FOOD SAFETY Flashcards
(160 cards)
1
Q
PRECAUTIONS TO TAKE WITH REGARDS TO FOOD SAFETY (3)
Module 1, Lesson 1
A
- Stay home if you are sick
- Wear clean clothes
- Wash your hands before serving
- Make sure food reaches minimum internal temperature.
2
Q
What is cross contamination?
Module 1, Lesson 1
A
This happens when raw food comes into contact with ready-to-eat food. Do not store raw meat avove ready to eat food or allow any contact between the two.
3
Q
Minimum internal temp for beef, pork, veal, lamb, fish and shellfish
Module 1, Lesson 1
A
145 F after 3 minutes of rest time
From the Food Safety Video - slide 4, Module 1
4
Q
Minimum temp for brown meat, meat mixtures and casseroles
Module 1, Lesson 1
A
155 F
From the Food Safety Video - slide 4, Module 1
5
Q
Min temp for poultry
Module 1, Lesson 1
A
165 F
From the Food Safety Video - slide 4, Module 1
6
Q
When should prepared food be served?
Module 1, Lesson 1
A
Within 1 hour. Otherwise, it should be put into hot or cold storage.
From the Food Safety Video - slide 4, Module 1
7
Q
Food Safety Myth #1
Module 1, Lesson 1
A
“If it tastes okay, it is safe to eat.”
FACT: You should never rely on your sense of smell, taste or sight to tell youif a food is safe to eat.
8
Q
Food Safety Myth #2
Module 1, Lesson 1
A
“If you get sick from eating somethign, it was from the last food you ate.”
FACT: It can take anywhere from 30 minutes to six weeks to become sick from unsafe foods.
9
Q
Food Safety Myth #3
Module 1, Lesson 1
A
“The worst that could happen to you with a food borne illness is an upset stomach.”
FACT: While an upset stomach is a common side effect of a bood borne illness, you can also experience fever, diarrhea, and dehydration. Other less common but more sever outcomes include paralysis, meningitis and even death.
10
Q
Food Safety Myth #4
Module 1, Lesson 1
A
“I have never been sick form the food I prepare, so I don’t need to worry about feeding it to others.”
FACT: Some people are at greater risk for developing food borne illnesses. A food you can safely eat migh make other sick.
Infants, pregnant women, young children, older adults, individuals with weakened immune systems and those with certain chronic diseases fall into the “greater risk” category.
11
Q
Food Safety Myth #5
Module 1, Lesson 1
A
“It is only in recent history that people have starteed to get sick from eating unsafe foods.”
FACT: Many incidents of food borne illness went undetected in the past.
Symptoms of nausea, vomiting and diarrhea were often (and still are) blamed on the flu.
12
Q
Food Safety Myth #6
Module 1, Lesson 1
A
“If I left the lid on fodd that has been sitting out too long, it is safe to eat.”
FACT: Though food may be safe after cooking, it may not be safe later.
One bacterium left at room temperature for seven hours can grow into as much as 2,097,152 bacteria
13
Q
Food Safety Myth #7
Module 1, Lesson 1
A
“If you let a food sit out more than two hours, you can make it safe by heating it to really high temperatures.”
FACT: Some bacteria, such as stphylococcus aureus (staph) produce toxins not destroyed by high cooking temperatures.
14
Q
Food Safety Myth #8
Module 1, Lesson 1
A
“If a hamburger is brown in the middle, it is cooked to a safe internal temperature.”
FACT: One out of four hamburgers turn brown before it has been cooked to a safe internal temperature.
Research shows that some ground beef patties look done at internal temperatures as low as 57ºC/135ºF.
15
Q
Food Borne Illenss in Canada (3 points)
Module 1, Lesson 1
A
- 1 in 8 Canadians will have a food borne illness each year.
- There are over 4 million cases per year.
- Of these cases, there are approximately 11,000 hospitalizations nad over 200 deaths.
16
Q
How many bacteria does it take to cause some food borne illnesses?
Module 1, Lesson 1
A
As few as 10 bacteria could cause some food borne illnesses such as E. coli.
17
Q
4 Regulatory Agencies that apply to Alberta
Module 1, Lesson 2
A
- Health Canada
- Canadian Food Inspection Agency
- Alberta Health
- Municipal Health Services
18
Q
What is Health Canada’s mandate?
Module 1, Lesson 2
A
Health Canada’s mandate is to be “responsible for and focused on establishing policies, setting standards, and providing advice and information ont he safety and nutritional value of food.”
19
Q
Health Canada regulates and pproves the use of products in Canada. What are six examples?
Module 1, Lesson 2
A
- Chemical & microbiological contaminants of food
- Food additives
- Food processes such as canning & irradiation
- Novel foods, including Genetically Modified Organisms
- Nutritional-vitamins and minerals
- Transmission of spongiform encephalopathy
20
Q
What is Health Canada’s strategic outcome #2
Module 1, Lesson 2
A
Health Canada works with the Canadian Food Inspection Agency and provincial health services to ensure that…
“Canadians are informed of and protected from health risks associated with food, products, substances and environments, and are informed of the benefits of healthy eating”
21
Q
What does CFIA stand for?
