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