7641347
Description
Flashcards by Ayanna Patterson, updated more than 1 year ago
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Created by Ayanna Patterson
about 7 years ago
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| Question | Answer |
| What is a foodborne illness? When is an illness an outbreak? | : disease transmitted to people by food. 1. 2 or more people have same symptoms from eating the same food. 2. investigation by state/local authorities 3. outbreak confirmed by lab analysis |
| Describe 7 challenges to food safety. | 1. Time/Pressure 2. Language and Cultural differences 3. Literacy/Education 4. Pathogens 5. Unapproved suppliers 6. High - Risk Customers 7. Staff Turnover |
| What does a foodborne illness cost a restuarant (8)? | 1. Loss of customers/sales 2. Negative media exposure 3. Lawsuits/legal fees 4. Increased insurance premiums 5. Loss of reputation 6. Lowered staff morale 7. staff missing work 8. staff retraining |
| What does a foodborne illness cost its victims? (3) | Lost work, medical costs/long-term disability, and death |
| Describe the 3 main contaminants. | 1. Biological: pathogens 2. chemical , and physical |
| What is a pathogen? | Illness causing/harmful microorganism; more frequently found on food that was once considered sage |
| What are the 5 most common food handling mistakes? | 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 |
| What is TCS food? List the 12. | Time and temp controlled for safety 1. Milk/dairy 2. Meat (beef/pork/lamb) 3. fish 4. Baked potatoes 5. Tofu/soy protein/ synthetic ingredients/meat alternatives 6. Slice melons/cut tomatoes/cut leafy greens 7. Shell eggs (except treated ones) 8 . Poultry 9. Shellfish 10. heat-treated plant food (cooked rice, beans, and veggies), sprouts/sprout seeds, untreated garlic and oil mixtures |
| What 3 populations are at high risk for food borne illness? | Elderly people, preschool age children, and people with compromised immune systems |
| Describe the FDA's role in food safety? | 1. inspects all food except meat,poultry, eggs 2. regulates food transported state-state 3. issues food code 4. regulates food in restaurants, retail food stores, vending operations, schools/daycare centers, hospitals, nursing homes Food code not required to be adopted by state 5. provides support and training |
| Describe 3 other agencies that play a role in food safety besides FDA. | 1. USDA (US dep. of agriculture) inspects meat, poultry, and eggs 2. CDC and Public Health Services (PHS) help USDA and FDA conduct research |
| What do state and local authorities do for food safety? | 1. Inspect operations 2. Enforce regulations 3. Investigate complaints/illnesses 4. issue licensing and permits 5. approve construction 6. Review/Approve HACCP plans |
| What is the big six and who are they? | : top biological contaminants (M = Major) 1. Shigella spp. (M) 2. Salmonella Typhi. (M) 3. Nontyphoidal salmonella (NTS) (M) 4. Shiga toxin-producing Escherichia coli (STEC) / E. Coli (M) 5. Hepatitis A 6. Norovirus |
| What are the 6 most common syptoms of FBI? | Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice |
| What are 4 characteristics of bacteria that cause FBI? | 1. Location: live almost everywhere including in/out of bodies 2. Detection: cannot be seen, smell,tasted 3. Growth: FAT TOM 4. Prevention: most can be prevented by time/temp control |
| What is FAT TOM? | 6 conditios bacteria need to grow Food: need nutrients to survive; TCS foods Acidity: foods w/ a neutral to low acidic pH Temperature: 41 and 135 degrees F Time: keep time out of danger zone Oxygen: some need it to grow, others grow in low levels Moisture: water activity (aw from 0 to 1.0) grows in high levels |
| Describe salmonella typhi. | 1. live only in humans 2. usually in ready-to-eat food and beverages 3. food handler w/ illness cannot work 4. Prevent by washing hands, and checking internal temps 5. Bacteria in poop weeks after they're cured |
| Describe Nontyphoidal salmonella. | 1. in farm animals naturally 2. In poop weeks after 3. In poultry, eggs, meat, milk/dairy, tomatoes, peppers, and cantoloupes 4. Food handlers w/ vomiting/diarrhea can't work 5. wash hands, prevent CrossC, 6. food to minimum internal temps |
| Describe Shigella spp. | 1. Usually from contaminated water, salads w/ TCS food like potato, tuna, shrimp, macaroni, and chicken 2. if you have it, you can't work 3. prevent by washing hands and controlling flies |
| Describe shiga toxin-producting Escherichia coli or E. coli. | 1. found in cattle intestines 2. usually from ground beef/contaminated produce 3. if you have it, you can't work 4. Cook food (especially ground beef) to min. temp 5. Purchase from approved venders, and preven CrossC |
