Understanding Microworld
Foodborne Illnesses
Deliberate Food Contamination
Allergens
Flow of Food
100
viruses, bacteria, parasites, fungi
What are 4 types of pathogens that make you sick?
100
Cuts, dental damage, choking
What are symptoms of physical contaminants?
100
Assure, Look, Employee, report, threat
What is A.L.E.R.T, the Food and Drug Admin defense program for addressing areas where food is at risk?
100
nausea, wheezing, shortness of breath, rash, swelling, vomiting, diarrhea, ab pain
What are common allergy symptoms?
100
41-135; and 70-125F
What is the danger zone and the temperatures for fastest bacterial growth?
200
Diarrhea, vomiting, fever, nausea, ab cramps, jaundice (VAND JF)
What are the most common symptoms of foodborne illnesses?
200
Careful inspection, purchase from licensed vendors
What are ways to prevent physical contamination?
200
make sure products received from safe sources; supervise delivery; use approved food sources; request delivery vehicles locked
What is 'Assure' in A.L.E.R.T.?
200
milk, eggs, fish shellfish, wheat, soy , peanuts, tree nuts
What are common allergens?
200
cooked to wrong internal temp held at wrong temp cooled or reheated improperly
What are ways TCS food is time-temp abused?
300
Shigella app, salmonella typhi. e-coli, hepatitis A, Norovirus
What are the Big 5 most commonly infectious diseases according to the FDA?
300
Document containing important safety info about chemicals
What is a Medical Safety Data Sheet (MSDA)?
300
monitor security products in facility (limit ccess to food and prep areas, create system for handling damaged products, train staff to spot threats, store chem safely.)
What is 'Look' in A.L.E.R.T.?
300
service staff inform about items Service staff describe dishes Id ingredients Suggest simple items Deliver food separately
What are ways to prevent allergic reactions?
300
monitoring' using thermometers recording temp having procedures that limit time food spent in danger zone procedure for corrective action
What are ways to avoid time-temp abuse?
400
Food, acidity, time, temperature, oxygen, moisture
What are conditions ripe for the growth of bacteria?
400
Purchase from approved suppliers, store chem away from prep area, use chem for intended purpose, handle food for intended use, make sure manufac labels are readable, Keep MSDS current, follow manuf instructions and local regulations to dispose of chems
What are ways to prevent chem contamination?
400
Know who is in facility
What is 'Employee' in A.L.E.R.T.?
400
do not cook foods in same fryer do not put food on surfaces that touch allergens label all food with allergens wash, hands, change glove before prepping food wash, rinse, sanitize equiptment
What are ways to eliminate cross contamination?
400
Thermometers with assorted probes can check thick and thin food (immersion probes-liquids, surface probes-griddles, penetration probes-thin food; air probes-coolers and ovens)
What are thermocouples?
500
Lag phase, log phase, stationary phase, death phase
What are the 4 stages of bacterial growth?
500
severe reaction leading to death (allergies)
What is anaphylaxis?
500
keep info related to defense program accessible (receiving logs, office files, staff files, random food self-inspections)
What is 'Reports' in A.L.E.R.T.?
500
white substace causing allergic reaction
What is milk?
500
must be washed, rinsed, sanitized calibrate regularly measure temp within 2 degrees; air temp w/I 3 degrees insert in thickest part of meat do not use glass therm
What are general thermometer guidelines?
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