Part 2

Hazard types

- biological - physical - chemical

Helpful bacteria

- helps grow crops - digest the food we eat - make foods such as yogurt, cheese, or carbonated drinks - treat sewage ti make it safe - develop new foods - create medicinal medicine - manufacture laundry and cleaning products

Common infections from foodborne illnesses

- norovirus - rotaviruses - small round structured viruses (SRSVs)

Within 2 hours, temp should be :

57 c (135 F) to 21 c (135 F)

Within six hours or less, it should be 57C( 135 F) to 5C (41 F)

57c (135F) to 5c (41F)

Parasite

A life form (organism ) that lives on another life form

Backflow

A reserve flow of contaminated water into potable water supplies.

Microorganism ( or microbe)

A very small (micro) life form (organism) including bacteria, viruses, molds, yeasts and some parasites.

Foodborne infection

An illness caused by a pathogenic microorganisms that live and multiply in your body after you've eaten contaminated food.

Air gap

An open and unobstructed space separating supplies of potable water from drainage systems and other sources of contaminated water that can backflow.

Pathogen

An organism that causes disease

Contaminant

Any substance or object in food that makes the food harmful or objectionable. The word 'adulterant ' is also used sometimes.

Food-contact surface

Any surface that is touched by food.

Food-contact surface

Any surface that is touched by hand.

Hand-contact surface

Any surface that is touched by the hand.

Hand-contact surface

Any surfaced that is touched by hands

Protective clothing

Clothing and equipment designed to protect find from contamination and food handlers from injury.

Impervious

Does not let water through

68 degrees C, 15 seconds 155 degrees F

Exotic species of game animal Communities fish and meat Injected meat Mechanically tenderized meat

74 degrees C, until min. Internal temp is ok 165 degrees F, then let sit still for 2 mins

Food cooked in an microwave oven

Contaminated food

Food that could be harmful to health because it contains something that should not be in there.

Time/temperature control for safety foods (TCS)

Food that needs time/temp control because they support the rapid growth of microorganisms or formation of toxins.

Dry food storage

For short term and long term storage of canned and bottled food, cereal, grains, tea, coffee and spices

Durable

Hard wearing

Temperature control

Keeping food at a safe temperature, or using heat to destroy pathogenic microorganisms (for example, by cooking)

Bacteria

Microorganism responsible for many foodborne illnesses. Pathogenic bacteria are responsible for the most foodborne illnesses that result in hospitalization and death.

Raw food ( meat, poultry)

Often has bacteria from the intestines of the animal which contaminate the food in the skin or flesh.

Ambient temperature

Ordinary room temp

74 degrees C, 15 seconds 165 degrees F

Poultry Stuffed poultry, fish, meat or pasta ( minimum internal heat)

Handwashing

Removes pathogens (bacteria, viruses and parasites) on the hands and body.

Bacteria

Simple, microscopic life forms that are responsible for many foodborne illnesses. The word " bacteria indicates more than one 'bacterium' .

Contact time (exposure)

The period that a sanitizer must be left in contact with an item to enable it to work properly.

Spoilage

The process by which food becomes unacceptable. Also described as decaying, decomposition, deterioration, perishing, putrefying and rotting.

Spoilage

The process by which food becomes unwholesome

Onset ( incubation period)

The time it takes for the symptoms of a foodborne illness to start after contaminated food has been eaten.

Preservation

The treatment of food to delay spoilage and extend self life

Multiplying, multiplication

The way bacteria reproduce and increase their numbers. This is sometimes referred to as bacterial growth in numbers.

Clean

To make something free from visible dirt and debris.

68 degrees C, 5 seconds 155 degrees F

Unpasteurized eggs cooked for late service

63 degrees C, 15 seconds 145 degrees F

Unpasteurized shell eggs prepared for immediate service Fish and meat not listed

F.A.T.T.O.M

- food - acidity level -temperature -time - oxygen need -moisture

Sanatizer

A chemical that destroys many pathogenic microorganisms, reducing them to safe levels.

Detergent

A chemical that helps dissolve grease and remove dirt.

Integrated pest management

A comprehensive system of pest prevention and control.

Code date

A date on packaging indicating the period when the food is safe and in the best condition to eat

Water

A pathogenic microorganisms can be in contaminated water carrying food borne illnesses. Includes lakes, rivers and reservoirs. Must make sure that any water given to consumer must be safe to drink. ( designated sink )

Dormant

A period of inactivity when bacteria do not multiply.

Carrier

A person who carries pathogenic microorganisms without suffering symptoms

Toxin

A poison produced by some living organism, such as bacteria, molds, and algae.

Spore

A protective coating formed by some bacteria to help them to survive adverse conditions such as cooking or drying.

Biofilm

A stubborn layer of soil that can allow bacteria and other contaminants to accumulate and grow on surfaces that appear to be clean

Food allergen

A substance in food that causes an allergic reaction which ranges from mild to life threatening.

Pest

An animal or insect that contaminates or damages food.

Virus

An extremely small, highly infectious, pathogen - norovirus accounts for 67% of foodborne illnesses

Foodborne intoxication

An illness caused by toxins in food.

Organism

An independent life form

Hazard

Anything that could cause harm to the consumer. Foodborne hazards biological, chemical or physical.

Food spoilage can be accelerated by

Damage from careless handling Inappropriate storage conditions especially poor temp control Contamination from pests or chemicals

Freezer burn

Dehydration damage to food cause by the formation of ice crystals

Pathogenic

Description of an organism that causes disease.

Master cleaning schedule

Details of the cleaning to be carried out by specified people at specified intervals and times.

Refrigeration storage

For storing TCS foods and perishable foods for short period

Key safety points

Fresh and within the code date Contained in clean, un damaged packaging Free from pest infestation or other forms of contamination Refrigerated food is 5c (41 degrees) Pre-cooked hot foods at 57c (135 degrees) Correctly labeled

68 degrees C, 15 seconds 155 degrees F

Ground beef

Temperature abuse

Keeping food in the danger zone for too long

Mycotoxins

Particular types of poison produced by some molds.

Harbor

Provide a shelter or hiding okace

55 degrees C, 112 minutes 130 degrees F

Roast beef (rare)

Potable

Safe for humans to drink

63 degrees C, none. External should be cooked till 145 degrees F, there is a color change

Steaks

74 degrees C, 15 seconds 165 degrees F

Stuffing containing fish, meat or poultry Wild game animals

Risk

The likelihood of harm

Shelf life

The period when food is safe to eat and at its best, if the conditions are correct.

Contamination

The presence in food of any harmful or objectionable substance or object.

Infestation

The presence of pests

Binary fission

The process by which bacteria multiply by splitting in two.

Non-continuous cooking

The process in which the initial heating of the food is intentionally halted, so that it may be cool and held for complete cooking at a later time prior to sale or service.

Sterilization

The process of killing all microorganisms

Sanitizing

The process of reducing microorganisms and their spores to generally safe levels.

Workflow

The route through food premises for food, employees and equipment during all the stages from delivery of raw food and ingredients to dispatch, sale or service of finished product.

Core temperature ( internal)

The temp at the center of the thickest part of the food.

Danger zone

The temp range from 5c to 57c (41F- 135F) in which pathogenic bacteria multiply most rapidly.

Vehicle of contamination

hands, utensils or tools that can carry microorganisms onto food, causing contamination