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ServSafe Exam > Ch. 2: Forms of Contamination > Flashcards

Ch. 2: Forms of Contamination Flashcards

1
Q

What is contamination?

A

The presence of harmful substances in food. Biological, Chemical or Physical.

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2
Q

Where do contaminants come from? (6)

A 
Animals used for food
Air
Water
Dirt
Chemicals
Naturally occurring (eg bones in fish)
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3
Q

What is the fecal-oral route of contamination?

A

When food handlers do not wash their hands properly after using the restroom and contaminate food and food surfaces with feces on their fingers.

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4
Q

What are three ways contaminants can get passed along?

A

Person to person
Sneezing/Coughing/Vomiting on food or food contact surfaces
Touching dirty food contact surfaces then food

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5
Q

Where does biological contamination come from?

A

Microorganisms.

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6
Q

What are harmful microorganisms called?

A

Pathogens.

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7
Q

What are the four types of pathogens?

A

Bacteria
Viruses
Parasites
Fungi (includes mold & yeast)

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8
Q

What are the Big Six pathogens? Why are they called that?

A

Shigella spp
Salmonella Typhi
Nontyphoidal Salmonella
Shiga toxin-producing Escherichia coli (E.coli or STEC)
Hepatitis A
Norovirus
They are the most contagious and cause severe illness.

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9
Q

What are the most common symptoms of foodborne illnesses? (6)

A 
Diarrhea
Vomiting
Fever
Nausea
Abdominal Cramps
Jaundice
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10
Q

What is the range of onset times for foodborne illnesses?

A

30 minutes to 6 weeks

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11
Q

Where are bacteria found?

A

Almost everywhere.

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12
Q

Can bacteria be seen, smelled, or tasted?

A

No

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13
Q

What are the six conditions needed for Bacteria to grow?

A

FAT TOM
Food–need nutrients
Acidity–neutral to slightly acidic
Temperature–TDZ
Time–more time more opportunity for growth
Oxygen–some need oxygen, others are anaerobic
Moisture–high levels of moisture are better

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14
Q

Best acidity range for bacteria growth?

A

4.5-6.5 pH (neutral to slightly acidic)

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15
Q

Best temp range for bacteria growth?

A

41 and 135 degrees F (the Temperature Danger Zone)

Faster between 70 to 125

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16
Q

Best ways to control for FAT TOM?

A

Control how long TCS food is in the TDZ. Avoid it being in the TDZ if possible.

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17
Q

What are the four major bacteria that cause foodborne illnesses?

A

Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shigella spp.
STEC/E.coli

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18
Q

Can a worker diagnosed with an illness caused by the four major bacteria work?

A

Never in foodservice operation while sick.

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19
Q

What is the source of Salmonella Typhi?

A

Only in humans.

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20
Q

What are foods linked with Salmonella Typhi? (2)

A

RTE Food

Beverages

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21
Q

What prevention measures should be taken about Salmonella Typhi? (3)

A

Exclude those with a diagnosis
Wash hands
Cook food to minimum internal temperatures

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22
Q

What is the source of NTS?

A

Many farm animals

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23
Q

What are foods linked with NTS? (5)

A 
Poultry
Eggs
Meat
Dairy Products
Produce
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24
Q

Prevention measures for NTS? (3)

A

Cook poultry and eggs to minimum internal temps
Prevent cross-contamination between poultry and RTE Food
Exclude those with a diagnosis who are vomiting or having diarrhea

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25
Q

What is the source of Shigella spp? (3)

A

Feces of humans w/ the illness
Mostly when people consume contaminated food or water
Flies transferring bacteria from feces to food

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26
Q

What are foods linked with Shigella spp? (2)

A

Food easily contaminated by hands (TCS Food Salads)

Food that has made contact with contaminated water (Produce)

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27
Q

Prevention measures for Shigella spp? (3)

A

Exclude those with a diagnosis and are having diarrhea
Wash hands
Control flies in and outside of operation

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28
Q

Sources of STEC? (2)

A

Cattle intestines

Infected people

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29
Q

Foods linked with STEC? (2)

A 
Ground beef (raw and undercooked)
Contaminated Produce
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30
Q

Prevention measures for STEC? (4)

A

Exclude those with a diagnosis and are having diarrhea
Cook food (especially ground beef) to minimum internal temperatures
Purchase produce from approved suppliers
Prevent cross contamination between raw meat and RTE Food

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31
Q

Where are viruses found?

