Responsibilities Food service person, sanitary requirements Flashcards
1
Q
food establishment operations not conducted in
A
private living or sleeping quarters
2
Q
persons unnecessary to food establishments
A
-not allowed except brief visits and tours
3
Q
PIC insures
A
- employees effectively clean hands
- checking foods as they received
- properly cooking (TCS) foods, known to cause illness and death
- prop methods foods, rapidly cool, not held hot, or not consumed w/tin 4hrs.
- sanitizing
- prev. cross contam
- trained, safety, allergy awareness
- report diseases, transmissible through food.
4
Q
employees report to PIC, diseases transmissible through food info
A
- date of onset of symptoms and illness
- diagnosis without symptoms
5
Q
Reportable symptoms
A
- vomiting
- diarrhea
- jaundice
- sore throat with fever
- lesion containing pus, boil, infected wound, open or draining
6
Q
lesion
A
- on hands or wrists, unless an impermeable cover.
- on exposed portions of arms, unless protected by impermeable cover.
- other parts of body, unless covered by, dry, durable, tight fighting bandage.
7
Q
Norovirus, exclusion for staff, symptomatic now asymptomatic. (If diagnosed and was excluded)
A
- restrict, asymptomatic for 24hrs not serving HSP, until conditions for reinstatement are met.
- retaining exclusion, asymptomatic & now asymptomatic 24hrs serving HSP until conditions for reinstate met.
8
Q
symptomatic w/t vomiting or diarrhea except symptoms from noninfectious condition exclude if
A
- symptomatic w/t vomiting or diarrhea
- symptomatic w/t vomiting or diarrhea and diagnosed w/t an infection from
Norovirus
Shigella spp. or EHEC or STEC. - Jaundiced or diagnosed w/t hep A.
9
Q
Jaundiced or diagnosed w/t hep A. (Exclude)
A
- jaundice and onset occurred w/tin last 7cal/days,
- provides written med doc specifying not caused by hep A
- or other fecal-orally transmitted infection
10
Q
Diagnosed w/t hep A (Exclude)
A
- diagnosed w/tin 14cal/d from onset of any illness symptoms
- w/tin 7cal/d onset of jaundice
- diagnosed w/o developing symptoms
11
Q
diagnosed or reported previous infection due to Salmonella Typhi, (excluded)
A
- diagnosed w/t an infection from Salmonella Typhi, or reports previous infection w/t Salmonella Typhi w/i past 3months
12
Q
Diagnosed w/t asymptomatic infection from Norovirus
A
- exlude, serving HSP
- restrict, not serving HSP
13
Q
Diagnosed w/t Shigella spp. infection & asymptomatic
A
- exclude, serving HSP
14
Q
Diagnosed w/t EHEC or STEC and asymptomatic
A
- Exclude, serving HSP
- Restrict, Not serving HSP
15
Q
Symptomatic w/t sore throat w/t fever
A
- Exclude, serving HSP
- Restrict, not serving HSP
16
Q
Symptomatic w/t uncovered infected wound or pustular boil
A
- Restrict food employee
17
Q
Exposed to foodborne pathogen & works serving HSP
A
- Restrict, Serving HSP
18
Q
(expt. diagnosed hep A, Salmonella Typhi) Removing exclusion, was symptomatic and not diagnosed, reinstate if
A
- Provides, written med doc, stating symptoms from non-infectious cond.
- written med doc, no longer has symptoms and med cleared
- host country & 3rd country nationals, standards set by law/approved by senior Med authority (task force Med Surgeon)
19
Q
Shigella spp., exclusion for staff, symptomatic now asymptomatic. (if diagnosed and was excluded)
A
- restrict, asymptomatic for 24hrs not serving HSP, conditions for reinstatement are met.
- retaining exclusion, asymptomatic & now asymptomatic 24hrs serving HSP until conditions for reinstate met.
20
Q
EHEC or STEC, exclusion for staff
A
- symptomatic & now asymptomatic for 24hrs not serving HSP not serving HSP, until conditions for reinstate met.
- retaining exclusion, symptomatic & now asymptomatic for 24hrs serving HSP, until conditions for reinstate met.
21
Q
Hep A or Jaundice, removing exclusions
A
- Reinstate, excluded if the PIC obtains approval Regulatory authority & one of following:
- ) been jaundice for more than 7 c/d
- ) anicteric, asymptomatic and symptoms other than jaundice for more than 14 c/d
- ) staff provides, written med doc stating free of hep A virus infection.
22
Q
S. typhi diagnosis, removing exclusions
A
- reinstate, PIC obtains approval from regulatory authority
- provides written med doc states staff is free of infection (stool analysis, neg at least 3)
- ) not earlier than 1month after onset
- ) at least 48hrs after discontinuance of antibiotics
- ) at least 24hrs apart
- ) 1 cultures taken pos, repeat cultures (intervals of 1month) until 3 consecutive neg
23
Q
Norovirus, removing exclusion or restriction
A
- reinstate excluded or restricted, obtains approval regulatory authority & 1 following conditions met.
- ) excluded or restricted staff provides written med doc free of infection
- ) excluded or restricted after symptoms of vomiting or diarrhea resolved, 48hrs or > have passed became asymptomatic
- ) excluded or restricted, did not develop symptoms & 48hrs or > passed since diagnosed
24
Q
Shigella spp., removing exclusion or restriction
A
- reinstate, excluded or was restricted obtains approval from regulatory authority with one following conditions met.
