UNIT 4: MEAL MANAGEMENT Flashcards
Protecting the food supply from microbial, chemical, and physical hazards or contamination that may occur during all stages of food production and handling- growing, harvesting, processing, transporting, preparing, distributing, and storing. The goal of food safety monitoring is to keep food wholesome.
The degree of confidence that food will not cause sickness or harm to the consumer when it is prepared, served, and eaten according to its intended use.
FOOD SAFETY
referstothe operations that help create a clean working environment by keeping any equipment, contact surface, and the whole facility clean and free from common food hazards.
FOOD SANITATION
are performed to reduce the risk of causing foodborne illnesses to customers.
FOOD SANITATION PRACTICES
There are three general types of foodborne hazards:
BIOLOGICAL, CHEMICAL AND PHYSICAL
include harmful microorganisms, viruses and parasites.
a) Bacteria, viruses, parasites, fungi
(b) Toxins (plant, fish, seafoods, mushroom)
BIOLOGICAL HAZARDS
is caused by ingesting toxic substances that may occur naturally or they may be added during the production of processing of food.
a) Pesticides, food additives, cleaning supplies, toxic metals
CHEMICAL POISONING
are materials that are “foreign” to the food that may cause injury or illness.
a) Hair, dirt, metal staples, bandages, broken glass, etc.
PHYSICAL HAZARDS
when a large number of the living pathogenic microorganisms multiply in the digestive tract, causing nausea and vomiting, diarrhea, and even fever.
INFECTION
some harmful bacteria produce toxins as they grow or multiply in food and ingesting these toxins with the contaminated food causes illness. In some case it may cause death.
INTOXICATION
occurs when the living harmful bacteria produce the toxin(s) wile multiplying inside the digestive tract.
TOXIN-MEDIATED INFECTION
(e.g., salmonella, shingella, staphylococcus, streptococcus, perfringens group, vibrio group, escherichia coli, clostridium botulinum, campylobacter jejuni, listeria monocytogenes)
HARMFUL BACTERIA
(hepatitis A, Norwalk virus group, and rotavirus).
VIRUSES
(e.g Trichinella spiralis, anisakis ssp, giardia lamblia).
PARASITES
(harmful molds and yeast).
FUNGI
causes food poisoning from eating contaminated meat products, vegetables, sauces, and soup. The bacteria are carried from the soil or dust.
Preventive measures: through heating and rapid cooling of foods, general sanitation, proper storage, and packaging.
BACILUS CEREUS
may cause death. Thieves in the absence of oxygen and excretes deadly toxins. It forms spores that can germinate at refrigerator temperatures. Food implicated, honey improperly canned goods, under processed low- acid food.
Type A and B clostridium botulinum found in soil and dust, may be eaten with vegetables, fruits, meat and poultry. Type E found in water and sediments may be carried with fish products.
Preventive measures: do not feed honey to infants. Never taste questionable foods: thoroughly boil and discard. Discard cans that are bulged, leaky, rusty or have broken seals. Do not serve or eat home-canned food. Thoroughly heat commercially foods (packed under vacuum after proper processing).
CLOSTRIDIUM BOTULINUM
causes food poisoning from ingesting raw foods infected with E. coli. Carried by human feces and contaminated water.
Preventive measures: wash hands frequently and properly. Cook foods thoroughly (avoid eating raw or undercooked meat, raw milk. Avoid cross- contamination.
CLOSTRIDIUM PERFRINGENS
causes campylobacteriosis. Carried by infected animal food sources like raw meat and chicken; and raw milk.
Preventive measures: buy raw meats from reliable sources and cook thoroughly. Avoid cross- contamination. Buy pasteurized milk. The poultry industry may irradiate chickens, as approved by FDA.
CAMPYLOBACTER JEJUNI
causes listeriosis (septicemia or meningitis in newborns; flu- like infection in adults). Foods implicated are: raw milk, unpasteurized cheese, raw meat and vegetable. Carried by infected soil, animals, and manure.
Preventive measures: use pasteurized milk and cheese; thoroughly cook foods; avoid cross- contamination.
LISTERIA MONOCYTOGENES
causes salmonellosis. Foods implicated include raw or undercooked eggs, raw milk, raw or undercooked meat poultry. Contamination occurs via infected animal food sources and human feces.
Preventive measures: for salmonellosis: cook egg, poultry, meat thoroughly: use pasteurized milk and egg products (e.g., eggnogs). Use of irradiated chicken has been FDA approved in the USA.
SALMONELLA SPECIES
causes shigellosis. Typical foods implicated are raw foods. That bacteria are transmitted from contaminated human feces or contaminated water.
Preventive measures: general sanitary practices, especially washing of hands and cooking foods thoroughly. Check your water source.
SHIGELLA SPECIES
causes staphylococcal poisoning. These bacteria are found in the hair, throat, eyes, ears, nasal passages, hands and skin, especially areas of infection, such as; pimples, boils, sores with pus, burns, and cuts. Foods implicated are meat, ham and poultry products, cream filled- pastry, custard s and puddings, whipped cream, butter and even cheese. Food handlers with cold, infected pimples or boils, cuts, burns, are carriers.
Preventive measures: through heating and rapid cooling of foods. Ideally, food handlers who are sick with colds, sore throat, or have infected skin problems mentioned above, should not work with foods. If allowed, they should use hand gloves and mask over their nose and mouth. Observe general sanitation, especially washing of hands, cleaning surfaces, sanitizing meat slicers, cutting boards, and knives. Humans are the primary transmitters. The bacteria may be spread from saliva droplets as in coughing or sneezing, talking. Use tasting spoons once and use gloves when preparing foods that require considerable mixing by hand.
STAPHYLOCOCCUS AUREUS
causes streptococcal infection. Persons with sore throat or strep infections can transmit the bacteria via food handling. The common foods implicated are raw milk and eggs.
Preventive measures: general sanitation, using pasteurized milk and well-cooked eggs.
STREPTOCOCCUS PYOGENES
causes cholera. Transmitted via human feces in marine environment. Typical foods implicated are raw or undercooked fish and shellfish.
Preventive measures: General sanitation, proper hand washing and personal hygiene. Cook fish and shellfish thoroughly.
VIBRIO CHOLEREA
cause hepatitis A. Transmitted via contaminated human feces, urine, or blood; polluted water; or by infected food handler.
Preventive measures: personal hygiene and general sanitation, inspection of sewer pipes and plumbing, and repair any leaks. Avoid eating raw shellfish and use potable water.
HEPATITIS A VIRUS
