Contaminants
Biological
Chemical
Physical
What are 3 types of contaminants to food?
write or adopt code that regulates food industries
Who are the State and local regulatory authorities ?
1) virus, 2) bacteria, 3) parasites, 4) fungi
What are types of pathogens that Can Cause Foodborne Illnesses ?
Hazard Analysis Critical Control Point
What is HACCP?
An acronym used to explain conditions of bacterial growth
What is FAT TOM?
Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex: viruses, parasites, fungi, bacteria
What are biological contaminants?
inspects meat, poultry, and eggs. Also regulates food that crosses state lines.
What is the USDA?
Need living host to live and reproduce and can be prevented by purchasing from reputable suppliers, time and temperature control?
What are parasites?
minimum and maximum limits at the CCP to reduce or eliminate hazard
Ex. minimum temp of 165 degrees F for 15 min
What are critical limits?
Bacteria grow well in these conditions
Drier food=less growth
What does moisture mean?
Ex: cleaners, polishes, sanitizers, etc.
What are chemical contaminants?
1) FDA (Food and Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for Disease Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
What are the 5 government agencies that Prevent Foodborne Illnesses?
Microorganisms found almost everywhere. Some can cause illnesses that cannot be seen, smelled, or tasted.
What is bacteria?
What are the 7 stages of HCAAP?
oxygen
What does "O" mean?
Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones
What are physical contaminants?
regulates all food except meat, poultry, and eggs. Issues Food Code (recommendations for food safety), and regulates food transported across state lines, provides support and training to industry and agencies
What is the FDA?
Can be transferred through food and cannot be destroyed by temperatures.
They can be prevented by good personal hygiene, quick removal and cleanup of vomit.
What are viruses?
the time in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels
Ex. correct cooking of chicken to reduce bacteria
What are Critical Control Points?
time and temperature
What do the two "T"s mean?
stable, non-corrosive, and safe to use
never use one type of cleaner in place of another
What must kitchen cleaners be?
assists the FDA and USDA, and conduct research into the causes of foodborne illness outbreaks
Who are the CDC and PHS?
Center for Disease Control and Public Health Service
Produce toxins that cause illnesses
What is fungi?
dentifying biggest hazards in processes
Look at how food is processed
Identify TCS foods and their hazards
How to conduct hazard analysis?
Bacteria grow best at neutral environments between 4.6 and 7.5 pH
What does acid mean?