- ) not earlier than 48hrs after discontinuance of antibiotic
- ) at least 24hrs apart.
- excluded or restricted, symptoms of vomiting or diarrhea removed, > 7 c/d have passed since became asymptomatic.
- excluded or restricted, did not develop symptoms & > 7 c/d have passed diagnosed.
25
EHEC or STEC, removing exclusion or restriction
- reinstate, excluded or restricted, approval from regulatory authority & one following conditions met:
- written med doc from H. Practitioner stating free of infection (based on test results, 2 consecutive neg stool spc. cultures)
- ) not earlier 48hrs after discontinuance of antibiotics
- ) at least 24hrs apart
- excluded or restricted, symptoms vomiting or diarrhea resolved > 7 c/d passed since asymptomatic; or 7 c/d passed since diagnosed.
26
Sore throat with fever, removing exclusion or restriction
- reinstate, excluded or restricted, written med doc stating meets one following:
- ) received antibiotic therapy for streptococcus pyogenes >24hrs
- ) one neg throat specimen culture
- ) determined by H. Practitioner to be free of infection
27
uncovered infected wound or pustular boil, removing restriction
- reinstate, skin, infected wound, cut, pustular boil properly covered w/t 1:
- ) impermeable cover (finger cot, stall, single-use glove over imper cover) if on hand, finger , wrist
- ) impermeable cover arm, if infected or boil other part body
- ) dry, durable, tight-fitting bandage, if other part body
28
exposure FBPathogen & works serving HSP, removing restriction (Norovirus
reinstate:
1 following conditions met:
>48hrs last day potentially exposed)
>48hrs household contact became asymptomatic)
29
exposure FBPathogen & works serving HSP, removing restriction
(Shigella spp., EHEC) or (STEC. Shigella spp.) or (EHEC) or (STEC)
reinstate:
1 following conditions met:
>3 c/d since potentially exposed
>3 c/d since household contact became asymptomatic
30
exposure FBPathogen & works serving HSP, removing restriction (S. typhi)
reinstate:
1 following conditions met:
>14hrs c/d passed since potentially exposed
>14hrs c/d passed since household contact became asymptomatic
31
exposure FBPathogen & works serving HSP, removing restriction (Hep A)
reinstate:
1 following conditions met:
-immune bc prior illness
-immune bc vaccine
-immune bc IgG administration
->30 c/d since last day potentially exposed
->30 c/d since household contact bc jaundiced
-not use bare hand contact R-t-E F until 30days after potential exposure & add training
-) hep A symptoms & preventing transmission
-) prop hand wash procedures
-) protect R-t-E from contamination intro bare hand contact
32
clean condition hands and arms
- hands, exposed portions- clean
| - hand sanitizer may supplement hand wash BUT NOT SUBSTITUTED for cleaning procedure
33
cleaning procedure (hands) in order
- hands, exposed portions, surrogate prosthetic- cleaned 20 sec.
- rinse, potable, running warm water
- apply cleaning compound
- briskly rub hands, min of 15sec
- thoroughly rinse, potable, running warm water
- immediately thorough drying
(disposable paper towel, automatic handwashing facility may be used)
34
when to wash (hands)
- immediatly BF engaging food prep
- after touching bare human parts
- after use toilet room
- after handling service animals or aquatic animals
- after coughing, sneezing, using handkerchief/tissue, tobacco, eating, drinking
- after handling soiled equipment or utensils
- during food prep, prev. cross contam (changing task)
- switching between raw & R-t-E
- BF donning gloves
- engaging other activities
35
hand antiseptic
- approved FDA
- active antimicrobial ingredients
- applied only to hands that are cleaned
- alcohol-based, min of 60% ethyl alcohol (label instructions)
36
hand antiseptic (dip)
- limited situations involve no direct contact w/t food by bare hands
- maintained clean and at strength equivalent to at least 100miligrams per liter (mg/L) chlorine
37
fingernails
- trimmed, filed, maintained edges/surfaces cleanable, not rough, do not extend > ¼-in above finger tip
- not wear fingernail polish, artificial, jewelry when working w/t exposed food.
38
jewelry
- plain ring (wedding band), while prep-ing, no jewelry on arms/ hands
39
outer clothing
- clean
40
eating, drinking, using tobacco
- eat, drink, tobacco only in designated areas
- drink from closed beverage container, to prevent contamination
- ) hands
- ) container
- ) exposed food
41
tasting
- clean sanitized utensil/ single service disposable utensil
- tasted away from food, in manner that dose not risk contamination
- utensil used only once
42
discharge from eyes, nose, mouth
- persistent sneezing, coughing, runny nose, discharge eyes, may not work w/t exposed food or food contacts
43
hair restraints
- hair restraints, hats, hair covers, nets, beard restraints, clothing covers body hair
44
animal handling
- no caring for or handling animals
45
training Gen Principles
- Trained to preform duties safe manner, ability protect self & others
- basic principles of food safety.
46
CDC five food borne illness risk factors
- Food from unsafe sources
- Inadequate cooking
- Improper holding/ time temp
- contaminated equipment/ cross contamination protection
- poor personal hygiene
47
Food employee training (staff)
- Minimum 4hrs food sanitation refresher training annually
48
Food employee refresher training
- conducted with in 12months period, beginning no earlier than 1month following staff initial training
- executed incrementally through the year to achieve the 4hr req
- topics must contain the CDC five risk factors
49
Foodservice manager, designated PIC Supervisor training
- Food Manager Certification training, OPNAVINST 4061.4 MCO 4061.1
- Certification valid for max 5 years
(unless a specific CFP/ANSI accredited exam specifies a shorter interval)
50
food employee training
- new, min 4hrs initial food sanitation & safety, with in 30days beginning duties
- temp food staff assigned 30days or less, 2hr of initial & orientation prior to working.
