SERVSAFE CHAPTER 2 FORMS OF CONTAMINATION

Segregating product on foodborne outbreak

set the suspected product aside if any remains. Include a label with "do not use" and "do not discard"

Bacteria Oxygen

some abctiera need oxygen to grow, while other grow when oxygen isnt there

Ways contaminants are passed

- From person to person - Through sneezing or vomiting - From touching dirty food-contact surfaces and equipment, and then retouching food.

Major bacteria that cause foodborne illness

- Salmonella Typhi - Nontyphoidal Salmonella (NTS) - Shigella SPP - Shiga Toxin-producing E. Coli (STEC)

Preventing Allergic Reactions (Service Staff)

-Describe menu items and preparation to guests. -Identify any allergens in the item. -Suggest menu items without the allergen. -Clearly identify the guest's order for kitchen and service staff. -Deliver food separately to prevent cross-contact.

Parasites Prevention

-Purchase from food approved suppliers -Cook food to required minimum internal temperatures Make sure that the fish that will be served raw or undercooked has been correctly frozen by manufacturer

Chemical contaminants symptoms

-Vary depending on chemical consumed -Most illnesses occur within minutes -Vomiting and diarrhea are typical

Best Bacteria Acidity Level

7.5-4.5

What should food handlers do to prevent food allergens from being transferred to food? A Use clean and sanitized utensil when prepping the order B. Cook food to appropriate minimum internal temperatures C. Store cold food at 41 F or lower D. Label chemicals correctly

A Use clean and sanitized utensil when prepping the order

What is the most important way to prevent foodborne illness from bacteria? A. Control time and temperature B. Prevent cross contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing

A. Control time and temperature

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? A. Store the sanitizer bottle away from the prep area B. Store the sanitizer bottle on the floor between uses C. Store the sanitizer bottle on the work surface of the prep table D. Store the sanitizer bottle with food supplies below the prep table

A. Store the sanitizer bottle away from the prep area

What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and Jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and Tiredness

C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and Jaundice.

Gathering information on foodborne outbreak

Ask the person making the complaint for general contact information and to identify the food that was eaten. Also ask for a description of symptoms and when the person first became sick.

What is the most important way to prevent foodborne illness from Viruses? A. Control time and temperature B. Prevent cross contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing

C. Practice good personal hygiene

Preventing Allergic Reactions (Kitchen Staff)

Avoid cross-contact. Do NOT cook different types of food in the same fryer oil. Do NOT put food on surfaces that have touched allergens.

Bacteria Temperature

Bacteria can grow rapidly between 41-135 degrees, this is known as the temperature danger zone. Bacteria grow RAPIDLY from 70-125 degrees. Bacteria growth is limited when it is held below or above the temperature danger zone.

Bacteria Detection

Bacteria cannot be seen, smelled, or tasted.

Bacteria Acidity

Bacteria grow best in food that contains little or no acid. pH 7.5-4.5 Examples of perfect foods: -Bread (pH 5-6) -Raw chicken (pH 5.5-6) -Cantaloupe (pH 6.1-6.5) -Milk (pH 6.4-6.8) -Cooked corn (pH 7.3-7.6)

Bacteria Growth

Bacteria need 6 conditions to grow. These conditions are remembered as FAT TOM. Food Acidity Temperature Time Oxygen Moisture

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Parasites B. Allergic reactions C. Biological toxins D. Chemical contaminations

C. Biological toxins

Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food

C. Seafood

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A. When to register with the EPA B. How to fill out an incident report C. Where to find Safety Data Sheets in operation D. Whom to contact about suspicious activity

C. Where to find Safety Data Sheets in operation

Bacteria Location

Can be found almost everywhere. Live in and on our bodies. Some keep us healthy while others cause illness

Virus Location

Carried by human beings and animals. They require a living host to grow. While they do not grow in food, they can be transferred through food and still remain infectious in food.

Notifying authorities on foodborne outbreak

Contact the local regulatory authorities if you suspect an outbreak

Cooperating with authorities on foodborne illness

Cooperate with regulatory authority in the investigation. Provide appropriate documentation. You may be asked to provide temperature logs, HACCP documents, staff files, etc.

