Term
| When is an illness considered an outbreak? |
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Definition
| Two or more people have the same symptoms after eating the same food, an investigation is conducted by state and local regulatory authorities, the outbreak is confirmed by a laboratory analysis |
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Term
| What are the challenges to food safety? |
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Definition
| time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk customers, staff turnover |
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Term
| What are some of the costs of food born illnesses for the restaurant? |
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Definition
| loss of customers and sales, negative media exposure, lawsuits and legal fees, increased insurance premiums, loss of reputation, lowered morale staff, staff missing work, staff retrainin. |
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Term
| What are some of the human costs of foodborn illness? (people who get sick) |
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Definition
| lost work, medical costs during long term disability, death |
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Term
| Unsafe food is usually the result of ______ |
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Definition
| contamination: the presence of harmful substances in food. |
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Term
| What are the potential contaminants of food? |
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Definition
-Biological: pathogens
-Chemical: chemicals used to clean can contaminate food
-Physical: metal shavings, staples, and bandages. |
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Term
| How does food become unsafe? |
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Definition
1) Purchase food from unsafe sources
2) Failing to cook food correctly
3) Holding food at incorrect temperatures
4) Using contaminated equipment
5) Practicing poor personal hydiene |
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Term
| What are the four main factors what contribute to unsafe food? |
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Definition
| time-temperature abuse, cross-contaminatio, poor personal hygeine, poor cleaning and sanitizing. |
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Term
| How does food born illness result from time-temperature abuse? |
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Definition
-food is not held or stored at the correct temperature
- food is not cooked or reheated to kill pathogens
- food is not cooled correctly |
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Term
| How does food born illness result from cross contamination? |
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Definition
-contaminated ingredients are added to food that receives no further cooking
- ready-to-eat food touches contaminated surfaces
- contaminated food touches or drops fluids onto cooked to ready-to-eat food
- food handler touches the food and then touches something else
- contaminated cleaning cloths touch food contact surfaces |
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Term
| How does food born illness result from poor personal hygiene? |
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Definition
-fail to wash hands correctly after using restroom
- cough or sneeze on food
- touch or scratch wounds and then touch food
- work while sick |
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Term
| How does food born illness result from poor cleaning and sanitizing? |
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Definition
- equipment and utensils are not washed, rinsed and sanitized between uses
- food contact surfaces are wiped clean rather than being washed, rinsed and sanitized
- wiping cloths are not stored in a sanitizer solution betweeen uses, as shown in the photo at the left
- sanitizing solutions are not at the required levels to sanitize objects |
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Term
| Food most likely to become unsafe |
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Definition
| milk/dairy, shell eggs, poultry, meat (beef, pork and lamb), fish, shellfish and crustaceans, baked potatoes, heat treated plant food (rice, beans veggies), tofu, sprouts, sliced melons, cut tomatoes, cut leafy greens, untreated garlic and oil mixtures |
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Term
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Definition
| food that requires time and temperature control for safety |
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Term
| What are some examples of ready to eat foods? |
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Definition
| sugar, washed fruits and vegetables, deli meat, spices, seasoning |
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Term
| What populations are at high risk for foodborn illness |
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Definition
| elderly people, preschool aged children, people with compromised immune systems |
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Term
| Whose job is it to train and monitor employees? |
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Definition
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Term
| What are the government agencies responsible for the prevention of foodborn illness? |
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Definition
FDA, USDA inspect food and perform other critical duties.
State and local people create regulations and inspect operations
CDC and US public health service "help as well" |
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Term
| What are some of the roles of the FDA? |
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Definition
inspects all food except meat, poultry and eggs. Also regulates food transported across state lines.