- training focus CDC risk factors (food borne disease outbreaks)
51
training resources
- initial & annual refresher
-) qualified food safety instructor as directed by OPNAVISNT 4061.1 & MCO 4061.1
-) web-based presentation; audio/visual, televised program (meets basic req)
(initiated, supervised by qualed instructor, public health O., tech., food establ. manager cert. course)
-) NAVMED P 5010-1 is Tri-Service Food Code Manual.
52
other personnel req training
- contract officer rep (COR) & QA evaluators
- non-food employee, supervisors (min 4hrs)
- food service, food safety instructors
53
Training records, doc/retention/presentation
- training documented (topics presented, presenters name, personnel attendance, duration, date)
- original/copy staff certification doc & training records:
- ) maintained at food establishment, where they work
- ) available upon request by regulatory authority
- if work more than one establishment, copies should be available at each location.
54
compliance w/t food law
- local
- state
- federal statutes
- regulations
- ordinances
- military-specific requirements
55
compliance w/t food law obtained from
- sources comply w/t law
- approved sources
- privet not offered for human consumption in establishment, unless authorized (organizational cookout)
- packaged food, labeled as specified in law
- fish, consumption in raw or undercooked, approved supplier
- whole-muscle, intact beef steaks intended consumption undercooked w/tout advisory:
- ) obtained from food processing plant that packages, labels them.
- ) written buyer specification or invoices, meet def. whole-muscle intact beef
- meat & poultry not R-t-E, consumption labeled include handling instructions
- eggs, not treated to destroy all viable salmonellae labeled to include safe handling instructions
56
food hermetically sealed container
- obtained food processing plant regulated by food regulatory agency that has jurisdiction over plant
57
fluid milk
- pasteurized, obtained from sources that comply w/t grade A standards
58
fish
- commercially, legally caught or harvested
- approved for sale service
- privately caught fish may be used for social functions
- molluscan shellfish that are recreationally caught may not be received
59
molluscan shellfish
- obtained from sources according to LAW
| - received in interstate commerce shall be from sources listed in Interstate Certified Shellfish Shippers list
60
Wild Mushrooms
- use of wild mushrooms is prohibited
61
specification req for receiving (temp)
- ref. potentially hazardous food temp control Safety PHF (TCS) Food temp 41*F(5*C) or < received
- temp other than 41*F, specified in law gov. distribution, (milk, molluscan shellfish may be received specific tmep.
- except overseas locations when authorized command policy, raw eggs received in ref. equipment, ambient temp 45*F (7*C) or less
- PHF (TCS) Food cooked to req. time temp. & received hot, temp135*F(57*C) or above
- receipt PHF(TCS) food, free of evidence of previous temp abuse
62
Specification req for receiving (shell eggs)
- except overseas location authorized by command policy, eggs received clean, sound, not exceed restricted egg tolerances for U.S. Consumer Grade B
63
Specification req for receiving (eggs & milk products, pasteurized)
- egg products, pasteurized
- fluid and dry milk/milk products – pasteurized, comply w/t Grade A standards as specified in law
- Frozen milk products, pasteurized
- cheese, pasteurized unless alternative procedures to pasteurization are specified in CFR
64
Specification req for receiving (package integrity)
- food packages shall be in good condition and protect the integrity of contents
65
Specification req for receiving (ice)
- for use as food or cooling medium made from:
- ) drinking water
- ) approved source IAW AR 40-657/NAVSUP 4355.4H/MCO P10110.31H when procured from a commercial source
- ) ice produced in food establishment & not sold outside org. exempt, but will be inspected & tested
- ) ice produced from military field water ops is governed using TB MED 577/NAVMED P5010-10/AFMAN 48-138_IP
- ) ice should receive bacteriological analysis
66
Specification req for receiving (shellstock ID)
- obtained in containers bearing legible source ID tags or labels affixed by harvester or dealer that depurates, ships, or reships.
67
Shellstock harvesters tag or label
- harvester’s ID #
- date of harvesting
- most precise ID of harvest location or aquaculture site including, state or country harvested
- type and quantity of shellfish
- statement in bold, capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
68
Shellstock, Except as specified by applicable instruction, dealer’s tag or label shall contain in order
- dealer’s name and address, certification # assigned by control authority
- original shipper’s certification # including abbreviation of name of state or country harvested
- statement bold, capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
69
shellstock, container that does not bear tag or label or that bears a tag or label that does not contain all req info
- subject to a hold order or destruction, as allowed by law.
