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86 Cards in this Set
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food-borne illness |
disease carried or transmitted to people by food |
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food-borne illness outbreak |
1. Two or more people have the same symptoms after eating the same food 2. An investigation is conducted by state and local regulatory authorities 3. The outbreak is confirmed by laboratory analysis |
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high risk populations |
elderly, weak immune system, children, pregnant |
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TCS foods |
1. milk 2. eggs 3. shellfish 4. fish 5. meats 6. meat alt. 7. untreated garlic & oil mixtures 8. baked potato 9. raw sprouts 10. cooked rice 11. cut tomatoes 12. cut melon |
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temperature danger zone |
41-135 |
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three types of contamination |
1. physical 2. chemical 3. biological |
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physical contaminant |
nail, hair, band aid, lightbulb, plastic |
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chemical contaminant |
cleaners, sanitizers, toxic metal |
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biological contaminant |
virus, parasite, toxins, fungi |
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top five reasons for outbreaks |
1. purchasing food from unsafe sources 2. failing to cook food adequately 3. holding food at incorrect temperatures 4. contaminated equipment 5. poor personal hygiene |
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three ways food becomes contaminated |
1. time temperature control (tcs foods left in the temperature danger zone >4 hours) 2. cross contamination (contaminants cross food that is not going to be cooked any further) 3. poor personal hygiene (food handlers cause the food borne illness) |
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food-borne infection |
can result when a person eats food containing pathogens, which then grow in the intestines and cause illness. symptoms appear 1-3 days
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food-borne intoxication |
can result when a pearson eats food containing toxins produced by pathogens that are found on the food or due to chemical contamination. symptoms appear quickly |
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bacteria |
under favorable conditions, they can produce rapidly FATTOM |
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FATTOM |
Food Acid Temp Oxygen Moisture Time and temp are the easiest to control |
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virus |
smallest microbial contaminants practicing good personal hygiene and minimizing bare-hand contact can help defend against viral food-borne illnesses |
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fish |
purchase fish from approved suppliers |
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produce |
all produce should be purchased from an approved supplier |
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common food allergies |
1. milk 2. dairy 3. eggs 4. shellfish 5. fish 6. wheat 7. soy 8. peanuts 9. tree nuts |
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hand washing |
wash hands after touching hair, face, restroom, sneezing, coughing, eating, drinking, garbage 1. water 100 2. soap 3. scrub (10-15 seconds) 4. rinse 5.dry with single use paper towel 6. if antiseptic must be fda approved |
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gloves |
never in place of handwashing hands must be washed before putting on gloves and when changing to a new pair must be changed at least every 4 hours, when soiled, torn, or when beginning new task |
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jewlery |
only plain wedding band allowed |
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aprons |
always remove when leaving food prep area |
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sore throat + fever |
restrict employees from working with or around food |
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jaundice, diarrhea, vomitting |
exclude employees must be symptom free for 24 hours |
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salmonella, shigella, e. coli, hep a, norovirus |
notify health dept. |
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themometers |
help to prevent time-temp abuse should be washed, rinsed, sanitized before each use should be calibrated before each shift never use glass thermometers to measure food temperatures |
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bimetallic stemmed |
the stem should be immersed in the product from the tip to the end of the sensing area |
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infared |
used to measure surface temps and cannot be used to take internal temperature |
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themocouples |
penetration probe - internal temperature of food immersion probes - liquids surface probes - surface |
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calibrating thermometers |
boiling point: 212 ice-point: ice water = 32 |
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approved supplier |
has been inspected and meets all local, state, and federal laws |
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receiving |
plan deliveries so that products can ben handled promptly inspect food properly packaging should be clean, undamaged, use by dates currant, no signs of mishandling |
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cold tcs foods |
41 degrees or below |
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live shellfish and shell eggs |
45 or below |
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hot tcs foods |
135 of above |
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frozen |
frozen solid with no stains or ice crystals |
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fifo |
store items with earlier use by dates in front and use them first |
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re-packing |
all packaging / containers should be labeled with name of the food and the expiration dates |
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refrigerator temp |
should be set at 39 or lower cool food to 70 before placing in fridge |
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fridge organization |
store raw meat, poultry and fish separately from cooked or ready to eat food to prevent cross contamination. if not, store raw foods below cooked. |
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dry storage |
50-70 f humidity 50-60% stored at least 6 inches off the floor not stored near cleaning supplies |
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storage temp for meat, poultry, fish, dairy |
41 or lower |
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storage shellfish |
live shellfish should be stored in organical containers at 45 of lower. id tags must be kept for 90 days |
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tcs foods prepped on site |
must be labeled: name of the food, the date it should be sold by, consumed or disgarded it can be stored up to 7 days at 41f before it must be disgarded |
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produce |
