ServSafe Manager Flashcards
Bacillus Cereus Gastroenteritis
Bacillus cereus
Spore forming bacteria found in dirt.
Can cause two different toxins (based on source) when allowed to grow to high levels.
Cooked vegetables, meat products and cow’s milk can lead to Diarrhea illness.
Cooked rice dishes, including fried rice and rice pudding can lead to a vomiting illness.
Both types of illness can be avoided by cooking food to minimum internal temperatures, correct hot holding and cooling procedures and controlling time and temperature safely.
Listeria
Caused by listeria monocytogenes.
Found in dirt, water and plants- unlike most other bacteria, it grows in cool, moist environments.
Illness from Listeria is uncommon in healthy people- however high risk populations- ESPECIALLY PREGNANT WOMEN- are especially vulnerable.
Raw meat, unpasteurized dairy products and RTE (Ready-to-eat) food such as deli meat, hot dogs and soft cheeses are common sources of Listeria.
Common symptoms in pregnant women are miscarriages. Common symptoms in newborns are sepsis, pneumonia and meningitis.
Cooking raw meat to minimum internal temperatures, preventing cross contamination and throwing out any product past its expiration date are common preventative measures.
Pregnant women should avoid unpasteurized dairy products as well as deli meats, hot dogs, etc.
Hemorrhagic Colitis
Caused by Shiga toxin-producing Escheria coli aka E. Coli.
Typically found in the intestines of cattle (as well as infected people).
Bacteria can contaminate meat during slaughtering. Eating only a small amount can make a person very sick.
Ground beef (raw or undercooked) and contaminated produce are common sources of E. Coli.
Preventative measures include cooking food to minimum internal temperatures, preventing cross contamination and restricting staff with Diarrhea out of the operation.
Purchasing food from approved, reputable suppliers is an important factor as well.
Clostridium perfringens Gastroentiritis
Caused by Clostridium Perfringens bacteria found in dirt.
Foods commonly linked are meat, poultry and dishes made with meat and poultry.
Common symptoms are diarrhea and severe abdominal pain.
Clostridium Perfringens does not grow at refrigeration temperatures, however, it does grow rapidly in the temperature danger zone.
Cooling and reheating food correctly, holding hot food correctly and controlling time and temperature can effectively eliminate concern for Clostridium perfringens.
Botulism
Clostridium botulinum
Clostridium botulinum forms spores that are often found in water and dirt and can contaminate almost any food. These bacteria DO NOT grow well in refrigerated, highly acidic or low moisture environments. However, clostridium botulinum grow well without oxygen and can produce a lethal toxin when food is time-temperature abused.
Foods commonly linked with the bacteria include incorrectly canned food, ROP (reduced oxygen packaging) food, temperature abused vegetables such as baked potatoes, and untreated garlic and oil mixtures.
Preventative measures include holding, cooling and reheating food correctly. Always inspect canned food for damage and make sure to control time and temperature.
Campylobacteriosis
Caused by Campylobacter jejuni, commonly associated with poultry or cross contamination of water or other foods with poultry.
Preventative measures include correct cooking of food to required minimum internal temperature, preventing cross contamination and controlling time and temperature.
Salmonellosis
Caused by Nontyphoidal Salmonella.
Many farm animals carry nontyphoidal salmonella naturally. Eating only a small amount of these bacteria can make a person sick. How severe symptoms are depends on the health of the person and the amount of bacteria eaten. High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended.
Foods commonly linked with the bacteria include poultry, eggs, meat, milk and dairy products, and RTE produce such as tomatoes, peppers and cantaloupes.
Cooking poultry and eggs to a safe minimum internal temperature, preventing cross contamination and keeping food handlers who are vomiting or having diarrhea out of the operation are all preventative measures for dealing with nontyphoidal salmonella.
Typhoid Fever
Caused by Salmonella Typhi which lives ONLY in humans. People with typhoid fever carry the bacteria in their bloodstream and digestive tract. Eating only a small amount of these bacteria can make a person sick. How severe symptoms are depends on the health of the person and the amount of bacteria eaten. High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended.
Foods commonly linked with typhoid fever include RTE foods and beverages.
Preventative measures include excluding food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation, washing hands, cooking food to minimum internal temperatures and preventing cross contamination.
Shigellosis
Caused by Shigella spp.
Found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food and water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. How severe symptoms are depends on the health of the person and the amount of bacteria eaten. High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended.
Foods commonly linked with Shigella are foods easily contaminated by hands, such as salads, TCS foods, RTE foods, and those that have been in contact with contaminated water such as produce.
Preventative measures include excluding food handlers who have diarrhea, proper hand washing, controlling flies inside and outside of the operation and practicing good personal hygiene.
Staphylococcal gastroentiritis
Caused by Staphylococcus aureus, which is found in humans- particularly in the hair, nose and throat as well as infected cuts.
Often transferred to food when people touch their hair, nose or mouth or handle food with exposed cuts or wounds without proper protection or hand washing procedures.
Cooking cannot destroy toxins from staphylococcus aureus so preventing bacterial growth through proper hygiene is critical.
Foods commonly linked with the bacteria include deli meats, salads containing TCS food and foods that require handling during prepping.
Preventative measures include practice good personal hygiene including proper hand washing, as a well as holding, cooling and reheating food correctly.
Vibrio Gastroentiritis
Or
Vibrio vulnificus primary septicemia
Caused by Vibrio vulnificus and Vibrio parahaemolyticus
Both of these bacteria are found in the waters where shellfish are harvested. They can grow very rapidly at the temperature in the middle of the temperature danger zone. People with weakened immune systems or chronic conditions (such as diabetes or cirrhosis) may get primary septicemia, a severe illness which can lead to death.
Purchasing oysters from approved, reputable suppliers and cooking oysters to safe minimum internal temperatures are both preventative measures to avoid Vibrio gastroentiritis.
FDA
Inspects all food except meat, poultry and eggs.
Writes the Food Code- a science based code providing recommendations for food safety regulations.
USDA
Inspects meat, poultry and eggs.
Also regulates food that crosses state boundaries or involves more than one state.
CDC and PHS
Center for Disease Control
and
Public Health Service
Assists the FDA, USDA and state and local health departments.
Conducts research into the causes of food borne illness outbreaks.
State and local health departments
Inspect retail and foodservice operations.
