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60 Cards in this Set

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Any chemical, physical or biological property that may cause an unacceptable consumer health risk
Hazard
Foods that support the rapid and progressive growth of pathogens
Potentially hazardous foods
41 Degrees to 135 Degrees F
Temperature Danger Zone
Reheat so the complete portion reaches 165 degrees F for 15 seconds
Unserved Food
From 135 degrees F to 70 degrees F within 2 hours and From 135 Degrees F to 41 Degress F within a total of 6 hours
Cooling food
This type of illness is caused by microorganisms such as the salmonella, shigella, and clostridium species, and streptococcus, bacillus, and typhoid fever bacteria. A large percentage of these infections are transmitted by foods that have been allowed to remain at room temperature for a prolonged period of time. The great majority of outbreaks are caused by meat (poultry, particularly turkey) and meat mixtures.
Food Borne Infection
Transmitted by foods, usually from undercooked or semi cooked raw foods, or from foods that have become infected after cooking by persons who are harboring the bacteria. The main source of salmonella infection is from people who do not wash their hands after using the bathroom.
Salmonellosis
Infections such as septic sore throat and scarlet fever are transmitted by contaminated milk and by certain other foods, including meat, meat products, and dressings.
Streptococcus
Typhoid fever is transmitted by milk, shellfish, or water supplies that have become polluted with the urine or feces of a person harboring the organism of this disease.
Typhoid Fever
A form of liver disease with symptoms of general discomfort. Jaundice, often characterized by skin yellowing, and other signs of liver injury are sometimes present.
Infectious Hepatitis
This type of illness is caused by toxins. Under favorable conditions certain bacteria produce chemical compounds called toxins, which, if ingested, cause food intoxication. Staphylococcus is the most commonly reported food intoxication.
Food Borne Intoxication
Found in the throat, on the skin in pimples and boils, and in great abundance in the postnasal drip of people recovering from colds. Consequently, the most prevalent carrier of food intoxication is foodservice personnel.
Staphylococcus
This disease, usually fatal, is caused by the toxin produced by the rod-shaped bacterium called clostridium botulinum. Botulinum organisms are found in the soil and gain access to foods through contact with soil, dust, and possibly water
Botulism
Caused by eating food cooked in poorly coated or chipped enameled cooking utensils.
Antimony Poisoning
May result if silverware is not properly washed and sanitized after de-tarnishing.
Cyanide Poisoning
A rare food illness which may occur when acid foods are cooked in galvanized iron kettles. Outbreaks have occurred when apples have been cooked in this type of kettle.
Zinc Poisoning
An illness caused by certain sprays applied to fruits and vegetables which may cause these foods to become poisonous. Be sure all fresh fruits and vegetables are thoroughly washed before you cook them, or before they are eaten raw.
Lead and Arsenic Poisonings
May result from the ingestion of food or water that has been in contact with lead pipes.
Lead Poisonings
Caused by sodium fluoride, a substance often used to get rid of cockroaches. It is a white powder that can be easily mistaken for powdered milk.
Fluoride Poisoning
Caused by leaking mechanical refrigerators. Check your equipment for such leaks and request scheduled planned maintenance service.
Methyl Chloride Poisoning
Salmonellosis (non-typhoidal)
Bacteria - Salmonella spp
Salmonellosis (non-typhoidal) Symptoms
1) Nausea
2) vomiting
3) abdominal cramps
4) headache
5) fever
6) diarrhea
7) may cause severe dehydration in infants and elderly
Salmonellosis (non-typhoidal) Source
1) Water
2) soil
3) insects
4) domestic and wild animals (widespread in poultry and swine)
5) the intestinal tract of humans
Salmonellosis (non-typhoidal) Foods Involved in Outbreaks
1) Raw poultry
2) Raw poultry salad
3) Raw meat and meat products
4) Fish
5) Shrimp
6) Milk and Dairy products
7) Shell eggs and egg products
8) Cooked custards
9) Pastry creams
10) Tofu
11) Sliced melons
12) Sliced tomatoes
13) Raw sprouts
14) Leafy greens
Salmonellosis (non-typhoidal) Preventative Measures
1) Cook poultry to at least 165° F for at least 15 seconds
2) Avoid cross contamination
3) Properly refrigerate foods
4) Properly cool cooked meat and meat products
5) Properly handle and cook eggs
6) Ensure employees practice good personal hygiene
Shigellosis (bacillary dysentary)
Bacteria - Shigella spp
Shigellosis (bacillary dysentary) Symptoms
1) Diarrhea (may be bloody)
2) Abdominal pain
3) Fever
4) Nausea
5) Cramps
6) Vomiting
7) Chills
8) Fatigue
9) Dehydration
Shigellosis (bacillary dysentary) Source
YOU!!!!
