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94 Cards in this Set
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FOODBORNE INFECTION |
Infection produced by the ingestion of living organisms in food. |
Alive |
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Delayed Onset |
When infected you don't get sick right away |
Wait |
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Foodborne intoxication |
I'll by ingestion of bacterial toxins or excrements. Also cleaning agents, pesticides, metals and exposing to TDZ |
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3 areas of food safety and sanitation |
Time and temp Heat and cold Washing hands/ware |
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Poultry cooking temp |
165 |
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Ground beef cooking temp |
155 |
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Pork Cooking temp |
145 |
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Food contact surfaces should |
Washed. Rinsed. Sanitized. Air-dried |
WRSA |
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4 high risk populations |
Pregnant/Nursing women Infants Elderly Impaired immune systems |
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Foodborne Outbreak |
When two or more people suffer from the same disease or sickness from eating common food |
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Greatest source of food contamination |
Food handlers |
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How often should food contact surfaces be cleaned? |
Every 4 hours |
Breaks for minors |
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How far of the ground should packaging material be? |
6 inches |
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4 categories of contaminats |
Biological Physical Chemical Cross contamination |
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Biological contaminant |
Live contaminats. Such as bacteria, viruses, parasites and fungus |
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Physical contaminant |
Objects that can be seen...such as nails, hair etc |
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Chemical contaminants |
Chemical reaction contaminants....such as preparing acidic food with cooper |
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Cross contamination |
Transfer of pathogens and organisms from one food to another |
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How long can food stay in the danger zone? (41-135) |
4 hrs. Max. |
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How often does bacteria double? |
Every 20 mins |
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E coli |
Commonly in ground beef, raw fruit, vegetables, unpasteurized juices. Causes foodborne infection |
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Symptoms of e coli. |
Fever diarrhea stomach cramps Vomiting |
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Salmonella |
Poultry and eggs |
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Clostridium Botulium |
Can form spores. Does not need oxygen (anaerobic bacteria) Vacuum packed and home canned foods. Left over baked potatoes Check for damages cans |
Clostridium claustrophobic |
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Listeria |
Found in lunch and deli meats Cover food to avoid contamination. Also found in refrigerators. Deadly foodborne illness |
Lethal lunch listeria |
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Shigella |
Found in human intestines. Frequently result of not washing hands after bathroom. Person to person usually Found in ready to eat food |
Shitgella |
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Staphylococcus aureus |
Most common cause of foodborne illness. Found on skin, nose and mouth of most people. Also on cuts, burns etc Induce Vomiting with 30 minutes Causes foodborne intoxication
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Staph= people |
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Bacillus Cereus |
Found in soil. Forms spores. Can be found on rice. |
Cereus spore cereal |
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Vibrio |
Found I'm raw under processed food, improperly handled and fish and shellfish. Targets weak immune system.
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Vibrio vibes raw |
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Conditions for bacterial growth? |
FATTOM 1. Food that is high in protein 2. Acid 3. Temperature 4. Time 5. Oxygen 6. Moisture |
Fat enlarge |
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PAM |
Greater chance of foodborne illness. Pam: protein, acidity, moisture |
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Viruses |
Cause illness but don't reproduce on food and can only reproduce on living organisms 100x smaller than bacteria
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Hepatitis A |
Typically affects liver Leading causes poor personal hygene Common symptoms: lack of appetite, abdominal pain, cramping, diarrhea, And yellowing if the skin. |
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Norwalk/Norovirus |
Causes large amount of viral illnesses Lives in human intestinal track Transmitted from fecal-oral route/vomit-oral |
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Parasites |
Live inside or feed of other organisms Larger than bacteria |
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Trichenella |
Roundworm parasite found in pork but also in mice and rats Transfered through circulatory system |
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Anisakis |
Found in fish and seafood |
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Giardia |
Found I'm bodies of contaminated water. Surfaces that have the feces of contaminated humans |
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Ciguatera |
Seafood toxin. Caused by what the fish eats. |
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Scombroid Poisoning |
Most common cause of seafood illness. Comes from histamine toxins Mm+tt= Mahi Mahi + time and temp = scombroid Poisoning.
