Sanitation Flashcards
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Food borne Illness Outbreak
Incident in which two or more people get the same illness after eating the same food
Food borne Illness
Disease carried and transmitted to people by food
Warranty of Sale
Rules of how food must be handled
Reasonable Care Defense
Shows establishment did everything reasonably expected to keep food safe.
Immune system
Body’s defense system against illness
Time Temperature Abused
Food allowed to remain too long at temperatures that favor growth of food borne microorganisms
Cross-contamination
Microorganisms are transferred from one surface to another
Personal Hygeine
Failing to wash hands, cough or sneeze on food, touch or scratch wounds, come to work sick
Microorganisms
Small, living organisms that can be easily seen in a microscope
Pathogens
Microorganisms that cause illnesses
Toxins
Poisons in a pathogen that leads to food borne illness
Temperature Danger Zone
Range between 41-135 degrees F that pathogens grow/ grow best between 70degF- 125degF
Viruses
Can survive refrigeration and freezer temps, cannot grow in food only in human intestines, contaminate food and water, can transmit from person to person and food contact surfaces.
Bacteria
Grow rapidly, change onto spores to protect themselves, produce toxins as they grow and die, cooking my not kill them.
Parasites
Only grow in a host, found in feces of animals and people, contaminate food and water.
Fungi
2 types:
Mold- spoil food, produce toxins, grow well in acidic food, cooler temps slow growth but don’t kill them.
Yeast- spoil food and smell of alcohol, grow well in acidic food.
Biological toxins
Produced by pathogens or plant or animal that was eaten (same with mushroom and plant toxins)
Populations that are high risk
Infants and children
Pregnant women
Elderly people
Others with compromised immune systems
3 potential hazards to food safety
Biological
Chemical
Physical
How does food become unsafe
Purchasing from unsafe sources Failing to cook adequately Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene
Name three reasons food has been time temperature abused
Not held or stored at required temperatures
Not cooled or reheated to temps that kill microorganisms
Not cooled properly
How does food get cross contamination
Contaminated ingredients added to food that receives further cooking
Contaminated food touches/drips on RTE
Food handler touches foods- contaminated and RTE
RTE touches contaminated surfaces
Contaminated cleaning towels
How to ensure food safety
Control time and temperature Prevent cross contamination Practice personal hygiene Purchase from reputable supplier Cleaning and sanitizing properly
What do pathogens need to grow
FAT TOM
Food
Acidity
Temperature
Time
Oxygen
Moisture
What is the best pH for pathogens to grow
4.6- 7.5
What 3 things do pathogens need to grow
Time
Oxygen
Moisture
Hepatitis A
Prevented with personal hygiene, contracted through shellfish contaminated water and ready to eat food
Norovirus
Prevented with good hygiene, comes from ready to eat and shellfish contaminated water
Bacillus cereus
From bacteria in soil, comes from meat, milk, cooked veggies
Listeriosis
From soil, water, plants. Raw meat, unpasturized dairy, RTE
Hemorrhagic colitis ( E. coli)
Ground beef
Contaminated produce
Clostridium perfringens gastroenteritis
Meat
Poultry
And dishes made with them
Botulism
Incorrectly canned food
Reduced oxygen packed food
Temperature abused veggies
Untreated garlic and oil mixtures
Salmonellosis
Poultry and eggs
Diry products
Produce
Shigellosis
Food contaminated by hands
Food that made contact with water
Staphylococcal gastroenteritis