Module 1, Lesson 2
A
Canadian Food Inspection Agency
22
Q
What does CIFA do?
Module 1, Lesson 2
A
The CFIA enforces the Food and Drugs act and is responsible for all foods imported or exported throughout Canda (regionally and internationally).
They set:
* The minimum standard for food production within Canada to be exported,
* The standard for allowable imported products, and
* The standard for allowable product exported between provinces.
The CFIA is the governing body for the Food Safety Enhancement Program (FSEP).
23
Q
What does FSEP stand for?
Module 1, Lesson 2
A
Food Safety Enhancement Program (FSEP).
The CFIA is the governing body.
24
Q
a through f
PUBLIC HEALTH ACT, FOOD REGULATION, section 30(1)
Module 1, Lesson 2
A
30(1) A food handler must:
a. Wear clean clothing and footwear.
b. Exhibit cleanliness and good personal hygiene.
c. Ensure food is not contaminated by hair.
d. Wash hands as often as necessary to prevent the contamination of food or food areas.
e. Refrain from smoking in food areas.
f. Refrain from any other conduct that could result in the contamination of food or food area.
PUBLIC HEALTH ACT, FOOD REGULATION, ALBERTA REGULATION 31/2006 https://www.qp.alberta.ca/documents/Regs/2006_031.pdf
25
PUBLIC HEALTH ACT, FOOD REGULATION, section 30(2)
## Footnote
Module 1, Lesson 2
30(2) A person shall not work as a food handler if prohibited from working by or under the Communicable Diseases Regulation.
## Footnote
PUBLIC HEALTH ACT, FOOD REGULATION, ALBERTA REGULATION 31/2006 [https://www.qp.alberta.ca/documents/Regs/2006_031.pdf ](http://)
26
PUBLIC HEALTH ACT, FOOD REGULATION, section 30(3)
## Footnote
Module 1, Lesson 2
30(3) The operator shall ensure that subsections (1) and (2) are complied with.
## Footnote
PUBLIC HEALTH ACT, FOOD REGULATION, ALBERTA REGULATION 31/2006 [https://www.qp.alberta.ca/documents/Regs/2006_031.pdf ](http://)
27
How does Alberta Health Services (AHS) provide guidance with respect to food safety?
## Footnote
Module 1, Lesson 2
The Office of the Provincial Health Officer provides direction and guidelines on public health policy to regional health authorities and gives information to the public about communicable diseases and public health programs.
28
# 3 points
What role does Municipal Health Services play with regards to food safety?
## Footnote
Module 1, Lesson 2
Municipal health inspectors administer the Alberta Public Health Act.
They monitor and enforce this act through proactive prevention, education and resources.
Inspectors check staff, food, the physical plant and equipment.
29
What are 3 roles of Public Health Inspectors?
## Footnote
Module 1, Lesson 2
Roles include:
* Inspect
* Consult
* Educate
30
What are 4 things public health inspectors can do at a food establishment?
## Footnote
Module 1, Lesson 2
Public health inspectors can:
* Cancel the food permit
* Close the food establishment
* Answer questions about food safety
* Inspect at anytime
31
# Definition
Pathogen
## Footnote
Module 2, Lesson 3
A bacterium, virus or other micro-organisms that can cause disease.
32
# Definition
Food Borne Illness
## Footnote
Module 2, Lesson 3
An illness resulting from food contaminated by pathogenic bacteria, viruses, parasites, as well as chemical or natural toxins.
33
# Definition
Microbes
## Footnote
Module 2, Lesson 3
Also know as micro-organisms. They are tiny living organisms that can only be seen through a microscope. Some microbes cause disease, while others are completely harmless.
34
# Definition - Classes of Microbes
Neutral
## Footnote
Module 2, Lesson 3
Microbes that have no affect on food products and are harmless.
35
# Definition - Classes of Microbes
Beneficial
## Footnote
Module 2, Lesson 3
Microbes that are required for a specific result when processing food or are required by our bodies (e.g., probiotics, molds – blue cheese, yeast)
36
# Definition - Classes of Microbes
Pathogenic
## Footnote
Module 2, Lesson 3
Microbes that cause diseases. In some cases, it is not the microbe itself, but the toxin the microbe produces (e.g., botulism).
37
# Definition - Classes of Microbes
Spoilage
## Footnote
Module 2, Lesson 3
Microbes (or enzymes) that tend to degrade a food item’s proteins, carbohydrates or fats (e.g., molds – bread).
38
Types of Micro-Organisms: Bacteria
## Footnote
Module 2, Lesson 3
* Bacteria is everywhere – in the air we breathe, the water we drink, in the soil and in our bodies. Most bacteria are harmless.
* Bacteria reproduces by dividing in two (fission).
* They can form spores in times of adverse conditions.
