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60 Cards in this Set
- Front
- Back
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What are the most common symptoms of foodborne illnesses
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Diarrhea, fever, vomiting, nausea, Jaundice
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What is FAT TOM
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An acronym for a conditions that support the growth of pathogens.
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What does FAT TOM stand for?
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Food, Acidity, Temperature, Time, Oxygen and Moisture.
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What are the 5 most commom causes of foodborne illness?
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Purchasing food from unsafe source.
Failing to cook food properly. Using contaminated equipment Holding food at incorrect temperatures. Practicing poor personal hygiene |
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What does the FDA do?
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Writes the Model Food Code.
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What does USDA do?
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Inspects meat, poltry and eggs.
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What does the CDC and PHS do?
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Conducts research into the causes of foodborne-illness outbreaks.
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What do State and Local health departments do?
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Write the codes that regulate retail and food service operations, AND. Inspects retail and food service operations.
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What three catagories are contaminates divided into?
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Biological, Chemical and Physical.
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What is the biggest threat to food safety?
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Pathogens
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What are 4 common pathogens?
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Viruses, parasites, fungi, and bacteria.
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What foods are TCS foods?
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1. milk and dairy, 2. meat, beef pork and lamb.
3. Fish 4. Baked potatoes 5.Tofu or Soy 6. Sliced melons, cut tomatoes, and cut leafy greens 7.shell eggs 8. poultry 9. shellfish 10. Heat treated plant food such as rice beans and vegetables 11. untreated garlic and oil mixtutes. |
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What does TCS stand for?
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Time & Temperature Contol for Safrty
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What populations are at risk for foodborne illness?
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Elderly people
Pre-school aged children People with compromised immune systems |
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Why are preschool aged children at higher risk for food-borne illnesses?
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They have not builtup strong immune systems.
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Why are the elderly at risk for food-borne illnesses?
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Immune systems weaken with age.
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What are some compromised immune systems at risk for food borne illnesses?
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People with cancer or on chemo
people with HIV/Aids Transplant recipiants People taking certain medications |
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A server cleans a table with a wiping cloth and then pits it in apron pocket. What is the risk for food-borne illness?
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Poor cleaning and sanitizing.
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Identify the pathogen:
I am commonly linked with ready-to-eat food. I am found in feces of infected people. Excluding staff with jaundice can stop me. Handwashing can prevent me. |
Hepatitis A
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Identify the pathogen:
I am carried in bloodstream and intestinal tracts of humans. I am commonly linked with beverages and ready to eat food. Cooking food correctly can prevent me. Washing hands can stop me. |
Salmonelle Typhi
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Identify the pathogen:
I am found in the intestines of cattle. I produce toxins ina persons intestines. Excluding staff with diarrhea can stop me. Cooking ground beef correctly can stop me. |
Escherichia Coli
(ES-CHUR-EE-KA) |
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Identify the pathogen:
Flies can spread me. I am limked to salads containing TCS foods. I am found in the feces of infected people. Excluding staff with diarrhea can stop me. |
Shigella SPP.
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What is the most impotant prevention measure for Bacteria?
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Control time and temperature.
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What is the most impotant prevention measure for viruses?What is the most impotant prevention measure for Bacteria?
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Practice personal hygiene.
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What is the most impotant prevention measure for parasites?
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Purchase from approved, reputable suppliers.
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What is the most impotant prevention measure for Fungi?
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Purchase from approved, reputable suppliers.
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What is the most impotant prevention measure for plant toxins?
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Purchase from approved, reputable suppliers.
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What is the most impotant prevention measure for mushroom toxins?
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Purchase from approved, reputable suppliers.
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What is the most impotant prevention measure for Seafood toxins?
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Purchase from approved, reputable suppliers.
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What are some types of deliberate contamination of food?
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Terrorist or activist
Disgruntled current or former staff. Vendors. Competitors. |
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What was A.L.E.R.T. created for?
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A tool that can be used to develop a food defense program against deliberate contamination.
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What does A.L.E.R.T. stand for?
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Assure
Look Employees Reports Threat |
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What does ASSURE mean in the A.L.E.R.T. food defence program?
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Make sure products you receive are from safe sources.
