Food Safety And Sanitation

Front 1

Foodborne illness in which the bacteria produce toxin only in an anaerobic (oxygenless) environment of little acidity. The spores are heat resistant and can survive in foods that are incorrectly or minimally processed. Foods associated are home canned and symptoms are neurotoxic

Back 1

Botulism- clostridium botulinum

Front 2

Foodborne illnes where bacteria is on poultry, cattle, and sheep can contaminate meat and milk of these animals. Chief raw food sources: raw poultry, meat, and unpasteurized milk. Symptoms include diarrhea, abdominal cramping, and fever

Back 2

Camphylobacteriosis- camphylobacter jejuni

Front 3

Foodborne illness in which a virulent strain of this bacteria contaminates beef during slaughter and can be passed on via the oral fecal route. Symptoms include severe bloody diarrhea and abdominal cramps

Back 3

Eshereichia coli O157:H7

Front 4

Foodborne illness that is found in soft cheese, unpasteurized milk, hot dogs and deli meats, imported seafood products, frozen cooked crab meat, cooked shrimp, and cooked surimi and is resistant to heat, salt and acidity. Symptoms include fever, headache, and nausea and primarily affect pregnant women and those with compromised immune systems

Back 4

Listeria- Listeria monocytogenes

Front 5

Foodborne illness caused by failure to keep food hot. A few organisms are often present after cooking and multiply to toxic levels during cool down and storage of prepared foods. Meats and meat products are the foods most frequently implicated. Symptoms include nausea and abdominal pain.

Back 5

Perfringens food poisioning- clostridium perfringens

Front 6

Foodborne illness primarily affecting raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate. Symptoms include nausea, abdominal pain, vomiting and diarrhea

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Salmonellosis- salmonella bacteria

Front 7

Foodborne illness in which a toxin is produced when food contaminated with the bacteria is left too long at room temperature. Deli salads and meats are commonly susceptible. Symptoms include diarrhea and vomiting

Back 7

Staphylococcus food poisioning- staphylococcus aureus

Front 8

Foodborne illness most frequently associated with consumption of contaminated water. Symptoms are vomiting and diarrhea

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Giardiasis- giardia lamblia

Front 9

Foodborne illness spread by Mollusks (oysters, clams, mussels, scallops, and cockles), who become carriers when their beds are polluted by untreated sewage. Raw shellfish are especially potent carriers, although cooking does not always kill the virus. Symptoms include malaise and appetite loss, fever

Back 9

Hepatitis A Virus

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A systematized approach to preventing foodborne illness during the production and preparation of food

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HACCP- hazard analysis and critical control points

Front 11

a point in the HACCP process that must be controlled to ensure the safety of the food

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critical control points

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Number of HACCP principles

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seven- assess the hazards, identify the critical control points, establish limits at each critical control point, monitor critical control points, take corrective action, documentation, and verification

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Step 1 of HACCP

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Assess the hazards

Front 14

Step 2 of HACCP- includes processing, purchasing, cooking, chilling, sanitation procedures, product formulation control, prevention of cross contamination, and employee and environmental hygeine

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Identify the critical control points

Front 15

Step 3 of HACCP- includes temperature, time, water and humidity, and pH- needs quantification

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Establish limits at each critical control point

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the temperature range is 40-140 degrees fahrenheit

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temperature danger zone

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Step 4 of HACCP- includes observations and measurements

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Monitor critical control points

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Step 5 of HACCP- make a plan

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Take corrective action

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Step 6 of HACCP- includes a written HACCP plan and record keeping

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Documentation

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Step 7 of HACCP- includes inspections by staff and health department

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Verification