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102 Cards in this Set

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Foodborne Illness
an acute illness resulting from eating contaminated food
Foodborne Disease Outbreak
an occurrence of two or more cases of the same illness resulting from the consumption of the same food
Safe Food
Food that is free of contaminants
Food Safety
measures and conditions necessary to control hazards
Primary goal of food safety program
to prevent foodborne illness and foodborne disease outbreaks
Most food borne disease outbreaks are caused by
failure to implement good food safety principles
Foodborne illness
an acute illness resulting from eating contaminated food
Foodborne disease outbreak
occurence of two or more cases of the same illness resulting from the consumption of the same food
Food Safety
measures and conditions necessary to control hazards
Primary goal of a food safety program
prevent foodborne illness and foodborne disease outbreaks
Food borne disease outbreaks are caused by
failure to implement good food safety principles
PIC
person in charge for a food establishment
CIP
cleaning in place
CDC
center for disease control
FIFO
first in first out
FDA
food and drug administration
USDA
US department of agriculture
HACCP
hazard, analysis, critical, control, point. 7 principles
TDZ
Temperature Danger Zone
41 - 135 (4hrs)
70-125 (2hrs)
FAT TOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
pH scale
(acidity) 0 - 14 (alkaline)
Exclusion
requiring a worker to leave an establishment as a result of a specific illness, symptoms, or exposure to certain diseases.
Food Safety Program
policies, procedures, practices, controls and documentation that ensure that the food sold is free of contaminants and safe to eat
Food Safety Policy
outline of managements responsibilities and should also be used to communicate standards to staff.

Contact Local regulatory agency about Q's.
A recent new reason to practice good food safety principles
The increase in media attention and coverage.
concept of management
getting activities completed efficiently and effectively with and through other people
Main objective of food safety training on food premises
to improve working practices by changing staff behavior and attitude
Four stages of training
Motivate, teach, supervise, test
Contamination
presence of physical, chemical, or biological matter in the food environment.
Biological Contamination
Bacteria, Viruses, Parasites, and Fungi
Bacteria
single celled microorganism
Acidic
having a pH level less than 7.0
Aerobe
an organism that requires oxygen to multiply
anaerobe
an organism that requires the absence of oxygen to multiply
bacillus cereus
an intoxication causing bacteria commonly found in starchy food and meat food. Causes emetic (vomiting) and diarrhea.
Clostridium botulinum
deadly foodborne illness. intoxication found in soil such as root vegetables. anaerobic so can be found in canned foods.
pathogen
a disease producing organism
infection
disease caused by the release of endotoxins in the intestines of an affected person.
intoxication
illness caused when bacteria produce exotoxins that are released into food. short onset
spore
a resistant resting phase of bacteria protecting them against adverse conditions such as high temperatures
Viruses
microscopic pathogens that multiply on/in the living cells of their host. Hepatitis A and Norovirus
Scrombrotoxin is associated with
Fish
Salmonella spp is reduced when
cooking food according to time and temperature guidelines
most food borne disease outbreaks are by
failure to implement good safety principles
staphylococcus
Most common bacteria associated with People.
SOURCES:Human Skin, nose, hands, boils, and cuts. Dust, Raw milk.
CFV: Milk/dairy, deli salads, desserts, custards, cooked meat/poultry.
Clostridium perfringens
SOURCES: soil, animal/human waste, dust, insects
CFV: stews, casseroles, meat pies.
Shiga Toxin - E.Coli-