1) Only infects humans and simians (Not all carriers display symptoms, but can pass bacteria to others)
2) Flies
3) Frequently found in water polluted by feces
Shigellosis (bacillary dysentary) Foods Involved in Outbreaks
1) Salads( potato, tuna, shrimp, chicken and macaroni)
2) Lettuce
3) Raw vegetables
4) Milk and dairy products
5) Poultry
Shigellosis (bacillary dysentary) Prevention
1) Ensure employees practice good personal hygiene when handling RTE foods
2) Avoid Cross contamination
3) No food handling by infected persons
4) Thorough hand washing
5) Only treated or boiled water
6) Control flies
Listeriosis
Bacteria - Listeria monocytogenes
Listeriosis Sources
1) Soil, water, plants
2) Cold damp environments
3) Humans
4) Domestic and wild animals
Listeriosis Foods Involved in Outbreaks
1) Unpasteurized milk and soft cheeses
2) Raw vegetables
3) Poultry and meat
4) Seafood and seafood products
5) Prepared and chilled RTE food: Soft cheese, Deli foods, Pate, Hot dogs
Listeriosis Preventative Measures
1) Use only pasteurized milk and dairy products
2) Cook food to required minimum temperature
3) Avoid cross contamination
4) Clean and sanitize surfaces
5) Thoroughly wash vegetables
6) Clean drains on a regular basis
Campylobacteriosis
Bacteria - Campylobacter jejuni
Campylobacteriosis Symptoms
1) Diarrhea (watery or bloody)
2) Fever and nausea
3) Abdominal pain
4) Headache
5) Muscle pain
Campylobacteriosis Sources
1) Poultry and other animals
2) Unpasteurized milk
3) Unchlorinated water
Campylobacteriosis Foods involved in outbreaks
1) Unpasteurized milk and dairy products
2) Raw poultry
3) Non-chlorinated or fecal contaminated water
Campylobacteriosis Preventative Measures
1) Thoroughly cook food especially poultry (Very heat sensitive)
2) Use pasteurized milk
3) Avoid Cross contamination
4) #1 FB illness in US according to CDC
Hemorrhagic Colitis
Bacteria - Shiga toxin producing Escherichia coli O157:H7
Hemorrhagic Colitis Symptoms
1) Diarrhea (watery, may become bloody)
2) Severe abdominal pain and vomiting
3) Mild or no fever
4) May cause kidney failure in the very young
5) Symptoms more severe in the immuno-compromised
Hemorrhagic Colitis Sources
1) Animals (particularly, the intestinal tract of cattle and humans)
2) Raw unpasteurized milk
Listeriosis Symptoms
1) Fever and diarrhea for those who are NOT immuno-compromised
2) Septicemia, meningitis, encephalitis in those who are immuno-compromised
3) May result in stillbirth or abortion of fetuses
Hemorrhagic Colitis Foods Involved in Outbreaks
1) Raw and undercooked raw beef
2) Unpasteurized apple cider/juice
3) Beef
4) Improperly cured dry salami
5) Lettuce spinach and leafy greens
6) Non-chlorinated water
7) Alfalfa sprouts
8) Strawberries
Hemorrhagic Colitis Prevention
1) Cook food properly (Ground beef to at least 155° F for 15 seconds
2) Thorough hand washing
3) Avoid cross contamination
4) Use only pasteurized milk, dairy and juice products
Vibrio parahaemolyticus Gastroenteritis
Bacteria - Vibrio parahaemolyticus
Vibrio parahaemolyticus Gastroenteritis Symptoms
1) Diarrhea
2) Abdominal cramps
3) Nausea
4) Vomiting
5) Headache
Vibrio parahaemolyticus Gastroenteritis Sources
1) Crabs
2) Clams
3) Oysters
4) Shrimp
5) Lobster
6) Scallops
Vibrio parahaemolyticus Gastroenteritis Foods involved in Outbreaks
1) Raw or partially cooked oysters and other shellfish
2) Cross contaminated crabs, lobster, shrimp
Vibrio parahaemolyticus Gastroenteritis Preventative Measures
1) Tell high risk populations to consult physicians before consuming raw or partially cooked oysters
2) Purchase oysters from approved suppliers
3) Avoid cross contamination
4) Maintain time and temperature control
Vibrio Gastroenteritis and Primary Septicimia
Bacteria - Vibrio Vulnificus (Naturally in sea water)
Vibrio Gastroenteritis and Primary Septicimia Symptoms
1) Fever
2) Chills
3) Nausea
4) Hypotension
5) Skin Lesions
Vibrio Gastroenteritis and Primary Septicimia Source/Foods Involved in Outbreaks
1) Raw Oysters
Vibrio Gastroenteritis and Primary Septicimia Prevention Measures
1) Tell high risk populations to consult physicians before consuming raw or partially cooked oysters
2) Purchase oysters from approved suppliers
3) Avoid cross contamination
4) Maintain time and temperature control
Yersiniosis
Bacteria - Yersinia enterocoliticus
Yersiniosis Symptoms
1) Vary by age group
2) Diarrhea is common
3) Symptoms may mimic appendicitis
Yersiniosis Source
1) Domestic animals
2) Soil
3) Water
Yersiniosis Foods Involved in Outbreaks
1) Contaminated pasteurized milk
2) Raw unpasteurized milk
3) Tofu
4) Nonchlorinated water
5) Meat (pork, beef, lamb)
6) Oysters
7) Fish
Yersiniosis Prevention
1) Minimize cross contamination
2) Thoroughly cook food to required internal temperatures
3) Ensure that utensils and equipment are properly sanitized
4) Use only chlorinated water supplies
5) Use only pasteurized milk
The four types of microorganisms that can contaminate food and cause foodborne illness are
Bacteria, Viruses, Parasites, Fungi