what is an illness transmitted to humans by food
what type of food borne illness results from ingesting live microorganisms (bacterial colonization) ex. salmonella
what type of food borne illness results form eating food containing toxin produced by baxter or molds present in the food? ex. staph aureus and C. botulinum
what type of food borne illness results from bacteria entering the intestine and produces toxin in the intestine ex. e. coli
Bacteria, molds, virus, parasites, and prions are what type of food borne hazards?
plant toxins, animal toxins, agricultural chemicals industrial chemicals are what type of food borne hazards?
glass, bone, metal, plastic are what type of food borne hazards?
what are four causes for food borne illness
- poor sanitation
- undercooked animal products
- inappropriate food storage
Trichinella spiralis is the most common
Molds are also know as _______ that look visibly rotten
How to control molds?
- cool & dry storage
2. removing moldy potions
why is the number 1 cause of food borne illness?
What type of bacteria is dormant, but resistant to harsh conditions?
What bacteria is anaerobic and spore forming?
1. Serve promptly, hold
What bacteria is anaerobic and low acid?
What type of bacteria is spread by infected skin, moisture from sneeze, cough?
- Avoid infected personnel to contact with food
- Serve promptly and keep
1. Strict commercial canning, pressure home canning
2. Refrigerate immediately, re-heat to boiling
What is the danger zone temp
40-140 F / 4-60C
Where does FDA fall under?
US Department of Human and health Services
Who inspects safe food supple, labeling , food additives, education and seafood?
Food and Drug Administration
Where does Food Safety Inspection Service (FSIS) fall under?
US Department of Agriculture
Who inspects meat, poultry, and egg products?
What is the objective of the Hazard Analysis Critical Control Points (HACCP)?
to make product safely and be able to prove it
Who identifies the ingredients and processing areas that are sensitive and must be monitored to ensure a safe product?
Hazard Analysis (HA)
Who watches the point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable leveles/
Critical Control Point (CCP)
- Conduct HAs
- Identify CCP
- Establish Critical limits for each CCP
- Monitoring requirements for each CCP
- Corrective action if CCP deviation occurs
- Record Keeping
- Verification procedure
Are the 7 principles for
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