* Bacterial spores can form, hibernate and then become active in conditions that favour them. Examples of this can be found in Salmonella, Staph and E. Coli.
39
Types of Micro-Organisms : Viruses
## Footnote
Module 2, Lesson 3
* Viruses are parasites that are the smallest of all micro-organisms.
* A virus needs a host to multiply but can survive for long periods of time under harsh conditions (such as drying, freezing, pasteurization).
* Once a host is found, a virus can start to reproduce (e.g., Norwalk, Hepatitis A).
40
Types of Micro-Organisms : Parasites
## Footnote
Module 2, Lesson 3
Single or multi-celled organisms that depend on other animals or humans for survival.
Parasites use their living host as a source of nutrients or as a place to live.
Possible sources include:
* Meat
* Seafood
* Water
* Infected food handlers
41
Types of Micro-Organisms : Molds
## Footnote
Module 2, Lesson 3
Molds are microscopic fungi that live on plants or animal matter, whose spores are transported by water, air and insects. They sometimes can be seen with the naked eye, but not always.
When mold is visible, it is the mold’s spores that give it its colour.
Mold has branches and roots. The roots may not be visible, but they can travel deep into food (e.g., aspergillus, penicillium).
42
Types of Micro-Organisms : Molds
## Footnote
Module 2, Lesson 3
Yeasts are slightly larger than bacteria and reproduce through budding. One cell can produce several buds. When the buds fall off, they form a new cell.
Yeasts will grow on most foods, on equipment and walls where there are small amounts of food and moisture.
Examples include saccharomyces cerevisiae, that can be found in the winemaking, baking and brewing processes.
43
What is the mnemonic / acronym to help remember the conditions for microbial growth?
## Footnote
Module 2, Lesson 4
***FAT TOM***
**F**ood
**A**cidity
**T**emperature
**T**ime
**O**xygen
**M**oisture
44
# FAT TOM - Food
What foods are a higher risk when it comes to bacterial growth?
## Footnote
Module 2, Lesson 4
Foods that are considered potentially hazardous, like meat, seafood, dairy, eggs and cooked foods, are higher in protein & carbohydrates. Protein and carbohydrates are the main food sources of bacteria.
45
# FAT TOM - Acidity
How does acidity affect bacterial growth?
## Footnote
Module 2, Lesson 4
(pH) is a term describing how acidic or alkaline a product is.
Bacteria will rapidly grow at pH 7 but as pH declines below 4.6 bacterial growth slows.
Most foods are in the acidic range (pH 4.6 – pH 7).
46
# FAT TOM - Temperature
What is the temperature **danger zone?**
## Footnote
Module 2, Lesson 4
Products should be kept cold (below 4C / 40F) or hot (above 60C / 140F).
The range between these two temperatures is known as the
danger zone (4C – 60C).
47
# FAT TOM - Temperature
Why is it so important to know the temperature danger zone?
## Footnote
Module 2, Lesson 4
75% of food borne illness can be traced to poor temperature control.
* Metric (Celsius)
* 4 – 60 degrees
* Imperial (Fahrenheit)
* 40 – 140 degrees
## Footnote
Image: What is the Danger Zone for Food? Partstown. Reproduced and used in accordance with the fair dealing provisions in section 29 of the Canadian Copyright Act for the purposes of education, research or private study. Further distribution may infringe copyright.
48
# FAT TOM - Time
How does time factor into microbial growth?
## Footnote
Module 2, Lesson 4
Time and temperature work together to control microbial growth.
A small amount of temperature abuse can occur as long as attention is paid to the amount of time a product spends at improper temperatures.
49
# FAT TOM - Time
In Alberta, what is the time limit for foods in the danger zone?
## Footnote
Module 2, Lesson 4
In Alberta, potentially hazardous foods have a two hour limit if kept in the danger zone. This two hours is cumulative of any time in the danger zone and foods must be discarded if surpassed.
50
# FAT TOM - Time
Definition: Lag Phase
## Footnote
Module 2, Lesson 4
The time it takes for the microbes to get used to its new environment, approx. 2 to 4 hours.
51
# FAT TOM - Time
Definition: Log / Growth Phase
## Footnote
Module 2, Lesson 4
Microbes double in number about every 20 minutes.
52
# FAT TOM - Time
Definition: Stationary Phase
## Footnote
Module 2, Lesson 4
Growth ends, but bacteria live.
53
# FAT TOM - Time
Definition: Death Phase
## Footnote
Module 2, Lesson 4
Bacteria will begin to die off and be eliminated.
54
Guidelines for chilling food.
## Footnote
Module 2, Lesson 4
Food must be cooled from 60C (140F) to 20C (68F) in less than two hours.
Continued chilling will cool foods from 20C (68F) to 4C (40F) in less than four hours.
All goods must spend less than 6 hours in the danger zone.
