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102 Cards in this Set
- Front
- Back
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Foodborne Illness
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an acute illness resulting from eating contaminated food
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Foodborne Disease Outbreak
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an occurrence of two or more cases of the same illness resulting from the consumption of the same food
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Safe Food
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Food that is free of contaminants
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Food Safety
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measures and conditions necessary to control hazards
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Primary goal of food safety program
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to prevent foodborne illness and foodborne disease outbreaks
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Most food borne disease outbreaks are caused by
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failure to implement good food safety principles
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Foodborne illness
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an acute illness resulting from eating contaminated food
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Foodborne disease outbreak
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occurence of two or more cases of the same illness resulting from the consumption of the same food
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Food Safety
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measures and conditions necessary to control hazards
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Primary goal of a food safety program
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prevent foodborne illness and foodborne disease outbreaks
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Food borne disease outbreaks are caused by
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failure to implement good food safety principles
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PIC
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person in charge for a food establishment
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CIP
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cleaning in place
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CDC
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center for disease control
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FIFO
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first in first out
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FDA
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food and drug administration
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USDA
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US department of agriculture
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HACCP
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hazard, analysis, critical, control, point. 7 principles
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TDZ
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Temperature Danger Zone
41 - 135 (4hrs) 70-125 (2hrs) |
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FAT TOM
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Food, Acidity, Time, Temperature, Oxygen, Moisture
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pH scale
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(acidity) 0 - 14 (alkaline)
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Exclusion
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requiring a worker to leave an establishment as a result of a specific illness, symptoms, or exposure to certain diseases.
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Food Safety Program
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policies, procedures, practices, controls and documentation that ensure that the food sold is free of contaminants and safe to eat
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Food Safety Policy
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outline of managements responsibilities and should also be used to communicate standards to staff.
Contact Local regulatory agency about Q's. |
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A recent new reason to practice good food safety principles
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The increase in media attention and coverage.
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concept of management
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getting activities completed efficiently and effectively with and through other people
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Main objective of food safety training on food premises
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to improve working practices by changing staff behavior and attitude
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Four stages of training
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Motivate, teach, supervise, test
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Contamination
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presence of physical, chemical, or biological matter in the food environment.
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Biological Contamination
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Bacteria, Viruses, Parasites, and Fungi
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Bacteria
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single celled microorganism
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Acidic
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having a pH level less than 7.0
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Aerobe
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an organism that requires oxygen to multiply
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anaerobe
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an organism that requires the absence of oxygen to multiply
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bacillus cereus
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an intoxication causing bacteria commonly found in starchy food and meat food. Causes emetic (vomiting) and diarrhea.
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Clostridium botulinum
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deadly foodborne illness. intoxication found in soil such as root vegetables. anaerobic so can be found in canned foods.
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pathogen
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a disease producing organism
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infection
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disease caused by the release of endotoxins in the intestines of an affected person.
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intoxication
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illness caused when bacteria produce exotoxins that are released into food. short onset
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spore
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a resistant resting phase of bacteria protecting them against adverse conditions such as high temperatures
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Viruses
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microscopic pathogens that multiply on/in the living cells of their host. Hepatitis A and Norovirus
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Scrombrotoxin is associated with
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Fish
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Salmonella spp is reduced when
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cooking food according to time and temperature guidelines
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most food borne disease outbreaks are by
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failure to implement good safety principles
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staphylococcus
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Most common bacteria associated with People.
SOURCES:Human Skin, nose, hands, boils, and cuts. Dust, Raw milk. CFV: Milk/dairy, deli salads, desserts, custards, cooked meat/poultry. |
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Clostridium perfringens
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SOURCES: soil, animal/human waste, dust, insects
CFV: stews, casseroles, meat pies. |
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Shiga Toxin - E.Coli-
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SOURCES: infected workers, contaminated water CFV: undercooked beef, contaminated produce |
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Vibrio
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SOURCES: raw undercooked fish / shellfish
CFV: Oysters, clams, crabs, shrimp, tuna, sardines |
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cigua-tera toxin
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associated with fish
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Fungi-
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molds and yeasts
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parasites
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plant or animal that live on or in another plant or animal (host) to survive.
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molds
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threadlike organisms that produce sports, cause allergic reactions, can survive freezing cooking
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Yeasts
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spoil food quickly, require oxygen to grow, destroyed by cooking, pink/bubbly
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poisonous plants
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deadly nightshade, daffodil bulbs, rhubarb.
