then not washing hands results with E. coli

Not cleaning equipment properly will allow listeria

Not cooking to correct internal temp will not kill preexisting bacteria

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9
Q

Cross contamination during presentation

5

A

Leaving dairy out too long

Using raw meat / eggs to enchanted texture/flavour/ appearance can cause pathogen exposure

Greens need to be washed before presented

Marinades only used once on raw meat and not again to avoid contamination

Allowing foods to cool before eating= danger zone

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10
Q

Impact of mould

3

A

Visible but can go unnoticed in early stages

Spores spread quickly in airy surface (bread)

Can cause diarrhea, vomiting, breathing concerns.

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11
Q

Impact of bacteria

3

A

Most dangerous

Leading cause of food borne illness

Can range from illness, fever,stomach cramps to kidney failure, brain damage, death

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12
Q

Impact of viruses

2

A

Passed from people to food back to people

Often takes form and symptoms of stomach flu, nausea, fever, and stomach cramps

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13
Q

Parasites 3

A

Natural occur in food

Killed through cooking to correct internal temperature

Use people as hosts causing damage

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14
Q

Preventing contamination: clean

2

A

Clean hands after touching anything

Clean surfaces and equipment before and after use

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15
Q

Preventing contamination: separate

2

A

Use different tools, knives,cutting boards and bowls while preparing

Keep raw meats and eggs away from other food

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16
Q

Preventing contamination:cook

2

A

Cook to correct temperature

Always cool to correct internal temp

17
Q

Preventing contamination: chill

4

A

Storage practices

Always refrigerate leftovers within two hours

Always make sure to keep cold foods cooled correctly

Make sure meats, milk products, eggs are refrigerated

Frozen stay frozen solid

18
Q

Correct temperature for poultry, stuffing, reheating, leftovers

A

75°C

19
Q

75°c

A

Poultry
Stuffing
Reheating leftovers

20
Q

Correct temp for MEDIUM

beef, veal, lamb (medium) , egg dishes, pork ground beef

A

72°c

21
Q

72°C

A

Medium cooked

beef 
Veal
Lamb( medium) 
Egg dishes
Pork 
Ground beef
22
Q

Correct temp for MEDIUM RARE

Beef veal lamb

A

63°

23
Q

63°c

A

Medium rare

Beef
Lamb
Veal

24
Q

Correct temp for hot foods

A

60°C

25
Q

60°c

A

HOT FOODS

26
Q

Danger zone temp range

A

4°-60°

27
Q

Refrigerator temperature

A

4°C

28
Q

4°c

A

Fridge

29
Q

Freezer temp

A

-18°

30
Q

-18°

A

Freezer

31
Q

E. coli source8 and prevention

A

Source: undercooked beef, raw fruits/veggies/sprouts, water, milk products, apple juice, farm animals

Prevention :
Check recalls

32
Q

Listeria source1 and prevention 2

A

Source: processes / packaged meats

Prevention: check recalls and sanitize equipment

33
Q

Botulism source 3 prevention 3

A

Source: dented cans, honey, Potato in aluminum too long in danger zone

Prevention

Never consume from dented can
Always date and label preserves
Discard anything questionable

34
Q

Food Agencies 3

A

CFIA

Health Canada

Provincial ministries of agriculture and food

35
Q

What causes food to spoil 3

A

Microorganisms: bacteria, mould, yeast

Warm temp

Excess moisture

Foods (17 decks)

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