Safety and Sanitation Midterm Questions with Verified Solutions

Safety and Sanitation Midterm Questions with Verified Solutions What types of food are more prone to illness Time and Temperature Control for Safety Food and Ready to Eat Food Top Five Pathogens Norovirus, Non Typhi Salmonella, Clostridium Perfringens, Campylobacter ssp, Staphylococcus Aureus What is illness an Outbreak two or more people: same food same place. Responding to a Foodborne-Illness Outbreak segregate product, label with do not use, document info, provide supplier. Types of contaminants biological, chemical, physical How does food become unsafe? Purchasing food from unsafe sources, Failing to cook food correctly, Holding food at incorrect temperatures, Using contaminated equipment, Practicing poor personal hygiene What is Temperature abuse? Food has not been held or stored at correct temperature, Not cooked or reheated enough to kill pathogens, It is not cooled correctly. What population groups have higher risk of getting foodborne illness Elderly People, Preschool-age Children, people with compromised immune systems. How to keep food safe purchase from approved reputable suppliers; control time and temperature; prevent cross-contamination; practice good personal hygiene; clean and sanitize FDA (Food and Drug Administration) an agency in charge of ensuring the safety of all foods except meat, poultry, and eggs USDA (US Department of Agriculture) an agency that monitors the safety and quality of poultry, eggs, and meat products, regulates food that crosses state borders CDC (Centers for Disease Control and Prevention) Assists other agencies, researches Foodborne illnesses causes and outbreaks Department of Commerce/ National Marine Fishery Service Marine Fish, Fish Farming, harvesting Person In Charge (PIC) The individual present at a food establishment who is responsible for the operation at the time of an inspection. Contamination presence of harmful substances in food Types of Biological Contaminants Bacteria, Viruses, Parasites, Fungi Cross-contamination occurs when: bacteria from contaminated food transfers to other foods by dripping, directly touching it or indirectly Four phases of bacterial growth lag, log, stationary, death FAT TOM Food, Acidity, Temperature, Time, Oxygen, Moisture Big 6 pathogens Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga toxin-producing Escherichia coli (STEC), also known as E. coli Hepatitis A Norovirus Exotoxins Poisons produced and secreted by the bacteria Endotoxins A poisonous component of the cell walls of certain bacteria foodborne infection disease caused by the release of endotoxins in the persons intestines with death of the bacteria foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances Common symptoms of foodborne illness Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice Onset time of the illness How quickly foodborne-illness symptoms appear What temperature do bacteria multiply most rapidly? 70 F to 125 F Temperature Danger Zone (TDZ) temperature between 41 degrees and 135 degrees two viruses that are highly contagious hepatitus A, Norovirus What do parasites require? A Host ALERT Assure, Look, Employees, Reports, Threat. how to respond to a foodborne illness outbreak Gathering information, notifying authorities, segregating product, documenting information, identifying staff, cooperating with authorities, reviewing procedures Allergens Symptoms Nausea, Wheezing or shortness of breath, Hives or Itchy Rashes, Swelling of various parts of the body, Vomiting or diarrhea, abdominal pain, itchy throat common allergens milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts Hand Washing Procedure 1. Wet hands with running water as hot as you can comfortably stand (at least 100 f/38 c) 2. Apply soap 3. Vigorously scrub hands and arms for 10 to 15 secs. Clean under fingernails and between fingers. 4. Rinse thoroughly under running water. 5. Dry hands and arms with a single-use paper towel or warm-air hand dryer. Use a paper towel to turn off the faucet. Food Storage Order Top 1. Ready to eat foods 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and fish 5. Poultry Bottom