Sanitation (Chap 1-4)

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manns.olivia
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195076
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Sanitation (Chap 1-4)
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2013-01-24 21:52:40
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Sanitation
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Study Guide for first test. Chapters 1-4
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  1. What is a foodborne illness?
    Illness carried or transmitted to people by food.
  2. What is a foodborne-illness outbreak?
    Incident which two or more people experience the same illness after eating the same food.
  3. What group of people are considered high risk for foodborne illness?
    • Infants and preschool-age children
    • Pregnant women
    • Elderly People
    • People taking certain medications
    • People who are seriously ill
  4. What are the potential hazards to food safety?
    • Biological
    • Chemical
    • Physical
  5. What are the biological hazards?
    • Viruses
    • Bacteria
    • Parasites
    • Fungi
  6. What are the chemical hazards?
    • Cleaners
    • Sanitizers
    • Polishes
    • Machine lubricants
    • Toxic metals
  7. What are the physical hazards?
    • Hair
    • Dirt
    • Bandages
    • Metal staples
    • Broken glass
    • Natural objects (ex. fish bones)
  8. What are the common risk factors that make food unsafe?
    • Purchasing from unsafe sources
    • Time-temperature abuse
    • Cross-contamination
    • Poor personal hygiene
  9. What is the temperature danger zone?
    Between 41 and 135 degrees F
  10. When does cross-contamination occur?
    • Microorganisms are transferred from one food or surface to another
    • Carried by utensils, hands or other foods
  11. What is one of the biggest causes of foodborne illness?
    Poor personal hygiene
  12. Who are the biggest risk factors to food safety?
    People who don't wash their hands properly or often enough
  13. According to the CDC, what are the five common causes for foodborne illnesses?
    • Purchasing food from unsafe sources
    • Failing to cook food adequately
    • Holding food at incorrect temperatures
    • Using contaminated equipment
    • Praticing poor personal hygiene
  14. What are biological contaminants?
    • Microorganism - small, living, organism
    • Pathogen - illness-causing microorganism
    • Toxin - poison
  15. What is the acronym for what pathogen needs to grow?
    FAT TOM
  16. What is the F in FAT?
    • Food
    • Microorganisms require nutrients to grow.  Specifically carbs and proteins.
    • Foods include: meat, poultry, dairy and eggs.
  17. What is the A in FAT?
    • Acidity
    • Microorganisms grow best in foods that has a neutral or slightly acidic pH (7.5 to 4.6)
  18. What is the T in FAT?
    • Temperature
    • Microorganisms grow well at temperatures between 41 to 135 degrees F.
  19. What is the T in TOM?
    • Time
    • Microorganisms need sufficient time to grow. (4 hours or more)
  20. What is the O in TOM?
    • Oxygen
    • Some microorganisms require oxygen to grow and some grow without it
  21. What is the M in TOM?
    • Moisture
    • Most microorganism requires moisture to grow
    • The amount of moisture available for this growth is called water activity (aw)
    • Hazardout food typically has an aw of .85 or higher.
  22. What are the two conditions where you can control the growth of pathogens?
    • Temperature - Cook food properly and refrigerate or freeze food properly
    • Time - Minimize the time food spends in the danger zone.
  23. Examples of TCS Food
    • Milk
    • Meat
    • Fish
    • Eggs
    • Poultry
    • Shellfish
    • Heat treated plant food (rice, beans, vegetables)
    • Soy products (tofu)
    • Baked potatoes
    • Untreated Garlic oil
    • Raw spouts
    • Cut melons, tomatoes and leafy greens
  24. What are the basic characteristics of viruses?
    • Temperature - can survive cooler and freezer temps
    • Contamination - contaminate food and water supplies
    • Growth - cant grow in food, just inside intestines
    • Transfers - person to person, food to food, people to food-contact surfaces
    • Foodhandler's improper hygiene
  25. What are virus prevention measures?
    • Make sure foodhandlers wash hands properly
    • Exclude employees who have vomiting, diarrhea, jaundice or hepatitis A
    • Prevent bare-hand contact with ready-to-eat food
  26. What are 2 viral foodborne illnesses?
    • Hepatitis A
    • Norovirus gastonenteritis
  27. What foods are commonly linked to Hep A and Norovirus?
    • Ready-to-eat food
    • Shellfish from contaminated water
  28. What is the main symptom of Hepatitis A?
    Jaundice
  29. What is the most important prevention measure for Hepatitis A?
    Practice Personal Hygiene
  30. What are some prevention measures for hepatitis A?
    • Keep employees with jaundice and Hepatitis A out of the operation
    • Wash hands
    • Minimize bare-hand contact with ready-to-eat food
    • Purchase shellfish from approved, reputable suppliers
  31. What are the basic characteristics of Bacteria?
    • Living, single-celled organism
    • Can be carried by food, water, soil, animals, humans, or insects
    • Can reproduce rapidly under favorable conditions
    • Some survive freezing
    • Some change into a different form called spores to protect themselves
    • Some spoil food, others cause illness
    • Some produce toxins that cause illness
  32. What are two characteristics of spores?
    • Can resist heat, allowing them to survive cooking temperatures
    • Can revert back to a form capable of grown when food is not stored at he proper temperature and/or food is not held or cooled properly
  33. What are some major foodborne illnesses caused by bacteria that can be prevented by controlling time and temperature?
    • Listeriosis
    • Hemorrhagic colitis
    • Bacillus cereus gastroenteritis
    • Clostridium perfringens gastroenterities
    • Botulism
  34. What are the most common symptoms of Listeriosis?
    • Miscarriage
    • Sepsis
    • Pneumonia
    • Meningitis
  35. What foods are commonly linked to Listeriosis?
    • Raw meat
    • Ready-to-eat food
    • Unpasteurized dairy products
  36. What is the most important prevention measure for Listeriosis and Hemorrhagic colitis?
    Control time and temperature
  37. What are preventative measures for preventing listeriosis?
    • Throw out any product that has passed its use-by or expiration date
    • Cook raw meat to minimum internal temperature
    • Prevent cross-contamination between raw or undercooked food and ready-to-eat food
    • Avoid using unpasteurized dairy products
  38. What are commonly linked foods to Hemorrhagic colitis?
    • Ground beef (raw and undercooked)
    • Contaminated produce
  39. What are prevention measures for hemorrhagic colitis?
    • Cook food to minimum internal temperature
    • Purchase produce from approved reputable suppliers
    • Prevention cross-contamination
    • Keep employees with diarrhea and hemorrhagic colitis out of the operation
  40. What are the most common symptoms of Hemorrhagic Colitis?
    • Diarrhea (becomes bloody)
    • Kidney failure
  41. What is a major foodborne illnesses caused by bacteria that can be prevented by preventing cross-contamination?
    Salmonellosis
  42. What are commonly linked foods to Samonellosis?
    • Poultry and Eggs
    • Dairy products
    • Produce
  43. What are the most common symptoms of Salmonellosis?
    • Diarrhea
    • Abdominal Cramps
    • Vomiting
    • Fever
  44. What are the prevention measures for Salmonellosis?
    • Cook poultry and eggs to minimum internal temperatures
    • Prevent cross-contaminatin between poultry and ready-to-eat food
    • Keep foodhandlers diagnosed with salmonellosis out of the operation

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