Food Safety Flashcards

Question

e. coli - entertoxigenic producing ## Footnote prevention measures symptoms time to on set and length commonly associated foods

Answer 1

*common after visiting countries with poor sanitation* **heat stable and heat-labile toxins** watery diarrhea, abdominal cramping; less common - fever, nausea, vomiting, chills, loss of appetite, headache, and muscle aches 1-3 days; illness usually lasts 3-4 days but can take up to a week transmitted when persons consume food, water, or ice that has been contaminated by feces | bacteria

Answer 2

leads to strep throat, infection is not typically foodborne spread by infected food handlers time and temperature control; exclude employees with strep throat or sore throat + fever sore throat, pain on swallowing, fever, headache, nausea, vomiting, rash (can lead to rheumatic fever in vulnerable populations) 1-3 days, usually lasts 3-4 days ready-to-eat foods that are contaminated before serving | bacteria

Answer 3

transferred to foods from infected food handlers who have not followed proper handwashing protocols *very contagious* excluding infected staff and those with diarrhea or vomiting from food handling; washing hands; avoiding bare-hand contact with ready-to-eat food; purchasing shellfish from approved and reputable suppliers vomiting, diarrhea, nausea, and stomach cramps *can transfer to person within a few hours of ingestion* time to onset 12-48 hours; usually lasts 1-3 days ready-to-eat foods; shellfish | virus ## Footnote "cruise ship virus"

Answer 4

causes liver infections; found feces of those infected with vrius excluding employees with jaundice or diagnosed hep A from food handling; washing hands; avoiding bare-hand contact with ready-to-eat foods; personal hygiene; purchasing shellfish from approved suppliers mild fever, weakness, nausea, stomach pain, jaundice 28 days, with peak infectivity in 2 weeks before jaundice; can last 2 months ready-to-eat items not cooked before serving that are infected | virus

Answer 5

causes liver infections; found in the feces of those infected with the virus excluding employees with jaundice or diagnosed hep E from food handling; washing hands; avoinding bare-hand contact with ready-to-eat foods; practicing personal hygiene; cooking meats and shellfish to proper temps fatigue, loss of appetite, stomach pain, nausea, jaundice *many people (children) don't show symptoms* illness can be severe and fatals among pregnant women and those with preexisting chronic liver dx or immunocompromised ready-to-eat foods not cooked before serving and comtaminated; raw or undercooked pork, venision, wild board meat; contaminated shellfish | virus

Answer 6

*most common among infants and young children* infected persons shed the virus in feces vaccinating infants; proper handwashing severe watery diarrhea, vomiting, fever, abdominal pain 2 days; lasts 3-8 days not commonly affected foods; any food or item can become contaminated if touched by an infected food handler

Answer 7

**leading cause of death d/t foodborne illness in US** found in feces of cats - can survie in the body for long periods of time in cysts which travel to organs (eyes and brain) where they burst and cause illness cooking meat to proper temperatures; purchasing shellfish from reputable and approvhed suppliers; preventing cross-contamination; practice proper handwashing techniques not all infected people show symptoms; pregnant women are at greatest risk; symptoms include flu-like issues severe toxoplasmosis can cause damage to the brain (particularly in newborns) and eye time to on set is not established as not all persons show symptoms contaminated meat (pork, lamb, vension); shellfish from contaminated waters; unpasteurized goat's milk; foods contaminated via cross-contaminated with raw meat or shellfish | parasyte

Answer 8

leads to giardiasis and is transmitted from fecal-contaminated water *tolerant to chlorine disinfection* purchasing food (produce) from reputable and approvhed suppliers; using properly treated water; excluding foodhandlers with diarrhea and proper handwashing fever, diarrhea, greasy stools, stomach cramps, nausea 1-3 weeks; can least 2 weeks or longer ready-to-eat foods exposed to contaminated water; infected foodhandlers who do not practice proper handwashing | parasite

Answer 9

causes amebaisis - can developed into amebic dysentary or liver infection proper handwashing and excluding employees with diarrhea diarrhea, stomach pain, and stomach cramping amebic dystentary: stomach pain, blood diarrhea, fever 2-4 weeks, can be longer no commonly affected foods - any food can become contaminated | parasite

