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Questions and Answers

What is the minimum internal temperature for poultry, including whole or ground chicken, turkey, or duck?

165ºF (74ºC) for 15 seconds

What is the minimum internal temperature for stuffing made with fish, meat, or poultry?

165ºF (74ºC) for 15 seconds

What is the minimum internal temperature of stuffed meat, seafood, poultry, or pasta?

165ºF (74ºC) for 15 seconds

What is the minimum internal temperature of tea?

<p>175ºF (80ºC)</p> Signup and view all the answers

What is the minimum internal temperature for dishes that include previously cooked TCS ingredients?

<p>165ºF (74ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of ground meat, including beef, pork, and other meat?

<p>155ºF (68ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of injected meat, including brined ham and flavor-injected roasts?

<p>155ºF (68ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of mechanically tenderized meat?

<p>155ºF (68ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of ratites, including ostrich and emu?

<p>155ºF (68ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of ground seafood, including chopped or minced seafood?

<p>155ºF (68ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of shell eggs that will be hot-held for service?

<p>155ºF (68ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of seafood, including fish, shellfish, and crustaceans?

<p>145ºF (63ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of steak/chops of pork, beef, veal, and lamb?

<p>145ºF (63ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of commercially raised game?

<p>145ºF (63ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of shell eggs that will be served immediately?

<p>145ºF (63ºC) for 15 seconds</p> Signup and view all the answers

What is the minimum internal temperature of roasts of pork, beef, veal, and lamb?

<p>145ºF (63ºC) for 4 minutes</p> Signup and view all the answers

What is the minimum internal temperature of fruits, vegetables, grains, and legumes that will be hot-held for service?

<p>135ºF (57ºC)</p> Signup and view all the answers

What is a foodborne illness?

<p>a disease carried or transmitted to people by food</p> Signup and view all the answers

What is a foodborne illness outbreak?

<p>when two or more people experience the same illness after eating the same food</p> Signup and view all the answers

What does higher risk populations include?

<p>infants, preschool age children, the elderly, people taking medications, and people who are seriously ill</p> Signup and view all the answers

What is the temperature danger zone in which bacteria can grow rapidly?

<p>41ºF - 135ºF</p> Signup and view all the answers

What are TCS foods?

<p>Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts and Sprouts Seeds, Cooked Rice, Cut Tomatoes, and cut melons, Tofu or other Soy protein, and cut leafy greens</p> Signup and view all the answers

What are three types of contamination?

<p>biological, chemical, physical</p> Signup and view all the answers

What is biological contamination?

<p>bacteria, virus, fungi, parasites, and natural toxins</p> Signup and view all the answers

What is chemical contamination?

<p>cleaners, sanitizers, toxic metal from non-food service grade utensils and cookware, pesticides</p> Signup and view all the answers

What is physical contamination?

<p>foreign objects</p> Signup and view all the answers

What are the CDC’s top five documented reasons for outbreaks?

<ol> <li>Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Contaminated equipment 5. Poor personal hygiene</li> </ol> Signup and view all the answers

What are three ways food becomes contaminated?

<ol> <li>Time-temperature control 2. Cross contamination 3. Poor personal hygiene</li> </ol> Signup and view all the answers

What are foodborne infections?

<p>Result when a person eats food containing pathogens, which then grow in the intestines and cause illness. Symptoms typically do not appear for 1-3 days.</p> Signup and view all the answers

What is foodborne intoxication?

<p>result when a person eats food containing toxins produced by pathogens found on the food. Symptoms appear quickly, within a few hours.</p> Signup and view all the answers

What is our biggest concern in food safety?

<p>Bacteria</p> Signup and view all the answers

What are the conditions bacteria need to grow, known as FATTOM?

<p>Food, Acidity, Temperature, Time, Oxygen, Moisture</p> Signup and view all the answers

What does the F in FATTOM stand for?

<p>Food</p> Signup and view all the answers

What does the A in FATTOM stand for?

<p>Acidity</p> Signup and view all the answers

What does the T in FATTOM stand for?

<p>Time</p> Signup and view all the answers

What does the O in FATTOM stand for?

<p>Oxygen</p> Signup and view all the answers

What does the M in FATTOM stand for?

<p>Moisture</p> Signup and view all the answers

What is water activity (AW)?

<p>The amount of moisture available in food for bacterial growth.</p> Signup and view all the answers

What are bacterial growth phases?

<ol> <li>Lag: bacteria introduced to food go through an adjustment period. 2. Log: bacteria reproduce by splitting in two. 3. Stationary: bacteria can continue to grow until conditions become unfavorable. 4. Death: when dying bacteria outnumber growing bacteria, the population declines.</li> </ol> Signup and view all the answers

What form can bacteria change into to survive when lacking nutrients?

