Foodborne Illnesses
viruses, bacteria, fungi, parasites
The easiest way to prevent cross contamination is?
Washing your hands
The three types of contaminants in foodservice
biological, chemical, physical
The range of temperatures in the Temperature Danger Zone
41°F - 135°F
What regulatory authority monitors restaurants and other areas of the foodservice industry
The Food and Drug Administration (FDA), Local state or city health departments
The virus that causes jaundice, chalky stool, and dark urine
Hepatitis A
What precautions should you take when handling RTE foods?
Wash your hands, wear gloves
Examples of this type of contamination can include hair, fingernails, fruit pits, and metal shavings
physical contaminants
Bacteria can double every ___ minutes if the conditions are good
Twenty
Surfaces and tools should be sanitized at these key points
Before and after working with different types of foods, before and after working with allergens, and before working with RTE foods
The bacteria linked to raw poultry, eggs, dairy, and contaminated produce
(Nontyphoidal) Salmonella
What are the three populations of people most likely to be at risk of foodborne illnesses?
the elderly, preschool aged children, immunocompromised people
The transfer of allergens from one food to another is called
cross-contact
The conditions listed in the acronym FAT TOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
What can lead to a restaurant or foodservice establishment temporarily closing
failing an inspection
Can cause two different diseases, trichinosis and anisakis, based on what animal was infected
roundworms
Some fungi, bacteria, and parasites can produce ___.
These can poison the people who eat them, even if the pathogen itself isn't the cause of illness.
Biological toxins
The best way to prevent chemical contamination is through
proper storage of chemicals
Foods that remain in the temperature danger zone for too long can result in
Time-Temperature Abuse
What does HACCP stand for, and what does it do?
Hazard Analysis Critical Control Point
Identifies major hazards at specific points within a food’s flow through the operation to prevent, eliminate, or reduce them.
The anaerobic bacteria that can cause paralysis and eventual suffocation
clostridium botulinum (botulism)
The foods most likely to become unsafe are called ___. These can include:
TCS foods.
Baked potatoes, fish and shellfish, meats and poultry, shell eggs, dairy products, heat treated plant foods including rice, beans, and soy products, untreated garlic and oil mixtures, cut leafy greens and other high moisture vegetables
The Big 9 Food Allergens include:
milk, wheat, soy, sesame, peanuts, tree nuts, shellfish, eggs, fish
The three most common types of thermometers in restaurants are:
bimetallic stemmed thermometers, thermistors/thermocouples, infrared (laser) thermometers
What are the three criteria for a foodborne illness outbreak
2 or more people need to be sick after eating the same food, it must be investigated by local and state authorities, and it must be confirmed through lab analysis