Food Safety – Flashcards

A foodborne illness is a disease transmitted to people by food. An illness is considered a foodborne-illness outbreak when two or more people have the same symptoms after eating the same food. However, this requires an investigation by a regulatory authority.

1. Pressure to work quickly can make it hard to take the time to follow food safety practices. 2. Some staff may speak a language different from yours. This can create communication barriers. Cultural differences can influence how staff view food safety as well. 3. Staff often have varying education levels. This can make teaching food safety to some of them more difficult. 4. Illness-causing pathogens are being found on food that was once considered safe. For example, nontyphoidal Salmonella is now appearing on produce more often than in the past. 5.Food might be received from suppliers that are not practicing food safety. This can cause a foodborne-illness outbreak. 6. Training new staff in job tasks leaves less time for food safety training.

1. Loss of customers and sales 2.Negative Media Exposure 3. Lawsuits and legal fees 4. Increased Insurance Premiums 5. Loss of reputation 6. Lowered staff morale 7.Staff missing work 8. Staff retraining

1. Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins are also included in this group. 2. Foodservice chemicals can contaminate food if used incorrectly. The photo at left shows one examples of how chemicals may contaminate food. Chemical contaminants can include clearner, sanitizers, and polishes. 3. Foreign objects such as metal shavings, staples, and bandages can get into food. So can glass, dirt, and even bag ties. The photo at left shows this type of physical contaminant. Naturally occurring objects, such as fish bones in fillets, are another example.

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

Food has been subjected to time-temperature abuse when it has stayed too long at temperatures that are that are good for the growth of pathogens. A foodborne illness can result if food is time-temperature abused. This can happen in many ways. 1. Food is not held or stored at the correct temperature, as shown in the photo of potato salad at left. 2. Food is not cooked or reheated enough to kill pathogens. 3.Food is not cooled correctly.

Pathogens can be transferred from one surface of food to another. This is called cross- contamination. Cross-contamination can cause a foodborne illness in many ways. 1. Contaminated ingredients are added to food that receives no further cooking. 2. Ready-to- eat food touches contaminated surfaces. 3. Contaminated food touches or drips fluids onto cooked or ready-to-eat food, as shown in the photo at left. 4. A food handler touches contaminated food and then touches ready-to-eat food. 5. Contaminated wiping cloths touch food-contract surfaces.

Food handlers can cause a foodborne illness if they do any of the following actions: 1. Fail to wash their hands correctly after using the restroom. 2. Cough or sneeze on food. 3. Touch or scratch wounds and then touch food, as shown in the photo at left. Work while sick.

Pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen in the following ways. 1. Equipment and utensils are not washed, rinsed, and sanitized between uses. 2. Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized. 3. Wiping cloths are not stored in a sanitizer solution between uses, as shown in photo at left. 4. Sanitizing solutions are not at the required levels to sanitize objects.

1. Milk and Dairy products 2. Meat: beef, pork, and lamb 3. Fish 4. Baked potatoes 5. tofu or other soy protein/ Synthetic ingredients, such as textured soy protein in meat alternatives 6. Sliced melons, cut tomatoes, cut leafy greens 7.Shell eggs (except those treated to eliminate nontyphoidal salmonella) 8. Poultry 9. Shelfish and crustaceans 10. Heat-treated plant food, such as cooked rice, beans, and vegetables. 11. Sprouts and sprout seeds 12. Untreated garlic-and oil mixtures

Preschool-age children, Elderly people, People with compromised immune systems

Microorganisms are small, living organisms that can be seen only through a microscope. Many microorganisms are harmless, but some can cause illness. These are called pathogens. The four types of pathogens that can contaminate food are viruses, bacteria, parasites, and fungi.

Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice

Shigella spp.Salmonella Typhi Nontyphoidal Salmonella Shiga toxin-producing Escherichia coli (STEC), also known as E. coli Hepatitis A Norovirus

single- celled, living microganism that can spoil food and cause foodborne illness. Bacteria share some basic characteristics. Location: Bacteria can be found almost everywhere.They live in and on our bodies. Some types of bacteria keep us healthy, while others cause illness. Detection: Bacteria cannot be seen, smelled, or tasted Growth: If conditions are correct, bacteria will grow in rapid numbers Toxin production: some bacteria produce toxins in food as they grow and die. Prevention: The most important way to prevent bacteria from causing a foodborne illness is to control time and temperature.

