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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
What is the source of Shigella spp? (3)
Feces of humans w/ the illness Mostly when people consume contaminated food or water Flies transferring bacteria from feces to food
26
What are foods linked with Shigella spp? (2)
Food easily contaminated by hands (TCS Food Salads) | Food that has made contact with contaminated water (Produce)
27
Prevention measures for Shigella spp? (3)
Exclude those with a diagnosis and are having diarrhea Wash hands Control flies in and outside of operation
28
Sources of STEC? (2)
Cattle intestines | Infected people
29
Foods linked with STEC? (2)
``` Ground beef (raw and undercooked) Contaminated Produce ```
30
Prevention measures for STEC? (4)
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
31
Where are viruses found?
Carried by human beings and animals. Require a living host to grow.
32
Are viruses still infectious in food?
Yes
33
Sources of viruses? (5)
``` Food Water Contaminated surface Fecal-Oral Route Vomit particles in air ```
34
Can normal cooking destroy viruses?
No. That's why good personal hygiene is important as well as quick removal of vomit.
35
What are the two major viruses that cause foodborne illnesses?
Hepatitis A | Norovirus
36
Can workers diagnosed w/ the two major viruses work while sick?
No!
37
Source of Hepatitis A? (2)
Feces of infected people | Contaminated water
38
Foods linked with Hepatitis A (2)
RTE Food | Shellfish from contaminated water
39
Prevention measures for Hepatitis A? (5)
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
Sources of Norovirus? (2)
RTE Food | Contaminated Water
41
Food linked with Norovirus? (2)
RTE Food | Shellfish from contaminated water
42
Prevention measures for Norovirus? (4)
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
Location of Parasites?
Require a host to live and reproduce
44
Sources of Parasites? (3)
Seafood Wild game Food processed w/ contaminated water (produce)
45
Prevention of parasites? (3)
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
Three types of fungi?
Mushrooms Yeasts Molds
47
Can mushrooms and molds produce toxins?
Yes
48
What to do with unnaturally moldy food?
Throw away!
49
Can you harvest your own mushrooms?
No, the must be from an approved supplier
50
Origins of toxins? (3)
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
Common fish with histamine toxin? (4)
Tuna Bonito Mackerel Mahimahi
52
Common fish with ciguatera toxin? (4)
Barracuda Snapper Grouper Amberjack
53
What are common symptoms of eating a toxin? (9)
``` 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
Prevention of toxins? (3)
Cannot be destroyed by cooking or freezing Must purchase from approved suppliers Control time and temp w/ raw fish
55
Sources of chemical contaminants? (10)
``` Cleaners Sanitizers Polishes Machine Lubricants Pesticides Deodorizers First Aid Products Health and Beauty Products Some metal kitchenware (copper, pewter, zinc) Some painted pottery ```
56
Symptoms of chemical contaminants? (4)
Vary depending on type Usually occurs w/i minutes Vomiting Diarrhea
57
What to do if suspected illness from chemical contaminants?
Call emergency number and poison control
58
Prevention of chemical contaminants? (6)
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
Common sources of physical contaminants? (10)
``` Metal shavings Wood Fingernails Staples Bandages Glass Jewelry Dirt Bones Fruit pits ```
60
Who might deliberately contaminate food? (4)
Terrorists/Activists Disgruntled current/former staff Vendors Competitors
61
What might deliberate contaminators used? (4)
Biological Physical Chemical Contaminants Radioactive Materials
62
What are deliberate food safety attacks usually focused on? (3)
Food item Process Business
63
What is the acronym tool by the FDA to develop a food defense program
``` ALERT Assure Look Employees Reports Threat ```
64
ALERT: Assure (products are from safe sources) (3)
Supervise deliveries Use approved suppliers Request delivery vehicles be locked/sealed
65
ALERT: Look (at the security of products) (4)
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
ALERT: Employees (know who's in facility)(3)
Limit access to prep and storage areas Identify all visitors and verify credentials Conduct background checks on staff
67
ALERT: Reports (keep info accessible) (4)
Receiving logs Office files/documents Staff files Random food defense self-inspections
68
ALERT: Threat (if there is one, who will you contact/what will you do?) (3)
Hold any product suspected to be contaminated Contact local reg. auth. immediately Maintain an emergency contact list
69
Gathering info after an outbreak? (4)
Ask for general contact info Food eaten Description of symptoms When illness started
70
What to do if you suspect an outbreak?
Contact local reg. authority
71
What to do with suspected product? (3)
Set aside if any remains Label Do Not Use Label Do Not Discard
72
What to document on suspected product? (5)
``` Product description Production date Lot number Sell-by date Pack size ```
73
What to do about staff involved during outbreak? (3)
List workers scheduled at time of suspected contamination May be interviewed/sampled by investigators Interview immediately about health status
74
How to act w/ authorities IRT possible outbreak (2)
Cooperate | Provide appropriate documentation (Temp logs, HACCP docs, staff files, etc)
75
What to do about procedures after outbreak suspected?
Review them and identify if they are not being met, or if they are just not working
76
What is a food allergen?
A protein in a food that some are sensitive to. They occur naturally.
77
What are common allergy symptoms? (7)
``` Nausea Wheezing/Shortness of breath Hives/rashes Swelling of various body parts Vomiting/Diarrhea Abdominal Pain Itchy Throat ```
78
What are the Big 8 Allergens?
``` Milk Soy Eggs Wheat Fish Shellfish Peanuts Tree nuts ```
79
How can service staff prevent allergic reactions? (5)
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
How can kitchen staff avoid cross-contact? (6)
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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