<p>Spores</p> Signup and view all the answers

Where are spores often found?

<p>In dirt, which can contaminate food grown there such as potatoes, and meats exposed to the dirt.</p> Signup and view all the answers

What can spores resist?

<p>Heat and survive cooking temperatures</p> Signup and view all the answers

What are common foods that have ideal pH levels for bacterial growth?

<p>Bread, raw chicken, cantaloupe, milk, and cooked corn</p> Signup and view all the answers

What is the growth pattern of bacteria in relation to time?

<p>1 cell = 0 minutes, 2 cells = 20 minutes, 4 cells = 40 minutes, 8 cells = 1 hour, 16 cells = 1 hour and 20 minutes, &gt; 1 billion cells = 10 hours</p> Signup and view all the answers

What bacteria can be prevented through time and temperature control?

<p>Bacillus cereus, Listeria monocytogenes, Shiga toxin-producing E. coli, Campylobacter jejuni, Clostridium perfringens, and Clostridium botulinum</p> Signup and view all the answers

What bacteria can be prevented through preventing cross-contamination?

<p>Nontyphoidal Salmonella and Salmonella Typhi</p> Signup and view all the answers

What is Nontyphoidal Salmonella commonly linked to?

<p>Poultry, eggs, meat, milk, dairy products, and produce</p> Signup and view all the answers

What are the most common symptoms of Nontyphoidal Salmonella?

<p>Diarrhea, abdominal cramps, vomiting, and fever</p> Signup and view all the answers

What bacteria can be prevented through practicing personal hygiene?

<p>Shigella spp. and Staphylococcus aureus</p> Signup and view all the answers

What bacteria can be prevented through purchasing from approved, reputable suppliers?

<p>Vibrio vulnificus</p> Signup and view all the answers

What is Bacillus cereus commonly linked to?

<p>Cooked vegetables, meat products, milk, and fried rice</p> Signup and view all the answers

What is Listeria monocytogenes commonly linked to?

<p>Raw meat, unpasteurized dairy products, deli meats, hot dogs, and soft cheeses</p> Signup and view all the answers

What is the most important way to prevent foodborne illness?

<p>Control Time and Temperature</p> Signup and view all the answers

What are some challenges to food safety?

<p>Time, Language and culture, Literacy and education, Pathogens, Unapproved suppliers, High-risk customers, and Staff turnover</p> Signup and view all the answers

What are the four types of pathogens that can contaminate food?

<p>Viruses, bacteria, parasites, and fungi</p> Signup and view all the answers

What are the costs of a foodborne illness to an operation?

<p>Loss of customers and sales, Loss of reputation, Negative media exposure, Lowered staff morale, Lawsuits and legal fees, Staff missing work, Increased insurance premiums, and Staff retraining.</p> Signup and view all the answers

When has food been time-temperature abused?

<p>When it has stayed too long at temperatures that are good for the growth of pathogens</p> Signup and view all the answers

What is cross-contamination?

<p>Pathogens can be transferred from one surface or food to another.</p> Signup and view all the answers

How can food handlers cause a foodborne illness?

<ol> <li>Fail to wash hands correctly after using the restroom. 2. Cough or sneeze on food. 3. Touch or scratch wounds and then touch food. 4. Work while sick.</li> </ol> Signup and view all the answers

How can pathogens be spread to food?

<p>If equipment has not been cleansed and sanitized correctly.</p> Signup and view all the answers

What includes ready-to-eat foods?

<p>Cooked food, washed fruits and vegetables (whole and cut), deli meat, bakery items, and sugar, spices, and seasonings.</p> Signup and view all the answers

List five ways that can keep food safe.

<ol> <li>Controlling time and temperature. 2. Preventing cross-contamination. 3. Practicing personal hygiene. 4. Purchasing from approved, reputable suppliers. 5. Cleaning and sanitizing.</li> </ol> Signup and view all the answers

What does FDA stand for?

<p>Food and Drug Administration</p> Signup and view all the answers

What does USDA stand for?

<p>United States Department of Agriculture</p> Signup and view all the answers

What does the FDA inspect?

<p>All food except meat, poultry, and eggs</p> Signup and view all the answers

What does the USDA regulate and inspect?

<p>Meat, poultry, and eggs</p> Signup and view all the answers

What does the FDA write?

<p>The Model Food Code</p> Signup and view all the answers

What does the CDC and PHS conduct research into?

<p>The causes of foodborne illness outbreaks</p> Signup and view all the answers

What do state and local health departments do?

<p>Write codes that regulate retail and foodservice operations while also inspecting them.</p> Signup and view all the answers

What are harmful microorganisms called?

