Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
107 Cards in this Set
- Front
- Back
|
what are the three types of contaminants? |
biological, physical, and chemical |
|
|
4 (general) places contaminants can come from |
-the animals we eat -air -water -dirt |
|
|
t/f contamination is usually intentional |
false |
|
|
most contaminants are spread because of how they are __________________ |
handled |
|
|
conatmination that occurs when foodhandlers don't wash hands after using the restroom |
fecal-oral route of contamination |
|
|
contact with _________________ can spread contaminants |
illness |
|
|
3 ways contact with illness spreads contaminants |
-person to person -coughing/sneezing/vomiting onto food-contact surfaces -touching contaminated surfaces or equipment, then touching food |
|
|
4 simple mistakes that can cause contamination |
-direct or indirect contact between raw meat and ready-to-eat foods -incorrect food storage -incorrect cleaning and sanitation -failure to spot pests |
|
|
2 most common causes of contamination |
simple mistakes and contact with illness |
|
|
living, microscopic beings |
microorganisms |
|
|
harmful microrganisms |
pathogens
|
|
|
4 types of pathogens |
-bacteria -viruses -parasites -fungi |
|
|
2 ways pathogens cause illness |
-some cause illness when eaten -others produce toxins |
|
|
how quickly symptoms of a foodborne illness appear |
onset time |
|
|
range of onset times |
30 minutes-6 weeks |
|
|
most common symptoms of foodborne illness (6) |
-diarrhea -vomiting -fever -nausea -abdominal cramping -jaundice |
|
|
t/f bacteria cannot be seen smelled or tasted |
true |
|
|
bacteria grow well when _______________ conditions are met |
FATTOM |
|
|
best way to prevent bacterial growth |
control time and temperature |
|
|
what does FATTOM stand for? |
Food Acidity Time Temperature Oxygen Mositure |
|
|
bacteria grow best in __________________ foods |
TCS |
|
|
the two types of food bacteria need to grow |
carbohydrates and protien |
|
|
bacteria preferred acidity for growth |
neutral to slightly acidic |
|
|
temperature danger zone |
41-135 F |
|
|
temperature range in which bacteria grow most rapidly |
70-120 F |
|
|
the more time bacteria spends in the danger zone, the ____________ bacteria grows |
more |
|
|
t/f all bacteria need oxygen to grow |
false. some need oxygen to grow, but some grow without it |
|
|
t/f bacteria grow well with less moisture |
false |
|
|
water availible in food |
water activity (aw) |
|
|
water activity scale goes from ____ to ____ |
0.0 to 1.0 |
|
|
viruses require a ___________ _____________ to live |
living host |
|
|
give 2 examples of virus hosts |
humans and animals |
|
|
t/f viruses can grow in food |
false |
|
|
t/f viruses can be transferred through food |
true |
|
|
viral foodborne illnesses are ususally tranferred in waht way? |
fecal-oral route of contamination |
|
|
viruses can be spread through ____________ or ______________ particals |
airborne or vomit |
|
|
which viral foodborne illness is most likely to be spread through airborne or vomit paricles |
norovirus |
|
|
3 main sources of viral contaminants |
food water contaminated surfaces |
|
|
are viruses harmed by cooking? |
no |
|
|
2 best ways to prevent spread of viral foodborne illness |
practice good person hygiene and clean up vomit quickly |
|
|
parasites need a ___________ to live and reproduce |
host |
|
|
3 main foods parasites are found in |
seafood, wild game, food washed with contaminated water |
|
|
three best ways to prevent parasites |
purchase from approved, reputable suppliers cook food properly freeze seafood correctly |
|
|
to prevent parasites, purchase food from ________ ______________ ____________ |
approved, reputable suppliers |
|
|
3 types of fungi |
yeasts mold mushrooms |
|
|
2 ways to prevent foodborne illness from fungi |
use approved, reputable suppliers throw out moldy food |
|
|
biological toxins can come from _________, __________, and __________ |
plants, mushrooms and seafood |
|
|
main cause of food poisoning from biological toxins |
time-temp abuse |
|
|
three ways fish can become toxic |
naturally toxic
eat a smaller fish that's eaten a toxin eat marine algae containing a toxin |
|
|
t/f symptoms of biological toxins are always the same |
false |
|
|
sickness from biological toxins ususally take (minutes/weeks) to appear |
minutes |
|
|
___________ symptoms, such as tingling in extremities, are a symptom of biological toxin poisoning |
neurological |
|
|
neurological symptoms are usually a symptom of what type of foodborne illness? |
one caused by a biological toxin |
|
|
symptoms of foodborne illness caused by biological toxins (7) |
quick onset diarrhea vomiting neurological symptoms flushing trouble breathing hives |
|
|
t/f biological toxins can be controlled with proper coking and freezing |
false. bio toxins are not affected by cooking or freezing |
|
|
2 good ways to prevent bio toxin foodborne illness |
use approved, reputable suppliers time-temp control |
|
|
chemical contamination can be caused by improper _____________________ |
storage (of chemicals) |
|
|
equipment made of ___________, ___________, or___________ can be a cause of chemical conatmination |