Regulate: restaurants, vending operations, schools/day care, hospitals a nursing homes |
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Term
| What does the USDA inspect? |
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Definition
| meat, poultry and eggs. They also regulates food that crosses state boundaries or involves more than one state |
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Term
| What does the CDC and PHS inspect? |
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Definition
| These assist the FDA, USDA and state and local health departments. Conduct research into the causes of foodborn illness outbreaks |
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Term
| What do the state and local regulatory authorities inspect? |
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Definition
| Regulatory authorities write or adopt code that regulates retail and foodservice operations. |
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Term
| What are the responsibilities of regulatory authorities? |
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Definition
-inspecting operations
-enforcing regulations
-investing complaints and illnesses
-issuing licenses and permits
-approving construction
-reviewing and approving HACCP plans |
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Term
| Where do contaminates come from? |
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Definition
| many come from the animals, others come from the air, contaminated water and dirt |
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Term
| How are contaminants passed? |
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Definition
| from person to person, through sneezing or vomiting onto food or food-contact surfaces. From touching dirty food-contact surfaces and equipment and then touching food |
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Term
| Biological contamination: what are the types of pathogens? |
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Definition
| There are four types of pathogens that can contaminate food and cause foodborn illness: bacteria, viruses, parasites, fungi |
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Term
| What are the symptoms of foodborn illness? |
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Definition
| Depends but most are: diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice |
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Term
| What is the onset of foodborn illness? |
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Definition
| 30 minutes to as much as 6 weeks |
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Term
| What are the basic characteristics of bacteria? |
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Definition
Location: almost anywhere
Detection: cannot be detected by human senses
Growth: if FAT TOM conditions are correct, bacteria will grow in rapid numbers
Prevention: The most important way to prevent bacteria from causing a foodborn illness is to control time and temperature |
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Term
| What are the six conditions that bacteria needs to grow? |
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Definition
Food: need food to survice. TCS food is better for bacteria
Acidity: bacteria grow best in food that contains little or no acid: neutral to slightly acidic is best
Temperature: grow rapidly between 41F and 135F. Grow even more rapidly from 70-125.
Time: The more time the bacteria spends in the temperature danger zone, the worse off you'll be.
Oxygen: Some need O2, others die in O2
Moisture: high levels of moisture is good for bacteria: |
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Term
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Definition
| the amount of mositure available in food for bacteria growth |
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Term
| What are the three highly contagious foodborn illnesses, according to the FDA? |
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Definition
| salmonella typhi, shigella spp, enterohemorrhagic and shiga toxin producing E coli |
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Term
| Source of Salmonella typhi |
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Definition
Lives in humans. People with typhoid fever can carry the bacteria in their bloodstream-eating a small amount can make a person sick.
Symptoms: severity depends on the health of the person and amount of bacteria eaten |
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Term
| Foods linked with Salmonella typhi |
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Definition
| ready to eat food, beverages |
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Term
| Prevention measures against salmonella typhi |
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Definition
-exclude food handlers who have been diagnosed with S. Typhi
- wash hands
- cook food to minimum internal temps |
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Term
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Definition
| feces of humans with the illness. Most occur when people eat or drink contaminated food or water. flies can transfer the bacteria from feces/blood. Eeating a small amount can make the person sick |
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Term
| Foods linked with Shigella spp. |
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Definition
-food easily contaminated by hands such as salafs containing TCS food
- food that has made contact with contaminated water (produce) |
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Term
| Prevention measures for Shigella spp. |
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Definition
-exclude food handlers who have it
-exclude food handlers who have diarrhea from the operation
-wash hands
-control flies inside and outside the operation |
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Term
| Sources of enterohemorrhagic/Shiga toxin-producing E Coli |
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Definition
intestines of cattle and infected people
-bacteria can contaminate meat during slaughtering |
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Term
| Foods linked with enterohemorrhagic/Shiga toxin-producing E Coli |
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Definition
| ground beef, contaminated produce |
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Term
| Prevention measures for enterohemorrhagic/Shiga toxin-producing E Coli |
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Definition
-exclude food handlers
-cook food to minimum internal temperatures
-purchase produce from approved, reputable suppliers
-prevent cross contamination between raw meat and ready to eat foods |
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Term
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Definition
| carried by humans and animals, require a living host to grow. They can be transferred through food though they dont grow in food |
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Term
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Definition
| food, water or any contaminated surface. fecal-oral routes. |
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Term
| What is one of the leading cases of foodborn illness? |
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Definition
