Term
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Definition
| disease transmitted to people by food |
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Term
| Foodborne illness outbreak |
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Definition
| when two or more people get the same illness after eating the same food |
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Term
| Challenges to food safety |
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Definition
| Time and money, Language and culture, Literacy and Education, Pathogens, Unapproved suppliers, High-risk customers, Staff turnover |
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Term
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Definition
| Elderly people, Infants and preschool-age children, Pregnant women, People with cancer or on chemotherapy, People with HIV/AIDS, Transplant recipients |
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Term
| Potential hazards to food safety |
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Definition
| Biological hazards, Chemical Hazards, Physical Hazards |
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Term
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Definition
| Pathogens are the greatest threat to food safety, they include certain viruses, parasites, fungi and bacteria |
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Term
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Definition
| cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware into food. |
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Term
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Definition
| foreign objects like hair, dirt bandages, metal staples, or broken glass. Naturally occuring objects include fish bones in fillets |
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Term
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Definition
| purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene |
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Term
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Definition
| food is not held or stored at the right temperature, food is not cooked or reheated enough to kill pathogens, food is not cooled the right way |
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Term
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Definition
| contaminated ingredients are added to food that recieves no further cooking,ready-to-eat food touches contaminated surface, contaminated food touches or drips fluids on to cooked or ready-to-eat food, a foodhandler touches contaminated food and then touches ready-to-eat food,contaminated cleaning towels touch food-contact surfaces. |
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Term
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Definition
| failure to wash hands the right way or after using the restroom or after anytime hands get dirty, coming to work sick, coughing or sneezing on food, touch or scratch wounds and then touch food |
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Term
| Important prevention measures |
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Definition
| controlling time and temperature, preventing cross-contamination, practice personal hygiene, purchasing from approved, reputable suppliers |
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Term
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Definition
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Term
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Definition
| Viruses, Bacteria, Parasites, and Fungi |
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Term
| What Pathogens need to grow (FAT TOM) |
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Definition
Food-to grow pathogens need an energy source, such as carbohydrates or protein.
Acidity-Pathogens grow best in food that is low in acidity.
Temperature-pathogens grow well in food held between the temperature of 41 degrees F and 135 degrees F(5 degrees c and 57 degrees C), know as the temperature danger zone.
Time-pathogens need time to grow and after four hours they will grow to a levelhigh enough to make people sick.
Oxygen-Some pathogens need oxygen to grow and others grow when oxygen is not there.
Moisture-Pathogens need moisture in food to grow |
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Term
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Definition
| Time and Temperature Control Safety |
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Term
| General Information about Viruses |
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Definition
| Can survive cooler and freezer temperatures,can't grow in food but once eaten they grow inside a person,can contaminate both food and water, can be transfered from person to person, from person to food, and from people to food contact surfaces. |
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Term
Illness: Hepatitis A
Virus: Hepatitis A |
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Definition
| mainly found in the feces of those infected. Can contaminate water and food and iscommonly linked to ready-to-eat foods and shellfish contaminated by sewage. Symptoms: Fever(mild), general weakness, nausea, abdominal pain, jaundice(appears later). |
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Term
Illnes: Norovirus Gastroenteritis
Virus: Norovirus |
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Definition
| Very similar to Hepatitis A but causes Vomiting, diarrhea, nausea, and abdominal cramps. |
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Term
| Characteristics of Bacteria |
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Definition
| Most bacteria are controlled by keeping food out of the temperature danger zone,bacteria grows rapidly with the correct FAT TOM,some bacteria change into spores to keep from dying then change back once the food has been time and temperature abused, some bacteria make toxins in food as they grow and die |
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Term
Illness: Bacillus Cereus Gastroenteritis
Bacteria: Bacillus Cereus |
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Definition
Spore-forming bacteria found in soil, produces two toxins that causes two illiness.
Diarrhea illness found in cooked vegetables, meat products, and milk causing watery diarrhea, and no vomiting.
