ServSafe Chapter 2

Parasites

LOCATION: parasites require a host to live and reproduce SOURCES: parasites are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce PREVENTION: the most important way to prevent foodborne illnesses from parasites is to purchase food from approved, reputable suppliers. Cooking food to required minimum internal temperatures is also important and make sure that fish that will be served raw or undercooked has been frozen correctly by the manufacturer

Viruses

LOCATION: viruses are carried by human beings and animals, they require a living host to grow SOURCES: people can get viruses from food, water, or any contaminated surface. foodborne illnesses from viruses typically occur through fecal oral routes DESTRUCTION: viruses are not destroyed by normal cooking temperatures. thats why its important to practice good personal hygiene when handling food and food contact surfaces.

Biological Contamination

Microorganisms are small, living organisms that can be seen only through a microscope

The Big Six

- Shigella spp. - Salmonella Typhi - Nontyphoidal Salmonella (NTS) - Shiga toxin-producing Escherichia coli (STEC), also known as E. coli - Hepatitis A - Norovirus

Symptoms of Foodborne Illness

-Diarrhea -Vomiting -Fever -Nausea -Abdominal cramps -Juandice ( a yellowing of the skin and eyes)

Bacteria

Bacteria that cause foodborne illness have some basic characteristics LOCATION: bacteria can be found almost everywhere. They live in and on our bodies. Some types of bacteria keep us healthy, while others cause illness DETECTION: bacteria cannot be seen, smelled, or tasted GROWTH: if FAT TOM conditions are correct, bacteria will grow in rapid numbers PREVENTION: the most important way to prevent bacteria from causing a foodborne illness is to control time and temperature bacteria need FAT TOM to grow

FAT TOM

Food Acidity Temperature Time Oxygen Moisture

Large to small

Parasite Mold Yeast Bacteria Virus

Virus: Hepatitis A

SOURCE: Hepatitis A is mainly found in the feces of people infected with it, the virus can contaminate water and many types of food Symptom: Juandice FOOD LINKED WITH THE VIRUS: ready to eat food, shellfish from contaminated water PREVENTION MEASURES: exclude staff who have been diagnosed with hepatitis A from the operation, exclude staff who have juandice from the operation, wash hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved reputable suppliers

Bacteria: Salmonella Typhi

SOURCE: Salmonella typhi live only in humans, carry the bacteria in their bloodstream FOOD LINKED WITH THE BACTERIA: ready to eat food , beverages PREVENTION MEASURES: exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation, wash hands, cook food to minimum internal temperatures

Bacteria: Shigella spp. (spp.= species)

SOURCE: Shigella spp. is found in the feces of humans with the illness FOOD LINKED WITH THE BACTERIA: Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken). food that has made contact with contaminated water, such as produce PREVENTION MEASURES: exclude food handlers who have diarrhea and have been diagnosed with an illness cause by Shigella spp. from this operation, wash hands, control FLIES inside and outside the operation.

Chemical Contaminants

SOURCE: chemicals can contaminate food if they are used or stored the wrong way, cleaners, sanitizers, polishes, machine lubricants, and pesticides can be risks SYMPTOMS: symptoms vary depending on the chemical consumed, most illnesses occur within minutes vomiting and diarrhea are typical PREVENTION: the chemicals you use must be approved for use in a food service operation. they must also be necessary for the maintenance of the facility. ways to protect food and food-contact surfaces from contamination: -purchase chemicals from approved reputable suppliers -store chemicals away from prep areas, food-storage areas, and service areas, chemicals must NEVER be stored above food or food-contact surfaces -use chemicals for their intended use and follow manufacturers instructions -only handle food with equipment and utensils approved for foodservice use - make sure the manufacturers labels on original chemical containers are readable as shown in the photo at left -keep msds current, and make sure they are accessible to staff at all times -follow the manufacturers directions and local regulatory requirements when throwing out chemicals

Virus: Norovirus

SOURCE: like hepatitis A, Norovirus is commonly linked with ready to eat food it has also been linked with contaminated water Norovirus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them FOOD LINKED WITH THE VIRUS: ready to eat food, shellfish from contaminated water PREVENTION MEASURES: exclude staff who are vomiting or have diarrhea and have been diagnosed with Norovirus from operation, wash hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved reputable suppliers

Bacteria: Nontyphodial Salmonella

SOURCE: many farm animals carry Nontyphodial Salmonella naturally and can come from people FOOD LINKED WITH THE BACTERIA: Poultry and eggs, meat, milk and dairy products, 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 food, keep food handlers who are vomiting or have diarrhea and have been diagnosed with an illness from nontyphodial salmonella out of the operation

Bacteria: Shiga toxin-producing Escherichia (E. coli)

SOURCE: shiga toxin producing E. coli can be found in the intestines of cattle. It is also found in infected people FOOD LINKED WITH THIS BACTERIA: ground beef (raw and undercooked), contaminated produce PREVENTION MEASURES: exclude food handlers who have diarrhea and have been diagnosed with a disease from the bacteria, cook food, especially ground beef to minimum internal temperatures, purchase produce from approved reputable suppliers, prevent cross contamination between raw meat and ready to eat food

Physical Contaminants

SOURCES: some common objects that can get into food include metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt SYMPTOMS: mild to fatal injuries are possible, this could include cuts, dental damage, and choking. bleeding and pain may be the most outward symptoms PREVENTION: purchase food from approved, reputable suppliers to prevent physical contamination. closely inspect the food you receive

Fungi

fungi include yeasts, molds and mushrooms, some molds and mushrooms produce toxins that cause foodborne illness

MSDS (SDS)

material safety data sheet (safety data sheet)

Biological Toxins

most foodborne illnesses are caused by pathogens, a form of biological contamination. ORIGIN: some toxins are naturally associated with certain plants, mushrooms, and seafood. SYMPTOMS: many types of illnesses can occur from eating seafood toxins each of these has specific symptoms and onset times. they usually experience it within minutes of eating the toxin, symptoms can include diarrhea or vomiting, neurological symptoms may also appear such as tingling in the extremeties and the reversal of hot and cold sensations, flushing of the face, difficulty, breathing burning in the mouth, heart palpitations, and hives PREVENTION: toxins cannot be destroyed by cooking or freezing