should not be washed before stored bc mold can grow |
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ROP |
packages should be checked for signs of contamination including bubbling, tears, excessive liquid, slime |
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UHT |
shelf stable until opened once open store in refrigerator at 41 f for a max of 7 days |
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thawing |
thaw frozen food: 1. in fridge 2. under cool running water 3. in microwave 4. part of cooking process NEVER AT ROOM TEMP |
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eggs + egg mixtures |
pooled eggs that are cracked should be cooked immediately or stored at 41 f |
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min internal temperatures |
165: poultry, stuffed meats, stuffed pasta, leftovers, food cooked in microwave 155: ground meat, injected meat, eggs to be held 145: steak, chops, fish, roasts, eggs short order 135: vegetables, fruit, pasta, beans |
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165 |
poultry stuffed meats stuffed pasta leftovers food cooked in microwave |
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155 |
ground meat injected meat eggs to be held |
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145 |
steak chops fish roasts eggs short order |
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135 |
vegetables fruit pasta beans |
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two stages of cooling |
135 -> 70 in two hours 70 -> 41 in four hours |
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reheating |
leftover tcs food must be reheated to temp of 165 within two hours |
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holding food |
check the internal temp of food being help at least every four hours hot holding:135 cold holding: 41 |
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holding without temperature control |
food must be labeled with the time removed and discard time hot food can be help a max of four hours cold food must not reach above 70f up to six hours |
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re-serving |
only un-opened individually packed condiments are ok to reserve |
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self service bars |
never allow customers to re-use soiled plates |
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requirements for sneeze guards |
requirements for sneeze guards14 inches above the food counter and should extend 7 inches beyond food |
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active managerial control |
1. consider the five risk factors as they apply throughout the flow of food
2. id any issues in your operation that could impact food safety 3. develop policies that address issues id 4. monitor to determine if policies being followed 5. verify policies and procedures are working |
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haccp |
id specific points where it is essential to prevent, eliminate, or reduce bio, chem + physical hazards 1. conduct hazard analysis 2. determine critical control points 3. determine min and max limits 4. determine and estab monitoring procedures 5. id what corrective actions will ben taken when critical limit not met 6. verify plan in working 7. estab record keeping procedure |
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flooring |
strong, durable, easy to clean |
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coving |
curved sealed edge placed between floor and wall to eliminate sharp corners that would be hard to clean |
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stationary equipment |
must be mounted on legs at least six inches off floor or sealed to a masonry base |
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stationary tabletop equipment |
mounted on legs at least four inches between tabletop and equipment or sealed to tabletop |
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backflow prevention |
vacuum breakers and air gaps can be used to prevent backflow |
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lighting |
50 foot candles: food prep area 20 foot candles: hand washing, buffet, restrooms, display areas 10 foot candles: walk-in refrigerators, dry storage, dining rooms shatter resistant bulbs and protective covers prevent broken glass |
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ventilation |
improves indoor air quality by removing smoke, grease, heat |
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garbage containers |
leak proof, water proof, pest proof, easy to clean, durable should not be carried across a food prep area |
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cleaning |
process of removing food and soil from a surface |
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sanitizing |
reducing number of pathogens from a clean surface to safe levels |
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dishwashing machines |
in a heat-sanitizing dishwashing machine, 180 is the minimum temperature for the final rinse |
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three compartment sink |
washed in detergent with 110 f water, rinsed, sanitized in either hot water (171) or chemical solution |
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integrated pest management |
deny pests access to water deny pests access to food, shelter, water work with licensed pest control operator |
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government control |
federal: recommendations state: regulations written at state level local: carried out |
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Microorganism |
Small, living organism that can be seen only with a microscope |
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Pathogen |
Harmful microorganism and makes people sick when eaten or produce toxins that cause illness |
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Toxin: |
poison |
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Common symptoms of foodborne illness |
Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice (yellowing of skinand eyes) |
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Allergy symptoms: |
Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of the body, including the face, eyes, hands, or feet, vomiting and/or diarrhea, abdominal pain. |
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Date marking |
Ready-to-eat TCS food must be marked if held forlonger than 24 hours. Date mark must indicate when the food must besold, eaten, or thrown out Ready-to-eat TCS food can be stored for onlyseven days if it is held at 41°F (5°C) or lower The count begins on the day that the food wasprepared or a commercial containerwas opened. For example, potato salad preparedand stored on October 1 would have a discarddate of October 7 on the label Some operations write the day or date the foodwas prepared on the label. Others write the usebyday or date on the label |
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Guidelines for the Effective Use of Sanitizers |
Chlorine – Water temp min 75°F, 50-99ppm, contact time min. 7 sec Iodine – Water temp min 68°F, 12.5-25 ppm, contact time min 30 sec Quats – Water temp min 75°F, less than 500 ppm, contact time min 30 sec |
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What 4 types of pathogens can contaminate food and cause foodborne illness? |
Bacteria, Viruses, Parasites & Fungi |