Vomiting illness found in cooked rice dishes causing vomiting and no diarrhea. |
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Term
Illness: Listeriosis
Bacteria: Listeria Monocytogenes |
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Definition
| found in soil, water and plants.Grows in cool, moist environments.Uncommon in healthy people and found in raw meat, unpasteurized dairy products, and ready-to-eat food.Symptoms in pregnant women are miscarriage and symptoms in newborns are Sepsis, Pneumonia, and meningitis. |
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Term
Illnes: Hemorrhagic Colitis
Bacteria: Shiga toxin-producing Escherichia coli |
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Definition
| Can be found in the intestines of cattle and only a small amount is needed to become sick. Found commonly in ground beef(raw and undercooked) and contaminated produce. Causes Diarrhea (eventually becomes bloody), abdominal cramps, kidney failure (in severe cases) |
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Term
Illness: Clostridium perfringens gastroenteritis
Bacteria: Clostridium Perfringens |
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Definition
| spore-forming, found in soil and the intestines of both human and anmals. Usually found in meat, and poultry that has been time temperature abused causing diarrhea, and severe abdominal pain |
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Term
Illness: Botulism
Bacteria: Clostridium Botulinum |
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Definition
| Spore-forming found in water and soil and can contaminate almost any food, but does not grow well in foods that are refigerated, acidic, or low in moisture, however it grows without oxygen and produces a deadly toxic when food is time temperature abused.Found commonly in incorrectly canned food, Reduced oxygen packaged (rop) foods,temperature abussed vegetables, and untreated garlic-and0oil mixtures causing nausea and vomiting, then weakness, double vision, and difficulty speaking and swallowing |
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Term
Illness: Salmonellosis
Bacteria: Salmonella spp. |
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Definition
| Naturally carried by many farm animals and a small amount can make a person sick. Commonly found in poultry, eggs, dairy products, and produce causing diarrhea, abdominal cramps, vomiting, and fever |
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Term
Illness: Shigellosis
Bacteria: Shigella spp. |
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Definition
| usually found in TCS foods causinfg bloody diarrhea, abdominal pain and cramps, and fever(Occasionally) |
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Term
Illness: Shigellosis
Bacteria: Shigella spp. |
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Definition
| usually found in TCS foods causinfg bloody diarrhea, abdominal pain and cramps, and fever(Occasionally) |
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Term
Illness: Staphylococcal Gastroenteritis
Bacteria: Staphylococcus Aureus |
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Definition
| found in humans, mostly in the hair, nose, throat, and infected cuts. Usually linked to TCS foods and Deli meat causing nausea, vomiting and retching, and abdominal cramps |
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Term
Illness: Staphylococcal Gastroenteritis
Bacteria: Staphylococcus Aureus |
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Definition
| found in humans, mostly in the hair, nose, throat, and infected cuts. Usually linked to TCS foods and Deli meat causing nausea, vomiting and retching, and abdominal cramps |
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Term
Illness: Vibrio Gastrenteritis
Bacteria: Vibrio Vulnificus and Vibrio Parahaemolyticus |
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Definition
| Found in waters where shellfish are harvested and grow rapidly in the middle of the temperature danger zone.Symptoms include diarrhea, abdominal cramps and nausea, vomiting, and low-grade fever and chills |
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Term
| Characteristics of Parasites |
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Definition
| Cannot grow in food, need to be in the meat of another animal to survive, many animals can be host and they can contaminate both food and water-particularly water used to irrigate produce. |
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Term
Illness: Anisakiasis
Parasite: Anisakis Simplex |
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Definition
| Commonly linked to raw or undercooked fish, symptoms include tingling in throat and coughing up worms |
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Term
Illness: Cryptosporidiosis
Parasite: Cryptosporidium Parvum |
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Definition
| Found in the feces of people infected with it and commonly linked to contaminated water and produce causing watery diarrhea, abdominal cramps, nausea, and weight loss |
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Term
Illness: Giardiasis
Parasite: Giardia Duodenalis also known as G. Lamblia or G. Intestinalis |
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Definition
| Commonly linked to improperly treated water and produce causing fever, diarrhea, abdominal cramps, and nausea |
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Term
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Definition
| Only sometimes make people sick and mostly causes food to spoil and are found in air, soil, plants, water, and some food. The types of fungi are molds and yeasts. |
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Term
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Definition
| Spoil food and sometimes cause illnesses. Some produce toxinsand they can grow in almost any condition, but they grow well in acidic food with little moisture. Cooler and freezer temperatures may slow thier growth but will not kill them |
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Term
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Definition
| Spoils food quickly giving off a smell or taste of alcohol, may also be white, pink, slimmy, or bubbly.grows well in acidic food with moisture. |
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Term
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Definition
| Made by pathogens or come from a plant or animal. |