Answer 10

causes cryptosporidosis; found in the feces of infected persons and contaminated water (daycare facilities and medical communities - common outbreaks) purchasing food (produce) from reputable and approved suppliers; excluding food handlers with diarrhea; using properly treated water and handwashing watery diarrhea, stomach cramps, nausea, weight loss in immunocompromised: infection can spread from small intestine to other GI tract and lungs 2-10 days; lasts around 1-2 weeks ready-to-eat foods exposed to contaminated water; infected food handlers that touch a food | parasite

Answer 11

endemic to tropic and subtropical regions; transmitted through fecal-contaminated water and foods purchase food from reputable suppliers; excluding food handlers with diarrhea; using properly treated water and handwashing water diarrhea, explosing bowel movements, loss of appetite, weight loss, stomach cramping, nausea, and fatigue 1 week; symptoms can last anywhere from several days to a month or longer any food can become contaminated if touched by and infected food handler

Answer 12

a worm that causes trichinellosis when raw or undercooked meat is consumed with the larvae *gastric acid erodes the cyst around the larvae releasing worms that mature in the intestines after 1-2 days - females lay eggs that develop into larvae that travel from GI tract to muscle* cooking meat to proper internal temperatures; purchasing from reputable supplies that do not feed pigs raw meat; freezing pork for 20 days at 5F to kill worms symptoms are heterogeneous: nausea, diarrhea, vomiting, fatigue, fever, stomach pain if illness progress: headache, cough, facial and eye swlling, muscle pain and aching joints, itchy skin, diarrhea, constipation if large numbers of larvae are consumed - infection could cause poor coordination, heart problems and respiratory issues can be fatal in serious cases 1-2 days for abdominal symptoms; 2-8 weeks for later symptoms; can last for several months raw or undercooked pork and wild game meats | parasite

Answer 13

parasitic worm associated with raw or undercooked rish and squid - causes anisakiasis (herring worm disease) *more common in countries that regularly consume raw or undercooked fish* cooking seafood to proper internal temperature or properly freezing fish (-4F for 7 days, -31F for 15 hours, 31F until solid then -4F for 24 hours) tingling in throat (worm), coughing or vomiting up worms immediate after consumption if worm attached to GI lining - nausea, vomiting, pain, distension, diarrhea, mild fever depend on where worm attaches; can develop within several hours after consumptions, will small intestine or large intestine symptoms developing within several days or weeks severity depends on number of larvae consumed raw or undercooked fish and squid - herring, cod, halibut, mackerel, pacific salmon | parasite

Answer 14

cause ascariasis when person ingests worms' eggs eggs are shed in feces of infected person handwashing; proper washing of produce typically asymptomatic unless a large number of eggs are injected this would cause abdominal discomfort, cough or intestinal blockage fruit and vegetables exposed to contaminated dirt that are not properly washed or cooked | parasite

Answer 15

causes neurotoxic shellfish poisoning (NSP); shellfish filter algae, and the algae can contain toxins *cannot be eliminated by cooking or freezing* high risk after alage blooms purchasing shellfish from approved and reputable supplies because cooking and freezing will not eliminate brevetoxin tingling of lips, tongue, and throat; dizziness, reversal of hot and cold sensations, vomiting and diarrhea 30-60 minutes, can be as long as several hours clams, mussels, oysters found in warm waters | toxin

Answer 16

causes amnesic shellfish poisoning (ASP) which can be fatal shellfish filter algae and the algae can contain toxins *cannot be eliminated by cooking or freezing* purchasing shellfish from approved suppliers - cooking and freezing will not eliminate toxin vomiting, diarrhea, and stomach pain at first; confusion, memory loss, disorientation, seizure, coma - can be fatal in severe cases 30-60 minutes, as long as several hours clams, mussels, oysters, and scallops from Pacific Northwest and east coast of Canada | toxin

Answer 17

causes paralytic shellfish poisoning (PSP) shellfish filter algae, and the algae can contain toxins *cannot be eliminated by cooking or freezing* purchasing shellfish from approved and reputable suppliers because cooking and freezing will not eliminate this toxin numbness, tingling of mouth, face, arms, and legs, dizziness, nausea, vomiting, and diarrhea 30-60 minutes, can be as long as several hours clams, mussels, oysters, and scallops from Pasific Coast and New England coast

