question

A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when:

answer

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.

question

Cost of Foodborne illnesses

answer

-Loss of customers and sales -Loss of reputation -Negative work exposure -Lower staff morale -Lawsuits and legal fees Staff missing work -Increased insurance premiums -Staff retraining

question

How foodborne illnesses occur- Unsafe food is the result of contamination:

answer

-Biological -Chemical -Physical

question

Biological Contaminants:

answer

-Bacteria -Viruses -Fungi -Parasites

question

Chemical Contaminants

answer

-Cleaners -Sanitizers -Polishes

question

Physical Hazards

answer

-Metal shavings -Staples -Bandages -Glass -Dirt -Natural objects (fish bones in a fillet)

question

How food becomes unsafe- 5 Risk factors for foodborne illness

answer

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

question

How food becomes unsafe- 4 Major reasons

answer

1. time-temp abuse 2. cross contamination 3. poor personal hygiene 4. poor cleaning and sanitizing

question

Food most likely to become unsafe

answer

TCS foods: dairy products, eggs, meats, poultry, fish, shellfish, cooked potatoes, cooked rice, soy and soy products, bean sprouts, cooked tomatoes and melons & garlic and oil mixtures.

question

Ready-to-eat food- food is food that can be eaten without further:

answer

-Preparation -washing -cooking

question

Ready-to-eat foods include

answer

Cooked food, washed fruits and vegetables, deli meat, bakery items and sugar, spices and seasonings

question

Populations at high risks for foodborne illnesses

answer

Elderly people, preschool-age children, people with compromised immune systems

question

Training and Monitoring

answer

Train staff to follow food safety procedures, provide initial and ongoing training, provide all staff with general food safety knowledge, provide job specific food safety training, retrain staff regularly, monitor staff to make sure they are following procedures and document training.

question

Government Agencies

answer

-The food and drug administration (FDA) -US Department of agriculture (USDA) -Centers for Disease control and prevention (CDC) -US public health service (PHS) -State and local regulatory authorities

question

Contaminants come from a variety of places

answer

-Animals we use for food -Air, contaminated water, and dirt -People-delibretly or accidentally

question

People can contaminate food when

answer

-They dont wash their hands after using the restroom -They are in contact with a person who is sick -They sneeze or vomit onto food or food contacts surfaces -They touch dirty food-contact surfaces and equipment and then touch food

question

Biological Contaminations (3)

answer

- Microorganisms: small, living organisms that can be seen only with a microscope -Pathogens: Harmful microorganisms and makes people sick when eaten or produce toxins that cause illness -Toxin: Poison

question

4 types of pathogens can contaminate food and cause foodborne illness

answer

1. Bacteria 2. Viruses 3. Parasites 4. Fungi

question

Common symptoms of foodborne illness

answer

-Diarrhea -Vomiting -Fever -Nausea -Abdominal cramps -Jundice (yellowing of skin and eyes)

question

Onset times for Foodborne illness

answer

Depend on the type of foodborne illness can range from 30 mins to 6 weeks

question

Bacteria-Basic characteristics

answer

-Location: Found almost everywhere -Detection: cannot be seen, smelled, or tasted -Growth: will grow rapidly if FAT TOM conditions are correct -Prevention: Control time and temperature

question

FATTOM

answer

Food- Most bacteria need nutrients to survive; TCS food supports the growth of bacteria better than other types of food Acidity- Bacteria grow best in food that contain little or no acid; what bacteria need to grow Temperature- Bacteria grow rapidly between 41 F and 135 F (5 C and 57 C); Temperature danger zone Time- Bacteria needs time to grow Oxygen- Some bacteria need oxygen to grow, while others grow when oxygen is not there. Moisture- Bacteria grow well in food with high level of moisture.