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Term
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Definition
| can't be smelled or tasted and cannot be destroyed by freezing or cooking once they form in food. The two groups of seafood toxins are Fish Toxins and Shellfish Toxins. |
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Term
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Definition
| Some toxins are a natural part of the fish and some are made by toxins on on it or cause by the fish eating smaller fish with the toxins |
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Term
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Definition
| Shellfish are contaminated when they eat algae that have a toxin |
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Term
Illness: Scrombroid Poisoning
Toxin: Histamine |
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Definition
| Known as histamine poisoning, caused by time-temperature abuse and cannot be destroyed by freezing, cooking, smoking, or curing. Symptoms include reddening of the face and neck, sweating, headache, burning or tingling sensation in the mouth or throat, diarrhea, and vomiting |
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Term
Illness: Ciguatera Fish Poisoning
Toxin: Ciguatoxin |
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Definition
| found in certain marine algae. builds up in certain fish when they eat smaller fish that have eaten the toxic algae. Cannot be smelled or tasted and cannot be destroyed by cooking or freezing. Symptoms include reversal of hot and cold sensations, nausea, vomiting, tingling in fingers, lips, or toes, and joint and muscles pain |
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Term
Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin |
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Definition
| some shellfish become contaminated when they filter toxic algae from the water. Cannot be tasted or smelled and cannot be destroyed by freezing or cooking. Symptoms include numbness, tingling of the mouth, face, arms,and legs, dizziness, nausea, vomiting, diarrhea |
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Term
Illness: Neurotoxic Shellfish Poisoning (NSP)
Toxin: Brevetoxin |
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Definition
| some shellfish become contaminated when they filter toxic algae from the water. Cannot be tasted or smelled and cannot be destroyed by freezing or cooking. Symptoms include tingling and numbness of the lips, tongue, and throat, dizziness, reversal of hot and cold sensations, vomiting, and diarrhea. |
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Term
Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic Acid |
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Definition
| some shellfish become contaminated when they filter toxic algae from the water. Cannot be tasted or smelled and cannot be destroyed by freezing or cooking. Symptoms include vomiting, diarrhea, abdominal pain, confusion, memory loss, disorientation, seizure, coma |
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Term
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Definition
| almost always caused by eating toxic, wild mushrooms collected by amateur hunter. Symptoms of illness depend on the type of toxic mushroom eaten |
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Term
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Definition
| Usually happens when an operation purchases from unapproved suppliers or when the plants haven't been cooked properly |
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Term
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Definition
Toxic Metals: Lead, copper, zinc
Foodservice Chemicals: Cleaners, sanitizers, polishes, and machine lubricants |
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Term
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Definition
| Metal shavings from cans, staples from cartons, glass, plastic, rubber, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits |
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Term
| Deliberate Contamination of Food |
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Definition
| Terrorist or activists, current or former employees, vendors, competitors |
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Term
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Definition
| A food alagery is the bodies negative reaction to a food protein. Symptoms of food allgeries are itching in and around the mouth, face, or scalp, tightening in the throat, wheezing or shortness of breath, hives, swelling of the face, eyes, hands, or feet, abdominal cramps, vomiting, or diarrhea, loss of consciousness and can result in death. |
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Term
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Definition
| milk, dairy, eggs, fish, shellfish, wheat, soy, peanuts and tree nuts |
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Term
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Definition
| Purchasing, Recieving, Storing, Preperation, Cooking, Holding, Cooling, Reheating, Serving |
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Term
| Cross-Contamination Prevention |
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Definition
| Seperate equipment, clean and sanitize after each task, prep food at different times, buy prepared food. |
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Term
| Avoiding Time-Temperature Abuse |
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Definition
| monitor food, use the correct thermometers, record temperatures,use the correct time and temperature control methods, and take corrective actions when needed |
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Term
| Bimetallic Stemmed Thermometer |
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Definition
| used for checking large or thick foods |
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Term
| Thermocouples and Thermistors |
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Definition
| digital display and good for checking thick and thin foods |
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Term
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Definition
| check temperatures of liquids |
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Term
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Definition
| check the temperatures of flat cooking equipment |
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Term