SOURCES: infected workers, contaminated water
CFV: undercooked beef, contaminated produce
Vibrio
SOURCES: raw undercooked fish / shellfish
CFV: Oysters, clams, crabs, shrimp, tuna, sardines
cigua-tera toxin
associated with fish
Fungi-
molds and yeasts
parasites
plant or animal that live on or in another plant or animal (host) to survive.
molds
threadlike organisms that produce sports, cause allergic reactions, can survive freezing cooking
Yeasts
spoil food quickly, require oxygen to grow, destroyed by cooking, pink/bubbly
poisonous plants
deadly nightshade, daffodil bulbs, rhubarb.
physical contamination
anything that gets into food accidently. EX: hair, bandaid, scab, etc.
Chemical contamination
presence of unwanted chemical components in our around food environment. cleaning/sanitizing agents, pesticides, lead, copper, zinc (galvanized) mercury
intentional contamination
People: Good safety programs takes into account the most common areas of food vulnerability.
Food Allergy
the body's immune system responding to a food that it mistakenly believes is harmful
Food Allergy Symptoms
Tingling sensation in the mouth or throat, itching in and around the mouth, face, scalp, swelling, difficulty breathing.
8 main ingredients to cause 90% of allergic reactions
wheat/soy, milk/eggs, peanuts/treenuts, fish/shellfish,
Cooking Gloves
Should me worn no more than 4 hours. Every task requires a change and washing hands in between use.
Washing hands
total of 20 seconds. scrubbing of 10-15 seconds. minimum of 100 degrees, as hot as you can stand it.
Symptoms need to be reported:
Diarrhea, vomiting, fever, jaundice, open wound or lesion. By law, must report Hep A, Norovirus, Salmonella, Shigella, Ecoli. (even if had in the last 6m)
Nose, Mouth, Fingers
Do not cough or sneeze over food
Do not blow noses or bite nails by food
Do not lick fingers
When to wash hands
Before starting work
After using toilet
Upon entering food prep area
Before handling PHF/TCS
PHF
potentially hazardous food
-support the growth of foodborne illness
-high in protein
-neutral acidic ph levels
-moisture content
ex:milk, egg, poultry, fish, shellfish, sliced melons
TCS
Time/Temp control for Safety
ROP
reduced oxygen packaging. susceptible to clostridium botulinum growth. discard if appears contaminated, slimy packaging, or contains excessive fluids.
RTE
Ready to Eat
Aw
a measure of the moisture in food available to microorganisms.
water activity (0.85)
what type of container should not be used to store acidic foods?
Metallic
What areas of vulnerability does food safety program address?
people and buildings
Signs of contaminated delivery
-food not properly protected
-damaged packaging
Rules of storage
-follow use-by-date
-FIFO (firs in first our)
-keep clear stock records
-food can be used or sold up to 3 days past expiration date (except meat)
Direct
when raw meat touches other food
Indirect
when raw food and ready-to-eat food are prepared using the same equipment
drip
when raw meat incorrectly stored above ready-to-eat food. (drips onto food)
Reputable suppliers
-have outstanding record in food safety
-good hygiene
-meet or exceed your expectations
-maintain proper temp control in transit
-be open to audit
Shigella
Found in feces of people
TCS foods
-milk, milk products, eggs
-meat, poultry, fish, shellfish
-sliced melons
Two most important factors when protecting food:
-prevent time/temp abuse
-prevent cross contamination
3 methods of cross contamination
-direct
-indirect
-drip
cross contamination
the transfer of bacteria from raw food to ready-to-eat food by direct, indirect, or drip contact
Poultry
must be USDA-inspected, if delivered on ice, may be stored as is in a self-draining container that is clean and sanitized.
Meat
ensure product has a fresh odor and store in timely manner - has a short shelf life and supports rapid bacterial growth if time/temp abused
Seafood
should be stored at an internal temperature between 32F and 41F.
# of days required to keep seafood certification tags for shellfish
90 days
Fahrenheit degrees recommended for dry storage
50-70
pH danger zone
4.6 to 7
onset time in minutes of Staphylococcus aureus
30 minutes
max water temperature allowed if slacking using running water
70F
Number of inches food should be stored off the floor
6 inches
Minimum cooking temperature for poultry
165F for 15 seconds
Maximum temperature in Fahrenheit for storing eggs
45F
Minimum cooking temperature for ground meat
155F for 15 seconds
Minimum water temperature if sanitizing using hot water
171F
Temperature for water slurry for thermometer calibration
50F to 70F
Minimum cooking temperature for vegetables
135F
Temperature for cooking steaks and pork
145F for 15 seconds
Max number of hours for cooked food to cool to 70F and 135F
2 hours for 70F
4 hours for 135F
Leftovers must be heated to what temperature
165F
Temperature for cooking eggs
145F for 15 seconds