70
shellstock, condition
- when received shellstock shall be reasonably free of mud, dead shellfish, shellfish with broken shells
- tags shall be retained by the food facility for 90 days
71
Specification req for receiving (juice
- commercially processed pre-packaged
- ) obtained from processor with HACCP system
- ) obtained pasteurized or otherwise treated to attain a 5-log reduction most resistant microorganism of public significance
72
req protecting food from contamination after receiving (hands)
- staff wash hands when potentially contaminated
- except when washing fruits/veg, staff not contact exposed, R-t-E w/t bare hands
- staff minimize bare hand/ arm contact food that is not R-t-E form
- ) regulatory authority can approve bare hand contact w/t R-t-E
73
Preventing contamination when tasting
- staff may not use utensil more than once to taste
74
Preventing food/ingredient contamination
- packaged/unpackaged food- separation, packaging, segregation
-) food protected from cross contamination by
-) separating raw animal food during storage, prep, holding, display from
(raw R-t-E including other raw animal food)
-) cooked R-t-E food
-) Frozen, commercially processed & packaged raw animal, stored or displayed w/t or above
- except combined as ingredients, separating types of raw animal food from each during storage, prp, holding, display by
-) using separate equipment for each type
-) arranging each type food, in equipment so that cross contam of 1 type w/t other prevented
-) preparing each type food different times or in separate areas
- cleaning equipment and utensils
- storing food in packages, covered containers, wrappings
- cleaning hermitically sealed containers visible soil before opening
- sep fruits, veg before they washed from R-t-E
75
food storage containers, ID w/t common name of the food
- Working containers holding food that are removed from their original packages ID’ed w/t common name of food.
76
protection from additives
- food protected from contamination that may result from addition of
- ) unsafe or unapproved food or color additives
- ) unsafe or unapproved levels of approved food and color additives
- staff may
- ) apply sulfiting agents to fresh fruits/veg intended for raw consumption or food considered good source of vitamin B1
- Serve or sell food that is treated w/t sulfating agents before receipt (except grapes)
77
washing fruits and vegetables
- thoroughly wash in drinking water
| - chemically & disinfected to reduce suspected surface microbial contamination
78
Procedures for initial washing (fresh fruits/veg (FF&V)
- FF&V thoroughly washed in drinking water, remove soil, contaminants
- FF&V physical characteristics conducive to scrubbing should be washed using clean veg brush
- head items, core/hearts removed prior to immersion in chemical wash/disinfecting solution
79
Procedures for chemical wash/disinfection (FF&V)
- after initial wash, FF&V chemically washed using any FDA approved chemical wash
- apply chlorine bleach
- ) unscented or sodium hypochlorite rated between 5-6% strength
- ) prepare 50-200 parts per million (ppm) Free available chlorine (FAC) solution (ph 6.0-7.5)
- ) completely immerse FF&V for at least 1 min in solution
- ) thoroughly rinse w/t drinking water before being served raw.
80
Preventing contamination from ice used as coolant
- prohibited as ingredient
| - cooling coils and tubes of equipment
81
storage or display of food in contact w/t water or ice
- packaged food not stored in direct contact w/t ice or water, if subject to entry of water
- unpackaged food not stored in direct contact w/t undrained ice
- whole, raw FF&V; cut, raw veg may be immersed in ice or drinking water
- raw poultry, fish received immersed in ice in shipping containers may remain in condition while in storage.
82
preventing contamination from equipment, utensils, linens
- food contact w/t equip, utensils – food shall only contact surfaces of
- ) cleaned and sanitized
- ) single-service and single-use articles
- in-use utensils
83
in-use utensils
- during pauses in food prep or dispensing, utensils shall be stored
- ) in food handles above the top of food, container
- ) in food not PHF (TCS) w/t handles above top food, container or equip that can close
- ) clean portion of food prep table or cooking equip only
- ) in running water of sufficient velocity
- ) in clean, protected location
- ) container water, water maintained at temp 135*F (57*C), cleaned properly
84
linens and napkins, use limitation
- not be used in contact w/t food unless they are used to line a container for the service of food
85
wiping cloths, use limitation
- cloths, wiping food spills, carry-out containers
-) maintained dry
-) used for no other purpose
cloths in-use wiping counters/other equip surfaces
- held between uses in chemical sanitizer solution
- laundered daily
86
cloths in-use wiping surfaces in contact with raw animal Food
- kept separate from cloths used for other purp
87
dry wiping cloths/chemical sanitizing solutions in which wet wiping cloths held between
- free of food debris and visible soil
88
containers chemical sanitizing solutions wet wiping cloths held
- between uses shall be stored off the floor
89
single-use disposable sanitizer wipes
- used in accordance w/t manufacturer’s label
90
used, single use gloves
- used only one task
- discarded when damaged or soiled
- when interruptions occur in operations
91
slash-resistant gloves used to protect hands during operations
- requiring cutting used in direct contact only w/t food that is subsequently cooked
92
slash-resistant gloves used R-t-E food not subsequently cooked
- if the slash-resistant gloves have smooth, durable, nonabsorbent outer surface
93
cloth gloves
- not used, direct contact w/t food unless food subsequently cooked (frozen or primal cut of meat)
94
disposable gloves
- regardless of type, powder-free
| - use latex gloves is prohibited
95
using clean tableware for 2nd portions and refills
- staff may not use tableware, including single-service articles
- not use soiled by consumer
- not provide 2nd portions or refills (include self-service)
96
preventing contamination food storage
- storing in clean, dry location
- not exposed to splash, dust, other contamination
- at least 6 inches (15 centimeters(cm)) above the floor
- food processing/service areas, on NSF international listed plastic pallets(kept clean)
- sound condition, moved regularly
97
food in packages/ working containers
- stored less than 6 in ( 15 cm) above floor on case lot handling equip
98
pressurized beverage containers,
- cased in waterproof containers in plastic creates
| - stored on floor that is clean and not exposed to floor moisture
99
food storage, prohibited areas- food may not be stored
- locker rooms
- toilet rooms
- dressing rooms
- garbage rooms
- mechanical rooms
- under sewer lines, not shielded to intercept potential drips
- under leaking water lines, auto fire sprinkler head, lines water has condensed
- under open stairwells
- under other sources of contamination
100
vended potentially hazardous food (time/temp control Safety food ) original container req.
