Food-Borne Illnesses
Bacteria, Toxins, Parasites, Viruses, Chemicals, and other agents
What is the causes of foodborne illnesses
Fever, stomach cramps, bloody diarrhea
What is Shigella?
HACCP stands for...
What is Hazard Analysis Critical Control Points?
Food Danger Zone Temperature
What is 40 degrees to 140 degrees F?
What is the removal of soil and dirt particles from surfaces through various methods either mechanical, manual, or chemical?
E.coli, Nontyphoidal Salmonella, Hepatitis A, Norovirus, Shigella, Salmonella Typhi
What is the six major pathogens?
Sudden fever, headache, nause, constipation, diarrhea.
What is Salmonella Typhi?
A system put in place to ensure foodborne illness risk factors are controlled
What is HACCP
10 to 15 degrees Celcius or 50 to 59 degrees Fahrenheit
What is dry foods storing temperature?
Sanitizing definition
What is the treatment of a cleaned surface with a chemical or physical agent to destroy disease/spoilage causing organisms?
Food contaminant categories
What is biological, physical, and chemical?
Fever, malaise, diarrhea, jaundice, dark urine, or light stools.
What is Hepatitis A?
Third step in HACCP
What is determine critical limits
Food should not be left out more than an hour if...
What is the temperature is above 90 F degrees?
Detergents, solvent cleaners, acid cleaners, abrasive cleaners
What is cleaning agents?
Improper cooling, cross-contamination, inadequate cooking, improper hot-holding
What is improper food handling practices?
Diarrhea, severe stomach cramps, vomiting, and high fever
What is E.coli?
How long should dairy products last
What is one week after receiving date?
2 to 4 degrees Celcius or 36 to 39 degrees Fahrenheit
What is dairy products storing temperature?
What is produce storing temperature?
Pre-clean, main clean, rinse, disinfection, final rinse, and drying
What is Cleaning procedures?
Washing hands, sanitizing surfaces, cooking food to safe internal temperatures, and holding food at safe temperatures
What is proper food handling practices ?
Stomach pain, nausea, vomiting, fever, muscle pain, or malaise.
What is norovirus?
Count pieces and check to make sure the number corresponds with the invoice number
Check for damage and look for signs of leakage in cartons that contain products in jars or bottles
Check for unsealed repacked cartons
Check for bulging or swollen cans
What is receiving procedures for dry foods?
Leftovers should be at 40 F degrees or below ...
What is within two hours?
Dry clean, pre-rinse, soap and scrub, post-rinse, remove & assemble, inspect, and sanitize
What is Sanitizing procedures