ServSafe Manager Chapter 2 Flashcards
Definition of CONTAMINATION
the presence of harmful substances in food; substances can be biological, chemical, or physical
Definition of FECAL-ORAL ROUTE
occurs when food handlers do not wash their hands after using the restroom and may contaminate food and surfaces with feces from their fingers
Definition of MICROORGANISMS
small, living organisms that can be seen only through a microscope
Definition of PATHOGENS
harmful microorganisms
4 types of pathogens
1.) bacteria
2.) viruses
3.) parasites
4.) fungi
Big Six
pathogens identified by the FDA as highly contagious
1.) Shigella spp.
2.) Salmonella
3.) Nontyphoidal Salmonella
4.) Shiga toxin-producing E. coli
5.) Hepatitis A
6.) Norovirus
Common symptoms of foodborne illness (6)
diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
onset time for foodborne illness
dependent on type of foodborne illness; can range from 30 minutes to 6 weeks
basic characteristics of bacteria: LOCATION
found almost anywhere
basic characteristics of bacteria: DETECTION
cannot be seen, smelled, or tasted
basic characteristics of bacteria: GROWTH
FAT TOM (if conditions are correct, numbers grow rapidly)
basic characteristics of bacteria: PREVENTION
control time and temperature
What does FAT TOM stand for?
F- food
A- acidity
T- temperature
T- time
O- oxygen
M- moisture
Salmonella Typhi (Source, Foods Linked, Prevention)
Source: lives only in humans; people with typhoid fever carry bacteria in their bloodstream and intestinal tract
Foods Linked: ready-to-eat food, beverages
Prevention: exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi; wash hands; cook food to minimum internal temperatures
Nontyphoidal Salmonella (Source, Foods Linked, Prevention)
Source: farm animals
Foods Linked: poultry/eggs, meat, milk/dairy products, produce such as tomatoes, peppers, and cantaloupes
Prevention: cook poultry/eggs to minimum internal temps; prevent cross-contamination between poultry and ready-to-eat foods; exclude food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella
Shigella spp. (Source, Foods Linked, Prevention)
Source: found in feces of humans with the illness; flies can transfer bacteria from feces to food
Foods Linked: food easily contaminated by hands (e.g. salads that contain TCS foods)
Prevention: exclude food handlers that have diarrhea and people diagnosed with illness caused by Shigella spp.; wash hands; control flies inside and outside the operation
Shiga toxin-producing (Escherichia coli, a.k.a E. coli) (Source, Foods Linked, Prevention)
Source: intestines of cattle, found in infected people
Foods Linked: ground beef (raw and undercooked), contaminated products
Prevention: exclude food handlers who have diarrhea; cook ground beef to minimum internal temperatures; purchase produce from approved reputable suppliers; prevent cross-contamination between raw meat and ready-to-eat foods
Hepatitis A (Source, Foods Linked, Prevention)
Source: found in feces of people infected with it; can contaminate water and many types of food
Foods Linked: ready-to-eat food; shellfish from contaminated water
Prevention: exclude food handlers who have been diagnosed with Hepatitis A; exclude food handlers who have had jaundice for 7 days or less; wash hands; avoid bare-hand contact with ready-to-eat food; purchase shellfish from reputable suppliers
Norovirus (Source, Foods Linked, Prevention)
Source: commonly linked with ready-to-eat foods; contaminated water; food handlers contaminated with feces
Foods Linked: ready-to-eat foods; shellfish from contaminated water
Prevention: exclude food handlers who are vomiting or have diarrhea and been diagnosed with Norovirus; wash hands; void bare-hand contact with ready-to-eat food; purchase shellfish from approved reputable suppliers
basic characteristics of viruses: LOCATION
require living hosts such as humans or animals (may be transferred to food from the host)
basic characteristics of viruses: SOURCES
food, water, any contaminated source; foodborne illnesses travel through fecal-oral routes; Norovirus spreads through airborne vomit particles
basic characteristics of viruses: DESTRUCTION
cannot be destroyed by cooking temperatures; food handlers must practice good hygiene and immediate clean up of vomit
basic characteristics of parasites: LOCATION
require a host to live and reproduce
basic characteristics of parasites: SOURCES
seafood, wild game, food processed with contaminated water (e.g. produce)
basic characteristics of parasites: PREVENTION
purchase food from approved reputable suppliers; cook food to minimal internal cooking temps, make sure seafood that is served raw or undercooked has been correctly frozen
basic characteristics of fungi: EXAMPLES
yeasts, molds, mushrooms
basic characteristics of fungi: PREVENTION
