Food Safety Flashcards
Foodborne Illness:
Outbreak - the occurrence of __ or ___ cases of similar illness
Endogenous toxins - naturally found within the ____
Exogenous toxins - from an ____ ____ that has become incorporated into the food and may be consumed
2 or more
food
external source
Foodborne illness - biological
e.g. salmonella species
symptoms -
high risk foods -
what to do -
Diarrhea, abdominal pain, chills, fever, vomiting dehydration
raw/undercooked eggs, meat, fish, poultry
cook thoroughly; pasteurise milk
Foodborne illness - biological
E.g. listeria monocytogenes
Symptoms -
High risk foods -
What to do -
meningoencephalitis, stillbirths septicaemia or meningitis in new-borns
soft serve ice cream, soft cheese, luncheon meats, unwashed vegetables
cook thoroughly; pasteurise milk
Foodborne illness - biological
E.g. clostridium botulinum
Symptoms -
High risk foods -
What to do -
fatigue, weakness, double vision, slurred speech, respiratory failure, sometimes death
meat, fish, vegetables, improperly canned foods
thorough heating and rapid cooling of foods
Foodborne illness - biological
E.g. staphylococcus aureus
Symptoms -
High risk foods -
What to do -
nausea, vomiting, diarrhoea, cramps
meat, poultry, cream-filled pastries, cheese
thorough heating and rapid cooling of foods
Foodborne illness - biological
E.g. escheria coli
Symptoms -
High risk foods -
What to do -
watery diarrhoea, bloody diarrhoea, cramps, fever depending on type
raw/undercooked beef, raw milk and other raw food
cook thoroughly, general sanitation
Foodborne illness - biological
E.g. campylobacter jejuni
Symptoms -
High risk foods -
What to do -
diarrhoea, abdominal pain, fever, nausea, vomiting
chicken, unpasteurised milk
cook chicken thoroughly, avoid cross-contamination, pasteurise milk
Foodborne illness - biological
E.g. vibrio cholerae
Symptoms -
High risk foods -
What to do -
watery stools, vomiting, dehydration, can be fatal if untreated
raw or undercooked seafood
cook seafood thoroughly, general sanitation
Mould:
produce ____ -> _____ _____
susceptible foods include: _____
mycotoxins -> food intoxication
breads, jam, salty meats
Viruses:
transmitted by _____ ___ to the mouth
- Hepatitis A
- Viral gastroenteritis ( noroviruses & rotaviruses)
What’s it in: ____
What to do: ____
contaminated faeces
Raw or undercooked shellfish, sandwiches, salad. Raw or mishandled food.
cook seafood thoroughly, general sanitation
Parasites:
needs a ___ to survive
- Roundworms e.g. trichinella spiralis
What’s it in: _____
- Protozoa e.g. giardia lamblia, toxoplasma gondii, cryptosporidium
What’s it in: _________
host
Undercooked pork, uncooked or undercooked fish
contaminated water
Prion:
an infectious ______ _____ that does not contain___ or___
- bovine spongiform encephalopathy
(BSE) (Mad Cow disease)
- Can lead to variant ______ _____ Disease
* Others include kuru and scapie
protein particle
DNA or RNA
Creutzfeldt-Jakob
Temperature monitoring:
keep high risk food above ___ & below ___
Time control:
__-hour/__-hour rule
60°C & below 5°C
2-hour/4-hour rule
Seven Principles of The HACCP System
- Conduct a hazard analysis
- Identify the Critical Control Points (CCPs)
- Establish critical limits at each CCP
- Establish CCP monitoring requirements to ensure
they stay within CCPs - Establish corrective actions
- Establish procedures for ensuring the HACCP
system is working as intended - Establish record-keeping procedure
3 Establish Critical Limits at Each
Critical Control Point
Storage Temperature
- perishable foods should be stored in the
refrigerator, freezer or dry conditions:
* Refrigerator: __°C
* Freezer: __°C
* Dry storage: __°C
- Refrigerator: ≤ 5°C
- Freezer: < -18°C
- Dry storage: 18°C
