Ch. 2 - Forms of Contamination Flashcards
1
Q
What are some natural sources of contamination? (4)
A
- Animals
- Air, water, dirt
- Naturally occurring in food (bones, pits, etc.)
- Pests
2
Q
What is the “Fecal-Oral Route”?
A
A method of contamination where feces contaminates food or water that is then ingested
3
Q
How can people pass on contaminants? (3)
A
- Person to person
- Vomiting & diarrhea
- Contact with dirty surfaces then food
4
Q
What are the broad effects of pathogens? (2)
A
- Makes you sick
- Produces toxins that make you sick
5
Q
What are pathogens?
A
Harmful microorganisms
6
Q
What are the main categories of pathogens? (4)
A
- Bacteria
- Viruses
- Parasites
- Fungi
7
Q
What does “The Big 6” mean?
A
6 common, highly contagious pathogens that can cause severe illness
8
Q
Name the Big 6
A
- Salmonella Typhi
- Nontyphoidal salmonella
- E. coli
- Shigella spp.
- Hepatitis A
- Norovirus
9
Q
What are the most common symptoms of foodborne illness? (6)
A
- Vomiting
- Diarrhea
- Fever
- Nausea
- Abdominal cramps
- Jaundice
10
Q
What is jaundice?
A
Yellowing of the skin and/or eyes
11
Q
Shigella spp.
Source, Risk Foods, Prevention
A
Source: Flies, feces
Risk Foods: Foods easily contaminated by hands
Prevention: Control flies, standard procedures
12
Q
What does “onset time” mean? How long does it take?
A
- How quickly symptoms of foodborne illness appear in a person
- 30 mins - 6 weeks
13
Q
Where can bacteria be found?
A
Almost everywhere, in and on our bodies
14
Q
Why are bacteria difficult to detect?
A
They cannot be seen, smelled, or tasted
15
Q
What conditions do bacteria need to grow?
A
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
16
Q
What pH range do bacteria grow best in?
A
4.7-7; slightly acidic
17
Q
What is the most important way to prevent bacteria from causing foodborne illness?
A
Control time and temperature
18
Q
What temperature range is known as “The Danger Zone”? (F&C)
A
- 41-135 F
- 5-57 C
19
Q
What are the major bacteria? (4)
A
- Salmonella Typhi
- Nontyphoidal salmonella
- Shigella spp.
- E. coli
20
Q
Where is Salmonella Typhi found?
A
Only in humans
21
Q
What foods are linked with Salmonella Typhi? (2)
A
- Beverages
- RTE foods
22
Q
How can you help prevent the spread of Salmonella Typhi? (2)
A
- Wash hands
- Cook food to minimum internal temperatures
23
Q
Where is nontyphoidal Salmonella found?
A
Farm animals
24
Q
What are some risk foods of nontyphoidal Salmonella? (4)
A
- Poultry/eggs
- Meat
- Milk/dairy
- Produce
25
How can you help prevent the spread of nontyphoidal Salmonella? (2)
- Cook poultry/eggs to minimum internal temperatures
- Prevent cross-contamination between poultry and RTE food
26
Where is E. coli found? (2)
- Cattle intestines
- Infected humans
27
What are some risk foods of E. coli? (2)
- Ground beef
- Contaminated produce
28
How can you help prevent the spread of E. coli? (3)
- Cook ground beef to minimum internal temperatures
- Purchase produce from approved suppliers
- Prevent cross-contamination between raw meat and RTE foods
29
What do viruses need to grow?
A living host
30
Where are viruses found? (3)
- Food
- Water
- Surfaces
31
What safety measure may be ineffective in eliminating viruses?
Cooking to minimum internal temps; some viruses cannot be destroyed by normal cooking temps
32
What safety measure is most effective in preventing the spread of viruses?
