Food Safety Study Guide (CA) Latest 2024 Rated A

Food Safety Study Guide (CA) Latest 2024 Rated A Essentials of Food Safety and Sanitation Time and Temperature (T&T), Heat and Cold, and the washing of hands and ware-washing foodborne outbreak A foodborne outbreak is an incident or event where two or more people suffer a similar illness or sickness from eating a common food Population at higher risk of Foodborne illness? Elderly people, Infants and preschool-age children, Pregnant women, and Other population (ppl with Cancer or on chemotherapy, ppl with AIDS/HIV, Transplant recipients). Potential Hazards Pathogens, Chemicals, or Objects How can these Hazards be controlled? By focusing on Personal hygiene, Time and Temperature control, and cross-contamination. Potential hazards to food safety are divided into three categories. Biological, Chemical, Physical. Biological Hazards? Pathogens: Viruses, parasites, fungi, poisons, and bacteria (i.e. Staphylococcus aureus). Chemical Hazards? Food service chemicals that are use incorrectly: Cleaners, sanitizers, polishes, toxic metals, etc... Physical Hazards? Foreign Objects (e.i. Hair, dirt, bandages, broken glass, etc) Greatest threat to an operation's food safety program? Biological hazards. Pathogens are responsible for most foodborne-illness outbreaks. According to the CDC, the five common causes for foodborne illnesses are? Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Practicing poor personal hygiene, and purchasing food from unsafe sources. Pathogens? Certain viruses, bacteria, parasites, and fungi that can cause illness. Time-temperature abuse? Food that stays too long at temperatures that are good for pathogen growth. Foodborne Illness? Disease transmitted to people by food. What are the Six conditions a Pathogen needs to grow? "FAT TOM". Food, Acidity, Temperature, Time, Oxygen, Moisture. PIES Pregnant women, Infants, elderly & People who suffer from impaired immune SYSTEMS or chronic illnesses Most Common Types of Bacteria E. Coli, Salmonella, Clostridium Botulinum, Modified Atmosphere Packaging (MAP), Listeria, Shigella, Staphylococcus Aureus, Bacillus Cereus, Vibrio. E. Coli Found in human intestines and other warm-blooded animals. It can contaminate food and water. Although most E. Coli will not cause problems, some types can cause serious diseases such as the one termed O157:H7. Some of the major symptoms of E. Coli are: fever, diarrhea, stomach cramps, and vomiting. infection. Salmonella Found especially in poultry and eggs including their shells, in human intestines, and in domestic and wild animals. Salmonella can also be found in pets, roaches, and rodents. Contaminated foods include meat and poultry not cooked to the required minimum internal temperature. They can also be found in unpasteurized milk and dairy products. Salmonella can be killed in poultry by cooking to an internal temperature of 165°F for 15 seconds. Clostridium Botulinum Microorganism responsible for causing botulism. It forms spores and grows without oxygen, making it a type of anaerobic bacteria. It is a rare but deadly illness that can affect the central nervous system. The toxin produced by the botulinum bacteria can produce severe paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. Listeria Found anywhere but especially in lunch and deli meats. They are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. Most bacteria slow down its growth rate in the refrigerator and freezer. However, listeria can still grow well at temperatures below 41°F. Up to 70% of refrigerators in the United States have listeria. Shigella Found in the human intestines. Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods. Bacteria may produce dysentery in humans. Some common symptoms of shigella are: fever, nausea, diarrhea, vomiting, and stomach cramps. Staphylococcus Aureus Most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50%-70% of all people. It is easily transmitted by sneezing, coughing, scratching skin, and touching facial hair. The bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. Once on food, they multiply and produce toxins. Heat cannot kill toxins produced by this bacteria. Bacillus Cereus Found in soil where vegetables and grains are grown. It forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures. Other foods can include fried or boiled rice, cooked meat and vegetables, custards, soups, and raw