*Supervise product deliveries *Use approve supplies that practice food defense. *Request that delivery vehicles are locked or sealed. |
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What does LOOK mean in the A.L.E.R.T. food defence program?
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Monitor the security of products in the facility.
*Limit access to prep and storage areas. *Create a system for handling damaged products. *Store chemicals in a secure location. *Train staff to spot food defense threats. |
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What does EMPLOYEES mean in the A.L.E.R.T. food defence program?
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Know who is in your facility.
*Limit access to facility. *Identify all visitors, and verify credentials. *Conduct background checks on staff. |
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What does REPORTS mean in the A.L.E.R.T. food defence program?
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Keep information related to food defense accessible.
*Receiving logs *Office files and documents *staff files *random food defense self-inspections |
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What does THREAT mean in the A.L.E.R.T. food defence program?
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Identify what you will do and who you will contact if there is suspicious activity or a threat to your operation.
*Hold any product you expect may be contaminated. *Contact your regulatory authority immediately *Maintain an emergency contact list. |
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How should you respond to a suspected food-borne outbreak?
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Gather Information
Notify authorities Segregate product Document information Identify Staff Cooperate with athorities review procedures |
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Suspected Food-borne outbreak. What info do you need to gather?
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Ask complantant for contact info, food eaten and description of symptoms, and when the person first became sick.
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Suspected Food-borne outbreak. What information to document.
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Log info about suspected product. Description, product date, and lot number. Also record sell by date and pack size.
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Suspected Food-borne outbreak. How should you segregate the product?
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Set suspected product aside if any remains. Labe with DO NOT USE, DO NOT DISCARD.
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Suspected Food-borne outbreak. What does identify the staff mean?
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Maintain a list of food handlers scheduled at the suspected time of comtamination. they may need to be interviewed by investigators. They should also be interviewed immediatly by management about health status.
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Suspected Food-borne outbreak. What do you review?
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Review food handling procedures to identify if standards are not being met, or procedures are not working.
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What should you know about food allergens?
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You should be able to recognize the symptoms of food allergens and know what to do. You show also know the types of foods that most often cause food allergic reactions to prevent this from happening.
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What are food allergy reactions?
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Nausea
Wheezing or shortness of breath Hives or itchy rashes swelling of part parts, including, faces, eyes, hands and feet. Vomiting and/or diahhrea Abdominal pain. |
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Are alergic reactions mild or serious?
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Initially they can be mild, but can become serious quickly. A severe reaction can lead to death. this is call anaphylaxis. You should call emergency number immediatly.
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What are the major food items that cause allergic reations?
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Milk, Eggs, Fish, Shellfish, Wheat, Soy, Peanuts and tree nuts such as almonds, walnuts and pecans.
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What should the staff know about food allergies?
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Staff should be able to tell customers how items ae prepared. Sauces, marinades and garnishes often contain allergens.
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What do employees do if asked about a special ingredient.
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The staff must be allowed to tell ingredients when asked by customer.
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For allergy purposed what should staff suggest to customers?
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Suggest simple items. Complex items such as casseroles, soups and some desertshave may ingredients. It can be difficult to fully describe to customers.
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How do you serve a customer with food allergies?
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Food items should be hand delivered to customer seperate from other food items.
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What is cross-contact?
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when allergens are transfer from one food to another.
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What are 2 examples of cross-contact?
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Food with allergens being cooked in same fryer as other food
Placing food on a surface that have touched allergens. |
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How do you avoid cross-contact?
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Wash, rinse & sanitize cookware, utensils and equipment after handling food with allergens.
wash hands & change gloves before prepping food. Prep food for customers w/ allergies in seperate area. Use seperate fryers & cooking oils for customers w/ food allergies. Label food packaged on site with all major allergens. |
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Which is a symptom of food-borne illness?
Dizziness, headache, jaundice or tiredness? |
Jaundice
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What is the most important way to provent a foodborne illness from BACTERIA?
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Control time and temperature.
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Enterhemorrhagic and shiga toxin producing E. coli are commonly linked to wha food?
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Raw ground beef.
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What pathogen probably caused a customer that ate raw oysters to have vomiting and diarrhea?
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Norovirus.
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Parasites are commonly linked with what type of food?
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Seafood
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Symptoms of hot and cold sensations after eating seafood are most likely caused by what illness?
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Toxin
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