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Definition
| use to check internal temperature of food |
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Term
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Definition
| use these to checke the temperature inside coolers and ovens |
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Term
| Infrared (Laser) Thermometers |
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Definition
| measures the temperatures of food and equipment surfaces |
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Term
| Time-temperature Indicator (TTI) |
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Definition
| a tag attached to packages that change color if the shipment has been time-temperature abused and the color change is not reversible |
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Term
| General Thermometer Guidelines |
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Definition
| Must be washed, rinsed and sanitized. Calibrate regularly. Never use glass thermometers to check food temperatures; if they break, they can be physical hazard. always check the thickest part of the food and wait atleast 15 seconds to record reading |
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Term
| General Thermometer Guidelines |
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Definition
| Must be washed, rinsed and sanitized. Calibrate regularly. Never use glass thermometers to check food temperatures; if they break, they can be physical hazard. always check the thickest part of the food and wait atleast 15 seconds to record reading |
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Term
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Definition
| Always purchase food from approved, reputable suppliers |
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Term
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Definition
| when recieving a shipment cold foods should be at 41 degrees F(5 degrees c) or lower;hot foods should be 135 degrees f(57 degrees c);and frozen foods should be frozen with no evidence of thawing or refreezing. |
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Term
| Recieving and inspecting cont. |
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Definition
| do not accept items with tears, holes, punctures,swollen ends, rust, dents, broken cartons, broken seals, dirty wrappers, leaks, dampness, water stains, signs of pest, or expired use-by-dates. |
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Term
| Recieving and inspecting cont. |
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Definition
| Reject food that is slimy, sticky, dry, or leaves an imprint when you touch it, has an abnormal color or abnormal or unpleasant smell. |
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Term
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Definition
| must be clean, unbroken, with a temperature of 45 degress F (7 degrees C) or lower. Liquid, frozen, or dehydrated egg products must be pasterized and all eggs and egg products must have a USDA inspection mark |
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Term
| Receiving Milk and Dairy Products |
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Definition
| Must be received at 41 degress f(5 degrees c) or lower and must all be pasteurized |
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Term
| Receiving Raw shucked shellfish |
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Definition
| packaged in nonreturnable containers, must be labeled with packers name, address, and certification number. Containers smaller than 1/2 Gallon must have either a "best if used by" or "sell by" date. Containers bigger than 1 gallon (1.9 L) musthave the date the shellfish were shucked |
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Term
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Definition
| must have shellstock identification tags. These tags must remain attached to the delivery container until all shellfish are used. Employees must write on the tags the date that the last shellfish was sold or served out of the container and these tags must then be kept on file for 90 days. Reject shellfish that are muddy, have broken shells, or are dead |
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Term
| Sliced melons and cut tomatoes |
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Definition
| must be received at 41 degrees F(5 degrees c) |
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Term
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Definition
| must be purchased from a supplier with a Hazard Analysis Critical Control Point (HACCP)and the juice must be pasteurized |
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Term
| Fish Served Raw or Partially cooked |
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Definition
supplier must freeze fish for a specific time to kill any parasites that might be in the fish these temperatures are:
-4 degrees f(-20 degrees c) or lower for atleast seven days(168 hours) in a freezer
-31 degrees f(-35 degrees c) or lower until frozen solid and then stored at -31 degrees f(-35 degrees c) for at least 15 hours
-31 degrees f(-35 degrees c) or lower until frozen solid and then stored at -4 degrees f(-20 degrees c) or lower for atleast 24 hours
supplier will provide records showing this and the records must be kept on file for 90 days after you serve the fish |
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Term
| Products requiring inspection stamps |
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Definition
meat and poultry must have a USDA or state department of agriculture's inspection stamp.
Egg products must have an inspection stamp indicating that federal regulations have been enforced to maintain quality and reduce contamination |
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Term
| General storage guidelines |
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Definition
label foods include name and dates it should be sold, eaten, or thrown out
Rotate food using FIFO(first in first out
Keep TCS food at 41 degrees f(5 degrees c) or lower, or 135 degrees f(57 degrees c) or higher.
check temperature of stored food and storage areas at the beginning of the shift.
store food in containers inteneded for food, in a designated area, and 6 inches off floor and wall, and 4 inches off table tops.
Keep all storage areas clean and dry |
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