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Toxic metal |
Some metals can become toxic when exposed to some chrmicals. |
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Jaundice |
Yellowing of skin or white of the eyes |
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Pewter dishes/peltre pots |
Made with tin, lead and zinc |
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What else can cause a Chem contamination? |
Excessive use of additives and preservatives |
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WRSA |
Cut. Rinse. Sanitize. Air dry |
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Proper refrigerator storage |
Do not overload Raw food at bottom. |
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Mold |
Can cause allergic reactions Some food can be salvaged if one inch around mold is cut Can be killed by heating foods to 140° for 10 mins Freezing prevents growth Can grow under 41° |
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Yeasts |
Used to produce bread, beer and wine. Used in dietary suplements Can be killed by heating foods to 136° for 15 minutes |
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Shelf life for prepared foods |
Some prepared foods can be stored in a refrigerator at 41° or below got a max of 7 days |
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Thermometers |
Never use glass or mercury Must be bi-metallic, stemmed. 5 inches in length |
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Sensing area |
First 2 inches of the thermometer tip to the dimple |
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Digital thermometers |
Thermocouples Thermistors Surface probes Better for checking temp of thin foods and flat cooking surfaces |
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Tdz |
Temp danger zone. Between 41-135 Foods awed to be in this range for four hrs max
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2 stage cooling process |
1. Cool food from 135 to 70 within 2 hrs. 2. Call from from 70 to 41 either an additional 4hrs |
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3 s's and 3 l's |
Ss Smaller portions Shallow pans Stir find Is. Ice bath Ice wand Ice directly |
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4 methods of thawing food |
1. Using the food as part of the natural COOKING process 2. Keeping foods under REFRIGERATION at 41 or below 3. Placing food into a microwave OVEN for immediat cooking 4. Under running WATER at a temperature of 70 or below |
Crow |
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Recieving meats |
Below 41° Vacuum packed may be purple. Will turn red after exposed to air. (Blooming) Ground meats spoil faster Sausages should not have slime or mold |
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Poultry |
41° or less Grade a Place in crushed ice Avoid darkened wing tips |
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Recieving fish |
Should be delivered and stored in crushed ice Temple should be °41 or less Bright red skin. Gills moist and red. Scales firmly attached Eyes clear and bulging. Flesh form and elastic. Look for worms diseases and tumors |
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Shellfish delivery |
Must be alive when delivered Kept in original container until used Shell-stock ID tags must be saved for 90 days In case of Outbreak 45 or below If shells are open they're dead....reject them |
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Uht |
Ultra high temperature |
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HESSN |
5 highly infectious illnesses Hepatitis a E. Coli Salmonella Shigella Norwalk or notovirus |
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MAP |
Modified atmosphere packaging |
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Rop |
Reduced oxygen packaging |
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Heat sanitizing |
Utensils in 170° water for 30 secs. |
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Chemical sanitizing |
Placing equipment in sanitizing solution for 60 secs |
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Sponges |
Not to be used in food contact surfaces |
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Approved chemical sanitazers |
Parts per million Chlorine 50 ppm Iodine 12.5 ppm Quarter nary ammonium 200 ppm |
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How to make a gallon of sanitizing solution |
One gallon of water with half ounces of bleach |
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3 compartment sink |
Hot water for washing 110° F Hot water for rinsing 110° F Warm water for sanitizing 75° |
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Machine dishwasher |
High temperature : cycle between 140 and 160. Final sanitizing temp 180. Low temp: cycle around 120 |
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Equipment and utensils |
Have labels/approved by NSFW (National Science foundation) UL(underwriters laboratories) Cleaned every 4 hours
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HACCP |
HAZARD ANALYSIS CRITICAL CONTROL POINTS |
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Most frequent hazard |
Improper cooling Holding prepared foods too long Poor personal hygene Failure to rapidly reheat food before serving |
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CCP |
Critical control points Ex. Seeing stew drop below 135° and immediately fixing the issue to bright it back to 165° |
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Principles of HACCP |
Analyze Identify CCP Establish limits of CCP Monitor CCP Take corrective action Very first that HACCP is being enforced Record keeping |
eRqa |
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Absence of which practices require HACCP |
No ROP foods Serving unpasteurized juices Serving raw or undercooked shellfish |
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Cross connection |
Mixing of potable water and dirty water in any way Faucet should never be lower than the water line |
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Backflow |
Flow of unsafe water into the supply of potable water |
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Back siphonage |
Occurs when pressure in the potable water supply drops below that of non potable water |
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What is an air gap? |
Space of air between water supply and contamination source. |
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How bug should an air gap be? |
Twice the diameter of the water supply inlet or drain pipe |
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ASSE |
American society os sanitary engineering They check water supply system backflow etc |
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Foot candles |
Measurement of light intensity |
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Foot candles requirements |
Prep areas : 50 FC Dining and buffet : 20 FC Walk ins: 10fc |
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PCO |
Pest control operator |
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IPM |
Integrated pest management |
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Class a extinguisher |
Wood and paper fires |
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Class b extinguishers |
Grease and oil fires |
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Class c extinguishers |
Electric fires |
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Minimum freezer temp |
O°f |
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Thermometer accuracy |
+/-2°F |
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Thermometer calibration |
32° in crushed ice water 212 °F in boiling water |
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Thermometer range |
0-220°f |
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