Unit 2 Flashcards
____ ____ is any disease caused or transmitted by eating contaminated food.
Foodborne illness
____ can be caused by bacteria, toxins, viruses, parasites, or any chemicals or nonbiological materials that contact food.
Contamination
When two or more people contract the same illness from eating the same food, the CDC defines it as a “____-____ outbreak.”
Foodborne illness
There are five major foodborne illness risk factors. These include:
· Improper holding ____,
· Inadequate ____, such as undercooking poultry
· Contaminated ____
· Food from unsafe ____, and
· Poor personal ____
Temperatures Cooking Equipment Sources Hygiene
The Food Code establishes five key public health activities to protect consumer health. These are:
· ____ of knowledge,
· ____ health controls,
· controlling hands as a vehicle of ____,
· ____ and ____ standard for controlling pathogenic growth,
· ____ advisory activities
Demonstration Employee Contamination Time and temperature Consumer
A foodservice establishment that is sued as the cause of a foodborne illness or outbreak can shown that it took “____ ____” in preventing food contamination.
Reasonable care
The best way to show reasonable care is to maintain ____ of the activities related to food safety management.
Documentation
You should document the following, in showing reasonable care:
· All activities related to ____ safety operations
· Your ____ or other approved management plan
· Any corrective actions taken when ____ ____ were not met
· Any relevant employee ____ procedures
Food
HACCP
Critical limits
Training
\_\_\_\_ \_\_\_\_ can cause a painful symptoms, including: · Vomiting · Nausea · Diarrhea · Headaches and fever · Cramps
Foodborne Illness
Some illnesses carry symptoms that are red flags when they are found in food service employees. These symptoms or illnesses may cause a ___ ___ ___ to immediately exclude or restrict an employee’s access to the food operations in the establishment
Food safety manager
There are people that are at greater risk of contracting a foodborne illness. We call these groups the ____ ____ ____ , or HSP.
Highly susceptible population
HSP include: · People with \_\_\_\_ \_\_\_\_ \_\_\_\_ (HIV, chemotherapy, etc.) · The elderly · Children · Women who are pregnant
Reduced immune systems
HSPs are more at risk for foodborne illness because their ____ ____ are weakened and not strong enough to fight off infection or sickness easily.
Immune systems
____ ____ is when harmful chemicals, microorganisms and/or other substances which can cause foodborne illness are present in food.
Food contamination
There are three general categories of food contamination. These are:
· ____
· ____
· ____
· Biological
· Physical
· Chemical
Foodborne illness is usually caused by improper food ____, ____, or ____. These improper actions can lead to the development and growth of pathogens, which are biological food contaminants.
Handling
Preparation
Storage
Some \_\_\_\_ are: · Bacteria · Viruses · Parasites · Seafood Toxins · Molds and Myotoxins · Plant Toxins
Pathogens
____ are microorganisms that can grow on food or in your body.
Pathogens
Pathogens need six conditions to grow. An easy way to remember these six conditions is thewords FAT TOM. It stands for:
· Food · Acidity · Temperature · Time · Oxygen · Moisture
Certain types of food are more likely to have pathogen growth than others. These are called TCS, or “____” foods.
Time and temperature control for safety
TCS foods allow pathogen growth when they are kept at temperatures between ____ (5⁰C and 57⁰C)
41⁰F and 135⁰F
This range of temperatures (41⁰F and 135⁰F) is called the “____” because pathogens multiply at a very fast rate when food is kept in this range.
Temperature danger zone
A TCS food is any food that requires ____ for safety to limit pathogenic microorganism growth or toxin formation.
Time/temperature control
The ____ is responsible for making sure that all foods are received, stored and prepared in the correct times and temperatures.
Manager
\_\_\_\_ foods include the following: · Meats, including beef, pork, and lamb · Poultry, including chicken and turkey · Fish and seafood · Dairy products, including milk and cheese · Shell eggs and other egg items · Cut melons, including cantaloupe, honeydew, and watermelon · Cut tomatoes · Cut leafy greens · Cooked beans · Cooked rice · Cooked potatoes · Cooked vegetables · Garlic-and-oil mixtures · Tofu and other soy-protein products · Ready-to-eat foods – including washed fruits and vegetables, whole or cut, sugar, spices, cooked foods, deli meat, etc.
TCS
____ foods can cause illness if temperatures are not proper and safe. Keep these foods strictly hot or cold. Avoid warm temperatures to prevent food safety problems.
TCS
____ and viral infections are the number one cause of foodborne illness in the US.
Viruses
Foodborne infections from ____ (viral infections) are usually felt within 1 to 3 days of eating contaminated food.
Viruses
____ do not grow in contaminated food, but will grow in the person’s body if the food is eaten.
Viruses
____ can be transmitted in a variety of ways including person to person, person to contact surface and person to food.
Viruses
____ are generally found in saliva, mucous, blood and feces of an infected person.
Viruses
Proper ____ and ____ practices are the best way to prevent the transmission of viruses. Eliminating bare-hand contact with ready-to-eat food is another good way to prevent viral contamination.
Hygiene and handwashing
Most virus contamination occurs when an infected person comes into contact with the ___ item.
Food
You can minimize the risk of viral contamination by:
· Requiring proper employee ____
· Requiring good employee personal ____ habits
· Eliminating ____ contact with ready-to-eat-foods
· Restricting or excluding ____ employees from work, especially those whose symptoms include vomiting, diarrhea or jaundice.
Handwashing
Hygiene
Bare-hand
Infected
Common ____
- Enterovirus is generally caused by the consumption of food contaminated with fecal matter.
- Hepatitis A is generally caused by the consumption of fresh cut produce contaminated with fecalmatter.
- Hepatitis E is generally caused by the consumption of food contaminated with fecal matter.