| Norovirus (through airborne vomit particles) |
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Term
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Definition
| not destroyed through normal cooking temperatures, so it is important to practice hygiene |
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Term
| What two viruses did the FDA identify that are highly contagious and can cause illness? |
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Definition
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Term
|
Definition
| feces of people infected with it. Also can contaminate water and many sources of food. Often gets transferred: fecal-oral |
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Term
|
Definition
| ready to eat food, shellfish from contaminated water |
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Term
| Prevention measures for Hep A |
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Definition
-exclude staff who have been diagnosed with Hep A
-wash hands
-avoid bare hand contact with ready to eat food
-purchase shellfish from approved suppliers |
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Term
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Definition
| commonly linked with ready to eat food and contaminated water. Transferred fecal-orally. eating a small amount can make you sick and it is very contagious |
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Term
| Foods linked with norovirus |
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Definition
| ready to eat foods, shellfish from contaminated water |
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Term
| Prevention measures of norovirus |
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Definition
-exclude staff who have been diagnosed
-exclude staff w/ vomiting and diarrhea
-wash hands
-avoid bare hand contact with ready to eat food |
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Term
| Location, sources and prevention of parasite foodborn illness |
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Definition
Location: parasites require a host to live and reproduce
Sources: parasites are commonly associated with seafood, wild game and food processed w/ contaminated water
prevention: purchase from reputable suppliers |
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Term
| What to do with fungi for foodborn illness? |
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Definition
| (yeasts, molds, mushrooms) throw out all moldy foods, buy shrooms from reputable suppliers |
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Term
| Origin of biological toxins |
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Definition
Some are naturally associated with certain plants, mushrooms and seafood. (tuna, mackerel and mahi make histamines when it is time-temperature abused)
Some fish become contaminated when they eat smaller fish. |
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Term
| Symptoms of biological toxins |
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Definition
| Many types of illness can be caused by eating seafood toxins. In general, people will experience an illness within minutes of eating the toxin. (diarrhea and vomiting). Neurological symptoms can include tingling in teh extremities. |
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Term
| Prevention of biological toxins |
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Definition
| They cannot be destroyed by cooking or freezing. Best way to do it is to purchase from reputable sources. |
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Term
| Chemical contaminants sources |
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Definition
| All chemicals and some cookware (pewter, copper, zinc), |
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Term
| Symptoms of chemical contaminants |
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Definition
| Depends, illnesses often occur within minutes. vomiting and diarrhea are common. Call poison control |
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Term
| Prevention of chemical compounds |
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Definition
| Chemicals must be approved and necessary for the maintenance of the chemical operation. purchase chemicals from approved, reputable suppliers, store chemicals away from prep area, use chemicals for their intended use, follow directions |
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Term
| Sources of physical contamination |
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Definition
| metal shavings, wood, fingernails, etc |
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Term
| Symptoms of physical contaminants |
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Definition
| mild to fatal injuries are possible (cuts, dental damage, choking) |
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Term
| Prevention of physical contaminants |
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Definition
| purchase food from reputable suppliers, inspect food you receive, take steps to make sure no physical contamination gets into things |
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Term
| Deliberate contamination of foods: who does it? |
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Definition
| terrorists or activists, disgruntled current or former staff, vendors, competitors |
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Term
| Did not make flashcards about page 2.13, was pretty straightforward |
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Definition
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Term
| What are the "things you should consider when responding to an outbreak" |
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Definition
| Gather information, notify authorities, segregating product, documenting information, identifying staff, cooperating with authorities, reviewing procedures |
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Term
| What are the allergy symptoms? |
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Definition
| nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, including the face, eyes, hands or feet, vomiting or diarrhea, abdominal pain |
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Term
| What are the common food allergens? |
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Definition
| milk, eggs, fish, wheat, soy, peanuts, shellfish, tree nuts (almonds, walnuts, pecans) |
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Term
| What should service staff be able to do to prevent allergic reactions? |
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Definition
| describing dishes, identifying ingredients, suggesting items, delivering food |
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Term
| What can kitchen staff do to help people with allergies? |
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Definition
| Cook different types of food in the same fryer oil, putting food that have touched allergens |
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Term
| How to avoid cross contact |
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Definition
| wash/rinse and sanitize cookware, utensils and equipment after handling an allergen, wash hands/gloves, use separate fryers and cooking oils, prep food in separate area, label food packaged |
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