Improper cooling of food is one of the main processes that causes foodborne illness. The faster food can be cool, the better to reduce the amount of time spent in the danger zone. Food handlers need to be active in cooling techniques and ensure the temperature is being checked frequently during the process. If the temperature is too high at either of the time limits, the food needs to be discarded
55
# FAT TOM - Oxygen
What are **aerobic** microbes' oxygen requirments?
## Footnote
Module 2, Lesson 4
Requires oxygen to grow, such as staph and molds.
56
# FAT TOM - Oxygen
What are **anaerobic** microbes' oxygen requirments?
## Footnote
Module 2, Lesson 4
Requires no oxygen, such as botulism.
57
# FAT TOM - Oxygen
What are **facultative anaerobic** microbes' oxygen requirments?
## Footnote
Module 2, Lesson 4
Can live and grow with or without oxygen, like salmonella and yeasts.
58
# FAT TOM - Moisture
How can we control microbial growth?
## Footnote
Module 2, Lesson 4
We can control microbial growth cy controlling water activity (Aw).
Most foods have an Aw greater than 0.95 (considered perishable foods) which supports the growth of microbes (bacteria, molds, yeasts).
Fresh meat and fish have an Aw of 0.99
59
# FAT TOM - Moisture
Name some examples of how to slow or inhibit bacterial growth
## Footnote
Module 2, Lesson 4
The use of sugar, salt and dry methods to reduce the water activity will inhibit microbial growth by limiting the amount of free water Examples such as sugar and salt for curing meats are methods of preservation.
60
What are some of the symptoms of foodborne illness?
## Footnote
Module 3, Lesson 5
* Fever
* Abdominal pain
* Diarrhea
* Nausea
* Vomiting
* Dehydration
Age, general state of health, how contaminated the food and how much was consumed can all affect how a person experiences foodborne illness
61
How are foodborne illnnesses caused?
## Footnote
Module 3, Lesson 5
Illness is caused by the ingestion of food that is contaminated with infectious microorganisms. This is a direct result of bacterial action on the body.
This process is slow as the microbes need time to multiply.
Some bacteria, all viruses, and all parasites cause foodborne illness from infection.
62
What are 4 infectious bacterial diseases?
## Footnote
Module 3, Lesson 5
* Salmonella
* Campylobacter Jujuni
* Listeria Monocytogenes
* E. Coli O157:H7
63
Where is salmonella usually found?
## Footnote
Module 3, Lesson 5
Usually poultry and eggs, but recently vegetables, nuts and some sprouts have been reported
64
What is salmonella's incubation period?
## Footnote
Module 3, Lesson 5
Two days, usually 12 – 72 hours
65
What are salmonella's symptoms?
## Footnote
Module 3, Lesson 5
Abdominal pain, vomiting, fever and diarrhea
66
Where is campylobacter jujuni usually found?
## Footnote
Module 3, Lesson 5
Soft cheese, processed meats (e.g. cold cuts). Can also include poultry and contaminated water.Unpasteurized cheese, processed meats.
67
What is campylobacter jujuni's incubation period?
## Footnote
Module 3, Lesson 5
Two to five days
68
What are campylobacter jujuni's symptoms?
## Footnote
Module 3, Lesson 5
Abdominal pain, vomiting, fever, diarrhea and nausea
69
Where is listeria monocytogenes found?
## Footnote
Module 3, Lesson 5
Soft cheese, processed meats (e.g. cold cuts), seafood (like smoked salmon)
70
What is listeria monocytogenes's incubation period?
## Footnote
Module 3, Lesson 5
Seven to 70 days
71
What are the symptoms of listeria monocytogenes?
## Footnote
Module 3, Lesson 5
Flu-like symptoms. It can be a mild illness however; it is very dangerous to pregnant woman and newborns.
72
Where is E. Coli 0157:H7 found?
## Footnote
Module 3, Lesson 5
Undercooked beef
73
What is E. Coli 0157:H7's incubation period?
## Footnote
Module 3, Lesson 5
Two to 10 days
74
What are E. Coli 0157:H7's symptoms?
## Footnote
Module 3, Lesson 5
Bloody or watery stool, not normally a fever, which is typical in others
75
What is microbial intoxication?
## Footnote
Module 3, Lesson 5
Illness is caused by the ingestion of food containing toxins produced by microorganisms.
Toxins persist even after the producing microbe is destroyed. This process occurs faster than an infection.
Botulism is a bacteria that can produce toxins leading to microbial intoxication.
| Viruses and parasites do not cause foodborne intoxication.
76
Where is staphylococcus aureus found?
## Footnote
Module 3, Lesson 5
Milk, eggs, protein foods, sauces and gravies, potato and other salads, cream filled baked goods
77
What is staphylococcus aureus’s incubation period?
## Footnote
Module 3, Lesson 5
30 minutes to eight hours
78
What are the symptoms of staphylococcus aureus?
## Footnote
Module 3, Lesson 5
Vomiting, diarrhea and stomach cramps
79
Where is clostridium botulinium found?
## Footnote
Module 3, Lesson 5
Low acid, improperly canned good, especially meat, fish and vegetables.