A

Carried by human beings and animals. Require a living host to grow.

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32
Q

Are viruses still infectious in food?

A

Yes

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33
Q

Sources of viruses? (5)

A 
Food
Water
Contaminated surface
Fecal-Oral Route
Vomit particles in air
34
Q

Can normal cooking destroy viruses?

A

No. That’s why good personal hygiene is important as well as quick removal of vomit.

35
Q

What are the two major viruses that cause foodborne illnesses?

A

Hepatitis A

Norovirus

36
Q

Can workers diagnosed w/ the two major viruses work while sick?

A

No!

37
Q

Source of Hepatitis A? (2)

A

Feces of infected people

Contaminated water

38
Q

Foods linked with Hepatitis A (2)

A

RTE Food

Shellfish from contaminated water

39
Q

Prevention measures for Hepatitis A? (5)

A

Exclude those with a diagnosis
Exclude those who’ve had jaundice for <7 days
Wash hands
Avoid bare-hand contact w/ RTE Food
Purchase shellfish from approved suppliers

40
Q

Sources of Norovirus? (2)

A

RTE Food

Contaminated Water

41
Q

Food linked with Norovirus? (2)

A

RTE Food

Shellfish from contaminated water

42
Q

Prevention measures for Norovirus? (4)

A

Exclude those w/ a diagnosis and are vomiting/having diarrhea
Wash hands
Avoid bare-hand contact w/ RTE Food
Purchase shellfish from approved suppliers

43
Q

Location of Parasites?

A

Require a host to live and reproduce

44
Q

Sources of Parasites? (3)

A

Seafood
Wild game
Food processed w/ contaminated water (produce)

45
Q

Prevention of parasites? (3)

A

Purchase from approved suppliers
Cooking food to required minimum internal temps
Fish that will be served undercooked/raw must be correctly frozen by manufacturer (mfr.)

46
Q

Three types of fungi?

A

Mushrooms
Yeasts
Molds

47
Q

Can mushrooms and molds produce toxins?

A

Yes

48
Q

What to do with unnaturally moldy food?

A

Throw away!

49
Q

Can you harvest your own mushrooms?

A

No, the must be from an approved supplier

50
Q

Origins of toxins? (3)

A

Naturally from plants, mushrooms, seafoods.
Histamines occur when fish have been time temp abused.
Fish contaminated when eat smaller fish or algae that are toxic

51
Q

Common fish with histamine toxin? (4)

A

Tuna
Bonito
Mackerel
Mahimahi

52
Q

Common fish with ciguatera toxin? (4)

A

Barracuda
Snapper
Grouper
Amberjack

53
Q

What are common symptoms of eating a toxin? (9)

A 
Usually occurs w/i minutes
Diarrhea
Vomiting
Neurological Symptoms (tingling extremities, hot/cold reversal)
Face flushing
Difficulty breathing
Burning in mouth
Heart palpitations
Hives
54
Q

Prevention of toxins? (3)

A

Cannot be destroyed by cooking or freezing
Must purchase from approved suppliers
Control time and temp w/ raw fish

55
Q

Sources of chemical contaminants? (10)

A 
Cleaners
Sanitizers
Polishes
Machine Lubricants
Pesticides
Deodorizers
First Aid Products
Health and Beauty Products
Some metal kitchenware (copper, pewter, zinc)
Some painted pottery
56
Q

Symptoms of chemical contaminants? (4)

A

Vary depending on type
Usually occurs w/i minutes
Vomiting
Diarrhea

57
Q

What to do if suspected illness from chemical contaminants?