- (1) A PHF (TCS) food dispensed vending mech be in package which placed at establishment
101
food preparation
- during prep, unpackaged food protected from environmental sources contamination
102
preventing contamination by consumers ( food display)
- protected from contamination by use of packaging;
| - except, shell/whole nuts, raw fruits/veg,
103
condiments, protection
- kept in dispensers that are designed to provide protection
| - vending machine location, indi packages or provided in dispensers filled at approved location
104
consumer self-service operations
- raw, unpacked animal food, not offered for consumer self-service. not apply to:
- ) R-t-E at buffets or salad bars serve sushi or raw shellfish.
- ) R-t-E indi portions, immediate cooking/ consumption on premises
- ) raw, frozen, shell-on shrimp, lobster
105
open food, soups
- protected through use of lids or approved sneeze guards
106
consumer self-serv op R-t-E
- suitable utensils or effective dispensing methods protect food
107
consumer self-serv op buffets and salad bars
- monitored by staff trained in safe op procedures.
108
returned food and re-service of food
- after served/sold in possession of consumer, food unused or returned, not be offered as for human consumption
- food not PHF(TCS) may be reserved one consumer to another if:
- ) dispensed protected from contamination, container closed between use
- ) unopened original package, maintained in sound condition
109
dispensing milk, cream, nondairy products
- milk/ milk products for drinking purposes shall be provided
- unopened, commercially filled package not exceeding 16 fluid ounces (0.473 L)/ 1 pint in capacity
- immediate consumption from commercially filled container stored ref bulk milk dispenser
- bulk dispenser not available and portions less than 1/2pint required may be poured plastic container of 1 gallon (3.785L) capacity
110
foodborne illness
- illness carried or transmitted to people by food
111
foodborne illness outbreak
- incident in which two or more people experience the same illness after eating same food
112
foodborne infection
- illness caused by consuming food that contains living disease-causing microorganism
- may cause upset stomach, diarrhea, vomiting, and fever
- symptoms don’t appear immediately
113
foodborne intoxication
- illness caused by consuming food containing a hazardous chemical or toxin
- symptoms appear within a few hours
114
toxin-medicated infection
- illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin.
115
four types of microorganisms which may cause foodborne illness
- bacteria
- viruses
- parasites
- fungi
116
characteristics of bacteria
- living, single-celled organism
- many types, found everywhere in environment
- most are not harmful
- pathogenic types cause illness
- may reproduce under favorable conditions
117
types of bacteria spore forming bacteria
- commonly found in soils
- organisms build a wall to protect themselves
- spore formers can survive cooking freezing, acidic foods, low moisture
- cannot be destroyed
118
types of bacteria Non spore forming bacteria
- vegetative cells
| - easily destroyed w/t proper cooking
119
foodborne illnesses caused by bacteria spore forming bacteria
- clostridium perfringes ( bacterial toxin mediated infection)
- bacillus cereus ( bacterial toxin mediated infection)
- clostridium botulinum (bacterial intoxication)
120
foodborne illnesses caused by bacteria Non-spore forming bacteria
- campylobacter jejuni (infection)
- listeria monocytogenes (infection)
- salmonella spp. (infection)
- shigella spp. ( infection, or toxin medicated)
- staphylococcus spp, (intoxication)
- vibrio spp. (intoxication)
- E. coli 0157:H7 (infection or toxin-mediated)
121
Spore forming bac. Clostridium perfringes
- symptoms include abdominal pain, severe diarrhea
- common foods: beef, poultry, gravies, dried or pre-cooked foods
- prevention: properly cook, cool, reheat food
122
Spore forming bac. Bacillus cereus
- symptoms:
type I: watery diarrhea, abdominal cramps
type II: vomiting, stomach cramps
- common foods
type I: meats, fish, veg, milk
type II: grains, rice, cereals, pastas, starch food
prevention: properly cook, cool, hold and reheat foods
123
Spore forming bac. Clostridium botulinum
- symptoms: dizziness, shortness of breath, headache, double vision
- common foods: canned foods, especially home canned foods, vacuum packed foods, garlic in oil, onions in butter
- prevention: inspect packaging integrity; DO NOT USE HOME CANNED FOODS
124
Non-spore forming bac. Campylobacter jejuni
- symptoms: watery, bloody diarrhea
- common foods: raw poultry, raw milk
- prevention: avoid cross-contamination, cook raw meats and poultry, use only pasteurized dairy products
125
Non-spore forming bac. Listeria monocytogenes
- symptoms: meningitis, flu-like symptoms, stillbirth
- common foods: raw meats, poultry, dairy, cooked luncheon meats, hot dogs, veg
- prevention: prop store/cook foods, ref 41*F or below, rotate stock(FIFO), can grow in ref temp
126
Non-spore forming bac. Salmonella spp.
- symptoms: vomiting, abdominal cramps, diarrhea, fever
- common foods: contaminated eggs, poultry, meat, unpasteurized milk/juice, cheese, contaminated raw fruits/veg, spices, nuts
- prevention: prop cook food poultry to 165*F, eggs to 145*F, avoid cross-contamination
127
Non-spore forming bac. Shigella spp.