throw out all moldy food unless mold is a natural part of the food; purchase all mushrooms from approved reputable suppliers
basic characteristics of biological toxins: ORIGIN
naturally associated with certain plants, mushrooms and seafood
histamine occurs when fish is time-temperature abused
ciguatera toxin occurs when certain fish each smaller fish
basic characteristics of biological toxins: SYMPTOMS
illness begins minutes from eating a toxin; symptoms made include vomiting and diarrhea
neurological symptoms: tingling in the extremities, reversal of hot and cold sensations
flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, and hives
basic characteristics of biological toxins: PREVENTION
cannot be destroyed by cooking or freezing; purchase plants, mushrooms, and seafood from reputable suppliers; control time and temperature when handling raw fish
basic characteristics of chemical contaminants: SOURCES
chemicals if used or stored incorrectly (examples: cleaners, sanitizers, polishes, machine lubricants, first-aid products, health and beauty products)
certain types of kitchenware and equipment (examples: pewter, copper, zinc, and some types of painted pottery)
basic characteristics of chemical contaminants: SYMPTOMS
illnesses occur within minutes; vomiting and diarrhea
suspected illness requires call to 911 and Poison Control
basic characteristics of chemical contaminants: PREVENTION
purchase chemicals from approved, reputable suppliers
store chemicals away from prep areas, food-storage areas, and service areas; chemicals must be partitioned off and NEVER stored above food or food-contact surfaces
use chemicals for their intended use
only handle food with equipment and utensils approved for food service
make sure labels on chemicals are readable
follow manufacturer’s directions and local regulatory requirements when throwing out chemicals
basic characteristics of physical contaminants: SOURCES
common objects that include metal shavings, wood, fingernails, staples, bandages, glass, jewelry, and dirt
fruit pits and bones
basic characteristics of physical contaminants: SYMPTOMS
mild to fatal injuries (cuts, dental damage, choking)
bleeding and pain
basic characteristics of physical contaminants: PREVENTION
purchase food from approved, reputable suppliers
closely inspect food
food defense
program that is implemented to protect food and make it difficult for someone to tamper with it
A.L.E.R.T.
A- assure: make sure that products are from safe sources (supervise deliveries, use approved suppliers who practice food defense, request that delivery vehicles are locked or secured)
L- look: monitor the security of products in the facility (limit access to prep and storage areas, create a system for handling damaged products, store chemicals in secure locations, train staff to spot food defense threats)
E- employees: know who is in your facility (limit access to prep and storage areas, identify visitors, conduct background checks on staff)
R- reports: keep information to food defense accessible (receiving logs, office files and documents, staff files, random inspections)
T- threat: identify what you will do and who you will contact if there is suspicious activity or a threat (hold any product that is suspected to be contaminated, contact your regulatory authority immediately, maintain an emergency contact list
Responding to a foodborne illness outbreak
1.) gather information
2.) notify authorities
3.) segregate products
4.) document information
5.) identify staff
6.) cooperate with authorities
7.) review procedures
Definition of FOOD ALLERGEN
a protein in food or ingredient that some people are sensitive to
Symptoms of food allergies
nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body (face, eyes, hands, or feet), vomiting and/or diarrhea, abdominal pain, itchy throat
Big 8 allergens
milk, soy, eggs, wheat, fish (bass, flounder, cod), crustacean shellfish (crab, lobster, shrimp), peanuts, tree nuts (walnuts, pecans)
What should SERVICE STAFF know about allergens?
1.) describe the dishes
2.) identify the ingredients
3.) suggest items
4.) identify the allergen special order
5.) deliver the food
Definition of CROSS-CONTACT
allergens are transferred from food or food-contact surfaces containing an allergen to the food served to the customer
How to avoid cross-contact
check recipes and ingredient labels to confirm that the allergen is not present
wash, rinse, and sanitize cookware, utensils, and equipment before prepping food
make sure the allergen does not touch anything for customers with food allergies
wash your hands and change your gloves before prepping food
use separate fryers and cooking oils when frying food for customers with allergies
label food packaged on-site for retail sale and name all major allergens on the label