vegetable sprouts (like alfalfa sprouts). Some common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to twenty four hours. Vibrio Commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish (clams, oysters, crabs, shrimp, and lobster). Some symptoms of vibrio are: chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch. Potentially Hazardous Foods (PHF) Some foods have a greater chance of foodborne contamination because of three main characteristics: they are foods high in protein, low in acidity, and have high moisture content. pH = Food Acidity and Alkalinity Bacteria will grow best when food is slightly acid, neutral, or slightly alkaline, and contains enough water for its growth. The measure of acidity or alkalinity is called pH. Food which has been assigned a number below 7 is acid, if more than 7, it is alkaline, and if it is 7, neutral. The area of concern is the zone between 4.6-7.5. Viruses Viruses are microorganisms that will cause illnesses, but do not reproduce on food. They only use food as a means of transportation. They are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive. In other words, viruses require a host animal or living organism to grow. Hepatitis A (also called infectious hepatitis) This virus typically affects the liver. The leading causes of Hepatitis A are poor personal hygiene and improper washing of hands. Always wash your hands after using the restroom, after changing a diaper, and always before handling food. Wash hands with hot water and soap, preferably liquid soap. Some common symptoms of Hepatitis A are: a lack of an appetite, abdominal pain or cramping, frequent diarrhea, and a yellowing of the skin or whites of the eyes (a condition known as jaundice.) The symptoms can appear in 14 days and last as long as 6 weeks. Norwalk/Norovirus It is believed to cause large amounts of viral illnesses. It lives in the human intestinal tract. The virus is commonly transmitted through a fecal-oral route or vomit-oral route. Symptoms of the Norwalk virus can include the following: diarrhea, vomiting, stomach cramps, and nausea. Norwalk virus is not as severe as Hepatitis A with less than 1% of those infected requiring hospitalization. Parasites an organism that lives in or on another organism, deriving nourishment at the expense of its host, usually without killing it Trichinella a hookworm that commonly is caused by the eating of undercooked pork. larvae is ingested in the meat, larvae develop in the intestine, adult worms develop, larvae enter the blood, and larvae enter muscle. Anisakis Parasite found in fish and seafood that produces anisakiasis. Symptoms are a tickling or tingling sensation in the throat causing the person to cough up the actual parasite. Giardia part of the Diplomonads kingdom, a human intestinal parasite that causes diarrhea and intestinal discomfort and leaves host in feces. cells survive in harsh enviros b/c of their thick-walled, protective cysts. Hosts include several mammals, l (streams of clear mountain water could be contaminated with these cysts- fillter or boil to get rid of them) Molds a type of fungus that consists of chains of cells and appears as a fuzzy mass of thin filaments in culture Yeasts A unicellular fungus that lives in liquid or moist habitats, primarily reproducing asexually by simple cell division or by budding of a parent cell. Ciguatera ___ is a serious intoxication caused by dinoflagellate toxins that have accumulated in fish such as bass and mackeral. Cooking doesn't destroy the toxin and ther is not antidote. Scombroid Poisoning Illness that occurs when a person eats a scombroid fish that has been time-temperature abused. Freezer minimum temperature 0°F Thermometer accuracy +/-2°F Thermometer calibration 32°F in crushed ice & water / 212°F in boiling water Thermometer range 0°F - 220°F Temperature Danger Zone (TDZ) 41°F - 135°F Refrigerator storage 41°F or below Thawing with running water 70°F or below / Water must not be hot Sanitizing with chemicals 75°F but not above 120°F, Soak for at least 1 minute Hand-washing water 100°F (120°F in CA) Washing & rinsing in 3 comp sink At least 110°F Low temp ware washing machine At least 120°F 2 Stage Cooling Process 1st: 135°F - 70°F within 2 hours, 2nd: 70°F - 41°F within 4 hours Hot holding foods 135°F or above Sanitizing with hot water 171°F for 30 seconds High temp ware washing machine At least 180°F, But not higher than 195°F