Lesson 4: Health Hazards Flashcards
(25 cards)
What causes food-borne illnesses?
Presence of foreign objects, chemicals, or harmful microorganisms in food that are health hazards.
How do physical hazards appear in food?
Accidental and/or improper food handling practices by food workers.
What should food workers avoid wearing to prevent physical hazards?
Jewelry or any other personal effects that may accidentally fall into food items.
Name three common examples of physical hazards.
- Tiny pebbles among rice grains
- Fragments of broken glass in ice
- Short, un-frilled toothpicks used in sandwiches
What must be done with any food item that contains a physical hazard?
It must be discarded.
How can chemical hazards be introduced into food?
Accidentally or deliberately, or may occur naturally in the food itself.
Give two examples of how chemical hazards can be introduced accidentally.
- Careless use of insecticides
- Storing cleaning agents next to open foods
How can chemical hazards be avoided?
- Use licensed exterminators
- Store chemicals away from foods
- Use food-grade plastic containers for acidic foods
- Clearly label all chemicals
What are sulfites used for in food?
To maintain the color and freshness of cut fruits and vegetables.
Is it permissible to add sulfites in food service establishments?
No, it is prohibited.
What is Monosodium Glutamate (MSG) used for?
To enhance food flavor.
Are there any restrictions on the use of MSG?
It is acceptable in moderation and must be disclosed on the menu.
What must be ensured when purchasing mushrooms?
They must be purchased from a reliable commercial source.
What is a significant risk of consuming puffer fish?
It can produce a deadly poison (tetrodotoxin) if not properly prepared.
What is ciguatera?
A food-borne illness caused by consuming certain fish that contain ciguatoxin.
What causes Scombroid poisoning?
Eating marine fish from the Scombroidae family that have high levels of histidine, which converts to histamine.
What are biological hazards in food safety?
Bacteria, viruses, parasites, and fungi that cannot be easily seen with the naked eye.
What are the eight most common allergens?
- Fish
- Peanuts
- Wheat
- Soy
- Tree Nuts
- Eggs
- Milk
- Shell Fish
What mnemonic can help remember the eight most common allergens?
Food Problems Will Send The EMS.
What are some additives that can trigger allergies?
- Nitrites
- Sulfites
- MSG
What should be done when uncertain about an ingredient in food?
Inform the customer immediately.
How should food be handled to prevent contact with allergens?
Ensure that food has no contact with ingredients to which the customer is allergic.
How can we see bacteria and viruses (which pose the biggest threat to food safety)
Only under a microscope
How can we see parasites?
under an intense source of light known as candling.