80
What is clostridium botulinium’s incubation period?
## Footnote
Module 3, Lesson 5
One to three days, usually 19 to 36 hours
81
What are the symptoms of clostridium botulinium?
## Footnote
Module 3, Lesson 5
Difficulty swallowing, speaking and breathing, increasing respiratory paralysis leading to death, double vision.
82
Where is clostridium perfringens found?
## Footnote
Module 3, Lesson 5
Prepared meats and gravies, stews, meat pies, meat and meat products. Main cause of outbreaks is inadequate cooling, re-heating and hot holding.
83
What is clostridium perfringens’s incubation period?
## Footnote
Module 3, Lesson 5
Six to 24 hours.
84
What are the symptoms of clostridium perfringens?
## Footnote
Module 3, Lesson 5
Abdominal cramps and diarrhea (no fever).
85
Where is bacillus cereus found?
## Footnote
Module 3, Lesson 5
Rice, cereals, meats, vegetables. Usually, foods that may have sat too long at room temperature.
86
What is bacillus cereus’s incubation period?
## Footnote
Module 3, Lesson 5
One to 24 hours, depending on type.
87
What are the symptoms of bacillus cereus?
## Footnote
Module 3, Lesson 5
Nausea, cramps and vomiting.
88
Where is Hepatitis A found?
## Footnote
Module 3, Lesson 5
Usually concerns food that is contaminated by people. A Hepatitis A vaccination is available for traveling abroad.
| Viral disease
89
What is Hepatitis A’s incubation period?
## Footnote
Module 3, Lesson 5
About 25 to 30 days
| Viral disease
90
What are the symptoms of Hepatitis A?
## Footnote
Module 3, Lesson 5
Jaundice (liver damage)
| Viral disease
91
Where is Norwalk Virus found?
## Footnote
Module 3, Lesson 5
Usually concerns food that is contaminated by people. Ready to eat foods are prime sources such as shellfish, salads and raw vegetables.
| Viral disease
92
What is Norwalk Virus’s incubation period?
## Footnote
Module 3, Lesson 5
24 to 48 hours
| Viral disease
93
What are the symptoms of Norwalk Virus?
## Footnote
Module 3, Lesson 5
Mild flu-like symptoms
| Viral disease
94
Where is trichinosis found?
## Footnote
Module 3, Lesson 5
Pork & wild game
| Parasite
95
What is trichinosis's incubation period?
## Footnote
Module 3, Lesson 5
Usually, nine days
| Parasite
96
What are the symptoms of trichinosis?
## Footnote
Module 3, Lesson 5
Muscle spasms, stiffness and blurred vision.
| Parasite
97
Where is vibriosis (Vibrio Species Parasite) found?
## Footnote
Module 3, Lesson 5
Eating raw or undercooked shellfish. It most often occurs where shellfish is harvested in brackish waters (where rivers meet the sea).
| Parasite
98
What is vibriosis's incubation period?
## Footnote
Module 3, Lesson 5
Four hours and up to seven days depending on species of Vibrio parasite
| Parasite
99
What are the symptoms of vibriosis?
## Footnote
Module 3, Lesson 5
Sudden chills, vomiting, abdominal pain
100
What a the three ways diseases are transmitted?
## Footnote
Module 3, Lesson 5
* Indirect: Food, sewage, objects (e.g., door handles)
* Direct: Touching, sneezing
* Non-human: Insects, rodents, pets
101
Describe the cycle of transmission.
## Footnote
Module 3, Lesson 5
102
What is the definition of cross-contamination?
## Footnote
Module 3, Lesson 5
The transfer of bacteria to food from another food or from equipment or work surfaces.
103
Define chemical intoxication
## Footnote
Module 3, Lesson 5
Illness is caused by ingestion of food containing poisonous chemicals.
Examples are detergents, pesticides, etc.
Generally, occurs very quickly, almost like an allergic reaction
104
Define chemical contaminants
## Footnote
Module 3, Lesson 5
Illness is caused by chemical residues used in growing food such as pesticides and herbicides.
Other examples include food service chemicals and cleaners (MSG, silver polish, detergent, sanitizer, pesticides) and toxic metals (lead, copper, zinc, mercury).
105
Define physical hazards (as it relates to foodborne illness)
## Footnote
Module 3, Lesson 5
Presence of something other than microbes or chemicals.
Examples include hair, glass, staples etc.
106
What are chemical inhibitors?
## Footnote
Module 3, Lesson 5
Inhibitors are added to many products, particularly in food manufacturing, to preserve foods. Without them, the food supply would be extremely limited.
E.g., acetic acid, lactic acid, sorbic acid, benzoic acid, nitrate, nitrite, and sulfites.
107
What are chemical intoxicants?
## Footnote
Module 3, Lesson 5
Metals: Lead, copper, zinc, mercury
Cleaners: Silver polish, detergent, sanitizer, pesticides
Chlorinated hydrocarbon poisoning
Monosodium glutamate
108
What is chlorinated hydrocarbon poisoning?
