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
