FM Chapter 1
What water activity level is required for bacteria to grow and reproduce quickly in moist foods?
.85 aw or higher
Symptoms of hepatitis A appear within...
10 to 50 days, and last from 1 to 2 weeks up to several months for severe cases.
Bacteria grows rapidly in foods with a Ph of ...
4.6 - 7.5
Most TCS foods fall into which Ph range
4.6 - 7.5 neutral to slightly acidic
3 types of Contaminants
Biological, Chemical, or Physical
Examples of Anaerobic bacteria
Clostridium botulinum and Listeria Monocytogenes
Shigellosis Prevention Steps
Correct personal hygiene frequent and correct hand washing control flies and other flying insects avoid cross contamination through good sanitation use only grade a pasteurized products use only approved water sources prohibit sick employees from working
To prevent food contamination by parasites...
Enforce strict personal hygiene habits, especially frequent and correct handwashing. Prohibit sick employees from working. Properly wash and handle fruits and vegetables. Cook meat and seafood to recommended minimum internal temperatures. Obtain seafood only from approved sources and licensed vendors. Use only approved sources for water and ice.
E. Coli Prevention Steps
Follow strict time and temperature control procedures for storage, preparation, cooking, holding, cooking, holding, cooling, and reheating foods and throughly cook foods to the required internal cooking temperature for a minimum of 15 seconds. Enforce strict personal hygiene habits, especially frequent and correct hand washing. Throughly rinse fruits and vegetables before peeling or cutting. Use pasteurized milk and juice products from approved sources. Throughly cook ground beef to an internal temperature of 155 degrees for a minimum of 15 seconds. Cooked food should not touch surfaces, utensils, or equipment contaminated by raw food.
FAT TOM
Food, acidity, temperature, time, oxygen, moisture
Foodborne Intoxication
Illness caused by toxins from the microorganisms.
4 stages of Bacterial Growth
Lag. log , stationary, death
How to reduce bacterial growth and the chance for foodborne illness?
Minimize the amount of time TCS foods are in the Temperature Danger Zones.
TOM CAT - M
Moisture (water). Most bacteria require a water activity of .85 aw or higher to grow, and reproduce quickly in moist foods. Higher moisture foods are generally TCS foods, and vice versa. Conversely, many dry foods may be stored at room temperature, if humidity is low and controlled.
Typhoid Fever Prevention Steps
Prohibit sick employees from working Use only a sanitary water source for water and ice Properly wash and handle fruits and vegetables.
What food must be carefully protected from cross contamination?
Ready to Eat and Time and Temperature Control for Safety foods.
Higher moisture foods are generally ...
TCS foods
Salmonella prevention steps...
The essential step in preventing the spread of this microorganism is to avoid cross contamination through correct practices, handle and store raw foods correctly, thoroughly cook poultry to an internal temp of 165 for a minimum of 15 sec, enforce strict personal hygiene habits, especially frequent and correct handwashing, practice strict time and temp controls, prohibit sick employees from working.
TCS
Time and Temperature Control for Safety
"TCS" Foods
Time and Temperature Control for Safety. Pose a higher risk of causing foodborne illness outbreaks.
FAT TOM - Both T's
Time and Temperature. How fast and at what temperature bacteria grows.
True or False: Freezing, while effective at reducing spoilage, does not completely prevent bacterial growth.
True
What causes most foodborne illnesses?
Viruses
Foodborne Illness
a disease transmitted to people by contaminated food.
Fungus is typically considered...
a spoilage microorganism, some molds produce toxins that can cause illness, Aflatoxin, produced by mold found on nuts and oilseeds, is toxic.
What is a naturally occurring toxin?
a toxin is synonymous with poison, and some occur naturally, existing as a normal part of the environment. Examples include Ciguatoxin which is found in larger predatory fish such as barracuda, amberjack, grouper and snapper.
citrus fruits ph are
acidic
fresh vegetables ph are
alkaline
What is Anisakiasis?
an illness associated with raw, undercooked or improperly frozen seafood.
What is Giardiasis?
an illness caused by consuming water from a contaminated produce or water and caused by a parasite carried by humans.
Common examples of parasites include...
anisakiasis, giardiasis, cryptosporidiosis.
Typhoid Fever
bacteria from Salmonella Typhi, lives only in humans and is found in the bloodstream and intestinal tract. A person ill with Salmonella Typhi in their stool may shed the bateria for weeks.