copper, pewter, or zinc |
|
|
equipment made of certain metals poses a bigger risk when used to prepare ____________ foods |
acidic
|
|
|
2 most common chemical poisoning symptoms |
vomiting and diarrhea |
|
|
chemical safety info is found on its _________________________________ |
Material Safety Data Sheet (MSDS)
|
|
|
a Material Safety Data Sheet (MSDS) contains __________ information an a chemical |
safety |
|
|
only use chemicals that are _____________ and ___________ |
necessary and approved |
|
|
t/f MSDSs must be kept current and accessible |
true |
|
|
examples of physical contaminants |
metal shavings wood fingernails staples glass jewelry dirt fruit pits bones |
|
|
results of physical contamination |
mild to fatal injury cuts dental damage choking |
|
|
best prevention of physical contamination (3) |
good personal hygiene reputable suppliers inspect all food closely |
|
|
4 possible perpetrators of deliberate contamination of food |
terrorists/activists disgruntled staff vendors competitors |
|
|
name of food defense program created by FDA |
ALERT |
|
|
5 steps of the ALERT system |
Assure Look Employees Reports Threat |
|
|
what is meant by the Assure step of ALERT |
receive products from safe sources |
|
|
what is meant by the Look step of ALERT |
monitor products |
|
|
what is meant by the Employees step of ALERT |
know who is in the facility |
|
|
what is meant by the Reports step of ALERT |
keep food defense information availible |
|
|
what is meant by the Threat step of ALERT |
have a plan in case of suspicious activity or threats |
|
|
3 ways to enforce the Assure step of ALERT |
supervise deliveries
use suppliers who practice food defense request locked or sealed delivery vehicles |
|
|
3 ways to enforce the Look step of ALERT |
limit access to prep and storage areas
store chemicals securely train staff to spot threats |
|
|
3 ways to enforce the Employees step of ALERT |
limit access to food areas
identify all visitors and ask for credentials perform background checks on employees |
|
|
3 ways to enforce the Records step of ALERT |
keep receiving logs
keep office and staff files keep records of food defense self-inspections |
|
|
3 ways to enforce the Threat step of ALERT |
hold any food tat may be contaminated
call local regulatory authority have an emergency contact list |
|
|
protein in food some people are sensitive to |
food allergen |
|
|
most common allergy symptoms (6) |
nausea wheezing hives/itchy rashes swelling of lips, tongue, face, throat vomiting/diarrhea abdominal pain |
|
|
severe allergic reaction that can lead to death |
anaphalaxys |
|
|
common allergens (8) |
milk eggs fish shellfish what soy/synthetic protein peanuts tree nuts |
|
|
t/f service staff should recommend the most complex dishes on the menu |
false. simple, easy-to-describe items should be recommended for allergy reasons |
|
|
t/f servers should never reveal secret ingredients to guests because it ruins the mystery |
false. failing to reveal all ingredients could cause an allergic reaction |
|
|
items served to guests with allergies should be delivered _______________ |
separately |
|
|
transferring allergens from food with the allergen to food served to a customer |
cross-contact |
|
|
___________ staff is responsible for preventing cross-contact |
kitchen |
|
|
t/f the same fryers and oil can be used to prep food for customers with allergies |
false |
|
|
if possible, food for customers with allergies should be prepped in a _______________ area |
separate |
|
|
food should be _______________ with all major allergens |
labelled |
|
|
____________ is found in the intestinal tract of humans |
Salmonella typhi |
|
|
____________ is found in humans with typhoid fever and is spread through feces |
Salmonella typhi |
|
|
sources of Salmonella typhi |
ready to eat food beverages |
|
|
3 steps to prevent Salmonella typhi |
-wash hands -cook food properly -don't handle food with illness or symptoms (diarrhea and vomiting) |
|
|
____________ is spread through flies and feces |
Shigella spp. |
|
|
____________ is found in contaminated food and water |
Shigella spp. |
|
|
foods with Shigella spp. |
foods that come in contact with contaminated water foods easily contaminated by hands salads containing with TCS foods |
|
|
____________ is found in cattle intestines and the feces of infected people |
Enterhemmoragic and shiga toxin producing EScheria Coli |
|
|
sources of E.coli |
ground beef contaminated produce |
|
|
3 steps to preventing shigella spp. |
-wash hands control flies don't handle food with illness or symptoms |
|
|
4 steps to prevent E.coli |
cook beef properly use approved suppliers avoid cross contamination don't work with illness or symptoms |
|
|
HEpatitis A is found in |
ready to eat food shellfish from contaminated water |
|
|
4 steps to prevent Hep A |
wash hands use gloves or tongs with ready to eat food use a good shellfish supplier don't work with illness or jaundice |
|
|
foods containing norovirus |
ready to eat food
shellfish from contaminated water |
|
|
4 steps to prevent norovirus |
wash hands use gloves or tongs with ready to eat food use a good shellfish supplier don't work with illness, diarrhea, or vomiting |