What step should be taken if a manager suspects a foodborne illness outbreak? A. Reheat the suspected product to safe temperatures B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with foodborne-illness outbreak D. Set aside the suspected product and label with "do not use" and "do not discard"

D. Set aside the suspected product and label with "do not use" and "do not discard"

How does most contamination of food happen? A. Through contaminated water B. When contaminants are airborne C. When people cause the contamination D. Through the use of contaminated animal products

D. Through the use of contaminated animals products

Symptoms of foodborne illness

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

FAT TOM

Food, Acidity, Temperature, Time, Oxygen, Moisture

Major viruses that cause foodborne illness

Hepatitis A and Norovirus

threat

Identify what you will do and who you want contact if there is suspicious activity or a threat at your operation - Hold any product you suspect contaminated - Contact your regulatory authority immediately - Maintain an emergency contact list

Employees

Know who is in your facility - Limit access to prep and storage areas - Identify all visitors, and verify credentials. - Conduct background checks on staff

Documenting information on foodborne outbreak

Log information about the suspected product. This might include a product description, production date, and a lot number. The sell by date and pack size should also be recorded.

Identifying Staff on foodborne illness

Maintain a list of food handlers scheduled at the time of the suspected contamination. These staff members may be subject to an interview and sampling by investigators.

Assure

Make sure that products you receive are from safe sources -Supervised product deliveries -Use approved suppliers who practice food defense - Request that delivery vehicles are locked or sealed

Big Eight Allergens

Milk Eggs Fish- bass, flounder, cod, etc Peanuts Soy Wheat Crustaceans- crab, lobster, and shrimp Tree nuts- walnuts and pecans

Parasites Sources

Parasites are commonly associated with seafood, wild game, and food processed with contaminated water

Virus Sources

People can get them from food, water, or any contaminated surface. Illnesses typically occur through fecal-oral routes. Norovirus is one of the leading causes of foodborne illness. It is often transmitted through airborne vomit particles.

Bacteria Prevention

Prevention: Control time and temperature

Reviewing Procedures on foodborne illness.

Review food handling procedures to identify if standards are not being met or procedures are not working

Norovirus

SOURCE: Also commonly linked with ready to eat foods and shellfish from contaminated water. FOOD LINKED: Ready to eat foods, Shellfish from contaminated water. PREVENTION MEASURES: Exclude workers who are vomiting or have diarrhea and have been diagnosed with Norovirus. Wash hands, avoid bare hand contact with ready to eat foods. Purchase shellfish from approved, reputable sources.

Shiga Toxin producing E.Coli (STEC)

SOURCE: Can be found in intestines of cattle. The bacteria can contaminate meat during slaughtering. Bacteria also found in infected people. FOOD LINKED: Ground Beef (raw or undercooked), Contaminated produce PREVENTION MEASURES: Exclude workers with diarrhea, cook food (especially ground beef) to minimal internal temps. Purchase food from approved reputable suppliers. Prevent cross contamination between raw and ready to eat foods.

Shigella SPP (Bacteria)

SOURCE: Feces of humans with the illness. Most illnesses occur when people drink or contaminated food and water. Flies can also transfer the bacteria from feces to food. FOOD LINKED: Any food that is easily contaminated by hands; Salads containing TCS Foods (Potato, tuna, shrimp, macaroni, and chicken. Food that has made contact with contaminated water (such as produce) PREVENTION MEASURES: Exclude workers with diarrhea. Wash hands, control flies inside and outside the operation.

Hepatitis A

SOURCE: Mainly found in the feces of people infected with it. Virus can contaminate water and many types of food. It is commonly linked with ready-to-eat foods. However, it is also linked with shellfish from contaminated water. Virus is often transferred to food when food handlers touch food or equipment with fingers that have feces on them. FOOD LINKED: Ready to eat foods, Shellfish from contaminated water PREVENTION MEASURES : Exclude workers who have been diagnosed with Hepatitis A. Exclude from the operation workers who have jaundice Wash hands, avoid bare-hand contact with ready to eat foods. Purchase shellfish from approved, reputable sources.

Nontyphoidal Salmonella (bacteria)

SOURCE: Many farm animals carry it naturally. Eating only a small amount can make a person sick. FOOD LINKED: Poultry and eggs, meat, milk and dairy, produce such as tomatoes, peppers, and cantaloupes PREVENTION MEASURES: Cook Poultry and eggs to minimum internal temperatures. Prevent cross-contamination between poultry and ready to eat foods, exclude workers who are vomitting or have diarrhea.

Salmonella typhi (bacteria)

SOURCE: Only on Humans, people with typhoid fever carry the bacteria in their bloodstream and intestinal tact. Eating only a small amount can make a person sick. Severity depends on the health of the person. The bacteria is often in a persons feces for weeks after symptoms have ended. FOOD LINKED: Ready-to-eat Foods, Beverages PREVENTION MEASURES: Exclude workers who have been diagnosed with an illness caused by salmonella typhi. Wash hands, cook food to minimum internal temperatures.

