Foodborne Illnesses/Allergens
Like hepatitis A, this foodborne illness is commonly linked with ready to eat foods as well as contaminated water. It is often transferred to food when infected food handlers touch food or equipment with fingers that may have feces on them. Common symptoms include: vomiting, diarrhea, nausea, and abdominal cramps
What is Norovirus?
This Acronym lists the conditions in which bacteria can grow.
What is FAT TOM?
In service, you should never do this with leftover uncovered condiments.
What is to reserve or combined?
Every food service establishment needs and effective one of these to identify potential problems and take corrective action to prevent them.
What is a HACCP plan?
This is important for an establishment to know because this agency inspects all food except meat, poultry, and eggs and regulates food transported across state lines.
What is the FDA?
Milk soy
eggs Wheat
Fish Shellfish
peanuts and tree nuts
What is the most common Food allergens
This type of contaminant when non food items get in it. Common sources include: bones, metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, or dirt
What is a physical contaminant?
You should do this to deliveries in the receiving step if food is moldy or has an abnormal color,has signs of pests or damage, (meat) that is slimy, sticky, or dry, or has soft flesh or leaves imprint, or abnormal or unpleasant odor.
What is reject?
These are the points in the process where the identified hazards can be prevented, eliminated, or reduced to a safe level.
What is a critical control point?
The goal of this agency is to conduct research into the causes of food borne illness outbreaks and assists with the investigation of outbreaks.
What is the Public Health Service?
This foodborne illness is found in the feces of humans with the illness as well as flies that enter a food establishment. Most illnesses transfer the bacteria from feces to food. Common symptoms include: bloody diarrhea, abdominal pain and cramps, and the occasional fever.
What is shigella spp.?
This contaminant includes: pesticides, sanitizers, cleaners, polishes, machine lubricants, deodorizers, first- aid products, health and beauty products.
What is a Chemical Contaminant?
When testing the internal temperature of a food you should inject your thermometer in these 2 places.
What is the thickest place and somewhere else?
These types of sinks are used for cleaning, rinsing, and sanitizing
What is a 3-compartment sink?
You should deny pests this in order to prevent them trying to enter your establishment.
What is food and shelter?
This food borne illness has two types. One is commonly linked to agricultural foods and the other ready to eat foods and beverages. Can be prevented by washing hands and time and temperature control.
What is Salmonella? (typhi and nontyphoidal)
This range of temperatures is needed for bacteria to thrive.
What is the Temperature Danger Zone? (41 degrees F-135 degrees F)
When preparing undercooked food you must have this in an Adult menu but not a child's.
What is a disclosure?
To handle crisis in terms of keeping food safe you will need this.
What is a crisis Management program?
This agency inspects what the FDA doesn't
What is the USDA?
This food borne illness is commonly linked to ground beef.
What is E.coli?
This parasite is commonly linked to fish and shellfish
What is Anisakis?
For delivery the longer the time between __ and __ you'll be at great risk.
What is preparation and consumption?
This is a significant danger to health that requires immediate risk to the safety or security, service must be stopped.
What is an imminent health hazard?
Once pests have entered the operation in large numbers - infestation they can be difficult to eliminate. Developing this is the key.
What is an integrated pest management system?