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physical contamination
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anything that gets into food accidently. EX: hair, bandaid, scab, etc.
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Chemical contamination
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presence of unwanted chemical components in our around food environment. cleaning/sanitizing agents, pesticides, lead, copper, zinc (galvanized) mercury
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intentional contamination
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People: Good safety programs takes into account the most common areas of food vulnerability.
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Food Allergy
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the body's immune system responding to a food that it mistakenly believes is harmful
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Food Allergy Symptoms
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Tingling sensation in the mouth or throat, itching in and around the mouth, face, scalp, swelling, difficulty breathing.
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8 main ingredients to cause 90% of allergic reactions
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wheat/soy, milk/eggs, peanuts/treenuts, fish/shellfish,
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Cooking Gloves
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Should me worn no more than 4 hours. Every task requires a change and washing hands in between use.
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Washing hands
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total of 20 seconds. scrubbing of 10-15 seconds. minimum of 100 degrees, as hot as you can stand it.
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Symptoms need to be reported:
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Diarrhea, vomiting, fever, jaundice, open wound or lesion. By law, must report Hep A, Norovirus, Salmonella, Shigella, Ecoli. (even if had in the last 6m)
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Nose, Mouth, Fingers
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Do not cough or sneeze over food
Do not blow noses or bite nails by food Do not lick fingers |
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When to wash hands
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Before starting work
After using toilet Upon entering food prep area Before handling PHF/TCS |
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PHF
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potentially hazardous food
-support the growth of foodborne illness -high in protein -neutral acidic ph levels -moisture content ex:milk, egg, poultry, fish, shellfish, sliced melons |
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TCS
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Time/Temp control for Safety
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ROP
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reduced oxygen packaging. susceptible to clostridium botulinum growth. discard if appears contaminated, slimy packaging, or contains excessive fluids.
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RTE
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Ready to Eat
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Aw
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a measure of the moisture in food available to microorganisms.
water activity (0.85) |
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what type of container should not be used to store acidic foods?
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Metallic
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What areas of vulnerability does food safety program address?
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people and buildings
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Signs of contaminated delivery
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-food not properly protected
-damaged packaging |
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Rules of storage
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-follow use-by-date
-FIFO (firs in first our) -keep clear stock records -food can be used or sold up to 3 days past expiration date (except meat) |
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Direct
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when raw meat touches other food
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Indirect
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when raw food and ready-to-eat food are prepared using the same equipment
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drip
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when raw meat incorrectly stored above ready-to-eat food. (drips onto food)
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Reputable suppliers
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-have outstanding record in food safety
-good hygiene -meet or exceed your expectations -maintain proper temp control in transit -be open to audit |
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Shigella
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Found in feces of people
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TCS foods
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-milk, milk products, eggs
-meat, poultry, fish, shellfish -sliced melons |
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Two most important factors when protecting food:
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-prevent time/temp abuse
-prevent cross contamination |
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3 methods of cross contamination
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-direct
-indirect -drip |
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cross contamination
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the transfer of bacteria from raw food to ready-to-eat food by direct, indirect, or drip contact
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Poultry
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must be USDA-inspected, if delivered on ice, may be stored as is in a self-draining container that is clean and sanitized.
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Meat
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ensure product has a fresh odor and store in timely manner - has a short shelf life and supports rapid bacterial growth if time/temp abused
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Seafood
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should be stored at an internal temperature between 32F and 41F.
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# of days required to keep seafood certification tags for shellfish
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90 days
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Fahrenheit degrees recommended for dry storage
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50-70
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pH danger zone
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4.6 to 7
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onset time in minutes of Staphylococcus aureus
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30 minutes
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max water temperature allowed if slacking using running water
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70F
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Number of inches food should be stored off the floor
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6 inches
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Minimum cooking temperature for poultry
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165F for 15 seconds
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Maximum temperature in Fahrenheit for storing eggs
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45F
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Minimum cooking temperature for ground meat
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155F for 15 seconds
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Minimum water temperature if sanitizing using hot water
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171F
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Temperature for water slurry for thermometer calibration
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50F to 70F
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Minimum cooking temperature for vegetables
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135F
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Temperature for cooking steaks and pork
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145F for 15 seconds
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Max number of hours for cooked food to cool to 70F and 135F
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2 hours for 70F
4 hours for 135F |
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Leftovers must be heated to what temperature
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165F
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Temperature for cooking eggs
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145F for 15 seconds
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