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14 Cards in this Set
- Front
- Back
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STATISTICS FOR FOOD SAFETY
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>50% of food outbreaks are under reported
Bacterial pathogens cause 86% of outbreaks where |
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REASONS FOR CONCERNS (consumers)
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-reasonably priced
-emerging and reemerging pathogens -chronic sequelae -microbial adaptation -human behavior -international travel -DEMANDS FOR EXOTIC FOODS - |
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REASONS FOR CONCERN
(product and processing) |
-globalization of food supply
-changes in technology -human demographics -breakdown in surveillance -changes in consumption/importation |
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TYPES OF FOOD CONTAMINATION
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1. Physical= push pins, bandaids, cigarette butt, glass, metal, hair, nails
2. Chemical= pesticides, toxic cleaners, poisonous metals, MSG 3. Biological= yeast, mold, fungi, bacteria, parasites (trichinosis, anisakiasis, giardiasis, cryptosporidosis), viruses (Norovirus, Hep. A, Rotaviruses) |
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NATURE OF BACTERIA
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F=food (need high protein, moist food)
A=acidity (need pH >4.5 to grow) T=time (can't survive at >41 degrees for more than 4 hours) T=temperature (41-135) O=oxygen (aerobic, anaerobic, facultative) M=moisture (water activity=.85 or greater) |
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SALMONELLA
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Symptoms=abdominal pain, headaches, fever, nausea
Incubation=6-72 hrs, usually 12-365 hrs Infection Oxygen= yes Spore former=no Food affected=meat, poultry, eggs, sprouts, shellfish Control=proper cooking/cooling/reheating |
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STAPHYLOCOCCUS
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Symptoms= severe nausea, vomiting, cramp
Incubation period= 1-6 hours Intoxication Oxygen=facultative Spore former=no Foods=salads, eggs, meat, custard Control=handwashing, hygiene, |
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BOTULISM
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Symptoms=dizzy, paralysis, blurred vision, neurological symptoms
Incubation=12-36 hrs Intoxication Oxygen= no Spore former=yes Foods=canned foods, sausage, potatoes, garlic Controls=proper cooking/cooling, discard dented can |
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E. COLI
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Symptoms= Bloody diarrhea, cramps, HUS
Incubation= 2-8 days Infection Oxygen=facultative Spore former=no Food=ground beef, raw, milk, water Control=cook above 155 degrees, pasteurize milk, was hands |
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TEMPERATURE AND FOOD
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1. Heating
2. Display 3. Cooling 4. Reheating |
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HEATING
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Thawing= refrigeration, microwave, oven,
Cooking=poultry @ 165 meat @ 155 fish, eggs @ 145 |
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REHEATING
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PHF's must be reheated rapidly within 2 hrs to 165 degrees
-cool food in shallow container -it's okay to refrigerate food while it's still warm |
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MANUAL SANITIZATION
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1. Wash
2. Rinse 3. Sanitize |
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HAACP
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1. Identify hazards
2. Identify critical control points 3. Establish critical limits for CCP's 4. Monitor CCP's 5. Take corrective action when critical limits have been exceeded 6. Keep effective records 7. Verify the system is working |
