Foodborne Illnesses Flashcards
An illness is considered an outbreak when…
- Two or more people have to have the same symptoms after eating the same food
- A statewide investigation must be conducted by local authorities
- Confirmation by laboratory analysis
What are some costs that foodborne illnesses can cause?
Customers Sales Reputation Law Suits Legal Fees Increase Insurance Premiums Moral Staff Retraining Staff miss work
What are the common symptoms of a foodborne illness?
Diarrhea Vomiting Fever Nausea Abdominal Cramping Jaundice (yellowing of the skin and eyes)
What is CONTAMINATION
The presence of harmful substances in food.
What are the three categories of contaminants?
Biological, Chemical and Physical
What causes a foodborne illness
What are the 5 most common food handling mistakes that cause foodborne illnesses?
Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene
What is time-temperature abuse? How can it happen?
When food stayed too long at temperatures that are good for growth of pathogens.
If food isn’t held at right temp
Isn’t cooked or reheated enough to kill pathogens
Failing to cool food down correctly
What is cross-contamination? How can it happen?
When pathogens transfer from one surface/food to another.
When pathogens transfer from one surface/food to another
Contaminated ingredients touch food that require no further cooking
Ready to eat food touches contaminated surfaces
Contaminated food touches or drips onto cooked or ready to eat food
Food handler touches contaminated food then touches ready to eat food
Contaminated cleaning clothes touch food contact surfaces
How can poor personal hygiene create a foodborne illness?
Touching/Scratching wound then touching food
Coughing/sneezing onto food
Fails to wash hands after using the restroom
How can poor cleaning and sanitizing create a foodborne illness?
Equipment NOT washed/rinsed/sanitized in between uses
Food contact surfaces wiped down instead of washed/rinsed/sanitized
Wiping clothes aren’t stored in SANI solutions in between uses or if the SANI solution isn’t at the correct strength
What is TCS Food?
Time and Temperature Control for Safety Food, It is a food that pathogens thrive in.
What are some examples of TCS Foods?
Milk and other dairy products
Plant Based Food that is cooked
They are not considered TCS until cooked
Beef, Pork, Lamb, Fish, Shellfish and Crustaceans
Baked Potatoes, Tofu, Textured Soy Protein and Meat Alternatives
Sliced: Watermelon, Tomatoes, Leafy greens, Sprouts and Sprout Seeds, Untreated Garlic, Oil mixtures
What is RTE Food?
Ready to Eat Food. Food that is ready to be eaten without any further preparation, washing, or cooking.
What are some examples of ready to eat food?
Bakery Items, Cooked Food, Deli Meat, Washed Fruit and Vegetables, Sugar, Spices and Seasonings
What groups of people are at a greater risk of catching a foodborne illness?
Elderly, weak immune systems
Youth, undeveloped immune systems
Any age, faulty or compromised immune systems
What are some examples of a biological contaminant?
Microorganisms and Pathogens