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an illness caused by eating contaminated food or beverage
foodborne illness
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the occurence of 2 or more cases of a similar illness resulting fron eating a common food
foodborne-illness outbreak
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lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees, increased incurance premiums
costs of a foodborne illness to an establishment
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populations at high risk for foodborne illness
elderly, infants/pre-school age children, pregnant women, people taking certain medications, perople who are seriously ill
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3 categories of potential hazards to food saftey (alphabetical order)
biological, chemical, & physical
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category of potential hazards to food safety (1 of the 3) that poses the greatest threat
biological
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3 common factors that are responsible for foodborne illness (cpt)
cross-contamination; (poor) personal hygiene; time-temp. abuse
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any time food has been allowed to remian too long @ temps favorable to the growth of foodborne microorganisms
time-temp. abuse
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occurs when microorganisms are transferred from one surface or food to another
cross-contamination
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path food takes from purchasing to receiving all the way to serving
flow of food
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service based reference for retail food establishments or how to prevent foodborne illness
FDA Food code
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prescence of harmful substances in food
contamination
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illness-causing microorganism
pathogen
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single-celled living microorganisms that can spoil food & cause fooborne illnesses
bacteria
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the smallest of the microbial food contaminants
virus
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microorganism that needs to live in a host organism to survive
parasite
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range in size, from microscopic, single-celled organisms to very large, multicellular organisms
fungi
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measure of a food's acidity or alkality
pH
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types of fungus that cause food spoilage
Mold
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F in FAT TOM
Food (Source)
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A in FAT TOM
Acidity (Level/ (Slightly acidic)
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conditions favorable for bacteria to grow & reproduce
FAT TOM
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first T in FAT TOM
(Room) Temperature
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(Adequate) Time
second T in FAT TOM
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-
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temp. danger zone
the temp. range b/t 41 and 135 degrees F within which foodborne microorganisms grow
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type of fungus that causes food spoilage
yeast
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foodborne infection
result of a person eating food containing PATHOGENS, which then grow in the intestines and cause illness
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result of a person eating food containing TOXINS that cause an illness (eating posion food)
foodborne intoxication
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-mediated infectionresult of a person eating food contaminated w/ bacteria that grows in body from toxins
foodborne toxin
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TCS foods
foods that need time & temp. control for safety
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the largest threat to food safety comes from microorganisms:
pathogens
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(the leading cause of foodborne illness)
time Temperature abuse
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caused by bacteria that lives in the intestines of cattle (ground beef)
e. coli
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shellfish & salads are possible sources for:
hepatitis A
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oysters are commonly associated w/ an outbreak of
Vibrio spp
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cannot be seen, smelled, or tasted in food
pathogens
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temperature range for the temp. danger zone (range in which most foodborne microorganisms grow well)
41 and 135 degrees F
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of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms not appear immediately
infections
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of the 3 foodborne illnesses (infections, intoxications, toxin-mediated infections), which one do symptoms appear within a few hours
intoxications
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spores are commonly found in:(& can contaminate food grown there)
soil
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can resist heat, allowingit to survive cooking temps.
spore
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salmonellosis and shigellosis are 2 examples of
infections
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one type of intoxication (canned foods)
botulism
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found naturally in air, soil, plants, water, & some food
fungi
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mold, yeast, and mushrooms are 3 examples of
fungi
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yeast spoilage may produce a smell or taste of
alcohol
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food that's been spoiled by yeast should be
discarded
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due to the extreme risk posed by (fish), it should not be served unless the chef has been licensed to prepare it
pufferfish
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the temp, fish should be at delivery
41 degrees F
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refuse any product that's been (2 words)
thawed & refrozen
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the 2 types of fish toxin illnesses
scromboid & ciguatera (fish poisoning)
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scromboid poisoning is also known as
histamine poisoning
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cannot be destroyed by freezing, cooking, smoking, or curing
scromboid poisoning
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bluefish, swordfish, tuna, bonito, mackerel, and mahi mahi are types of fish commonly associated with (wht type of poisoning)
scromboid
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potential threats can come from wht 3 areas
human, interior, & exterior elements
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nearly (#) Americans have food allergies
7 million
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a food allergy is the body's negative reaction to a particular
food protein
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grouper can cause wht type fish poisoning
ciguatera
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(type) plant leaves tht are an example of a plant toxin (biological contaminant)
rhubarb
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which type of 3 contaminat) microbial contaminant that may cause a foodborne illness (things found in nature, ex: grouper, rhubarb leaves {bacteria, viruses, parasites, fungi})
biological
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(which of the 3 types of contaminants) chemical substance that can cause a foodborne illness (ex: pesticides, lead wine decanter)
chemical
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(which of the 3 types of contaminants) foreign object that is accidently introduced to the food (ex: Metal shavings, broken glass, etc.)
