Reading...
Play button
Play button
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;
42 Cards in this Set
- Front
- Back
|
*Many fram animals carry me naturally
*I have been found in eggs, produce, & poultry *I can produce diarrhea & vomiting *Prevented by cross-contamination |
Salmonella
|
|
|
*I can produce toxins if I grow to large numbers
*I have abeen linked with salads containing TCS food *I can produce retching & abdominal cramps *Prevented by handwashing |
Staph
|
|
|
*I am found in soil
*I have been linked with cooked rice dishes *I can produce watery diarrhea *Prevented by handwashing |
Bacillus cereus
|
|
|
*I form spores
*I have been linked with meat & poultry *I do not typically produce fever or vomiting *Holding, cooling, & reheating food correctly can prevent me |
Clostridium perfringens
|
|
|
*I do not need oxygen to grow
*I have been linked with canned & ROP food *I can produce double vision *Inspecting canned food for damage can prevent me |
Botulism
|
|
|
*I am found in the feces of the people I make sick
*I can cause bloody diarrhea and fever *I can be in feces for weeks after symptoms are gone *Prevented by hand washing |
Shigellosis
|
|
|
*I build up in predatory tropical reef fish
*I have been linked with barracuda & snapper *I can produce tingling lips and joint pain *I cause an illness with symptoms that can last for years. |
ciguatoxin
|
|
|
*When certain fish are time-temp abused, bacteria on the fish make me
*I have been linked to tuna & bonito *I can produce a burning sensation in the mouth *I cannot be destroyedby smoking or curing |
scrombroid/histamine
|
|
|
*I am found in toxic marine algea
*I have been linked with scallops & other seafood *I can cause paralysis & death *I am found in colder waters |
saxitoxin
PSP |
|
|
*I am found in the waters of the Pacific Northwest
*I can cause memory loss *I can produce abdominal pain *I have been linked with scallops |
domoic acid
ASP |
|
|
*I can cuase reversal of sensation of hot & cold
*I have been linked with clams *I can make lips go numb *I can be found in the waters off the west coast of Florida |
brevetoxin
NSP |
|
|
Minimum cooking requirement
*poultry (whole or ground) *stuffing with tcs ingred *stuffed meat, seafood, poultry or pasta *dishes including TCS ingredients |
165 deg for 15 sec
|
|
|
*ground meat (beef, pork, etc)
*injected meat (brined ham) *ground seafood (incl chopped or minced) *eggs to be hot-held |
155 deg for 15 sec
|
|
|
*seafood (incl. shelfish)
*steaks, chops of pork, beef veal, & lamb *eggs to be served immediately |
145 deg for 15 sec
|
|
|
*roasts of pork, beef, veal, and lamb
|
145 deg for 15 sec
|
|
|
*commercially processed rte food not hot held (cheese sticks, deep-fried veggies)
|
135 deg for 15 sec
|
|
|
*Fruit, veggies, grains (rice, pasta) and legumes (beans, refried beans) not hot held
|
135 deg for 15 sec
|
|
|
When a HACCP plan is required
|
*smoking to preserve
*using additives such as vinegar to cook *curing food *custom-processing animals *ROP packaged food *treat/pastuerize juice on site *sprouting seeds or beans *offering live, molluscan shellfish from a display tank |
|
|
Guidelines for Quats
|
*water temp 75 deg
*contact time 30 sec |
|
|
Guidlines for Chlorine
|
*water temp depends on ph--120-55
*concentration 25-100ppm *contact time 7 or 10 sec depending |
|
|
Guidelines for Iodine
|
*water temp 75 deg
* concentration 12.5-25 ppm *contact time 30 seconds |
|
|
Prevention measure
hemorrhagic colitis |
controlling time & temp
|
|
|
Prevention measure
NSP |
reputable suppliers
|
|
|
Prevention measure
listeriosis |
controlling time & temp
|
|
|
Prevention measure
ASP |
reputable suppliers
|
|
|
Prevention measure
vibrio vulnificus |
reputable suppliers
|
|
|
Prevention measure
staphylococcal gastroenteritis |
personal hygiene
|
|
|
Prevention measure
norovirus |
personal hygiene
|
|
|
Prevention measure
salmonellosis |
prevent cross-contamination
|
|
|
Prevention measure
giardiasis |
reputable suppliers
|
|
|
Prevention measure
scromboid poisoning |
reputable suppliers
|
|
|
Prevention measure
shigellosis |
personal hygiene
|
|
|
Prevention measure
bacillus cereus gastroenteritis |
controlling time & temp
|
|
|
Prevention measure
botulism |
controlling time & temp
|
|
|
Prevention measure
clostridium perfringens |
controlling time & temp
|
|
|
Prevention measure
hepatitis A |
personal hygiene
|
|
|
Prevention measure
anisakiasis |
reputable supplier
|
|
|
Prevention measure
crytosporidiosis |
reputable suppliers
|
|
|
Prevention measure
PSP |
reputable suppliers
|
|
|
Prevention measure
ciguatera fish poisoning |
reputable suppliers
|
|
|
Prevention measure
vibrio gastroenerits |
reputable suppliers
|
|
|
TCS foods with right FATTOM conditions for pathegens (12)
|
1. milk & dairy
2. meat:beef, lamb, pork 3. fish 4. baked potatoes 5. tofu or soy protien 6. sliced melons and cut tomatoes 7. eggs 8. poultry 9. shellfish & crustaceans 10. heat-treated plant food such as cooked rice 11. sprouts & sprout seeds 12. untreated garlic & oil mixtures |
