Lecture 3: Dr. Schaffner food safety Flashcards

1
Q

Who is Dr. Schaffner and what does he do?

A
  • extension sepcialist in food science
  • research in food poisoning and food spoilage
  • education of adult learners in short courses
  • advice for food industry
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2
Q

what’s the project structure?

A
  • project director, 2-3 grad students, 6-12 undergrad students and summer interns
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3
Q

CDC outbreak contributing factors

A
  • contamination (15 items
    • workers
    • surfaces
  • proliferation (12 items)
  • Survival (5 items)
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4
Q

Top Outbreak Contributing Factors (CDC 1998-2013)

A
  1. bare-handed contact by a food handler who is suspected to be infectious
  2. other mode of contamination by a food handler who is suspected to be infectious
  3. food prep practices that support proliferation of pathogens
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5
Q

Top contributing factors, 1998-2016 (simple categories)

A
  1. worker hygiene
  2. Temp control
  3. Cooking temp
  4. Cross-contamination
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6
Q

How often and where do they visit school facilities

A
  • unannounced visits to two dining halss and two sameller facilities each week during school year (half time in summer)
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7
Q

What types of audits do they perform at facilities?

A
  • sanitation audits
  • hot and cold temperature audits
  • food microbiology testing
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8
Q

For sanitation audits…

The health department inspects once a _____, but we inspect once a _____.

A

year; month

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9
Q

Temperatures of foods are checked in:

A
  • refrigerators
  • hot hold boxes
  • cold lines
  • hot lines
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10
Q

Identify and correct systematic problems

A
  • equipment malfunction
  • personnel training
  • sample “out of temperature”foods for microbes
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11
Q

How many foods do they test?

A

8 foods per weeek, 4 in the summer

  • Indicators: total aerobic plate count, coliforms, fecal coliforms, generic escherichia coli
  • Various pathogens: Staphylococcus aureus, Clostridium perfringens, salmonella, listeria, bacillus cereus, pathogenic E. coli
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