## Footnote
Module 3, Lesson 5
Foods implicated:
Foods accidentally contaminated by pesticides
Incubation Period:
30 minutes to six hours
Symptoms:
Nausea, vomiting, loss of appetite, involuntary muscle movement.
109
Describe the effects of MSG as it relates to foodborne illness.
## Footnote
Module 3, Lesson 5
Foods implicated:
Foods with an excess of MSG
Incubation Period:
Few minutes to one hour
Symptoms:
Flushed burning sensation on the back of the neck and arms, dizziness, headache
110
What are 7 ways you can reduce customer risk as it pertains to foodborne illness?
## Footnote
Module 3, Lesson 5
* Listen to customers carefully!
* Educate employees.
* Be aware of the ingredients in your food.
* Read labels of prepared foods.
* Be aware of the dangers of cross contamination with known allergens.
* Never use a common allergen as a mystery ingredient.
* Call an ambulance immediately if a customer has an adverse reaction.
111
Describe the elements of good hand hygiene
## Footnote
Module 3, Lesson 6
Fingernails should be cleaned frequently, trimmed and free of nail polish. In addition, no artificial (fake) fingernails should be worn.
With regards to jewelry, there should be nothing dangling (particularly important with earrings) and the number of rings worn should be kept to a minimum.
Jewelry is hard to clean/sanitize and could pose foreign object concerns.
112
What is the easiest way to avoid transferring pathogens to your customes?
## Footnote
Module 3, Lesson 6
Wash your hands.
Wash you hands before preparing food.
Even if you are going to be using gloves, wash your hands before putting them on.
113
What is a food allergy?
## Footnote
Module 3, Lesson 6
A food allergy is an immune system response to a protein within food.
114
What is a food sensitivity?
## Footnote
Module 3, Lesson 6
An adverse reaction to a food that other people can safely eat. This includes food allergies, food intolerances, and chemical sensitivities.
115
What is food intolerance?
## Footnote
Module 3, Lesson 6
A food sensitivity that does not involve the individual’s immune system. Unlike food allergies or chemical sensitivities, where a small amount of food can cause a reaction, it generally takes a more normal sized portion to produce symptoms of food intolerance. A common intolerance is lactose intolerance, which is the body’s inability to digest the milk sugar.
116
What are four possible signs of a food allergy?
## Footnote
Module 3, Lesson 6
Signs of a food allergy can include:
* Anaphylactic shock
* Swelling in the lips, throat, tongue or face
* Skin irritations in the form of hives or a rash
* Coughing, wheezing or difficulty breathing
117
What is a food allergen?
## Footnote
Module 3, Lesson 6
Food allergens are proteins that are not broken down by cooking, or by stomach acids or enzymes that are responsible for breaking down food.
When we eat these foods, our body recognizes it as a foreign substance and sends anti-bodies out to fight off what it deems to be an invasion releasing histamine.
118
What 10 allergens must be dislcosed to the consumer as mandated by the CFIA?
## Footnote
Module 3, Lesson 6
1. Eggs
2. Milk
3. Peanuts
4. Seafood
5. Soy
6. Wheat
7. Tree Nuts
8. Sulphites
9. Sesame
10. Mustard
119
What are some of the things you can do to reduce your customer’s exposure to food allergies?
## Footnote
Module 3, Lesson 6
* Listen to your customer carefully!
* Educate employees on food allergies.
* Be cognizant of the ingredients you are using in which dishes.
* Read labels of prepared foods.
* Be aware of the dangers of cross contamination of allergens.
* Never use a common allergen as a mystery ingredient.
* Call an ambulance if a customer has a reaction.
120
Eight steps of safe food handling: Step 1 - Buying and receiving
## Footnote
Module 4, Lesson 7
* Approved sources.
* Food is delivered at safe temperatures.
* Check best before dates, expiry dates, signs of spoilage, damage and insects.
* Be aware of current recalls. Visit the CFIA website (https://inspection.canada.ca/eng/1297964599443/1297965645317) for more information.
121
Eight steps of safe food handling: Step 2 - Storage
## Footnote
Module 4, Lesson 7
* Put away foods as soon as delivered.
* Follow FIFO (First In First Out) rules.
* Keep refrigerators below 4C (40F) and freezers below -18C (0F).
* Do not overfill refrigeration units.
* Store raw meats below cooked or ready to eat foods.
* Store food raised 6” or higher above floors.
122
Eight steps of safe food handling: Step 3 - Preparing Food.
## Footnote
Module 4, Lesson 7
* Wash hands.
* Start with clean sanitized utensils, cutting boards etc.
* Wash fruits and vegetables in cold water.
* Leafy products may require soaking to loosen dirt.
* Thaw foods properly in refrigerator or under cold running water.
* Follow the two-hour rule! The total time food is in danger zone, from receiving to service, should never be more than two hours.
* Reduce cross-contamination.
