Foodborne Illness
A disease carried or transmitted to people by food
Foodborne Illness Outbreak
When two or more people experience the same
... [Show More] illness after eating the same food
00:02
01:22
High Risk Populations
Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety
TCS
41-135
Danger Zone
TCS Foods
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
Biological, physical, chemical
3 types of contamination
Biological contaminants
Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants
Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides
Physical contaminants
Foreign objects
Top reasons for outbreak
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene
3 ways food becomes contaminated
00:02
01:22
Time- temperature abuse
TCS foods are left in the danger zone for more than 4 hours
Cross contamination
Contaminants cross to a food that is not going to be cooked any further
Poor personal hygiene
Food handlers cause foodborne illness
Foodborne infections
When a person eats food containing pathogens
Foodborne intoxications
Result when a person eats food containing pathogens, which then grow in the intestines and cause illness
Bacteria
Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture
FATTOM
Viruses
Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against
Fish toxins
Scombroid and Ciguatera are
Approved supplier
All produce should be purchased from an
Allergic reaction
Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of
Common food allergens
Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all
100F
When properly washing hands, water should be
4
Gloves must be changed every ___ hours or when starting a new task
Plain wedding band
The only jewelry allowed is a ___
Restricted
Employees with a sore throat with a fever should be ___ from working with or around food
Excluded
Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food
Contact the health department
If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated
Thermometers should be ____ before each shift to ensure accuracy
Sensing area
A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the
Internal
An infrared thermometer cannot be used to take the ___ temperature
Penetration
___ probe is used for internal temperature of food
Immersion
___ probe is used for liquids
Surface
___ probe is used for surface
False
T or F: Glass thermometers can be used to measure food temperatures
Approved Supplier
A ___ has been inspected and meets all applicable local, state, and federal laws
41F or lower
Cold TCS foods must be delivered at ___
45F or lower
Live Shellfish and Shell eggs must be delivered at
135F or higher
Hot TCS foods must be delivered at ___
Frozen solid
Frozen foods must be delivered
Name of food and expiration date
All packaging and containers should be labeled with
Refrigerators
____ must be set at 39F or lower
70F
Cool food to ___ before placing in refrigerator
Dry storage
___ areas should be kept at 50-70F with a relative humidity of 50-60%
6
Food in dry storage should at least be __ inches off the ground
41F or lower
Fresh meat, poultry, fish and dairy products should be stored at
90 days
The shell stock identification tags must be kept for ___ from the date the last one was sold or served
washed, mold
___ should not be washed before storage because it increases chances of ___
7
UHT items should be stored in the fridge at 41F or lower for a max of ___ days
Thaw
____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process
Room temperature
Never thaw food at
165F
Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave
155F
Temp for ground meat, injected meat, eggs to be held
145F
Temp for steak, chops, fish, roasts, eggs short order
135F
Temp for vegetables, fruit, pasta, beans
165
Leftover TCS foods must be reheated to an internal temp of ____ within two hours
4
Check the internal temp of food being held at least every ___ hours
135 or higher
Hot holding should be held at
41 or lower
Cold holding should be held at
4 hours
Hot food can be held for a max of
6 hours
Cold food can be held at a max of
Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene
5 most common causes of foodborne illness
Hazard Analysis Critical Control Point (HACCP)
Focuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level
Coving
Curved, sealed edge placed between the floor and the wall to make cleaning easier
Restrooms
___ must have hot/cold water, soap, a means to dry hands, waste container, signage saying employees must wash hands
True
True or False: Vacuum beakers and air gaps can be used to control backflow
Food prep area
50 foot candles are used for
20
___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas
10
___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms
Cleaning
The process of removing food and other types of soil from a surface
Sanitizing
The process of reducing the number of harmful microorganisms from a clean surface to safe levels
Wash, Rinse, Sanitize, Air-Dry
Food- contact surfaces 3 step process
Water temp, pressure, conveyor speed, and chemical concentration
Information should be posted on the dishwashing machine regarding
MSDS
Keep _____ for each chemical in a location to all employees on the job
Roaches
Oily smell, dropping look like grains of black pepper, and capsule egg cases can indicate
Rodents
Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of
Flies
___ can carry Shigellosis and typhoid fever
Federal, State, local
Government control regarding food safety in the US is exercised at three levels
State and local
Regulations are usually enforced at the ___ levels
Staph
Often found in hospitals, on faces, and in the nose
E. Coli
Typically found in undercooked beef
Listeria
Causes miscarriage, found in deli meats
Bacillus Cereus
Found in cooked rice dishes
False
True or False: Cooking or freezing can kill spores
Immune system
Pre-school age children are at higher risk for foodborne illness because their ___ is weak
TCS
Sprouts is a __ food
Time-temperature abuse
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Poor sanitizing
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk for foodborne illness?
Foodborne illness
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of
TTC
What is the most important way to prevent a foodborne illness from bacteria?
Norovirus
A customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness?
Seafood
Parasites are commonly linked with what type of food?
Toxin
A customer had a reversal of hot and cold sensations after eating seafood. What probably caused the illness?
Food allergies
Eggs and peanuts are dangerous for people with ___
Allergic reaction
Wheezing and shortness of breath are symptoms of
Frozen
Fish must be correctly ___ before you receive it
Reconditioning
Cleaning the surface of some tomato sauce cans so they can be accepted is an example of
7 days
How long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or lower?
In front
When storing food using the FIFO method, where should the food with the earliest use by dates be stored?
Cross contamination
What is the problem with storing raw ground beef above prepped salads?
Lettuce, Salmon, pork, chicken
Fresh pork roast, fresh salmon, lettuce, and chicken breasts should be stored in what order
Cook it
What must food handlers do immediately after thawing food in the microwave?
Cross contamination
What can occur if prep tables are not sanitized between uses?
Time temp abuse
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
165F
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
155F
What is the minimum internal cooking temperature for eggs that will be hot held for service?
ice water
A food handler can cool a stockpot of clam chowder by placing it in
Top
Which part of the plate should food handlers avoid touching when serving customers?
41F
At what maximum internal temperature should cold TCS food be held?
Nuts in the shell
Which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
14 inches
What is the max distance that sneeze guards can be located from the self service counter to protect food from contamination?
Monitoring
The temperature of a roast is checked to see if it has reached its critical limit of 145F for 4 minutes. This is an example of which HAACP principle?
Corrective action
The temp of a pot of beef stew is checked during holding. The stew hasn't met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HAACP principle?
Storage
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Verification
Reviewing temperature logs and other records to make sure that the HAACP plan is working as intended is an example of which HAACP principle?
Conduct a hazard analysis
What is the first step in developing a HAACP plan?
Variance from regulatory authority
An operation that wants to smoke food as a method of preservation needs to have a
Smooth and durable
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
NSF
What organization creates national standards for foodservice equipment?
4 inches
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
Air gap
___ is the only completely reliable method for preventing backflow
Cross connection
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Prep
Which area of the operation is usually required to be the brightest?
Concrete or asphalt
The surface underneath a dumpster should be
Maximum registering
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
Handles
____ should be up when cleaning and sanitizing flatware and utensils
Manager
Who is responsible for keeping food safe in an operation?
Guided discussion
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? [Show Less]