physical
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people who carry pathogens & infect others, yet never become ill themselves
carriers
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wound contaminated w/ a pathogen
infected lesion
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liquid or gel used to lower the # of microorganisms on the skin's surface
hand sanitizer
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protective covering used to cover a properly bandaged cut or wound on the finger
finger cot
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device used to keep foodhandlers' hair away from food & to keep them from touching it
hair restraint
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disposable gloves desigend for 1 time use
single-use gloves
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yellowing of the skin & eyes tht could indicate a person w/ Hepatitis A
jaundice
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(when washing hands) wet your hands w/ running water at least (how hot)
100 degrees F
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b/t wht temps. do microorganisms grow much faster (within the temp. danger zone)
70 and 125 degrees F
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may be the single most important thing you have to protect your food
thermometer
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3 most common types of thermometers
- bimetallic stemmed,
- thermocouple,
- & thermister
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immersion probes are designed to measure temps of
liquids
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surface probes measure temps of
flat cooking equip.
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2 acceptable methods of calibrations are (point methods)
- boiling-point method,
- ice-point method
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never use wht thermometers filled with mercury w/ food
glass
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indicate that meat and processing plant have met standards & the meat quality is acceptable
- USDA inspection stamp
- and USDA choice grade stamp
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a fresh shipment of wht delivered will be pink, lean meat w/ white fat
Pork
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all cold foods should be recieved at wht temp(except shell eggs & shell fish)
41 degrees F
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temp at which shell eggs and shell fish can be received
45 degrees F
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method of calibrating thermometers based on the boiling point of water
Boiling point method
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process of making accurate (thermometer) readings
calibration
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calibrating thermometers based on the freexing point of water
ice point method
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immediately upon delivery, carefully inspect items then put them away as quickly as possible (in a process called)
inspection
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important step in the flow of food in a service establishment b/c the food is inspected for the first time
receiving
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determine if the products temp. has exceeded safe limits during shipment or later storage
time-temp. indicator
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MAP foodmany fresh cut produce items are packaged this way
MAP food
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modified atmosphere packaging
MAP food stands for
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processed by removing the air around product sealed in a package
Vacuum packed food
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sous vide food
cooked or partially cooked food is vacuum packed in individual pouches & then chilled
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UHT food
ultra high temperature
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should be shipped in self-draining crushed ice
fresh poultry
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mullusks such as clams, oysters, & mussels are
shellfish
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shrimp, crab, & lobster are
crustaceans
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purchase only ____ dairy products
pasteurized
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pudding, juices, & milk are examples of
UHT foods
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Accept: red color Reject: brown/green color
Beef
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accept- light red color reject- brown color
lamb
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accept- light pink color reject- dark color
Pork
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accpet (texture)- firm/springs back reject- slimy, stick, dry
fresh meat
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accept no discoloration, (texture) firm/springs back, no odor, surrounded by self-draining crushed ice
reject- purple/green, stickiness under wings or joints, abnormal odor
fresh poultry
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accept- bright red gills, bright shiny skin, mild ocean or seaweed smell, bright clear & full eyes, (texture) firm flesh/springs back reject- dull gray gills, dull dry skin, strong fish smell/ ammonia, cloudy/red-rimmed/ sunken eyes, (texture) soft flesh, leaves imprint when touched
fresh fish
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Accept- mild ocean or seaweed smell, shells closed & unbroken, (condition) if fresh, received alive reject- strong fishy smell, broken shells, dead on arrival
fresh shellfish
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accept- no odor, clean/unbroken shells reject- sulfur smell or off odor, dirty or cracked shells
fresh eggs
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accept- sweetish milk, sweet/uniform/firm texture butter, typical flavor/texture/uniform color cheese reject- sour/bitter/moldy taste milk, sour/bitter/moldy taste/uneven color/soft texture butter, abnormal flavor or texture/uneven color/unnatural mold cheese.
fresh dairy
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all ready-to-eat food prepared on site that has been held for longer than 24hrs must be
properly labeled
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FIFO stands for
first in, first out
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all ready-to-eat food prepared in house can be stored for a max of _____ at 41 degrees F before it must be thrown out
7days
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stores in tope fridge shelf
cooked, ready-to-eat foods
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store on bottome fridge shelf
whole or ground poultry
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store on second highest fridge shelf
whole fish
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store on 3rd (middle) shelf in fridge
whole beef/pork
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stores on 4th (next to last) shelf in fridge
Ground meets
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