- symptoms: diarrhea, fever, abdominal cramps, nausea, vomiting
- common foods: foods prep with human contact, R-t-E salads, raw veg, R-t-E meats
- prevention: good personal hygiene, properly cook foods, avoid cross-contamination
128
Non-spore forming bac. Vibrio spp.
- symptoms: nausea, cramps, vomiting
- common foods: raw or improperly cooked fish or shellfish
- prevention: good sanitation, separate raw/ R-t-E seafood, buy from approved sources
129
Non-spore forming bac. E.Coli 0157:H7
- symptoms: abdominal cramps, bloody diarrhea, hemolytic uremic syndrome (HUS)
- common foods: raw/undercooked meats, unpasteurized milk, apple cider, lettuce
- prevention: use pasteurized products, cook meats to 155*F for 15sec, wash veg
130
characteristics of Viruses
- requires living cell to live and reproduce
- smallest microbe contaminant
- common cause is poor personal hygiene
- one prevention method is to minimize bare hand contact with ready to eat foods
131
foodborne illnesses caused by viruses
- Hep A.
| - Norwalk (viral infection)
132
foodborne illness virus Hep A.
- symptoms: nausea, fever, cramps, vomiting, fatigue, jaundice
- common foods: raw undercooked shellfish, ready to eat foods prep by infected employees
- prevention: approved shellfish, cook properly, good personal hygiene
133
foodborne illness virus Norwalk
- symptoms: nausea, cramps, vomiting, headaches, fever
- common foods: contaminated water, contaminated veg, raw shellfish, infected employee
- prevention: good personal hygiene, properly cook foods, avoid cross contamination
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parasites
- need to live in host organism to grow
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foodborne illnesses caused by parasites
- Anisakis (parasitic infection)
| - Trichinella (parasitic infection)
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Foodborne illness parasitic Anisakis
- symptoms: coughing, vomiting, cramps
- common foods: raw/undercooked seafood; especially bottom-feeders
- prevention: cooked food prop, freeze to FDA food code, inspection seafood, handle prop, purchase from approve source
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foodborne illness parasitic Trichinella
- symptoms: nausea, vomiting, diarrhea, cramps, muscle stiffness, fever
- common foods: undercooked pork/ wild game (bear, walrus)
- prevention: cook foods prop
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Fungi (molds, yeasts, mushrooms) characteristics
- primarily spoilage organisms
- can sometimes cause illness
- fungi are found in the soil, air, water, food, plants, animals
molds
- spoils food
- can cause illness
- not destroyed by freezing
- grows well in acidic, low water activity foods
- potentially produces the toxin, aflatoxin
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yeast
- potentially spoils food rapidly
- appears reddish-pink on foods
- may be limy and have bubbles
- spoilage may smell/taste of alcohol as alcohol is produced as yeast consumes food
- grows well in low water activity foods which include jams, jellies, syrup
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Toxins
- naturally occurring biological toxins that are not caused by presence of microorganisms
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Cigatoxin (fish toxin from toxic algae)
- symptoms: Nausea, diarrhea, dizziness, shortness of breath
- lasts a few days; death can occur in high doses
- common foods: barracuda, mackerel, reef fish, grouper (subtropical/ tropical areas)
- prevention: purchase from approved sources
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Scombroid (toxin originating from histamine released by fish)
- symptoms: dizziness, rash, hives, shortness of breath, peppery taste, itching, teary eyes
- common foods: tuna, mahi mahi, mackerel, bluefish, abalone, anchovies, amberjack
- prevention: purchase from approved sources; store at 41*F or less
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food allergens most common
- Milk
- wheat proteins
- soy
- tree nuts
- eggs
- peanuts
- fish
- shellfish
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food allergens symptoms
- hives
- rashes
- itching skin
- lips or tongue
- swelling of mouth
- vomiting
- diarrhea
- difficulty breathing or wheezing
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food allergens
- FDA requires allergens to be declared in food products
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food allergens risk factors (contracting illness due to)
- improper holding temp = 37%
- poor personal hygiene = 19%
- contaminated equipment = 16%
- inadequate cooking = 11%
- other factors = 11%
- unapproved food sources = 6%
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the three food safety hazards
- biological
- chemical
- physical
(most foodborne illness are caused by Biological Hazards)
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FATTOM
elements disease causing bacteria need to multiply
- Food
- Acidity
- Temp
- Time
- Oxygen
- Moisture
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Foodborne microorganisms (food)
- need nutrients to reproduce, especially proteins and carbohydrates
- meats
- dairy
- poultry
- eggs
- cooked rices
- cooked pastas
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Foodborne microorganisms (Acidity)
- reproduce best between 7.5 – 4.6 ph
| - most PHF’s fall into this range
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Foodborne microorganisms (Temp)
- grow best at temp between 41*F - 135*F
- foods exposed to temp outside range not necessarily safe,
some bacteria actually grow in ref temp
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Foodborne microorganisms (Time)
- microorganisms need time to grow
- under optimal conditions, double their population every 20min
- PHF’s remain in temp danger zone for 4hrs or longer, microorganisms grow levels high enough to make ill.
