Chapter 2 - Forms of Contamination

Question 1

Where Contamination Comes From

Answer 1

Animals we use for food.
Contaminated air, dirt, or water.
Chemicals.
Naturally occurs in the food.
The fecal-oral route.
People.

Question 2

Biological Contaminants:

Answer 2

Pathogens with harmful microorganisms that cause illness.
Pathogens include bacteria, viruses, parasites, and fungi.

Question 3

Big Six Pathogens of Concern:

Answer 3

1. Salmonella Typhi
2. Nontyphoidal Salmonella
3. Shigella
4. E. coli
5. Hepatitis A
6. Norovirus

Question 4

Salmonella Typhi

Answer 4

Comes form beverages.

Question 5

Nontyphoidal Salmonella

Answer 5

Linked with poultry and eggs.

Question 6

Shigella

Answer 6

Controlling flies helps prevent Shigella.

Question 7

E. Coli

Answer 7

Linked with beef.

Question 8

Hepatitis A

Answer 8

Linked with jaundice, the yellowing of skin and eyes.
Frequently caused by shellfish or other foods from contaminated water.

Question 9

Norovirus

Answer 9

Most common foodborne illness.

Question 10

Common foodborne illness symptoms

Answer 10

Diarrhea, abdominal cramps, nausea, vomiting, fever, jaundice.

Question 11

Onset times for foodborne illness symptoms:

Answer 11

30 minutes - 6 weeks.

Question 12

FAT TOM - what bacteria needs to grow.

Answer 12

Food
Acidity
Temperature
Time
Oxygen
Moisture

Question 13

FAT TOM - Food

Answer 13

Bacteria needs food to grow, TCS foods support the growth of bacteria the best.

Question 14

FAT TOM - Acidity

Answer 14

Bacteria grows best in environments that are slightly acidic or neutral and flourish within a pH range between 6.6 and 7.5. Bacteria will not grow at levels below 4.6.

Question 15

FAT TOM - Temperature

Answer 15

Bacteria grows best in the temperature danger zone (TDZ) of 41F - 135F. They grow faster in the extra extra danger zone of 70F-125F.

Question 16

FAT TOM - Time

Answer 16

The more time food spends in the TDZ, the bacteria will multiply.

Question 17

FAT TOM - Oxygen

Answer 17

Some bacteria prefer oxygen, while other bacteria grow best without oxygen.

Question 18

FAT TOM - Moisture

Answer 18

Bacteria require water to grow - science has a scale called water activity and water has a water activity of level 1.

Question 19

What FAT TOM conditions can you control?

Answer 19

Time and temperature.

Question 20

Viruses

Answer 20

Require a living host to grow.
Typical transmission is through the fecal-oral route.
Can also be transmitted by food, water, or contaminated surfaces.

Question 21

Parasites

Answer 21

Require a living host to grow and reproduce.
Commonly found in foods like wild game, seafood, and items that are processed with contaminated water.

Question 22

Fungi

Answer 22

Yeast, mold, mushrooms.
Throw away moldy food, unless it’s supposed to be there like blue cheese.

Question 23

Biological Toxins (Poison)

Answer 23

Associated with certain plants, mushrooms, and seafood.
These toxins cannot be destroyed by cooking or freezing.

Question 24

Chemical Contaminants

Answer 24

Come from various items that are found in the operation including things like cleaners.
Can also occur when highly acidic foods are stored in items made from copper, zinc, etc, as this can cause a leaching effect.

Question 25

Physical Contaminants

Answer 25

Can include band-aids, shell fragments, staples, glass, bones, etc. Make sure to thoroughly inspect food.

Question 26

Deliberate contamination of food

Answer 26

Can come form terrorists, competitors, vendors, or angry workers.

Question 27

Defense against deliberate contamination of food

Answer 27

ALERT - assure, look, employees, report, threat.

Question 28

ALERT - assure

Answer 28

Purchase your food from approved reputable suppliers.

Question 29

ALERT - look

Answer 29

Monitor the security of your facility.

Question 30

ALERT - employees

Answer 30

Know who is in your facility.

Question 31

ALERT - report

Answer 31

Have documents pertaining to your food defense available.

Question 32

ALERT - threat

Answer 32

Know what to do in case of an emergency.

Question 33

Steps to take when responding to a foodborne-illness:

Answer 33

Gather information Notify the local regulatory authority Segregate the product Document info about the product Identify the staff Cooperate with authorities

Question 34

Food Allergies

Answer 34

A protein in food that occurs naturally, and some people are sensitive to this protein. These people's immune systems mistake the protein as something harmful, resulting in an allergic reaction.

Question 35

Allergic Reaction Symptoms:

Answer 35

Hives, itchy rashes, wheezing, swelling, anaphylactic shock.

Question 36

Nine common food allergens:

Answer 36

Milk, eggs, wheat, soy/tofu, fish, shellfish, peanuts, tree nuts, sesame.

Question 37

Cross-Contact

Answer 37

Happens when an allergen food comes in contact with a non-allergen food.

Question 38

Preventing Cross-Contact:

Answer 38

Check the food labels for the allergen food Separate Wash, rinse, and sanitize equipment and surfaces. Wash hand and change gloves. Use separate fryers and frying oil. Deliver food separately.