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Basic Food Safety Flashcards

Understand the factors that contribute to unsafe food and recognize personal responsibilities in preventing contamination and ensuring food safety. (49 cards)

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1
Q

Define:

foodborne illness

A

A disease that is transmitted to people through food.

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2
Q

What are the three types of hazards that make food unsafe?

A
  1. Biological
  2. Chemical
  3. Physical
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3
Q

What are examples of biological hazards?

A
  • Bacteria
  • Viruses
  • Parasites
  • Fungi
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4
Q

What can cause chemical hazards in food?

A
  • Cleaners
  • Sanitizers
  • Polishes
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5
Q

What are some examples of physical hazards?

A
  • Bones in fillets
  • Fruit pits
  • Metal shavings
  • Staples
  • Dirt
  • Glass
  • Bandages
  • Jewelry
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6
Q

What practice is the number one cause of foodborne illness outbreaks in foodservice operations?

A

Poor Personal Hygiene

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7
Q

Define:

cross-contamination

A

Transferring pathogens from one surface or food to another.

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8
Q

Define:

time-temperature abuse

A

Letting food stay too long at temperatures that are good for pathogen growth.

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9
Q

At what temperature does Listeria thrive in the refrigerator?

A

37°F

Listeria can grow at refrigeration temperatures, making it a serious threat.

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10
Q

What temperature should parasites be frozen at for safety?

A

-4°F for 7 days

Freezing kills many parasites, making food safer to consume.

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11
Q

What should you do to prevent cross-contamination?

A
  • Don’t transfer pathogens from one surface to another.
  • Don’t transfer pathogens from one food to another.
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12
Q

How does your personal hygiene relate to keeping food safe?

A

Good personal hygiene can limit pathogens that spread from your body to food.

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13
Q

What is the correct manner of cleaning and sanitizing surfaces?

A
  1. Keep everything clean.
  2. Sanitize anything that touches food.
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14
Q

True or False:

Food safety laws can be different from one city to the next.

A

True

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15
Q

What does TCS stand for?

A

Time & Temperature Control for Safety

TCS foods are those that require specific time and temperature controls to prevent foodborne illness.

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16
Q

What does the ‘F’ in FAT TOM represent?

A

Food

Food is one of the essential components for the growth of pathogens.

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17
Q

What is the range of acidity (pH) for the ‘A’ in FAT TOM?

A

4.6 - 7.0

This range indicates the ideal acidity for pathogen growth.

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18
Q

How often does the number of pathogens double in time?

A

Every 20 minutes.

This highlights the importance of controlling time in food safety.

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19
Q

What does the ‘O’ in FAT TOM refer to?

A

Oxygen

Oxygen is necessary for some pathogens to grow.

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20
Q

What is the moisture level (Aw) range in FAT TOM?

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A

0.8 - 1.0

This moisture level supports the growth of microorganisms.

21
Q

What is one of the five most common risk factors for foodborne illness?

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A

Improper hot/cold holding temperatures of TCS food.

Maintaining proper temperatures is critical for food safety.

22
Q

What is another common risk factor for foodborne illness?

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A

Improper cooking temperatures of food.

Cooking food to the right temperature kills harmful pathogens.

23
Q

What risk factor involves utensils and equipment?

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A

Dirty and/or contaminated utensils and equipment.

Cleanliness of utensils is essential to prevent cross-contamination.

24
Q

What employee-related risk factor can contribute to foodborne illness?

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A

Poor employee health and hygiene.

Employee practices directly affect food safety.

25
What is a risk factor related to **food sourcing**?
Food from unsafe sources. ## Footnote Sourcing food from unreliable suppliers can lead to contamination.
26
What does **SDS** stand for and why is it required?
**S**afety **D**ata **S**heet; required by OSHA for first-aid information. ## Footnote SDS provides essential safety and handling information for hazardous substances.
27
What should be done with **chemical sanitizers and cleaning agents**?
They should be locked up and separated. ## Footnote This helps prevent accidental contamination or misuse.
28
Who is allowed to **apply pesticide** on premises?
Only Certified Pesticide Operator (CPO). ## Footnote This regulation ensures that pesticides are applied safely and correctly.
29
Which **metals** should not mix with acidic food?
Copper, Brass, Tin (CBT) ## Footnote Mixing these metals with acidic foods can lead to toxic reactions.
30
What should **clay pots** be free of?
Lead ## Footnote Lead can leach into food, causing health risks.
31
What are examples of **physical threats** in food?
Bone, wood, plastic ## Footnote These items can cause choking or injury if ingested.
32
# Define: cross-contamination
Transfer of harmful substances from meat to vegetables, often via cutting boards or towels. ## Footnote Cross-contamination can lead to foodborne illnesses.
33
What type of bacteria is **E. Coli** associated with?
Beef ## Footnote E. Coli is commonly found in undercooked or contaminated beef.
34
What type of bacteria is **Salmonella** associated with?
Poultry ## Footnote Salmonella can cause severe gastrointestinal illness.
35
Which bacteria is linked to **canned food**?
Clostridium Botulinum ## Footnote This bacteria can produce a deadly toxin if food is improperly canned.
36
What is **Shigella** associated with?
Human feces and not washing hands. ## Footnote Poor hygiene practices can lead to Shigella contamination.
37
What is **Staphylococcus** spread by?
Sneezing, coughing, nose, skin ## Footnote This bacteria can contaminate food easily through personal contact.
38
What virus is associated with **poor personal hygiene**?
Norovirus ## Footnote It is highly contagious and often spreads in food service settings.
39
What is the consequence of poor hand washing related to **Hepatitis A**?
It increases the risk of transmission. ## Footnote Hepatitis A can cause liver disease and is easily spread through contaminated food.
40
Which parasite is associated with **pork and wild game**?
Trichinella ## Footnote Proper cooking of these meats is essential to avoid infection.
41
What type of fish is **Anisakis** associated with?
Fish, sushi ## Footnote This parasite can cause gastrointestinal issues if ingested.
42
What is **Giardia** commonly found in?
Contaminated water ## Footnote Giardia can lead to severe gastrointestinal illness when ingested.
43
What are **aflatoxins** associated with?
Mold ## Footnote Aflatoxins can contaminate crops like corn and peanuts.
44
What **seafood toxin** is caused by time/temperature abuse?
Scombroid ## Footnote This occurs in fish like Mahi-Mahi and tuna that are improperly stored.
45
What causes **Ciguatera** toxin?
Algae that contain ciguatoxin. ## Footnote Ciguatera is often found in tropical fish and can cause food poisoning.
46
What is the annual **death toll** from foodborne illness?
Over 5,000 people. ## Footnote This statistic emphasizes the seriousness of food safety issues.
47
What is the average number of people who become **sick** due to foodborne illness each year?
Over 76 million people. ## Footnote This statistic is reported by the Centers for Disease Control and Prevention (CDC).
48
What is the average **cost** of each foodborne illness incident to the food service industry?
$74,000 ## Footnote This cost can impact the sustainability of food service businesses.
49
How many people are **hospitalized** annually due to foodborne illness?
Over 325,000 people. ## Footnote This data highlights the significant impact of foodborne illnesses on public health.

ServSafe Food Handler (5 decks)

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