Out of the temperature danger zone degrees
below 41 degrees or above 135 degrees
Degrees for Temperature Danger Zone
between 41 degrees and 135 degrees
Disease causing bacteria grows best in what degrees
between 41 degrees and 135 degrees = Temperature Danger Zone
Bacteria multiply most rapidly in what degrees
between 70 degrees and 125 degrees
Chemical contamination occurs when...
chemical substances are introduced into food or on food contact surfaces. Public food service establishments must take steps to prevent the introduction of pesticides, unapproved food additives, toxic metals and cleaning products from contaminating food and equipment.
What are the symptoms of Ciguatoxin?
diarrhea and vomiting.
To prevent fungal food contamination...
discard moldy foods, do not use and discard food labeled with an expired use-by or sell-by date, store food at temperatures.
Symptoms associated with Scombrotoxin are...
dizziness, nausea and vomiting. They are not killed by freezing or cooking.
Anaerobic bacteria means
do not need oxygen to grow
Groups of people with undeveloped immune systems include ...
elderly, sick, or immune compromised individuals and children under the age of five.
To prevent bacterial food contamination ...
enforce correct personal hygiene habits avoid cross food contamination keep food covered when not in production or service separate raw food and cooked food at all stages of preparation, storage and service minimize bare hard contact with cooked ready to eat food ensure food equipment is clean, sanitized and working wash food in designated prep sink prevent liquid from raw or frozen food from contacting cooked or ready to eat foods, TCS foods, food contact surfaces or equipment properly clean and sanitize all food contact surfaces practice strict time and temperature controls store food below 41 degrees or above 135 degrees out of the temperature danger zone.
To prevent viral food contamination:
enforce strict personal hygiene and hand washing prohibit sick employees from working properly wash and handle fruits and vegetables obtain shellfish from approved sources and vendors use approved sources for water and ice use extreme care when working with ready to eat food
Fecal contamination of food is caused by ...
failure to wash hands after bathroom visits.
Typhoid Fever Symptoms
fever as high as 103 to 104 degrees.
Hepatitis A is an infection with symptoms that include...
fever, fatigue, headache, nausea, loss of appetite, vomiting, abdominal pain, jaudice.
Biological Contamination can cause ...
food spoilage, foodborne illness or even death.
Parasites can cause...
foodborne infections that may include symptoms such as nausea, diarrhea, abdominal pain, fever, fatigue, cramping.
Examples of fungus contamination include:
foods with visible mold, aflatoxins and some yeasts.
Best preventative measure to avoid spreading viruses
good personal hygiene, including not working while ill.
Examples of TCS Foods
ground beef, pork, poultry, eggs, foil wrapped baked potatoes, milk, dairy products, garlic and oil mixs, soy, fish, shellfish, mollusks, prepared raw produce like cut melons, tomatoes and leafy greens.
Food becomes contaminated when ...
harmful substances are either naturally present or introduced into food.
Virus examples include...
hepatovirus, hepatitis A.
Shigellosis sources include ...
human fecal contamination, water polluted by feces, and insects that spread bacteria such as flies.
FAT TOM is used to ...
identify the optimal conditions for bacteria to grow and multiply
How do you get Typhoid Fever?
if you eat food or drink beverages that have been handled by a person who is shedding Salmonella Typhi or if sewage contaminated with Salmonella Typhi bacteria gets into your water you use for drinking or washing food.
Foodborne Infection
illness caused by consuming live harmful microorganisms.
Common Causes of E. Coli
improper cooking practices, like undercooking or cross-contaminating cooked food with raw food
Viruses are transmitted to food by ...
infected food workers.
Shiga Toxin-producing Escherichia Coli (E. Coli)
is a bacteria typically found on raw vegetables and in the intestinal tract of cattle and other animals. E. Coli 0157:H7 is the deadliest. Once consumed, it produces toxins in the intestinal tract.
FAT TOM - A
is for Acidity. The measure of acidity or alkalinity level of a food item. Ph scale ranges from 0-14. 7 is neutral 0-6.9 is acidic 7.1 - 14 is alkaline or base
FAT TOM - F
is for Food. Protein or cooked carbs provide a welcoming environment for bacteria to grow which are TCS foods.
TOM CAT - O
means Oxygen. Although most bacteria need oxygen to grow, some do not. These are called anaerobic.
Pathogen Microorganisms
microorganisms that can cause disease or illness.
Bacteria
microscopic, single celled, organisms that can live practically anywhere.
Scombroid (scombrotoxin) occurs...
naturally, and is one of the most common illness-causing fish toxins. Resulting illnesses are known as histamine poisoning. Scombrotoxin is prevalent in fish in small quantities but increases in older fish.
water ph is
neutral
Examples of Bacteria that result in contamination..
nontyphoidal salmonella, salmonella typhi, shigella, shiga toxin-producing eschericihia (E-Coli)
Symptoms of E. Coli
occur in 3-4 days; bloody diarrhea, vomiting, abdominal cramps, and in severe cases can be life threatening.