<p>Pathogens</p> Signup and view all the answers

What are the most common symptoms of a foodborne illness?

<p>Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice</p> Signup and view all the answers

What is the onset time of foodborne illnesses?

<p>How quickly foodborne-illness symptoms appear</p> Signup and view all the answers

Can bacteria be smelled or tasted?

<p>No</p> Signup and view all the answers

What are the three severe foodborne illnesses that are highly contagious?

<p>Salmonella Typhi, Shigella spp., and Enterohemorrhagic and shiga toxin-producing Escherichia coli.</p> Signup and view all the answers

What is the Big Six foodborne illnesses?

<ol> <li>Shigella spp. 2. Salmonella Typhi. 3. Nontyphoidal Salmonella. 4. Shiga toxin-producing Escherichia coli (E. coli). 5. Hepatitis A. 6. Norovirus.</li> </ol> Signup and view all the answers

What is Salmonella Typhi linked to?

<p>Ready-to-eat food and beverages</p> Signup and view all the answers

What are ways to prevent Salmonella Typhi?

<p>Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation. Wash hands. Cook food to minimum internal temperatures.</p> Signup and view all the answers

What is Shigella spp. linked to?

<p>Food that's easily contaminated by hands such as salads and foods that have made contact with contaminated water.</p> Signup and view all the answers

What are ways to prevent Shigella spp.?

<p>Exclude food handlers who have been diagnosed with an illness caused by Shigella from the operation. Wash hands. Control flies.</p> Signup and view all the answers

What is E. coli linked to?

<p>Ground beef (raw and undercooked) and contaminated produce. Common symptoms include diarrhea, abdominal cramps, and kidney failure.</p> Signup and view all the answers

What are ways to prevent E. coli?

<p>Exclude food handlers who have diarrhea or who have been diagnosed. Cook food to minimum internal temperatures. Prevent cross-contamination.</p> Signup and view all the answers

What is Clostridium perfringens linked to?

<p>Dirt, meat, and poultry dishes.</p> Signup and view all the answers

What are viruses in relation to food safety?

<p>Pathogens that require a living host to grow and do not grow in food.</p> Signup and view all the answers

How can viruses be prevented?

<p>By practicing good personal hygiene.</p> Signup and view all the answers

What is Hepatitis A linked to?

<p>Ready-to-eat foods and shellfish from contaminated water.</p> Signup and view all the answers

What are ways to prevent Hepatitis A?

<p>Exclude staff diagnosed with Hepatitis A from the operation. Wash hands. Avoid bare-hand contact with ready-to-eat food.</p> Signup and view all the answers

What is Norovirus linked to?

<p>Ready-to-eat food and shellfish from contaminated water.</p> Signup and view all the answers

What are ways to prevent Norovirus?

<p>Exclude staff diagnosed with Norovirus from the operation. Wash hands. Avoid bare-hand contact with ready-to-eat food.</p> Signup and view all the answers

What is Anisakis simplex commonly linked with?

<p>Fish that is raw and undercooked, specifically herring, cod, halibut, mackerel, and pacific salmon.</p> Signup and view all the answers

What is Cryptosporidium parvum commonly linked with?

<p>Contaminated water and produce.</p> Signup and view all the answers

What is Giardia duodenalis commonly linked with?

<p>Incorrectly treated water and produce.</p> Signup and view all the answers

What is Cyclospora cayetanensis commonly linked with?

<p>Incorrectly treated water and produce such as berries, lettuce, or basil.</p> Signup and view all the answers

What is Histamine commonly linked with?

<p>Tuna, bonito, mackerel, and mahi mahi.</p> Signup and view all the answers

What is Ciguatoxin commonly linked with?

<p>Barracuda, grouper, jacks, and snapper.</p> Signup and view all the answers

What is Saxitoxin commonly linked with?

<p>Clams, mussels, oysters, and scallops.</p> Signup and view all the answers

What is Brevetoxin commonly linked with?

<p>Clams, mussels, and oysters.</p> Signup and view all the answers

What is Domoic acid commonly linked with?

<p>Clams, mussels, oysters, and scallops.</p> Signup and view all the answers

Parasites require a host to live and reproduce. Parasites are commonly associated with what?