As a manager, you should know what viruses are and about the illnesses they can cause. Most important, you should understand how to keep viruses from making your customers sick. Location: Viruses are carried by human beings and animals. They require a living host to grow. While viruses do not grow in food, they can be transferred through food and still remain infectious in food. Sources: People can get virueses from food, water, or any contaminated surface. Foodborne illnesses from viruses typically occur through fecal-oral routes. Norovirus is one of the leading causes of foodborne illness. Transfer: Viruses can be transferred from person to food, and from people to food-contact surfaces. When customers get sick from food contaminated with viruses, it is usually because their food was handled by an infected person. Prevention measure: Viruses are not destroyed by normal cooking temperatures. That is why it is important to practice good personal hygiene when handling food and food-contact surface.

Common source Food commonly linked with it Most common symptoms Most important prevention measures.

41 degree or lower

135 or higher

Should be frozen solid

Air temperature of 45 degree Internal temperature no greater than 50 degree Once received, cool it to an internal temperature of 41 degree or lower in four hours

45 degree or lower Must be cooled to 41 degree or lower in four hours

45 degree or lower Must be cooled to 41 degree or lower in four hours

Air temperature of 45 degree or lower

Must wear gloves while serving and making food.

Personal hygiene program Food safety training program Supplier selection and specification program quality control and assurance programs cleaning and sanitation program Standard operating procedures Facility design and equipment maintenance program Pest-control program

Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene

The FDA provides specific recommendations for controlling the common risk factors for foodborne illness. These are known as public health interventions. Demonstration of knowledge: as a manager, you must be able to show that you know what to do to keep food safe. Becoming certified in food safet is one way to show this. Staff health controls: Procedures must be put in place to make sure staff are practicing personal hygiene. Controlling hands as a vehicle of contamination: Controls must be put in place to prevent bare-hand contact wit ready-to-eat food, as shown in the photo at left Time and temprature parameters for controlling pathogens: Procedures must be put in place to limit the time food spends in the temperature danger zone. Consumer advisories: Notices must be provided to customers if you serve raw or undercooked menu items.

Conduct a hazard analysis Determine critical control points (CCPs) Establish critical limits. Establish monitoring procedures. Identify corrective actions. Verify that the system works. Establish procedure for record keeping and documentation.

Prepping and serving without cooking Prepping and cooking for same-day service Prepping, cooking, holding, cooling, reheating, and serving

Find the points in the process where the identified hazards(s) can be prevented, eliminated, or reduced to safe levels.

For each CCP, establish minimum or maximum limits. These limits must be met to prevent or eliminate the hazard, or to reduce it to a safe level.

Once critical limits have been created, determine the best way for your operation to check them. Make sure the limits are consistently met. Identify who will monitor them and how often.

Identify steps that must be taken when a critical limit is not met. These steps should be determined in advance.

Determine if the plan is working as intended. Evaluate it on a regular basis. Use your monitoring charts, records, hazard analysis, etc., and determine if your plan prevents, reduces, or eliminates identified hazards.

Maintain your HACCP plan and keep all documentation created when developing it. Keep records for the following actions: Monitoring activities Taking corrective action Validating equipment Working with suppliers.

Senior Management Risk management Public relations Operations Finance Marketing Human resources

What and when the customer ate at the operation When the customer first got sick, what the symptoms were, and how long the customer experienced them. When and where the customer sought medical attention, what the diagnosis was, and what treatment was received What other food was eaten by the customer

write down the time of the power outage. Check and record food temperatures periodically. Keep cooler and freezer doors closed. Pack TCS food in ice bought from an approved, reputable supplier.

Stop all cooking.

Write down the time of the power outage. Throw out all TCS food held below 135 deggree for more than four hours.

Designing and arranging equipment and fixtures to comply with sanitation standards. Selecting wall, floor, and ceiling materials that are easier to clean Designing utilities to prevent contamination and making cleanig easier Managing garbage correctly to avoid contaminating food and attracting pest

Put floor-mounted equipment on legs at least 6 inches high.

Put table top equipment on legs at least 4 inches high.

Timing: To minimize the hazard to people, have your PCO use pesticides only when you are closed for business and staff are not on-site. Post application Wash, rinse, and sanitize food-contact surfaces after the area has been sprayed. MSDS Pesticides are hazardous materials. You should have a corresponding MSDS any time one will be used or stored on the premises. Storage All pesticides used in your facility should also be stored by your PCO.