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