Good personal hygiene
33
Where is Hepatitis A commonly found? (2)
- Human feces
- Shellfish from contaminated water
34
What are some risk foods of Hepatitis A? (2)
- RTE foods
- Shellfish
35
How can you help prevent the spread of Hepatitis A? (4)
- Exclude employees w/ jaundice
- Wash hands
- Avoid bare-hand contact with RTE foods
- Purchase shellfish from an approved source
36
Where is Norovirus commonly found? (2)
- Feces
- Shellfish from contaminated water
37
What are some risk foods of Norovirus? (2)
- RTE foods
- Shellfish
38
How can you help prevent the spread of Norovirus? (3)
- Wash hands
- Avoid bare hand contact with RTE foods
- Purchase shellfish from approved source
39
What do parasites need to live/reproduce?
A living host
40
Where are some risk foods for parasites? (3)
- Wild game
- Seafood
- Foods processed w/ contaminated water
41
What is the most important prevention method for parasites?
Purchase from an approved source
42
What organisms does "fungi" include? (3)
- Yeasts
- Molds
- Mushrooms
43
How can you help prevent fungi-toxin contamination? (2)
- Throw out moldy food unless mold is a normal part of the food
- Purchase mushrooms from an approved source
44
What are some unique symptoms of biotoxins? (3)
- Tingling
- Reversal of hot-cold sensations
- Heart palpitations
45
Where are biotoxins commonly found? (2)
- Naturally occurring in certain plants, mushrooms, and fish
- Occur in fish that are time-temp abused
46
What fish exhibit the Histamine toxin when time temp abused? (4)
(Fish that you eat)
- Tuna
- Bonito
- Mackerel
- Mahimahi
47
What fish exhibit the Ciguatera toxin when they eat infected fish? (4)
(Predator fish that we don't eat)
- Barracuda
- Snapper
- Grouper
- Amberjack
48
What is the most important way to prevent biotoxin contamination?
Purchase food from an approved source
49
What are some common causes of chemical contamination? (3)
- Improper chemical storage
- Spraying too close to food
- Kitchenware made from unapproved materials
50
What are some unapproved kitchenware materials? (4)
- Copper
- Pewter
- Zinc
- Painted pottery
51
What are the typical symptoms of illness from chemical contamination? (2)
- Vomiting
- Diarrhea
52
How can you help prevent chemical contamination? (3)
- Purchase chemicals from approved suppliers
- Store chemicals away from food areas
- Always follow manufacturer instructions
53
What are some examples of physical contaminants?
- Metal shavings
- Staples
- Bandages
- Fingernails
- Dirt
- Glass
- Wood
- Bones
- Fruit pits
54
What are some common symptoms of physical contamination? (4)
- Cutting
- Bleeding
- Choking
- Dental damage
55
What are the most important prevention methods of physical contamination? (2)
- Purchase from an approved supplier
- Practice good personal hygiene
56
Who might deliberately contaminate food? (4)
- Terrorists/Activists
- Disgruntled staff
- Vendors
- Competitors
57
ALERT Procedures(5)
Assure - Make sure you receive products safely/from safe sources
Look - Look out for the safety of food products in your facility
Employees - Know who is in your facility!
Reports - Keep food defense info/documents available
Threat - Know who to call/what to do if there is a threat
58
Foodborne Illness Outbreak Response Procedure (7)
1. Gather info
2. Notify authorities
3. Separate suspected products
4. Document info about product
5. Identify staff
6. Cooperate with authorities
7. Review procedures
59
What is a food allergen?
A protein in a food or ingredient
60
What is a food allergy?
An immune reaction to a food
Within a minute or a few hours
61
What is anaphylaxis?
A severe, life-threatening allergic reaction
62
How should you respond to someone having an allergic reaction? (3)
1. React immediately
2. Call emergency medical services
3. Do not leave them alone
63
What are the "Big 9" allergens?
- Milk/dairy
- Eggs
- Wheat
- Fish
- Shellfish
- Soy
- Sesame
- Peanuts
- Tree nuts
64
Roles of Front-of-House Staff Regarding Allergens (6)
- Inform guests about allergens
- Listen to/confirm with guests
- Communicate and confirm special order with back of house
- Deliver special order safely/separately
- Avoid cross-contact in workstations
- Clean & sanitize guest table
65
Roles of Back-of-House Staff Regarding Allergens (6)
- Review the menu & ingredients
- Receive & store items properly
- Clean surfaces, utensils, & equipment
- Use separate equipment for allergen special orders
- Practice good personal hygiene
- Prepare special order correctly