123
Methods to reduce cross-contamination (7)
## Footnote
Module 4, Lesson 7
* Wash hands after handling raw proteins
* Keep raw meat, poultry and fish away from ready to eat foods
* Use separate cutting boards, knives, tongs and utensils for raw and cooked food
* Clean and sanitize all equipment and surfaces that touch food
* Change aprons or uniforms that are soiled from raw meats
* Change dish cloths and wiping clothes often, storing in sanitizing solution, and change after each service rush
* Use only approved cloth or paper towel on fresh produce, never wiping cloths.
124
Eight steps of safe food handling: Step 4 - Cooking Foods.
## Footnote
Module 4, Lesson 7
* Cook foods to safe temperatures. 74C (165F) will kill most bacteria.
* Measure accurately with clean and calibrated thermometers.
125
How is Foodborne Illness Spread?
## Footnote
Module 4, Lesson 7
Foodborne illness microbes come from many sources: People soil, water, food, air, equipment, utensils and animals.
126
Eight steps of safe food handling: Step 5 - Cooling Foods
## Footnote
Module 4, Lesson 7
Follow guidelines in cooling foods:
* Cool food from 60C (140F) to 20C (68F) within 2 hours.
* Cool food from 20C (68F) to 4C (40F) within 4 hours.
* Store foods on ice when working for longer periods, if available.
* Store food in container with ice, below the ice line.
127
Eight steps of safe food handling: Step 6 - Hot and Cold Holding
## Footnote
Module 4, Lesson 7
* Measure temperature of food every hour.
* Do not add fresh portions of food to old food (same inserts).
* Keep food covered to protect if from cross contamination of guests (i.e., sneeze guards).
128
Eight steps of safe food handling: Step 7 - Reheating Foods
## Footnote
Module 4, Lesson 7
* Reheat foods quickly and in small amounts when possible.
* Reheat to 74C within two hours.
* Do not reheat food more than once.
* Hot holding equipment may not be used to reheat foods.
129
Eight steps of safe food handling: Step 8 - Serving Food
## Footnote
Module 4, Lesson 7
* Pick up cutlery by the handles.
* Do not touch the rim of glasses or cups.
* Throw out chipped or cracked glassware and dishes.
* Do not touch food or drinks with fingers.
* Use tongs to pick up ice. Do not use your hands or the glass itself.
* Do not store ice scoops directly in ice machines.
130
SAIT Kitchen standards
## Footnote
Module 4, Lesson 7
* Back packs and jackets are not allowed in kitchens.
* Only students with uniforms are allow in kitchens. No shortcuts are to be taken through food areas.
* The only approved drink containers are sealable containers.
131
What should you do if you are accused of getting someone sick?
## Footnote
Module 4, Lesson 8
* Empathize with the individual
* Never admit fault
* Take all information including what the individual ate, a list of their symptoms and the time frame related to their illness.
* If possible, find a sample of what they ate, freeze it, and have it tested by a health inspector.
132
What is the best way to control any foodborne illness?
## Footnote
Module 4, Lesson 8
Maintain proper temperature control of potentially hazardous food.
133
What are the DANGER ZONE TIME LIMITS?
## Footnote
Module 4, Lesson 8
Food left within the Danger Zone:
* 2-hour limit, from receiving to service
Food in a hot hold buffet:
* 4-hour limit
Food stored above 60C, then cooled
* 6-hour total cooling period to achieve 4C
134
What are the guidelines to reheating food?
## Footnote
Module 4, Lesson 8
* Reheat leftover food quickly to 74C (165F) or higher within two hours.
* Do no reheat food more than once.
* Hot holding equipment should not be used to reheat food.
135
What are the guidelines to cooling food?
## Footnote
Module 4, Lesson 8
* Ice water bath in large sink with running water. Use an ice wand to repeatedly stir food.
* Place food into small containers or shallow pans, no more than 4” deep, then place in well vented refrigeration area uncovered.
* Cut large pieces of meat or poultry into smaller pieces then place in small containers to cool under refrigeration.
136
What does FIFO stand for?
## Footnote
Module 4, Lesson 8
First in First out
137
What are the guidelines for food service?
## Footnote
Module 4, Lesson 8
* Do not stack plates of food so that the bottom of the plate is touching the next plates of food.
* Do not carry plates of food with your thumb or finger touching the food.
* Carry glassware by the bottom, not the top of the glass.
* All place settings need to be considered used and removed after service. Single use items may not be reused under any circumstances.
138
What are the two options for manual washing of cookware and dish ware?
## Footnote
Module 5, Lesson 9
Double sink metho and three sink method.
139
What is the double sink method of cleaning?
## Footnote
Module 5, Lesson 9
* Cleaning and sanitizing equipment
* Cleaning and sanitizing cooking utensils
* Sinks sufficient size to permit complete immersion
140
What is the three sink method of cleaning?
## Footnote
Module 5, Lesson 9
* Considered the minimum sanitary procedure for washing and sanitizing dishwater and serving utensils.