Salads containing TCS foods
Deli meat
Vibrio gastroenteritis
Oysters from contaminated water
Anisakiasis
Herring Cod Halibut Mackerel Pacific Salmon
Cryptosporidiosis
Contaminated water
Produce
Giardiasis
Improperly treated water
Produce
Scombroid poisoning
Tuna
Bonito
Mackerel
Mahi Mahi
Ciguatera fish poisoning
Barracuda
Grouper
Jacks
Snapper
Paralytic shellfish poisoning
Clams
Mussels
Oysters
Scallops
Neurotoxicity shellfish poisoning
Clams
Muscles
Oysters
Amnesiac shellfish poisoning
Clams
Mussels
Oysters
Scallops
3 toxic metals
Lead
Copper
Zinc
Physical contaminants
Metal shavings from cans Glass Dirt Fingernails Jewelry Fruit pits Staples Blades
Food Defense
Human
Interior
Exterior
Food Defense– Human
Verify identity if applicants Train employees to report suspicious activity Control access to food to nonemployees 2 employee rule for food preparation No one in and out of back doors
Food defense– Interior
Limit access to doors, windows, roofs and food storage
Inspect incoming foods
Eliminate hiding places in operation areas
Monitor self serve areas
Food defense– Exterior
Well lit
Control access to ventilation
Identify all food suppliers
Preamp prove all service personnel and providers
Prevent access to nonemployees after hours
Food allergy
Body’s negative reaction to a particular food protein
Itching Tightening in throat Wheezing, short of breath Hives Swelling of face Death Cramps, vomiting Loss of consciousness
3 things to prevent allergic reactions
Describe dishes
Identify secret ingredients
Sggest simple menu items
Cross contact
Cooking different foods in same fryer oil
Putting foods on surfaces that have touched allergens
Wash, rinse, sanitize equipment before preparing food
Wash hands and change gloves before preparing food
Assign specific equipment for preparing food for customers with allergens
How can a food handler contaminate food
Food borne illness Diarrhea, vomiting, jaundice Wound containing pathogens Contact with ill person Touching anything to contaminate hands and not washing them
Carriers
People who carry pathogens and infect others without ever getting sick themselves
Diseases not transmitted through food
AIDS, hepatitis B and C, tuberculosis
Proper hand washing
Wet hands with water 100 deg, apply soap, scrub hands and arms for 10-15 sec., rinse thoroughly, dry with single use paper towel
Suppliers’ food safety
Check the USDA, or FDA reports for their last inspection
Flow of Food
Purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving-9
Prevent cross-contamination
Assign specific equipment to each type of food, clean and sanitize everything, prepare raw and ready to eat foods at different times, purchase ingredients that require minimal preparation
How to avoid time and temperature abuse
Determine best way to monitor T&T, thermometers available in right places, record T&T, incorporate T&T into standard operating procedures, develop corrective actions
Time and temperature indicators
Change in color alerts T&T abuse has occurred
Cease for thermometers
Keep thermometers and cases clean, calibrate regularly, never use glass ones, measure temps by inserting into thickest part of the food, wait for steady reading before recording temp
Choosing a supplier
Make sure approved and reputable, develop relationship, have deliveries arrive on time and on off peak hours
Inspecting product
Train employees to inspect properly, plan ahead for shipments, plan backup menu in case of returns, inspect and store each delivery before accepting another, have right information available (order sheet, invoices, etc.), inspect immediately, correct mistakes immediately, put products away as quickly as possible, keep receiving area clean and well lit.
