Serve Safe Practice

Four types of pathogens

viruses, bacteria, and parasites cause illness but cannot be seen, smelled, or tasted.

Pathogens

Microbes that cause disease

personal hygiene

Keeping the body clean and fresh

time-temperature abused

any time it has been allowed to remain to long at themperatures that favor growth of foodborne microorganisms

Why are the elderly at huger risk for getting foodborne illnesses?

as people age, their immune systems weaken. Changes in their stomach and intestinal tract may allow the body to keep food for longer periods, allowing for more time for toxin formation.

Toxins

poisons

Training need

A gap between what an employee knows and what he needs to know to perform their job.

Clostridium perfringens

Bacteria, found in soil, Diarrhea and severe abdominal pain

Key Practices for Ensuring Food Safety

Controlling time and temperature, preventing cross-contamination, practicing good personal hygiene, purchasing food from approved, reputable suppliers, and cleaning and sanitizing properly.

reasonable care defense

Defense agains a food-related lawsuit that states the establishment did everything possible to prevent illness

Haccp

Hazard Analysis Critical Control Points, based on identifying significant biological, chemical, or physical hazards at speific points within a product's flow

Biological hazards

Include illness causing microorganisms. ex: plant, mushroom, and seafood toxins.

immune systems

a system (including the thymus and bone marrow and lymphoid tissues) that protects the body from foreign substances and pathogenic organisms by producing the immune response

A food borne-illness can occur if food is not cooled properly

True

A food borne-illness outbreak can raise an establishment's insurance premium. True of False.

True

A food borne-illness outbreak has occurred when two or more people get the same illness after eating the same food. True or False.

True

Bacteria

bacteria can double their population every twenty minutes.

What are the three major types of hazards to food safety?

biologicall, chemical, and physical hazards

CCP

critical control point

physical hazards

foreign objects that accidentally get into food hair, dirt, metal, glass

Hepatitis A

found in feces of people infected w/ virus, associated with RTE food (deli meats, produce, salads, raw and partially cooked shellfish). Fever, general weakness, N, ab pain, Jaundice

Five most common risk factors that cause food borne- illnesses

purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect equipment, and poor personal hygiene.

warranty of sale

rules for how the food must be handled

Microorganisms

small living organisms that can be seen only through a microscope

Pathogens need six conditions to grow

FAT TOM- Food, Acidity, Temperature, Time, Oxygen, and moisture.

Adults are more likely than preschool-age children to become ill from contaminated food. True or False.

False

People on chemotherapy have a higher risk of contracting a food-borne illness. True of False.

True

Food borne-illness outbreak

When 2 or more people become ill with the same symptoms after eating the same food.

Foodborne illness

a disease carried or transmitted to people by food

Food and Drug administration

a federal agency in the Department of Health and Human Services established to regulate the release of new foods and health-related products

Acidic

a pH below 7 is acidic; contains more H+ ions than hydroxide ions (OH-)

Parasites

an organism that lives in or on another organism, deriving nourishment at the expense of its host, usually without killing it

Botulism

caused by Clostridium botulinum. produces botulin. trans: oral by mouth. symp: double/blurred vision, slurred vision, labored breathing, vomiting difficulty swallowing--> flaccid paralysis --> death due to respiratory and cardiac failure.

chemical hazards

cleaners, sanitizers, polishes, machine lubricants, and toxic metals.

Norovirus

commonly linked with ready-to-eat food. common symptoms: vomiting, diarrhea, nausea, and abdominal cramps.

Coving

curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be inpossible to clean

hemorrhagic colitis

found in intestines of cattle. foods linked are raw and undercooked raw beef and contaminated produce. sypmtoms are diarrhea(eventually bloody), abdominal cramps, kidney failure(extreme cases)

Listeria Monocytogenes

found in soil,water and plants. Grows in cool moist environments.

Viruses

leading cause of food borne illness

What are the potential costs associated with foodborne-illness outbreaks?

loss of customers and sales, loss of reputation, negative media exposure, lawsuits and legal fees, increased insurance premiums, lowered employee morale, employee absenteeism, need for retraining employees and closure.

cross-contamination

occurs when microorganisms are transferred from one surface or food to another

Alkaline

pH between 7.1 and 14.0

Bacillus cereus

spore forming bac found in soil. commonly associated with cereal crops. two different illnesses diarrheal toxin (cooked corn, cooked potatoes, cooked vegs, meat products) - watery D, ab cramps and pain, V. emetic toxin (cooked rice; fried and rice pudding), N and V

USDA

the United States Department of Agriculture; the main agency of the Federal government that oversees agriculture