- Norovirus is generally caused by the consumption of food or water contaminated with fecal matter, through food contaminated by an infected person by touch, or by food contacting contaminated surfaces.
- Rotavirus is generally caused by the consumption of food contaminated with fecal matter.
Viruses
____ are the 2nd most common cause of foodborne illness.
Illness symptoms caused by bacteria are usually delayed, since bacteria need time to multiply in your body. Most bacterial illness symptoms occur 12-72 hours after eating contaminated food.
Bacteria
Illness symptoms caused by ____ are usually delayed, since ____ need time to multiply in your body. Most bacterial illness symptoms occur ____ hours after eating contaminated food.
bacteria
bacteria
12-72
Common ____
Campylobacter is generally caused by fecal to oral ingestion of contaminated food or water, and the consumption of raw meat. It is most commonly found in raw chicken and raw milk.
Salmonella is generally caused by the consumption of eggs, poultry, or meat that are not sufficiently cooked, however can be caused by the consumption of contaminated fruits, nuts and vegetables.
E. coli is generally caused by eating unwashed vegetables or undercooked meat.
Listeria is generally caused by consumption of contaminated milk, cheeses, raw meats and raw fish.
Clostridium is generally caused by the consumption of undercooked meats and poultry. Clostridium is commonly classified as “food poisoning”.
Shigella, spp is closely related to E.Coli and is generally caused by the consumption of food contaminated with fecal matter.
Staphylococcus is generally caused by the consumption of food that was contaminated by an infected person through touch, nose/mouth discharges, or through pus from an infected wound.
Bacillus Cereus is generally caused by the consumption of undercooked food products.
Botulism is generally caused by the consumption of improperly preserved or canned foods.
Vibrio is generally caused by the consumption of contaminated water or fluids, often from oysters that come from contaminated water.
Bacteria
____ may be present in food or water and can lead to foodborne or waterborne illness. They range in size, from tiny single-celled organisms to worms that are visible to the naked eye.
Parasites
Parasites are organisms that get food and protection from other living organisms called ____.
hosts
____ may be transmitted from animals to humans, from humans to humans, or from humans to animals.
Parasites
____ live and reproduce within the tissues and organs of infected human and animal hosts, and are often excreted in feces.
Parasites
Two common ___ are:
· Giardia duodenalis
· Cryptosporidium Parvum
Parasites
Foodborne illness can also be caused by natural toxins or poisons found in food. Sometimes, these toxins occur ____ in a food item.
Naturally
There are three main categories of natural toxins:
Seafood Toxins
Plant Toxins
Mushroom Toxins
____ Toxins - found in fish and shellfish are troublesome because they cannot be tasted or smelled, and cannot be destroyed by freezing or cooking.
Seafood
____ Toxins - Most foodborne illness related to plant toxins can be prevented by purchasing the items from a reputable and approved source. However, improper cooking and holding of some plant items can also lead to foodborne illness.
Plant
____Toxins - Mushroom poisoning is caused by the consumption of raw or cooked mushrooms or toadstools. The toxins involved in mushroom poisoning are produced naturally by the fungi themselves.
Mushroom
____ are microscopic fungi that live on plant or animal matter. Most are threadlike organisms that produce spores to grow. These spores can be transported by air, water, or insects.
Molds
Some molds cause allergic reactions and respiratory problems. And a few molds, can produce “____,” poisonous substances that can make people sick.
mycotoxins
Unlike bacteria that are one-celled, molds are made of ____ ____ and can sometimes be seen with the naked eye.
many cells
Some molds cause allergic reactions and respiratory problems. ____ are a type of mycotoxin and are a primary cause of mycotoxin poisoning.
Aflatoxins
____ is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts.
Aflatoxin
____ contamination is when any physical object is within food that could result in choking or in physical harm to a person who eats it.
Physical
____ contamination is usually caused by chemicals that are used in the kitchen preparation areas of your establishment.
Chemical
There are several factors that can lead to ____ contamination, some of them are:
· the improper handling of chemicals by employees
· the improper storage of chemicals in your establishment
· the improper use of equipment and utensils in the preparation and service of food
chemical
Chemicals removed from their original container to spray bottles, buckets or other containers, MUST be ____ with the chemical’s common name.
Labeled
Make sure to store all chemicals in an area that is ____ from any food items, preparation areas, utensils or other equipment used in the preparation or service of food.
Separate
Food service ____ and ____ can also cause chemical contamination if not used properly. Some of these items contain metals which can react ___ with acidic foods, causing toxic chemicals to reach unsafe levels.
utensils
equipment
chemically
There is no cure for food allergies. Total ____ of food allergens is required for preventing serious health consequences.
avoidance
Food allergies can kill, with ___ - ___ deaths each year recorded. Sometimes death can occur within a few minutes of the allergic reaction.
150 to 200
There should be a designated “___” available at all times to answer any food allergy or ingredients questions your customers or staff may have.
food allergy expert
If asked, you MUST tell customers any and all ingredients found in that item, even if the recipe is a “___.”
secret
____ occurs when two or more foods come in contact with each other. This normally happens as a result of the cooking and production process or while workers are putting food on display.
Cross-contamination
There are a few steps that you can take to help prevent ____-____. These are:
· Always wash your hands and replace your single-use gloves before preparing foods or when moving from one food to another
· Designate certain equipment and utensils as “allergen free zones” that will be used when preparing non-allergenic food items.
· Make sure to thoroughly clean and sanitize all equipment, utensils, and food contact surfaces after before and after preparing a food item.
· If possible, store allergenic foods away from other foods
· Store fresh foods in clean and sanitized containers only
Cross-contamination
Treat allergic reactions as ____ situations - A severe food allergy reaction can be life threatening.
emergency
