Food Safety Flashcards
What is irradiated food?
What are 4 foods that are allowed to be irradiated in Canada?
Irradiated food is food that has been treated with ionizing radiation
Used to deactivate bacteria (salmonella, e. coli) molds, and kill insects or to prolong shelf life by inhibiting sprouting
Irradiated food is labelled with words and a little symbol
Irradiated food is safe to eat, the radiation does not transfer to people eating it.
food still needs to be handled and prepared safely
currently allowed in Canada are: Potatoes (prevent sprouting) Onions (prevent sprouting) Dried spices (kill molds) wheat flour (kill insects)
What are the Top Five improper food handling practices that cause more than 80% of food borne illness outbreaks?
Improper cooling Advance preparation Infected person Inadequate reheating for hot holding Improper hot holding
Define potentially hazardous foods and give five examples
Food that can support the rapid and progressive growth of infectious or toxigenic microorganisms, or the growth and toxin production of Clostidium botulinum.
Examples are:
- Cooked rice
- Fried onions/mushrooms
- Fresh or cooked eggs
- Garlic in oil
- Tofu
- Gravy
- Chicken, beef, pork and other meats
- Coffee creamers, Dry soup mix with water added
- Pastries filled with meat, cheese or cream
- Opened cans of meat, cheese or cream
- Béchamel and hollandaise sauces
What are the required concentrations for chemical sanitizers?
Chlorine: 100 ppm
QUAT (Quaternary Ammonium-Based Products): 200 ppm
Iodine: 25 ppm
What conditions would prompt a section 13 closure order at a food premise?
- No electricity
- No water (either hot and/or cold)
- Pest infestation without sufficient controls
- Severe sanitation concerns
- Sewage back up
- Contaminated water supply
What does HACCP Stand for. What are the steps to a HACCP Plan
Hazard Analysis Critical Control Points
- Hazard Analysis
- Critical control point
- Limits
- Monitoring
- Corrective actions
- Verifications
- Record Keeping
Pathogens Capable of growing below 4c
E.coli 0157:H7
Clostridium Botulinum Type E
Vibrio parahaemolyticus
Yersinia enterocolitica
Listeria monocytogenes
Definition: Foodborne infection
caused by the ingestion of food containing live bacteria, virus or parasite which grow and establish themselves in the human intestinal tract.
The organism is established and grows in our system
Definition: Foodborne intoxication
caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item.
Can only be caused by bacteria
The bacteria has already been in the food and replicated to produce toxins, The toxin then makes us sick.
Why are we seeing an increase in Botulism cases?
- Different methods are being used (i.e. using a bucket in the ground vs traditional northern methods)
- Climate change gives more ideal conditions for botulism to grow.
- Traditionally the ground has been frozen in northern areas, but with the ground warming, more diseases can survive
Three types of Hazards (General)
Biological Hazards pathogens (e.g. Listeria, E.coli, Salmonella) and micro-organisms that are indicators of unsanitary conditions such as (coliforms, and generic E.coli)
Chemical Hazards Allergens Antibiotics Pesticide residues such as Dichlorodiphenyltrichloroethane (DDT) Toxins such as aflatoxins in peanuts
Physical Hazards Extraneous materials such as glass or metal fragments Bone fragments
Definition: Food Intolerance
is a food sensitivity that does not involve the individual’s immune system. Larger portion required to induce a reaction
Top organisms responsible for foodborne illness in Canada
E. coli
Salmonella
Norovirus
Listeria
Campylobacter
primary settings where enteric illness is acquired
- at home
- travelling
Clostridium botulinum
Intoxication
Incubation 12-72 hrs
lives in anaerobic conditions, ubiquitous in soil
1 case = outbreak
Forms spores, making it very hard to kill
Treatment: anti-toxin, early ID is important to avoid non-reversable effects
Foods Involved: Low acid foods/high basic (pH above 4.6)
Home canned goods
Canned meats
NOT heat stable
Symptoms:
FB: N/V/D, Fatigue, muscle weakness, drooping eyelids, blurred or double vision, Dry mouth, difficulty swallowing
Infant: Constipation, loss of appetite, weakness, loss of head control