* May be less cost effective than machine washing, but more versatile depending on size and soil level of equipment.
141
What are the 5 steps of manual dish washing?
## Footnote
Module 5, Lesson 9
Scrape > Pre-Rinse > Wash > Rinse > Sanitize (Thermal or Chemical)
142
What is the minimum temp for washing and rinsing waters?
## Footnote
Module 5, Lesson 9
45° C
143
Describe the thermal method of sanitizing
## Footnote
Module 5, Lesson 9
77° C for 2 minutes
144
Describe the chemical method of sanitizing
## Footnote
Module 5, Lesson 9
Water at 45°C for two minutes in a solution of:
* Chlorine solution of 100 ppm or
* Iodine solution of 12.5-25 ppm or
* Quaternary ammonium compound solution (QUATS) of 200 ppm
145
What are the criteria for machine washing dishes?
## Footnote
Module 5, Lesson 9
If using a machine to wash dishes, the wash temperature must be around
60° C and the rinse temperature must be around 82° C for 10 seconds.
Other considerations include:
* Wash water must be reasonably clean
* Wash and rinse cycles times should be in accordance with what is required by the public health act
* Separate thermometers should be provided and clearly visible
* Pressure and volume of water is adequate
* Curtains are clean and in good condition
* Detergent concentration is sufficient (control device is recommended)
* Booster heater is required to maintain sufficient hot water temperatures to sanitize dishes and utensils
Note: Single use utensils cannot be washed and reused for service.
146
What is sanitization?
## Footnote
Module 5, Lesson 9
Sanitization is the process whereby pathogenic organisms are reduced to safe levels on inanimate objects, thereby reducing the likelihood of cross-infection.
147
What are the added costs resulting from the lack of a sanitation program?
## Footnote
Module 5, Lesson 10
Added costs resulting from the lack of a sanitation program include:
* Increased insurance premiums
* Lost sales
* Lab costs
* Hospital and physician costs
* Legal costs
* Payroll
* Retraining
148
Describe general maintenance as it pertains to a food service establishment
## Footnote
Module 5, Lesson 10
* Set up a schedule of maintenance
* Keep all areas neat and clean
* Floors should be easy to clean
* Floors should be made of material that is easy to clean
* Don’t sweep while food is being prepared
* Mops are easily cleaned, stored away from food, off the flood in a well-ventilated area
* Exhaust systems and ventilation cleaned regularly
* Approved walls (tiles versus painted surfaces)
149
Food safety plan: what is an HACCP?
## Footnote
Module 6, Lesson 11
An HACCP system consists of:
* Hazard Analysis (HA)
* Identifying Critical Control Points (CCP)
* Monitoring CCP requirements
* Verification and controlling processes
150
What is HACCP known as in Canada?
## Footnote
Module 6, Lesson 11
In Canada, HACCP is known as the Food Safety Enhancement Program (FSEP) and is divided into two parts:
* Pre-requisites
* HACCP Plan
150
What does FSEP stand for?
## Footnote
Module 6, Lesson 11
Food Safety Enhancement Program
151
What are the FSEP pre-requisites for premises?
## Footnote
Module 6, Lesson 11
* Outside property should be protected from external sources of contamination.
* Pests cannot enter or live in the building, which must be suitable for operations.
* Sanitary facilities:
* Should allow for personal hygiene
* Can be cleaned and sanitized
* Has appropriate lighting and adequate ventilation
* Has properly maintained drainage
* Water, steam and ice uses potable water
152
What are the FSEP pre-requisites for transportation?
## Footnote
Module 6, Lesson 11
Coming and going, who and how, temperatures of storage and certification of shipping company.
153
What are the FSEP pre-requisites for purchasing, receiving, shipping and storage?
## Footnote
Module 6, Lesson 11
* Temperature control
* Receiving inspection
* Separate storage of foods and non-foods
154
What are the FSEP pre-requisites for equipment?
## Footnote
Module 6, Lesson 11
* Design and installation
* Maintenance and calibration
155
What are the FSEP pre-requisites for personnel?
## Footnote
Module 6, Lesson 11
* There should be a general food hygiene training program for employees as well as a technical training program (in terms of licenses and certifications).
* The general food hygiene program should be in place with checklists and maintained with supervision.
156
What are the FSEP pre-requisites for sanitation?
## Footnote
Module 6, Lesson 11
For equipment and premises:
* Safe handling of chemicals
* Facility specific cleaning
* Cleaning schedule for rooms, equipment, utensils, conveyance vehicles
157
What are the FSEP pre-requisites for Pest Control?
## Footnote
Module 6, Lesson 11
* Can be handled in house or through an external company
* Activities and frequencies
* Maintained and complete records
158
What are the FSEP pre-requisites for recall?
## Footnote
Module 6, Lesson 11
* Recall procedures
* Customer list
* Complaint file
* Monitoring
* Records
* Product coding/labeling procedures (customers, production, inventory…)
159