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Foodborne microorganisms (Oxygen) Aerobic
- bacteria need oxygen to grow,
| - Campylobacter is an example of aerobic
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Foodborne microorganisms (Oxygen) Anaerobic
- bacteria do not need oxygen to reproduce
| - Clostridium botulinum is an example of anaerobic bacteria
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Foodborne microorganisms (Oxygen) Facultative anaerobic
- forms of bacteria can survive and reproduce with or without oxygen.
- most foodborne disease causing microorganisms are
- example: Salmonella
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Foodborne microorganisms (Moisture)
- most require moisture
- disease causing bacteria can only grow in foods that have an AW(water activity)
- higher than 0.85
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Foodborne microorganisms (Control)
- 2 elements most critical and easiest to control are TEMP & TIME
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four phases of bacterial growth
- Lag phase
- Log phase
- Stationary phase
- Decline phase
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bacterial growth Lag phase
- bacteria exhibit little or no growth
| - only lasts a few hours at room temp
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bacterial growth Log phase
- bacteria double in # every few min
- once reached, food must be considered unsafe
- food may look good, taste good, smell good, but it is dangerous to customers
- keep food from this place
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bacterial growth Stationary phase
- # of new bacteria being produced equals # of organisms that are dying off
- bacteria have used up most of moisture, nutrients, space in food
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bacterial growth Decline phase
- bacteria die off quickly bc they lack nutrients, are poisoned by their own toxic wastes
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the five CDC risk factors
- improper hot/cold holding temp of PHF
- improper cooking Temp
- contaminated utensils and equipment
- poor employee health, hygiene
- food supplied from unapproved/unsafe source
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cooking at 145*F (63*C) or above for 15sec
- raw eggs broken and prep in response to consumer’s order and for immediate service
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cooking at 155*F (68*C) for 15sec
- ratites
- mechanically tenderized, injected meats
- comminuted: fish, meat, game animals commercially raised for food
- game animals under a voluntary inspection
- raw eggs that are not broken/ not prepared in response to a consumer’s order immediate service
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cooking, alternative minimum cooking temp and time for ratites, tenderized/ injected meats, comminuted fish, meat, commercial game animals
- 145*F (63*C) for 3 min
- 150*F (66*C) for 1 min
- 158*F (70*C) for less than 1 sec (instantaneous)
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cooking at 165*F (74*C) or above for 15sec
- poultry
- baluts
- wild game animals
- stuffed: fish, meat, pasta, poultry, ratites
- stuffing containing fish, meat, poultry, ratites
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whole meat roasts including beef, corned beef, lamb, pork, cured pork roasts cooked
```
- oven preheated to temp specified for roast’s weight
still dry oven
- at least 350*F for meat are < 10lbs
- at least 250*F for meat are 10bls or >
convection oven
- at least 325*F for meat < 10lbs
- at least 250*F for meat 10lbs or >
high humidity oven
- at least 250*F for meat < 10lbs
- at least 250*F for meat 10lbs or >
```
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raw/undercooked whole-muscle, intact beef steak may be served or offered in R-t-E form if
- serves population is not highly susceptible for food-borne illness
- labeled to indicate meets the def. of “whole-muscle, intact beef”
- cooked on both top/bottom, surface temp 145*F(63*C) or >, cooked color
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microwave cooking raw animal foods
- rotated/ stirred throughout or midway during cooking to compensate uneven heat
- covered to retain surface moisture
- heated to temp of at least 165*F(74*C) in all parts of food
- allowed to stand covered for 2 min after cooking to obtain temp equilibrium
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plant food cooking for hot holding
- fruits/veg cooked for hot holding cooked to a temp of 135*F (57*C)
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Non-continuous cooking of raw animal foods
- subj. to an initial heating process that is no longer than sixty min in duration
- (tom bradey book)
- immediately after initial heating, cooled according to time/temp parameter specified for cooked PHF(TSC) food
- after cooling, held frozen/cold, as specified for PHF(TCS) food
- prior to sale/service, cooked, using process that heats all parts of the food to temp at least 165*F(74*C) for 15sec
- cooled according to time/temp parameters specified for cooked PHF(TCS) food.
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Freezing parasite destruction
| R-t-E form, raw, raw-marinated, partially cooked, marinated-partially cooked fish
- frozen/stored at temp -4*f(-20*C) < minimum of 168hrs(7days) in freezer
- frozen at -31*F(-35*) or < until solid/stored at -31*F or
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reheating, preparation for immediate service
- cooked/refrigerated food that is prep immediate service in response to an individual consumer serv any temp
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reheating for hot holding
- PHF(TCS) food cooked, cooled, reheated for hot holding reheated so all parts of food reach temp of 165*F for 15sec
- reheated in microwave oven hot holding , so all parts food reach temp of 165*F, food rotated/stirred, covered, allowed to stand covered 2min after.