Shigellosis symptoms
occur within 24 - 48 hours, diarrhea, fever, vomiting, and dehydration.
What is fungi?
occurs naturally in air, soil, plants, animals, water and some foods. They may be microscopic organisms, or visible to the eye such as molds, yeast, and mushrooms. Some are harmful or fatal when consumed.
Parasites are...
organisms that grow, feed, and are sheltered on or in another organism - "the host" - while contributing nothing to the survival of the host. Works are larvae are commonly found in animal foods such as hogs and fish.
People who are at a higher risk to develop a foodborne illness are ...
persons with weak or undeveloped immune systems.
Shigellosis can be found in ...
prepared salads (like potato, chicken, macaroni, tuna, shrimp) raw vegetables (lettuce, sprouts) milk and other dairy products
Excluding
preventing sick employees from working with food.
Yeasts causes...
rapid fermentation (spoilage) of food may produce an alcoholic smell or taste. Yeast, like mold, grows well in sweet acidic foods with low water activity like jellies, jams, syrup and fruit juice.
E. Coli has been found in ...
raw and undercooked ground beef, contaminated fresh produce and food products, made with raw or unpasteurized milk or apple cider.
Sources of Cross Contamination are ...
raw food, dirty hands or clothing, contaminated equipment or utensils, and improper food storage.
Nontyphoidal Salmonella is commonly associated with...
raw or undercooked poultry, and may also be found in raw eggs, fish, milk, sliced melons, raw sprouts and other produce. Some items prone to it are chicken salad, custards, sauces and pastry creams.
Dry foods should be stored at ...
room temperature, if humidity is low and controlled.
Salmonellosis is caused by...
several strains of nontypodal Salmonella and is found in the intestinal tract of humans and animals, especially poultry.
Other sources of naturally occurring toxins are...
shellfish such as clams, mussels and scallops harvested from algae contaminated waters. Puffer fish, moray eels, and some plant species.
Foods that are vulnerable to hep A include...
shellfish, salads, deli cold cuts, water, ice, milk, milk products, vegetables, and any ready to eat foods that will not be cooked.
What can viruses cause?
sickness such as the common cold, flu, measles, chicken pox, and yellow fever.
Effectively control bacterial growth by ...
storing and holding food at proper temperatures.
Food additives are commonly used to flavor or preserve food. Some examples of food additives are...
sulfite preservatives, nitrites, and MSG.
Biological Contamination is..
the presence of harmful microorganisms, or toxins they produce, in food. They may be naturally-occurring or may enter food through incorrect food service or processing procedures.
Cross Contimination
the transfer of harmful microorganisms or other harmful microorganisms from one food, or food contact surface to another.
Of the 6 TOM CAT conditions that provide an ideal environment for bacterial growth, the 2 most easily controlled are
time and temperature
Microorganisms are ...
tiny living organisms that can only be seen with a microscope and typically have no smell or taste.
Some causes of biological contamination include ...
touching ready to eat food with dirty hands, improper food storage temperatures, failure to properly train employees in food safety, poor employee personal hygiene, obtaining food from unsafe sources, and poor facility layout and design.
Shigellosis
toxin produced infection caused by bacteria shigella.
Scombrotoxin is common to larger fish such as...
tuna, mackerel, swordfish, bluefish and mahi-mahi. When fish are not stored at properly the risk increases.
Foodborne Illness occurs when...
two or more people contract the same disease from the same food source, as confirmed through a regulatory investigation and laboratory tests.
Spoilage Microorganisms
typically cause food spoilage rather than illness.
Viruses
very small infectious microorganisms that can only grow inside the living cells of other organism - humans, plants, animals and even bacteria.
Norovirus (Norwalk)
virus that can cause foodborne illness, and an infection with symptoms that include vomiting, diarrhea, abdominal pain and fever. Commonly associated with cooked, ready to eat foods, but can also be caused by cross contamination when raw shellfish, fruits and vegetables have been exposed to unsanitary water.
Microorganisms include ...
viruses, bacteria, parasites and fungi.
How to prevent FAT TOM (conditions that support bacterial growth)
work with small batches of food to minimize the time food is held in the Temperature Danger Zone during preparation Dispose of tCS foods that have been in the TDZ for 4 hours or more Use only FDA approved preservative and food additives keep storage areas at humidity levels of 50% or lower Destro bacteria present in food by throughly cooking all foods to their recommended internal temp for a minimum of 15 secs