THC 2 (Lesson 3 Food Safety) Flashcards
Food Safety Terms
BACTERIA
Food-borne Illness
Cross-Contamination
Outbreak
Sanitation
Tiny one-celled micro-organisms found everywhere in the environment, also referred to as microbes.
BACTERIA
Some microbes are safe and can be eaten in the form of food (examples are cheese and yogurt), but others are harmful and need to be avoided because they can lead to food-borne illness.
BACTERIA
Illness caused by eating contaminated food, the source of which is bacteria, viruses or parasites.
Food-borne Illness
The transfer of harmful bacteria from one food source to another, or transferred to food from another source such as hands.
Cross-Contamination
An incident of food borne illness that involves two or more people who eat a common food, which is confirmed through laboratory analysis as the source of the illness.
Outbreak
Wholesome food, handles and prepares in a way that the food is not contaminated with disease causing agents.
Sanitation
FBI Terms
Clean
Sanitary
Free from VISIABLE soil
Clean
Free from harmful levels of disease causing microorganisms and other harmful contaminants
Sanitary
Any food that consist in whole of part of milk, milk products, shell, eggs, meats, fish, poultry, baked or boiled potatoes, tofu and other soy-protein foods, plant foods that have been heat treated, raw seeds or spouts, or synthetic ingredients.
POTENTIALLY HAZARDOUS FOODS
3 FACTORS RELATED TO FOOD SAFETY
FOOD
PEOPLE
FACILITIES
Types of Hazards
Biological
Chemical
Physical
HARMFUL BACTERIA
VIRUSES
PARASITES
FUNGI
Biological Hazards
are the greatest concerns to food service
Bacteria
A living microorganism made up of one cell
Bacterium
Capable of growing and reproducing
Vegetative cell
The non-spore stage of some bacteria is where growth and reproduction occur.
Vegetative state
A thick walled formation that is resistant to heat, cold and chemicals. It can return to a vegetative state under the proper conditions
Spore
Bacteria Reproduction
6 condition that promote bacteria growth
Food
Acidity
Time
Temperature
Oxygen
Moisture
Bacteria pose the greatest threat to food safety. Under the right conditions a single bacteria will double ever ______ minutes.
0 to 30 minutes
One bacteria can become billions in just ______ hours
10-12 hours.
A Closer look at MICROORGANISMS
Pathogen
Microorganisms
Any disease Causing Agent
Pathogen
A life form that can only be seen with the aid of a microscope. (bacteria, fungi, mold, parasite, yeasts, viruses)
Microorganisms
A disease resulting from eating food which contains living harmful microorganism
Foodborne infection
Results from consuming toxins, or poisons from bacterial or mold growth present in ingested food.
Food borne intoxication
Infection resulting from eating food containing a large amount of disease causing microorganisms
Food borne Toxin Mediated Infections
A commonly misused term referring to various food-related illnesses caused my microorganisms.
Food poisoning
A host or carrier of disease causing organisms
Reservoir
A person, animal or plant on which another organism lives and takes nourishment.
Host
A person, or animal who harbors disease causing microorganisms in their body without being noticeably affected.
Carrier
Some common types of food-borne illness include:
Campylobacteriosis
Salmonella
E. Coli
Norwalk & Norwalk like virus
Listeriosis
Clostridium Botulinum (poisoning)
Symptoms generally appear within ______ hours and
usually include nausea, vomiting, and diarrhea.
2-24 hours
Most common bacterial cause of diarrhea in the U.S. — occurring more frequently in the summer months than in the winter.
Campylobacteriosis
Campylobacteriosis Found in
Undercooked poultry, unpasteurized (raw) milk, surface water and mountain streams.
Symptoms of Campylobacteriosis
Diarrhea (could be bloody), cramping,
abdominal pain, and sometimes nausea,
vomiting and/or fever within 2-5 days
after exposure.
Prevention in Campylobacteriosis
Drink pasteurized milk.
Cook meats thoroughly.
Poultry breasts to 170° F., 180° F. for thigh meat.
Chicken should not be pink.
Wash hands before and after handling raw meats.
Carefully clean all cutting boards, countertops,
and utensils with soap & water.
Wash hands after handling pets.
