food safety test – Flashcards

a disease transmitted to people by food

found on food more frequently than considered safe

loss of customer sales loss of reputation negative media

elderly pregnant women infants

pathogens chemicals foreign objects

the presence of harmful substances in the food

biological chemical physical

pathogens are greatest threat to food safety viruses, parasites, fungi, and bacteria

foodservice chemicals can contaminate food cleaners, sanitizers

foreign objects hair, dirt, glass, bandages

purchasing from unsafe sources failing to cook properly holding food at incorrect temps using contaminated equipment

food is time-temperature abused when it has stayed too long at temps that are good for the growth of pathogens

food isnt held at the right temperature not cooked enough to kill pathogens not cooled right away

pathogens can be transfered from one food surface to another

viruses, bacteria, parasites, fungi

cannot be smelled, seen, or tasted. but some fungi like mold can change appearance but will not make you sick

Food-they need energy Acidity- grow best with little or no acid Temperature-grow in food 41-135 degrees Time- need time to grow Oxygen- need oxygen to grow Moisture-need moisture to grow

dairy, meats, fish, baked potatoes, tofu/soy, sliced melons, eggs, poultry, shellfish, sprouts, untreated garlic/ oil mixtures

food that can be eaten without further preparation, washing/cooking

keep foodhandlers who are vomiting away from food, wash hands, minimize bare-hand contact

Hepatitis A, Norovirus gastroenteritis

Hepatitis A & Norovirus gastroenteritis-shellfish, ready-to eat food, contaminated water

Hepatitis A- abdominal pain, nausea, fever Norovirus gastroenteritis- diarrhea, abdominal pain, nausea, vomiting

handwashing, approved suppliers

found in feces of infected person cooking does not destroy transfered from person to food by infected person's fingers

found in feces of infected person can make person sick very contagious person can become contagious within hours

Temperature- can be controlled by keeping it out of the "danger zone" Growth-if FAT TOM conditions are right, bacteria will rapidly grow Form-change into spores to keep from dying Toxin-make toxins in food as they grow

meat, produce, rice/grains/dairy

meat, ready-to-eat food, dairy

meat, produce

poultry, meat

produce

poultry, eggs, produce, dairy

ready-to-eat food, produce, contaminated water

ready-to-eat food

shellfish, contaminated water

diarrhea, nausea, vomiting

NONE

diarrhea, abdominal pain

diarrhea, abdominal pain

nausea, vomiting

diarrhea, abdominal pain, vomiting, fever

diarrhea, abdominal pain, fever

abdominal pain, nausea, vomiting

diarrhea, abdominal pain, nausea, vomiting, fever

farm animals carry this, small amount can make you sick, found in person's feces

found in feces of person, occur when person eates contaminated food or water, flies can transfer bacteria feces to food

found in waters where shellfish are harvested grow very fast at temperatures in the middle of the "danger zone"

Growth-cannot grow in food. need to be in an animal Transfer-will cause illness. animals can be the host by having it in feces Contamination-contaminate both food/water

pathogens that only sometimes make people sick. they spoil food. found in air, soil, plants, water, and sometimes in food. molds/yeasts are examples

Effects-molds spoil food/somtimes cause illness Toxins-some produce toxins Growth-grow well in acid/any condition Temperature-freezer temperatures may slow growth but will not kill Prevention-throw out all food to prevent illness

Signs of Spoilage-smell or taste like alcohol Growth-grow in acidic foods Prevention-throw out all food

made by pathogens. they come from a plant of animal

cant be smelled or tasted. cant be killed by cooling the temperature

caused by eating toxic wild mushrooms collected by amateur hunters. are not destroyed by cooking/freezing

illnesses from plant toxins usually happen because an operation has purchased plants from unapproved suppliers.

some utensils and equipment contain toxic metals that can contaminate acidic food. This illness is caused by storing acidic food w/ equipment containing toxic metals

lead, copper, zinc