The big six

Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus

Virus destruction

Viruses are not destroyed by normal cooking temperatures. This is why it is important to practice good personal hygiene when handling food and food-contact surfaces. The quick removal and cleanup of vomit is what is important.

fecal-oral route

a means of transmission of disease in which pathogens in feces are transmitted by being ingested

Food allergens

a protein in a food or ingredient that some people are sensitive to

Bacteria Moisture

bacteria grow well in food with high levels of moisture, aw=water acivity, the amount of moisture available in food for bacterial growth, water has an activity of 0.0-1.0.

Bacteria time

bacteria need time to grow, the more time bacteria spend in the temp danger zone, the more opportunity they have to grow to unsafe levels

Avoiding Cross contact

check recipes and ingredients, wash, rinse, and sanitize cookware, utensils, and equipment, make sure allergen does not touch anything for customers with food allergies, wash hands and change gloves, use separate fryers and cooking oils, and label food packaged onsite for retail sale

Pathogens

harmful microorganisms

food allergy symptoms

itching in and around the mouth, face, or scalp, tightening in throat, wheezing or shortness of breath, hives, swelling of face, eyes, hands, or feet; abdominal cramps, vomiting or diarrhea; loss of consciousness; death

Reports

keep information related to food defense accessible - Receiving logs - Office files and documents - Staff files - Random food defense self-inspections

Look

monitor the security of products in the facility -Limit access to prep and storage areas. Locking storage areas is one way to do this. -Create a system for handling damaged products -Store chemicals in a secure location -Train staff to spot food defense threats

Bacteria Food

most bacteria need nutrients to survie, TCS food supports the growth of bacteria better than other types of food(this includes meat, poultry, dairy products, and eggs)

What is contamination?

presence of harmful substances in food

Parasites Location

require a host to live and reproduce

Types of pathogens

viruses, bacteria, parasites, fungi

jaundice

yellowing of the skin and the whites of the eyes caused by an accumulation of bile pigment (bilirubin) in the blood

Fungi

• includes mushrooms, bread molds, & yeasts • lack the ability to photosynthesize • are the decomposers, breaking down & feeding on dead protoplasm (extracellular digestion) You must purchase all mushrooms from approved sources.

Controlling FAT TOM conditions

•To control temperature, you must do your best to keep TCS food out of the temperature danger zone •To control time, you must limit how long food spends in the temperature danger zone.

Chemical contaminants sources

•can contaminate food if used or stored incorrectly •risks include cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, and health and beauty products (hand lotions and hair spray) • risks also include certain types of kitchenware and equipment (includes items made from pewter, copper, zinc, and some types of painted pottery) • non food grade materials can contaminate food (especially when acidic food is held in them (tomato sauce))

Biological toxins prevention

•cannot be destroyed by cooking or freezing •purchase plants, mushrooms, and seafood from approved, reputable suppliers •control time and temperature when handling raw fish

Chemical contaminants prevention

•chemicals must be approved •must be necessary for maintenance •purchase chemicals from approved, reputable suppliers •store away from prep. areas, food-storage areas, and service areas/ seperated from food and food-contact surfaces by spacing and partioning/ don't store above food or food-contact surfaces •use for intended use and follow manufacturer's directions •handle food with equipment and utensils for foodservice •manufacturer labels are readable •MSDS current and accessible to staff •follow manufacturer's directions and regulatory requirements when throwing out chemicals

Biological toxins symptoms

•many illnesses come from eating seafood toxins •generally, illness occurs within minutes of eating toxin • depending on illness, symptoms include diarreah, vomiting, tingling in extremities, reversal of hot and cold sensations, flushing of face, trouble breathing, burning in mouth, heart palpitations, and hives

Physical contaminants sources

•metals shavings from cans, wood, fingernails, staples, bandages, glass, jewlery, insects and dirt get into the food •fruit bits and bones are natural and can get into the food

Physical contaminants symptoms

•mild to fatal injuries are possible •includes cuts, dental damage, and choking •bleeding and pain are most outward symptoms

Physical contaminants prevention

•purchase food from approved, reputable suppliers •closely inspect food •make sure food handlers practice good personal hygiene

biological toxins origin

•some are naturally associated with certain plants, mushrooms, seafood, and some fish •some are made by pathogens on fish when it is time-temperature abused (occur in tuna, bonito, mackerel, and mahimahi) •a toxin by pathogen on fish (barracuda, snapper, grouper, and amberjack) is ciguatera toxin •shellfish (oysters,etc) become contaminated when eating marine algae that has a toxin