NEHA Chpt 3-4 Flashcards
(22 cards)
Should not be used to store acidic foods
Metallic
8 allergic foods
Make up 90% of all food allergies
Eggs Fish Milk Peanuts Shellfish Soybeans Tree it's Wheat
Reporting symptoms
Vomiting Diarrhea Jaundice Sore throat with fever An open wound or lesion that cannot be protected by an impermeable cover or bandage
Reporting disease
Notify regulatory agency
Norovirus Hepatitis A virus Shigella spp Shiga toxin-producing E. Coli Salmonella
Time for whole process of hand washing
20-25 seconds
Scrubbing hand time
10-15 seconds
Max time you should wear gloves
When doing the same task
4 hours
Chemical contamination
Food contamination by pesticides and cleaning solutions
Physical contamination
Dirt Hair skin scabs fingernails Pencils pens Jewelry Glass metal wood paint Paper Plastic Bugs, rodent dropping
Food allergy
Body’s immune system responding to a food that it mistakenly believes is harmful
Anaphylactic reaction
Severe allergic reaction affecting while body within minutes of eating food
E. Coli
Bacteria found in the intestines of mammals. Found in ground beef and also contaminated produce
Staphylococcus aureus
Bacteria found on skin
Can be spread by handling food without washing hands
Multiply rapidly in room temperature food
Shigella SPP
Most common method of transmission is Cross Contamination
Bacteria found in feces w/ people with shigellosis
Found in greens, milk products, veggies and contaminated water
High risk population
Elderly, the very Yong, people who are immunocompromised, pregnant women, and allergen sensitive people
Personal hygiene
Standards Personal cleanliness habits Washing hands Hair Body clean Clean cloths
Where to smoke
Should smoke only in designated areas
A good food safety program
Must take into account most common areas of food vulnerability
What areas should you maintain as part of food safety program?
Entrances and exits
The interior
The exterior
Building element and people element
Two ways food handler chemically contaminate food
Not washing hands properly
Not washing food properly
Common causes of chemical contamination
Improperly labeled cleaning supplies
Improperly cleaned produce
Improper food storage
Improper use of pesticides
Two warning signs to identify contamination at delivery
Food not properly protected
Damaged packaging