A

Call emergency number and poison control

58
Q

Prevention of chemical contaminants? (6)

A

Purchase chemicals from approved suppliers
Store chemicals away from food and food contact surfaces
Use chemicals for their intended use
Only use foodservice approved equipment and utensils
Chemical labels must be clear
Follow mfr. directions and regulatory reqs. when throwing away chemicals

59
Q

Common sources of physical contaminants? (10)

A 
Metal shavings
Wood
Fingernails
Staples
Bandages
Glass
Jewelry
Dirt
Bones
Fruit pits
60
Q

Who might deliberately contaminate food? (4)

A

Terrorists/Activists
Disgruntled current/former staff
Vendors
Competitors

61
Q

What might deliberate contaminators used? (4)

A

Biological
Physical
Chemical Contaminants
Radioactive Materials

62
Q

What are deliberate food safety attacks usually focused on? (3)

A

Food item
Process
Business

63
Q

What is the acronym tool by the FDA to develop a food defense program

A 
ALERT
Assure
Look
Employees
Reports
Threat
64
Q

ALERT: Assure (products are from safe sources) (3)

A

Supervise deliveries
Use approved suppliers
Request delivery vehicles be locked/sealed

65
Q

ALERT: Look (at the security of products) (4)

A

Limit access to prep and storage areas
Create a system for handling damaged products
Store chemicals in a secure location
Train staff to spot food defense threats

66
Q

ALERT: Employees (know who’s in facility)(3)

A

Limit access to prep and storage areas
Identify all visitors and verify credentials
Conduct background checks on staff

67
Q

ALERT: Reports (keep info accessible) (4)

A

Receiving logs
Office files/documents
Staff files
Random food defense self-inspections

68
Q

ALERT: Threat (if there is one, who will you contact/what will you do?) (3)

A

Hold any product suspected to be contaminated
Contact local reg. auth. immediately
Maintain an emergency contact list

69
Q

Gathering info after an outbreak? (4)

A

Ask for general contact info
Food eaten
Description of symptoms
When illness started

70
Q

What to do if you suspect an outbreak?

A

Contact local reg. authority

71
Q

What to do with suspected product? (3)

A

Set aside if any remains
Label Do Not Use
Label Do Not Discard

72
Q

What to document on suspected product? (5)

A 
Product description
Production date
Lot number
Sell-by date
Pack size
73
Q

What to do about staff involved during outbreak? (3)

A

List workers scheduled at time of suspected contamination
May be interviewed/sampled by investigators
Interview immediately about health status

74
Q

How to act w/ authorities IRT possible outbreak (2)

A

Cooperate

Provide appropriate documentation (Temp logs, HACCP docs, staff files, etc)

75
Q

What to do about procedures after outbreak suspected?

A

Review them and identify if they are not being met, or if they are just not working

76
Q

What is a food allergen?

A

A protein in a food that some are sensitive to. They occur naturally.

77
Q

What are common allergy symptoms? (7)

A 
Nausea
Wheezing/Shortness of breath
Hives/rashes
Swelling of various body parts
Vomiting/Diarrhea
Abdominal Pain
Itchy Throat
78
Q

What are the Big 8 Allergens?

A 
Milk
Soy
Eggs
Wheat
Fish
Shellfish
Peanuts
Tree nuts
79
Q

How can service staff prevent allergic reactions? (5)

A

Describe dishes
Identify any ingredients (even “secret” ones)
Suggest menu alternatives
Make a clear special order
Deliver food (check it’s correct w/ staff, and deliver separately from other items)

80
Q

How can kitchen staff avoid cross-contact? (6)

A

Check recipe and ingredient labels
W/R/S all equipment before making special order
Make sure allergen touches NOTHING
Wash hands and change gloves before making order
Use separate fryers and oils when make order
Label food for retail sale (labeling req. must be met)

ServSafe Exam (10 decks)

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