Answer 18

**ciguatera fish poisoning** found in some marine algae that small fish eat; builds up in larger fish cannot be eliminated by cooking or freezing purchasing predatory tropical reef fish from approched and reputable suppliers because cooking and freezing will not eliminate ciguatoxin reversal of hot and cold sensation, nausea, vomiting, tingling lipds, fingers, or toes, and joint/muscle pain diarrhea and stomach pain are also possible 3-6 hours or as long as 30 hours; can last a few days but may lingers for months to years predatory tropical reef rish - barracuda, grouper, jacks, sturgeon, snapper | toxin

Answer 19

responsible for scombroid poisoning fish are hosts to bacteria that produce histamine in large amounts when time-temperature abused *histamine cannot be destroyed by freezing, cooking, smoking, or curing so it is important to prevent time-temperature abuse* purchasing from reputable suppliers; maintain time-temperature protocols sweating, headache, tingling sensation in mouth or throat, palpitations, rash, face reddening later, diarrhea and vomiting several minutes to several hours; can last for several hours to several days tuna, bonito, mackerel, mahi mahi | toxin

Answer 20

produced by asperigillus molds that grow in soil, hay, peanuts, and grains; can build up in grains during storage or transport if conditions are warm and humid or during severe drought can be acute or chronic, with chronic exposure leading to serious liver disease, immune disease, and cancer proper storage of grain, seeds, and spices; purchasing from reputable approched suppliers acute toxicity: nausea, vomiting, stomach pain, convulsions acute hepatic necrosis: can occur from high initial exposure within several days or weeks maize, cassava, wheat, millet, peanuts, rice, sesame, seeds, spices, eggs, dairy, meat | toxin

Answer 21

infants and children under 5: immune system is still developing; diarrhea and dehydration are dangerous pregnant women: immune system changes during pregnancy; can be dangerous to mother and fetus older adults: immune system weakens with age immunocompromised individuals: diabetes, liver disease, heart disease, lung disease, kidney disease, chronic alcoholism, HIV/AID, cancer treatments

Answer 22

listeriosis toxoplasmosis *avoid soft cheese, unpasteurized milk, unpasteurized juice, deli meat, hot dogs, raw or undercooked meat*

Answer 23

unpasteurized dairy, unpasteurized juice, miso products, tempeh products, raw or undercooked meat, raw f+v (sprouts), fresh salad dressings

Answer 24

use pasteurized eggs if eggs will be pooled during preparation or if dish is severed raw/undercooked do not serve raw or undercooked meat or seafood do not serve unpasteurized dairy products do not serve raw sprouts

Answer 25

milk soy tree nuts crustacean shellfish eggs fish peanuts wheat sesame

Answer 26

1. conduct a hazard analysis 2. determine the CCP 3. establish critical limits 4. establish monitoring procedures 5. establish corrective actions 6. establish verification procedures 7. establish record-keeping and documentation procedures

Answer 27

a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

Answer 28

a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level - the occurrence of a food safety hazard

Answer 29

the process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be address in the HACCP plan

Answer 30

1. assemble the HACCP team 2. describe the food and its distribution 3. describe the intended use and consumer 4. develop a flow diagram to describe the process 5. verify the flow diagram

Answer 31

refrigerated and under 41F submerged in running potable water <70F for a period that doesn't allow thawed portions of food above 41F for more than 4 hours thaw in a microwave if it will be used within 24 hours thaw as part of the cooking process

Answer 32

need to be cooked to <41F within 6 hours first cool to 70F or below within 2 hours then to 41F or below within next 4 hours

Answer 33

separating food into smaller portions using rapid cooling equipment stirring food in an ice water bath container or with an ice-filled container using heat transfer containers putting food in shallow pans

Answer 34

should not be in the temperature danger zone for more than 2 hours should be reheated to 165F *the time to heat food to above 135 should not take >2 hours

Answer 35

within 4 hours of removing from hot-hold

Answer 36

within 4 hours of removing from cold holding *you can use 6 hour time frame if the food does not exceed 6 hours

Answer 37

plant foods hot-held for service

Answer 38

seafood (fish, shellfish, crustaceans) intact meat except whole meat roasts and whole muscle intact beef steak raw eggs and egg products to be served immediately commercially raised game animals

