Food Safety

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case

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The occurrence of illness affecting one person.

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Food

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Anything that people normally eat or drink, including water and ice.

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Foodbourne illness

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Any illness caused by eating or drinking contaminated food.

Foodbourne infections, foodbourne intoxications and toxin-mediated infections come under this heading.

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Food safety

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The safeguarding, or protection, of food from anything that could harm consumers' health. This includes all practical measures involved in keeping food safe and wholesome through all the stages of production to point of sale or consumption.

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Hazard

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Anything that could cause harm to consumers.

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Food Bourne disease outbreak

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The occurrence of two or more cases of a similar illness that result from eating a common food.

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Reasonable care

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The management responsibility to take all reasonable precautions and care to avoid committing a violation.

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Food Bourne disease outbreak is defined as 'the occurrence of two or more cases of a similar illness that result from eating a common food'.

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TRUE

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The safety of food is not very high on the list of consumer expectations.

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False

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The CDC publishes and updates the food code.

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False

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The food code defines the person-in-charge as 'the individual present at a food establishment who is responsible for the operations at the time of inspection.

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True

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Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and that employees:

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A. Clean their hands effectively

B. Cook and cool time/temperature control for safety foods properly.

C. Receive all proper training in food safety that is relevant to their assigned duties.

D. All of the above

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Bacteria

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Simple, microscopic life forms that are responsible for many foodbourne illnesses. The word 'bacteria' indicates more than one bacterium.

Pathogenic bacteria are responsible for the most foodbourne illnesses that result in hospitalization and death.

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Contaminant

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Any substance or object in food that makes the food harmful or objectionable.

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Contaminated food

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Food that could be harmful to health because it contains something that should not be there.

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Contamination

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The presence in food of any objectionable substance or object.

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Hazard

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Anything that could cause harm to the consumer. Good Bourne hazards are biological, chemical or physical.

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Microorganism (or microbe)

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A very small (micro) life form (organism) including bacteria, viruses, molds, yeasts and some parasites.

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Organism

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An independent life form.

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Parasite

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A life form that lives in another life form.

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Food allergen

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A substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening.

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Food-contact surface

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Any surface that is touched by food.

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Hand-contact surface

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Any surface that is touched by hand.

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Potable

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Safe for humans to drink.

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Pathogen

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An organism that causes disease.

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Spoilage

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The process by which food becomes unwholesome or causing damage.

Spoilage bacteria make food deteriorate.

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Vehicle of contamnination

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Hands, utensils, or tools that carry microorganisms onto food, causing contamination.

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Parasite

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An organism that lives on or in another life form.

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Toxin

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A poison produced by some living organisms, such as bacteria, molds and algae.

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Virus

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An extremely small, highly infectious, pathogen.

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Foodbourne intoxication

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An illness caused by toxins in food.

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Multiplication

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The way bacteria reproduce and increase their numbers. This is sometimes referred to as bacterial growth in numbers.

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Onset

(Incubation period)

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The times is takes for the symptoms of a foodbourne illness to start after contaminated food has been eaten.

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Pathogenic

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Description of an organism that causes disease.

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Where do pathogenic bacteria come from?

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Raw food

Water

Soil

People

Pets and pests

Air, dust, dirt, and food waste

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Toxin-mediated infection

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An illness caused by eating live pathogens that make toxins as they live in the stomach or intestine.

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Ambient temperature

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Ordinary room temperature

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Binary fission

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The process by which bacteria multiply by splitting in two.

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Danger zone

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The temp range 41°F to 135°F in which pathogenic bacteria multiply most rapidly.

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Dehydrate

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To dry out

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Dormant

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A period of inactivity when bacteria do not multiply.

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Multiply

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To reproduce

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Spore

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Protective coating formed by some bacteria to help them survive adverse conditions such as cooking or drying.

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Ready-to-eat foods

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Foods which are edible without preparation or treatment, such as washing or cooking, immediately before they are eaten.

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Time/temperature control for safety foods (TCS) foods

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Foods that need time/temperature controls because they support the rapid growth of pathogenic microorganisms or the formation of toxins.

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FATTOM

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Conditions that encourage fast growth.

Food

Acidity level

Temperature

Time

Oxygen need

Moisture

Front 47

Which of the following is not an example of a biological foodbourne disease?

A. Fungi, such as mold or yeasts

B. Pesticides

C. Viruses

D. Naturally occurring poisons such as those found in some plants, fish and mushrooms.

Back 47

B. Pesticides

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A food contact surface is any surface touched by food.

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True

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All types of bacteria are harmful.

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False

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Pathogenic bacteria come from:

A. Raw food

B. Water

C. People

D. All of the above

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D. All of the above

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Viruses depend upon particular types of food for their survival.

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False

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The mycotoxins are not destroyed by cooking.

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True

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The time it takes for the symptoms of a foodbourne illness to start after contained food has been eaten is known as:

A. The dormant period

B. Binary fission time

C. Onset

D. The danger zone

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C. Onset or incubation period

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Which of the following is not a highly susceptible population:

A. Elderly people

B. Professional athletes

C. Pregnant women and unborn babies

D. Breast fed babies and the very young

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B. Professional athletes.

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A toxin mediated infection is an illness caused by eating food contaminated by certain live pathogenic bacteria that make toxins as they live in the stomach or intestine.

