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21 Cards in this Set
- Front
- Back
- 3rd side (hint)
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How does food become unsafe? |
1.) Purchasing food from unsafe sources 2.) Failing to cook food correctly 3.) Holding food at incorrect temperatures 4.) Using contaminated equipment 5.) Practicing poor personal hygiene |
S.C.H.E.T. -sources, cooking, hygiene, equipment, temperatures. |
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What are some examples time-temperature abuse? |
-food not held or stored at correct temperature. ex: potato salad. -food not cooked or reheated enough to kill pathogens. -food not cooled correctly. |
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What are TCS foods? |
Foods that require Time and Temperature control for Safety to limit the growth of pathogens.
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What are some examples of TCS foods? |
Milk and dairy products, meat (beef, pork, lamb), fish, baked potatoes, tofu or other soy protein, synthetic ingredients (such as textured soy protein in meat alternatives), sliced melons, cut tomatoes, cut leafy greens, shell eggs (except those treated to eliminate nontyphoidal Salmonella), poultry, shellfish and crustaceans, heat-treated plant food (cooked rice, beans, and vegetables), sprouts and sprout seeds, untreated garlic-and-oil mixtures, ready-to-eat food (cooked food, washed fruit and vegetables [whole and cut], and deli meat, bakery items and sugar, spices, and seasonings). |
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Which type of contaminants pose the greatest danger to food safety? |
Pathogens- biological contaminants, microorganisms that can make you sick. These grow well in TCS food that is time-temperature abused (held at temperatures for too long that support pathogen growth). |
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What are microorganisms? |
Microorganisms are small, living organisms that can cause illness- pathogens. Pathogens can make you sick or produce toxins that make you sick. |
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What are the 4 types of pathogens that can contaminate food? |
1. viruses 2. bacteria 3. parasites 4. fungi |
The first 3 can cause illness without being seen, smelled, or tasted. The last can be seen, smelled, or tasted but may not cause illness. |
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What are the BIG SIX food borne illness? |
These are highly contagious and cause sever symptoms... 1. Shigella spp. 2. Salmonella Typhi 3. Nontyphoidal Salmonella (NTS) 4. Shiga toxin-producing Escherichia coli (STEC), a.k.a. E. coli 5. Hepatitis A 6. Norovirus |
people do not have to eat much of these pathogens to get severely sick. This is why food service operators with these illnesses cannot work. |
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What are the characteristics of bacteria? |
Bacteria are single-celled, living microorganisms that can spoil food and cause food borne illness. They cannot be seen, smelled, or tasted, some produce toxins which can make people sick and some which con not be destroyed through cooking. The most important method of prevention is controlling time and temperature. |
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What are the six conditions that bacteria need to grow? |
1. Food- carbs & protein (meat, poultry, dairy products, eggs). 2. Acidity- neutral to slightly acidic environment (pH of 7.5-4.6). Ex: bread (pH 5.0- 6.0), raw chicken (pH 5.5- 6.0), Cantaloupe (pH 6.1- 6.5), milk (pH 6.4- 6.8), cooked corn (pH 7.3-7.6). 3. Temperature- bacteria grow rapidly between 41 and 135 degrees F (temperature danger zone). 4. Time- the more time bacteria stay in the temperature danger zone, the greater opportunity to grow to unsafe levels. 5. Oxygen- Some bacteria need oxygen to grow, others grow without oxygen (cooked rice, untreated garlic-and-oil mixtures, and temperature abused baked potatoes). 6. Moisture- bacteria enjoy a lot of moisture. The amount of moisture available in food for this growth is called water activity (a[little w]- which ranges on a scale from 0.0- 1.0[water]. food with a water activity of 0.85 and higher is ideal for bacteria growth). |
FAT TOM |
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What are the 4 phases (stages) of bacteria growth? |
1. Lag- bacteria introduced to food go through adjustment where their numbers remain stable and get ready to grow. 2. Log- bacteria reproduction (can be as much as doubling every 20 minutes). 3. Stationary- Bacteria continue to grow until unfavorable conditions and eventually are growing and dying at the same rate. 4. Death- when dying bacteria outnumber growing bacteria, the population declines.
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The time required for bacteria to go from lag to log depends on FAT TOM conditions. |
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What are spores? |
Spores are bacteria that change into a form that does not require nutrients but can turn back into the form that grows rapidly when exposed to the right conditions. They are found in the dirt and in produce that grows there such as potatoes and rice, and also in meat, poultry, fish and other food that is exposed to dirt of dust. Spores can resist heat and survive cooking temperatures. Storing food at correct temperatures, holding, and cooling it correctly are all important. |
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What bacteria can be prevented through time and temperature control? |
-Bacillus cereus -Listeria monocytogenes -Shiga toxin-producing E.coli -Campylobacter jejuni -Clostridium perfringens -Clostridium botulinum |
Time and Temperature Control BC. LM. SE. CJ. CP. CB. BeCause Letting Me SEe Cool Jokes Causes People Comic Betterment. |
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Wha† bacteria can be prevented through preventing cross-contamination? |
-Nontyphoidal Salmonella -Salmonella Typhi |
Cross-contamination NS. ST. No Stop, cross contamination! |
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What bacteria can be prevented through practicing Personal Hygiene? |
-Shigella spp. -Staphylococcus aureus |
Personal Hygiene SSSA (it's ass backwards which is perfect for personal hygiene). |
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What bacteria can be prevented by purchasing from approved, reputable suppliers? |
-Vibrio vulnificus -Vibrio parahaemolyticus |
Suppliers VVVP Very Very Very Powerful |
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What is bacillus cereus? |
Bacillus cereus is a spore-forming bacteria found in dirt. It can produce two different toxins when allowed to grow to high levels, and these two toxins cause different illnesses. |
Mainly prevented through time and temperature control.
It is prevented by cooking food to minimum internal temperatures, holding food at the correct temperatures, and cooling food correctly. |
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What symptoms does bacillus cereus cause? |
Bacillus cereus causes an illness called Bacillus cereus gastroenteritis. This illness is characterized by watery diarrhea illness (from cooked veggies, meat products, and milk), and nausea and vomiting illness (from cooked rice dishes). |
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What is Listeria monocytogenes? |
Listeria monocytogenes is found in dirt, water, and plants. Unlike other bacteria, it grows in cool, moist environments. |
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What symptoms does listeria monocytogenes cause? |
Listeria monocytogenes causes an illness called Listeriosis which is uncommon in healthy people, but high-risk populations, especially pregnant women, are especially vulnerable. Listerosis is linked to the consumption of raw meat, unpasteurized dairy products, and ready-to-eat food, such as deli meat, hot dogs, and soft cheeses. It can cause miscarriages in pregnant women, and sepsis, pneumonia, and meningitis in newborns. |
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How is Listeriosis prevented? |
Listeriosis is mainly due to poor time and temperature control. It can also be prevented by throwing out food that has passed its expiration date, cooking raw meat to minimum internal temperatures, preventing cross contamination between raw meat and ready-to-eat food, and avoiding the use of unpasteurized dairy products. |
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