Check temperatures
Insert thermometer into thickest part of meat, put between two packages, open package and insert into product, check temperature of delivery truck
Inspecting fish
Bright red gills, shiny skin, Firm flesh, ocean or seaweed smell, bright/clear and full eyes, surrounded by crushed self draining ice/. Keep on record for 90 days from date served of the record showing the fish was frozen correctly
Inspecting shellfish
Ocean or seaweed smell, closed and unbroken/. Keep on file for 90 days the tag of where the shellfish was harvested and the employees write date the last shellfish was sold from container/. If shucked containers smaller than one-half gallon have “best if used by” or “sell by” date any bigger have shucked date
Inspecting crustaceans
Ocean or seaweed smell, shipped alive and packed in seaweed and kept moist/. Will curl its tail when picked up if alive
Inspecting meat
Bright cherry red, lamb-light red, pork-light pink meat, firm flesh, no odor, packaging intact and clean/. Look for USDA meat inspection stamp
Inspecting poultry
No discoloration, firm flesh, no odor, surrounded by crushed self draining ice/. Look for USDA inspection stamp
Inspecting eggs
No odor, clean and unbroken/. Suppliers should ship within a few days of packing, at 45deg or lower, inspection stamp,
Inspecting Dairy products
Labeled grade A, sweetish flavor, butter uniform color and firm texture, good flavor and unbroken rind
Inspecting produce
Melons, cut tomatoes and leafy greens, received at 41degF/. Washing most things besides leafy greens before storage will make them spoil faster
Prepackaged juice
Purchased from supplier with HACCP plan
Inspecting ready to eat foods
Be received at 41degF, packaging in tact and good condition
Inspecting frozen processed foods
Check for signs of thawing and re-freezing, bad signs are ice crystals, blocks of ice, liquid at the bottom, water statins on packaging
Reduced oxygen packaging
Modified atmosphere packaging, vacuum packed, sus vide (cooked or partially cooked food that is vacuum packed)/. Packaging is in tact, product acceptable color
Inspecting canned food
Swollen ends, leaks and flawed seals, rust, dents, missing labels
Inspecting dry food
Packaging in tact and good condition, normal color no odor
Ultra high pasteurized and aseptically packaged food
Cn be received a groom temperature unless not aseptically packaged
Shelf life
Extends the amount of time food will remain suitable for use
HACCP
Hazard Analysis Critical Control Point
Slacking
Gradually thawing frozen food in preparation for deep frying allowing even heating during cookig
TCS
Time and Temperature Control for Safety
Food additives
Nitrates, nitrites, and sulfates to preserve food
Work flow
A kitchen designed so it can be Cleaned easily and efficiently/ don’t place soiled utensils next to salad prep sink and make sure hard to reach areas can be easily cleaned
Material for interior construction
Sound absorbent, resist absorption of grease, moisture and reflect light
Flooring
Smooth, durable, safe, nonabsorbent, easy to clean, resist wear, and prevent slips
Porosity
Extent to which material will absorb liquid
Resiliency
Materials ability to react to shock without breaking or cracking
Coving
Curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean
Who chooses equipment designed for sanitation?
NSF International and Underwriters Laboratories
NSF International
Developers and publishes standards for sanitary equipment design
Underwriters Laboratories
Provides sanitation classification listings for equipment found in compliance with NSF standards
Single tank, stationary rack dishwasher with doors
Items washed in a rack from above and below and sanitized in final rinse
Conveyor dishwasher
Single or multiple tanks, moves racks through various cleaning cycles
Carousel or circular conveyor dishwasher
Moves utensils or table wear on peg conveyor and may continue and continue depending on model
Fight type dishwasher
Multi tank high capacity with built in dryer
Batch type dishwasher
Stationary rack wash and rinse and drained after each cycle
Recirculating door non dump dishwasher
Water not completely daring after each cycle but diluted and recycled next cycle
Potable water
Water that is safe to drink
Booster heater
To get water hot enough for the sanitizing process
Cross connection
Physical link in drains, sewers, and other water resources can contaminate potable water
Backflow
Reverse flow of contaminants through a cross connection into a potable water system/ occurs when pressure in the potable water supply drops below the pressure of the contaminated supply
Air gap
Only reliable method of preventing back flow/ air space used to separate a water supply outlet from any potentially contaminated source
Cleaning
Removing food and other types of soil from a surface
Sanitizing
Reducing the number of microorganisms on the surface to safe levels
Heat sanitizing
Immerse in hot water171degF for 30sec
Chemical sanitizing
Chlorine, iodine, quaternary ammonium regulated by state and federal environmental protection agencies/by immersing, rinsing, swabbing, or spraying
What factors effect the effectiveness of sanitizers?
Contact time, temperature, water hardness, pH, concentration and must be changed when dirty or pH has dropped below desired level
OSHA
Occupational Safety and Health Administration
HCS
Hazard Communication Standard
Right-to-Kow, HAZCOM
Requires employers to tell their employees about chemical hazards they might be exposed to/ how to safely use chemicals
Master cleaning schedule
What should be cleaned, who should clean it, when it should be cleaned, how it should be cleaned
Training need
Gap between what staff needs to know and what they actually know