question

The FDA has identified 3 types of bacteria that cause severe illness and are highly contagious

answer

1. Salmonella Typhi 2. Shigella spp 3. Escherichia coli (E-coli)

question

Salmonella Typhi

answer

Source: People Linked food: Ready to eat food, beverages. Prevention Method: Wash hands, cooking food to min. temp.

question

Shigella spp

answer

Source: Human Feces Linked food: Hands touching TCS foods, Produce Prevention Method: Exclude food handlers with diarrhea, control flies.

question

Escherichia coli (E-coli)

answer

Source: Intestines of cattle Linked food: Ground beef, produce. Prevention Method: Exclude food handlers with diarrhea, Prevent cross contamination.

question

Major Viruses that cause Foodborne Illnesses

answer

-Hepatitis A -Norovirus

question

Hepatitis A

answer

Source: Human Sources Linked Food: Ready to eat food, shellfish Prevention method: exclude staff with hep. a and/or jaundice, wash hands, buy shellfish from reputable supplier

question

Norovirus

answer

Source:Human Feces Linked Food: Ready to eat food, shellfish Prevention method: exclude staff with Norovirus and/or vomiting or diarrhea, wash hands, buy shellfish from reputable supplier

question

Parasites:Basic characteristics

answer

Location:Require a host to live and reproduce Source:Seafood, wild game, and food processed with contaminated water, such as produce. Prevention:Purchase food from approved, reputable suppliers, cook food up to required minimum internal temp. and fish that will served raw or under cooked, must be frozen correctly by the manufacturer.

question

Fungi:3 Basic characteristics

answer

-Yeast, Molds, and Mushrooms: Some molds and mushrooms produce toxins, throw out moldy food, unless mold is natural part of the food, purchase mushrooms from approved, reputable suppliers.

question

Viruses:Basic Characteristics

answer

Location:Carried by human beings and animals, required a living host to grow, do not grow in food and can be transferred through food and remain infectious in food. Sources: Food, Water or any contaminated surface and typically occur through fecal-oral routes. Destructions: Not destroyed by normal cooking temp, good personal hygiene must be practiced when handling food and food-contact surfaces, quick removal and clean up of vomit is important.

question

Biological Toxins

answer

Origin: Naturally occur in certain plants, mushrooms, and seafood Seafood Toxin:Produce by pathogens found on certain fish (tuna, bonito, mahi-mahi) Histamine produced when fish is time-temperature abused. occurs in certain fish that eat smaller fish that have consumed the toxin. Barracuda, snapper, grouper, amberjack i.e ciguatera toxin. Illness: Symptoms and on set times vary with illness. People will experience within minutes. General Symptoms: Diarrhea or vomiting, neurological symptoms, tingling in extremities. reversal of hot and cold sensations, flushing of the face and/ or hives, difficulty breathing and hart palpitations.

question

Chemical Contaminants

answer

Sources: certain type of kitchenware and equipment, cleaners, sanitizers, polishes, machine lubricants, and pesticides and deodorizers, first aid products, and health and beauty products (hand lotion, hair sprays, etc.) Symptoms: vary depending on chemical consumed, illnesses occur within minutes, vomiting and diarrhea are typical Prevention: only use chemicals approved for use and foodservice operations, purchase chemicals from approved reputable suppliers and store chemicals away from prep areas, food-store areas, and service areas.

question

Physical Contaminants

answer

Sources: Common objects that get into food (metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, dirt) Symptoms: Mild to fatal injuries are possible, cuts, dental damage, and chocking bleeding and pain. Prevention: Purchase food from approved, reputable suppliers, closely inspect food received.

question

Deliberate contamination of food-groups who may attempt to contaminate food

answer

-Terrorist or activist -Disgruntled current or former staff -Vendors -Competitors

question

FDA defense tool: A.L.E.R.T.

answer

Assure: Make sure product received are from safe sources. Look: Monitor the security of products in the facility. Employes: know who is in your facility. Reports: Keep in formation related to food defense accessible. Threat: Develop a plan for responding to suspicious activity or a threat to the operation.