<p>Fish, meat, and some produce.</p> Signup and view all the answers

Study Notes

Food Safety Temperature Guidelines

  • Minimum internal temperature for poultry (whole or ground): 165°F (74°C) for 15 seconds.
  • Minimum internal temperature for stuffing made with fish, meat, or poultry: 165°F (74°C) for 15 seconds.
  • Minimum internal temperature for stuffed meat, seafood, poultry, or pasta: 165°F (74°C) for 15 seconds.
  • Minimum internal temperature of tea: 175°F (80°C).
  • Minimum internal temperature for dishes with previously cooked TCS ingredients: 165°F (74°C) for 15 seconds.
  • Minimum internal temperature for ground meat (beef, pork, and other meats): 155°F (68°C) for 15 seconds.
  • Minimum internal temperature for injected meat (brined ham, flavor-injected roasts): 155°F (68°C) for 15 seconds.
  • Minimum internal temperature for mechanically tenderized meat: 155°F (68°C) for 15 seconds.
  • Minimum internal temperature for ratites (ostrich, emu): 155°F (68°C) for 15 seconds.
  • Minimum internal temperature for ground seafood: 155°F (68°C) for 15 seconds.
  • Minimum internal temperature for shell eggs hot-held for service: 155°F (68°C) for 15 seconds.
  • Minimum internal temperature for seafood (fish, shellfish, crustaceans): 145°F (63°C) for 15 seconds.
  • Minimum internal temperature for steak/chops of pork, beef, veal, and lamb: 145°F (63°C) for 15 seconds.
  • Minimum internal temperature for commercially raised game: 145°F (63°C) for 15 seconds.
  • Minimum internal temperature for shell eggs served immediately: 145°F (63°C) for 15 seconds.
  • Minimum internal temperature for roasts of pork, beef, veal, and lamb: 145°F (63°C) for 4 minutes.
  • Minimum internal temperature for fruits, vegetables, grains, and legumes hot-held for service: 135°F (57°C).

Foodborne Illness Information

  • Foodborne illness is defined as a disease transmitted to people through food.
  • A foodborne illness outbreak occurs when two or more individuals get the same illness from eating the same food.
  • Higher risk populations for foodborne illnesses include: infants, preschool children, elderly, immunocompromised individuals (e.g., cancer patients, transplant recipients).
  • Temperature danger zone for rapid bacterial growth: 41°F - 135°F.
  • TCS (Time/Temperature Control for Safety) foods include milk, eggs, shellfish, meats, and untreated garlic/oil mixtures.

Types of Contamination

  • Three main types of contamination: biological, chemical, and physical.
  • Biological contamination entails microorganisms like bacteria, viruses, fungi, and parasites.
  • Chemical contamination involves cleaning agents, sanitizers, pesticides, and toxic metals.
  • Physical contamination refers to foreign objects in food.

Food Safety Challenges

  • Major challenges include time, language barriers, literacy, pathogens, unapproved suppliers, high-risk customers, and staff turnover.

Pathogen Overview

  • Pathogens include viruses, bacteria, parasites, and fungi that can contaminate food.
  • Common symptoms of foodborne illnesses: diarrhea, vomiting, fever, abdominal cramps, nausea, and jaundice.
  • Key methods to prevent foodborne illnesses: controlling time and temperature, preventing cross-contamination, practicing personal hygiene, purchasing from approved suppliers, and cleaning/sanitizing properly.

Bacterial Growth and Prevention

  • Bacteria require six conditions to grow, summarized as FATTOM (Food, Acidity, Temperature, Time, Oxygen, Moisture).
  • Bacterial growth phases: lag, log, stationary, and death.
  • Certain bacteria can undergo sporulation to survive adverse conditions.

Common Foodborne Illnesses

  • The "Big Six" foodborne illnesses include Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, and Norovirus.
  • Food sources for specific pathogens:
    • Salmonella Typhi: linked to ready-to-eat foods and beverages.
    • Shigella spp.: linked to salads and foods that come in contact with contaminated water.
    • E. coli: linked to undercooked ground beef and contaminated produce.

Prevention Methods

  • Effective prevention strategies include cooking food to required internal temperatures, excluding ill staff from the operation, and ensuring proper handwashing practices to eliminate virus transmission risks.
  • Purchase shellfish and other seafood from approved suppliers to mitigate contamination risks.

Organization and Regulation Bodies

  • FDA (Food and Drug Administration) inspects all food except meat, poultry, and eggs and writes model food code.
  • USDA (United States Department of Agriculture) regulates and inspects meat, poultry, and eggs.
  • CDC (Centers for Disease Control and Prevention) and PHS (Public Health Service) conduct research on foodborne illnesses.

Summary of Key Points

  • Bacteria flourish in TCS foods under favorable conditions.
  • Time-temperature abuse occurs when food spends excessive time in the danger zone.
  • Cross-contamination can lead to foodborne illnesses if surfaces and foods are not properly maintained.

This information is crucial for maintaining food safety and preventing foodborne illnesses in any food service environment.

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