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True

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The most common symptoms of foodbourne illness are headache, abdominal pain, diarrhea and vomiting.

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False

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According to recent analysis Norovirus may cause most cases of known foodbourne illnesses.

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True

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Most pathogenic bacteria need Aw to be equal or above .89 in order to multiply.

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False (.85)

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Physical and chemical hazards cause the greatest number of food safety problems.

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False

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Time/temperature control for safety foods include:

A. Milk and dairy products

B. Cut melons

C. Raw seed sprouts and soy products

D. All of the above

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D. All of the above

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The name of the process in which something gets into food that should not be there.

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Contamination

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Natural source of bacteria

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Soil

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Another name for disease causing microorganism

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Pathogen

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Where pathogenic bacteria come from

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Source

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Anisakis

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Type of parasite associated with raw or lightly cooked seafood.

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Anisakis

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Norovirus

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A type of foodbourne illness associated with water, raw shellfish and raw fruits and vegetables.

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DSP

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An illness caused by poisonous shellfish, which is characterized by diarrhea.

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Aflatoxin

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Type of mycotoxin associated with peanuts.

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Reef fish

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Fish that may contain naturally poisonous ones.

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Staphylococcus aureus

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Bacteria associated with people.

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Cryptosproridium parvum

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Type of parasite associated with water.

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Ciguatoxin poisoning

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An illness caused by naturally poisonous warm water fish.

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PSP

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An illness, which may lead to paralysis, caused by naturally poisonous shellfish.

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Wild mushrooms

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Fungi

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Trichina spiralis

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A parasite of hogs.

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Hepatitis A

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Type of foodbourne virus often spread by the fecal-oral route.

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Salmonella

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Bacteria, associated with poultry and eggs, that can cause a foodbourne illness.

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Types of mold and yeast

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Fungi

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Air gap

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An opened and unobstructed space separating supplies of potable water from drainage systems and other sources of contaminated water that could backflow.

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Carrier

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A person who carries pathogenic microorganisms without suffering symptoms.

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Food contact surface

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Any surface that is touched by food.

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Hand contact surface

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Any surface that is touched by hand

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Microorganism (or microbe)

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A very small life form, including bacteria, viruses, molds yeasts and some parasites.

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Protective clothing

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Clothing and equipment designed to protect food from contamination and food handlers from injury.

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Core (or internal) temperature

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The temperature at the center of the thickest part of food.

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Danger zone

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The temperature range from 41°F to 135°F most suitable for rapid bacterial multiplication.

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Sanitizing

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The process of reducing microorganisms and their spores to generally safe levels.

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Temperature abuse

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Keeping food in the danger zone for too long.

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Temperature control

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Keeping food at a safe temperature, or using hear to destroy pathogenic microorganisms (for example, by cooking)

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Code date

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A date on packaging indicating the period when the food is safe and in the best condition to eat.

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Dehydration

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The removal of moisture: drying.

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Dormant

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Period when microorganisms are inactive and do not multiply.

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Freezer burn

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Dehydration damage to food caused by the formation of ice crystals.

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Preservation

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The treatment of food to delay spoilage and extend shelf life.

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Shelf life

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The period when food is safe to eat and at its best, if the storage conditions are correct.

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Spoilage

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The process by which food becomes unacceptable.

Also described as decaying, decomposition, deterioration, perishing, putrefying and rotting.

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Non-continuous cooking

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The process in which initial heating of the food is intentionally halted, so that it may be cooled and held for complete cooking at a later time prior to sale or service.

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Clean

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Make something free from visible dirt and residue.

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Clean as you go

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Cleaning procedures carried out as you work.

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Contact or exposure time

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The period that a sanitizer must be left in contact with an item to enable it to work properly.

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Detergent

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A chemical that helps dissolve grease and remove dirt

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Master cleaning schedule

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Details of the cleaning to be carried out by specified people at specified times and intervals.

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Risk

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The likelihood of harm

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Sanitizing

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The process of reducing pathogenic microorganisms to safe levels.

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Sanitizer

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A chemical that destroys many pathogenic microorganisms to safe levels.

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Sterilization

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The process of killing all microorganisms.

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Infestation

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The presence of pests.

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Pest

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An animal or insect that contaminates or damages food.

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Integrated pest management

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A comprehensive system of pests prevention and control

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Backflow

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A reverse flow of contaminated water into potable water supplies.

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Durable

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Hard wearing

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Harbor

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Provide shelter or a hiding place

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Impervious

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Does not let water through

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Potable

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Water that has been treated so that it is safe to drink.

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Workflow

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The route through food premises for food, employees and equipment during all the stages from delivery of raw food and ingredients to dispatch, sale or service of finished product.

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Active managerial control (AMC)

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The term used to describe industry's responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodbourne illness risk factors.

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Control or control measure

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An action designated to eliminate a hazard or to reduce the risk from it to an acceptable level

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Critical control point

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In HACCP, a point or procedure in the food system where the loss of control may result in an unacceptable health risk.

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Critical limit

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In HACCP, the standard (maximum or minimum value) that must be applied at a critical control point to minimize the risk that an identified hazard will occur. The 'border' between what is safe or unsafe.

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Foodbourne hazard

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Anything biological, physical or chemical that could cause harm to the consumer.

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HACCP

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Hazard Analysis Critical Control Point, an example of Active Managerial Control, is a formal, documented proactive system of hazard analysis and prevention designed to keep food safe.