question

Responding to foodborne-illness outbreak

answer

-Gather Info. -Notify authorities. -Segregate product. -Document info. -Identify staff. -Cooperate with authority. -Review Procedures.

question

Food allergens

answer

Food allergens: A protein in a food or ingredient some people are sensitive to. These proteins occur naturally. Allergies 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. Allergic reaction: symptoms can become serious quickly, a severe reaction, called anaphylaxis, can lead to death.

question

Common food allergens:

answer

-Milk -eggs -fish -shellfish -wheat -soy -peaNUTS -tree NUTS

question

Prevent Allergic Reactions

answer

Service Staff: Describe how the dish is prepared, identify ingredients, suggest simple menu items, hand-deliver food to customers with food allergens. Kitchen Staff: Avoid cross-contact with food items.

question

The Safe Food Handler: Food handlers can contaminate food when they

answer

-Have a foodborne illness -Have wounds that contain a pathogen -Sneeze or cough -Have contact with a person who is sick -Touch anything that may contaminate their hands and don't wash them -Have symtoms such as diarrhea, vomit, or jaundice.

question

The Safe Food Handler: Actions that can contaminate food:

answer

-Scratching of scalp -Running fingers through hair -Wiping or touching the nose -Rubbing an ear -Touching a pimple or infected wound -Wearing a dirty uniform -Coughing or sneezing into the hand -Spitting in the operation

question

The Safe Food Handler: Managers must focus on the following:

answer

-Creating personal hygiene policies -Training food handlers on personal hygienes policies -Modeling correct behavior at all times -Supervising food safety practices -Revising personal hygiene policies regularly.

question

Hand Washing Procedure

answer

1. Wet hands with running water as hot as you can comfortably stand (at least 100 f/38 c) 2. Apply soap 3. Vigorously scrub hands and arms for 10 to 15 secs. Clean under fingernails and between fingers. 4. Rinse thoroughly under running water. 5. Dry hands and arms with a single-use paper towel or warm-air hand dryer. Use a paper towel to turn on the faucet.

question

Food Handlers must wash their hands before they start work and after:

answer

-Using the restroom -Handling raw meat, poultry, and seafood before and after. -Touching the hair, face, or body. -Sneezing, coughing, or using a tissue. -Eating, drinking, smoking, or chewing gum or tobacco. -Handling chemicals that might affect food safety.

question

Food Handlers must wash their hands after:

answer

-Taking out garbage -Clearing tables or busing dirty dishes -Touching clothing or aprons -Handling money -Leaving and returning to the kitchen/prep area -Handling service animals or aquatic animals -Touching anything else that may contaminate hands.

question

Single-Use gloves:

answer

-Should be use when handling ready-to-eat food (except when washing produce and when handling ready-to-eat ingredients for a dish that will cooked.) -Must NEVER be used in place of hand washing. -Must NEVER be washed and reused -Must fit correctly

question

When to Change gloves

answer

-As soon as they become dirty or torn. -Before beginning a different task. -After an interruption i.e. phone call -After handling raw meat, seafood or poultry and before handling ready-to-eat food

question

Bear Hand contact with ready-to-eat food must be avoided:

answer

Some jurisdictions allow it but require: policies on staff health, training and hand washing and personal hygiene practices. NEVER handle ready-to-eat food with bear hands when you primarily serve a high-risk population.

question

Work Attire-Food Handlers Must:

answer

-Wear Clean hat or other hair restrain -Wear clean clothing daily -Remove Aprons when leave food-prep areas -Remove jewelry from hands and arms before prepping food.

question

food handlers must not Eat, Drink, Smoke, or chew gum or tobacco when:

answer

-When prepping or serving food -Working in prep areas -Working in areas used to clean utensils and equipment

Food Safety Manager Study Guide – Flashcards

Unlock all answers in this set

Haven't found what you were looking for?

Search for samples, answers to your questions and flashcards