| What are 3 commo characteristics for viruses? Which does the FDA consider to be major? | 1. Location: carried by humans/animals; need living host; still infectious in food 2. Sources: food, water,contaminated surface; usually through fecal-oral routes 3. Destruction: not destroyed by normal cooking temps ** n Major viruses: norovirus and Hepatitis A |
| Describe hepatitis A. | 1. mainly found in feces of infected people. 2. contaminates water, ready-to-eat food, or shellfish 3.can't work with it (Exclude with jaundice) 4. wash hands, don't touch ready to eat w/ bare hands 5. purchase shell-fish from approved reputable vendors |
| Describe norovirus. | 1. from ready-to- eat, water supply, and shellfish 2. become contagious within hours of eating 2. exclude diarrhea/vomiting, wash hands, avoid barehands on ready to eat 4. Purchase shellfish from approved vendors |
| What are 3 basic characteristics of parasites? | 1. Location: require a host t live/reproduce 2. Source: commonly associated with seafood, wild game, and food processed w/ contaminated water (produce) 3. Prevention: approved vendors, reputable suppliers, min temp., fish has been correctly frozen |
| What is a fungi? | Yeasts, molds, and mushrooms produce toxins that cause FBI. Throw away moldy food unless it's a natural part of food. Don't pick mushrooms. |
| What are the characteristics, symptoms, and prevention of biological toxins? | Origin: naturally associated with certain plants, mushrooms, and seafood. Toxins in many fish (ciguatera) Symptoms w/n minutes: diarrhea, vomiting, neurological (tingling, hot/cold,), flushed face, difficulty breathing, hives. Prevention: approved vender/ TTC |
| What are the sources and symptoms of chemical contaminants? | cleaners, sanitizers, polishes, machine lubricants, pesticides, etc. that are stored the wrong way Certain metals can react w/ Symptoms w/in minutes: Vomiting diarrhea May need to call 911, consult MSDS |
| What are 7 ways to prevent chemical contamination? | 1. Purchase from approved sources 2. Store away from prep, food-storage, and service areas 3. use for intended uses 4. manufacturers labels are readable 5. only handle food w/ approved equipment 6. Keep MSDS current, accessible 7. follow manufacturer directions, and regulatory requirements |
| What are the sources, symptoms, and prevention of physical contaminants. | Sources: anything outside (metal, glass) or natural (seeds) Symptoms: Mild to fatal injuries (choking, dental damage, cuts, bleeding) Prevention: approved vendor, inspect food when received |
| What are the 4 groups that contaminate food on purpose? | 1. Terrorists/activists 2. Disgruntled current/former staff 3. Vendors 4. Competitors |
| What is A.L.E.R.T? | FDA way to prevent food tampering. Assure: use safe sources/supervise delivery Look: Monitor products in facility Employees: Know who is in facility Reports: Keep info accessible, current Threat: identify action plan if there is a threat |
| What are 7 things a restaurant can do to respond to an outbreak? | 1. Gathering info of sick person (contact) 2. Notifying authorities 3. Separate product and label "Do not use" 4. Lof info about suspected product. 5. Identify staff on duty and interview 6. Cooperate with authorities 7. Reviewing products to stay current |
| What is a food allergen? What are some of the common symptom? | : protein in a food/ingredient that people are sensitive to Nausea, Wheezing, shortness of breath, hives, swelling of body/face, |
| What is the Big Eight? | Account for 90% of allergic reactions 1. Milk 2. Eggs 3. Fish (Bass, Flounder, and Cod) 4. Wheat 5. Soy 6. Peanuts 7. Crustacean shellfish, such as crab, lobster, and shrimp 8. Tree nuts like pecans |
| When placing a special order for a food, describe employee's knowledge to give to customer? (4) | 1. Describing dishes, preparation 2. Suggest menu items w/out allergen 3. Identify allergen special order by marking 4. Deliver food and confirm allergen when serving |
| What should kitchen staff do to prevent allergens? | 1. Cook foods in different places (no same fryer, pan) 2. Don't let food touch surfaces, equipment, or utensils that have touched allergens |
| What are 6 ways to avoid cross-contamination w/ allergens? | 1. check recipes/ingredient labels 2. Wash/rinse/sanitize everything before prepping 3. Make sure allergen doesn't touch anything 4. Wash hands and change gloves before 5. Use separate fryers/oil 6. Label food packaged on-site of retail |
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