- R-t-E taken from a commercially processed, hermetically sealed container or from an intact package, heated to temp of 135*F hot holding
- done rapidly, time of food between 2hrs and temp of food 41*F
- unsliced meat, reheated for hot holding using oven reach temp 165*F, covered stand 2min
- PHF (TCS) held not must be held at 135*F or greater
- Reheating PHF(TCS) must reach a min of 165*F within 2 min
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treating juice
- juice packaged in a food establishment
- labeled, if not treated to yield a 5- log reduction of the most resistant microorganism of public health significance
- Fruit/veg juices prep fresh based on indi customers order exempt
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frozen food
- stored frozen shall be maintained frozen
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potentially hazardous slacking
- under ref maintains food temp at 41*F or less
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signs frozen PHF food been thawed and refrozen
- ice crystals
- wet packaging
- product is discolored
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thawing
- under ref maintains temp at 41*F or less
- part of cooking process food that is frozen is properly
- ) cooked
- ) thawed in microwave oven/ immediately transferred to conventional cooking equip
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comp. submerged under running drinking water
- temp 70*F or below
- velocity to agitate/ float off loose particles in an overflow
- period time does not allow thawed portions of R-t-E food rise above 41*F
no time to thaw food requiring cooking above 41*F, more than 4hr include
- time food exposed to running water and time needed for prep for cooking
- time takes under ref to lower food temp to 41*F
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cooling
- cooked PHF cooled within total 6hrs from 135*F to 41*F or less
- within 2hrs 135 to 70*F
- within 4hrs 70 to 41*F
cooling accomplished by using one or more methods based on type of food being cooled
- shallow pans
- separating into smaller or thinner portions
- rapid cooling equipment
- stirring in container placed in ice water bath
- using containers that facilitate heat transfer
- adding ice as ingredient
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placed in cooling or cold holding equip, containers
- arranged in equipment provide max heat transfer through container walls
- loosely covered/uncovered protected from overhead contamination
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PHF hot and cold holding, except during prep, cooking/cooling/when time is used as the public health control
- 135 or above, except that roasts cooked at a required temp, time or properly reheated ( temp of 130 or above)
- 41 or less
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PHF hot holding eggs not treated
- stored in ref. equipment maintains temp 41*F or less
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PHF homogenous liquid, provided food pasteurized/aseptically packaged.
- may be maintained outside of temp control
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Raw plant food cut, sliced, diced as well as cooked plant foods
- maintained at 135*F or above
| - 41*F or less
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PHF date marking and retention (on-premises preparation - prepare and hold cold)
- advance prep/ R-t-E held more than 24hrs marked (date or day consumed or discarded)
- held temp 41*F or less
- max holding period 7 days
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PHF date marking and retention (commercially processed food - open/hold cold)
- un/partially cooked PHF packaged by food processing plant, received frozen, thawed under ref prior use.
- max hold time not exceed manufac. rec. shelf life, removed from freezer.
- shelf life shall be 7 days from time removed freezer to time cooked or sold
- marked indicate date or day food shall be cooked or used
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time as a public health control
- if time without temp control is used as public health control
- written procedures approved by reg authority
- procedures maintained in food establishment, available to staff and reg authority
- food 41*F - 135*F considered " temp danger zone"
191
time - max up to 4hrs
- initial temp 41*F or less, removed from cold hold or 135*F or greater, removed from hot hold
- marked to indicate time 4hrs past point in time removed from temp
- cooked/served at temp if R-t-E, discarded with in 4hrs from point in time when removed from temp control
- unmarked containers/packages / marked to exceed 4hr limit, discarded
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time - max up to 6hrs
- initial temp 41*F or less, when removed temp control, not exceed 70*F with in 6hrs
- ensure warmest portion does not exceed 70*F during 6hr period
- marked: time removed control 41*F or less
- marked: time 6hrs past point time food removed from cold hold
- discarded if temp exceeds 70*F
- served any temp if R-t-E, discarded max 6hrs,
- unmarked containers/packages / marked w/t time exceeds 6hrs discarded
193
food establishment serving HSP insulated containers
- not use time as public health control
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leftovers - categorized as PHF and non-PHF(TCS)
| non-PHF left over
- indi commercially packaged crackers and condiments
- bottled condiments tht do not req ref (muster, catsup, steak)
- unsliced, hard skinned fruits
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leftovers - categorized as PHF and non-PHF(TCS)
| Provisions for PHF to retain as leftovers
- hot PHF held 135*F or above through meal period
- cold PHF held 41*F or less through meal period
- hot items to be chilled as leftover cooled within total 6hrs from 135*F to 41*F or less
- PHF leftovers label indicating "leftover" w/t date, time original prep and discard date, time
196
leftover PHF foods may be
- retained up to 72hrs if chilled 41*F or <
- until consumed or discarded if held hot 135*F or >
- freezing leftovers is prohibited
- reheating leftovers PHF that has been cooked than ref.
- ) part of food reach 165*F for min 15sec, held 135*F or > until served
- ) time for reheat chilled leftover 165*F not exceed 2hrs
197
prohibited leftovers
- composed ingredients peeled, sliced, diced by hand after cooking
- potato, chicken, turkey, macaroni shrimp, egg salads preped on premises
- non-pack/unwrapped PHF offered consumer self-service
- PHF not held 135*F or > and 41*F or < through meal period
- unconsumed PHF from field foodservice operation
- leftover PHF been previously retained as leftover or leftover ingredient
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outdated food ( restrictions for sale)
- outdated PHF NOT be displayed for sale
- PIC may request inspection by reg authority to extend product
- "Expiration" "best sold by" "Best used by" date may be extended, offered for sale or service if:
- ) inspected/approved by reg authority
- ) doc of shelf-life extension available upon request
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accurate representation (standards of ID)
- packaged food shall comply w/t standard of ID requirements in
21 CFR 131-169 AND 9 CFR 319
200
Honestly presented
- shall be offered in a way that does not mislead or misinform consumer
- food or color additives, colored overwraps, or lights may not be used to misrepresent true appearance, color, quality.
201
labeling
- food packaged in a food establishment, labeled as specified in law including 21CFR 101.