Answer 39

roasts - 145F and rest for 3 minutes whole muscle-intact beef steak should be cooked on both sides on surface temp of 145F until color change is achieved

Answer 40

ground meat ratites (ostrich, rhea, emu) non-intact meats (mechanically tenderized or injected) ground seafood raw eggs and egg products hot-held for service

Answer 41

previously cooked foods poultry (whole and ground) balnuts wild game animals stuffed foods stuffing containing fish, meat, ratites, poultry

Answer 42

measure the surface temperature of food and equipment - prevents cross contamination

Answer 43

digital thermometers attached to a probe that does not need to be inserted very deep for an accurate reading

Answer 44

can be easily calibrated and most commonly used must be inserted from tip of the thermometer stem to the dimple - about 1/3 up from the end require at least 15 seconds for a final reading

Answer 45

should be regularly calibrated using the ice point method immerse in 2 inches of crushed ice-water mixture and read 32F after 30 seconds or boiling water - 212F after 30 seconds (risks burning) should be accurate +/- 2 F

Answer 46

0-220F +/- 2F

Answer 47

tears, holes, or signs of pests cans without labels cans with bulging/swollen ends, rust, or dents reduced-oxygen packaged foods with bloating or leaking packaging items with broken seals or damaged cartons items with dirty or discolored packaging cases or packages with evident tampering liquid items with leaks, dampness, or water stains frozen items with fluid stains, ice crystals, or frozen liquids food items missing use-by or expiration dates or have passed their use-by or expiration dates

Answer 48

7 days when the food was prepared 41F or lower

Answer 49

organisms that pose a risk to national security because they are easily disseminated or transmitted, result in high mortality rates, may cause public panic or social disruption, and require special action for adequate public health preparedness anthrax, botulism, plague, smallpox, tularemia, viral hemorrhagic fevers (ebola, marbug, lassa, machupo)

Answer 50

second highest priority agents and are moderately easy to transmit (but with a lower person-to-person transmission risk thanCategory A agents), result in morbidity but low mortality rates, and require enhanced disease surveillance (but not specific public health preparedness actions brucellosis, epsilon toxin (clostridium perfringens), salmonella, e. coli, shigella, cholera, cryptosporidium parvum, psittacosis, Q fever, ricin toxin, staphylococcal enterotoxin B, typhus vever

Answer 51

1. match information from recall to item (manufacturer's ID, batch numbers, manufacturing time and use-by dates) 2. remove the items from the inventory and security in an appropriate location 3. refer to notification or recall notice how to proceed 4. label the item to prevent it from being placed back in inventory by an employee

Answer 52

keep door shut fridges will keep food safe for ~4 hours freezers will hold temp for ~48 hours (full) or ~24 hours (half full)

Answer 53

4 hours (leftovers, eggs, deli meat, meat, poultry, fish, seafood, soft and shredded cheese, cut or cooked produced, dough, cooked pasta, milk and milk products)

Answer 54

hard cheese, processed cheese, butter, margarine, fruit juice, canned fruits, un-cut fresh fruits, dried fruits, condiments, vinegar-based dressing, bakery items, fresh mushrooms, herbs and spices, raw vegetables

Answer 55

1. perform hand hygiene 2. use personal protective equipment when exposure to infectious material is possible 3. follow respiratory hygiene and cough etiquette principles 4. ensure appropriate patient placement 5. properly clean and disinfect the environment 6. handle textiles and laundry carefully 7. follow safe injection procedures 8. ensure healthcare worker safety

Answer 56

should take ~20 seconds and includes wetting hands and arms with water as hot as you can tolerate, apply soap to build up a lather, scrub hands and arms for 10-15 seconds - cleaning between fingers and under fingernails, rinse hands and arms in running warm water, dry with clean single-use paper towel or hand dyer, use paper towel to turn off faucet

Answer 57

jaundice, sore throat been vomiting or having diarrhea

Answer 58

provide information on the nutrient content of the food "free, low, high, more"

Answer 59

describe how the ingredient may affect a structure or function of the body - cannot mention disease and do not require FDA pre-approval do require a FDA disclaimer

Food Safety Flashcards

(88 cards)