32 Questions
What type of physical hazards can be found in food and beverages?
Objects such as glass, bone, and metal
Where do most foodborne illnesses originate?
Restaurants
What is the main cause of foodborne illnesses in food processing plants?
Contamination of incoming foods
What guidelines minimize the risk of contamination in food manufacturing?
Current Good Manufacturing Practices (cGMPs)
What is the purpose of Current Good Manufacturing Practices (cGMPs)?
To minimize the risk of contamination in food manufacturing
What is the focus of preventing foodborne illness in this chapter?
Restaurants
What is a top priority for any food-serving establishment?
Ensuring food workers are healthy and know how to handle food safely
Why is it important for food workers to be healthy?
To prevent the spread of illnesses through food
What is one of the top three factors associated with foodborne illness?
Poor personal hygiene
What is the purpose of food safety monitoring programs?
To monitor food safety in restaurants
What is one way to ensure food handlers have learned safe food-handling techniques?
Obtaining a Food Management Certificate
What should be discouraged in food-handling areas?
Hand-to-mouth movements
Why should double-dipping with utensils not be allowed?
It transfers bacteria
What is a risk of sneezing or coughing in food-handling areas?
Sending millions of microorganisms into the air
How often should hands be washed in food-handling areas?
Frequently, especially before handling food
How long should hands be washed with hot soapy water?
At least 20 seconds
How long should hand washing last to ensure maximum effect?
At least 20 seconds
Why should cloth towels not be used for drying after hand washing?
They can harbor bacteria if used repeatedly
What should food handlers do after touching frequently contacted surfaces?
Wash their hands again
What is the purpose of a separate sink in food establishments?
Strictly for hand washing
Why should food service workers avoid wearing jewelry?
It can collect minute particles of food and dust
What are foods that best support bacterial growth known as?
High-risk foods
Why are foods with low acid content more prone to bacterial contamination?
They have low acid content
What can happen during the rendering of animals at the slaughterhouse?
The digestive tract may be accidentally cut open or nicked
What type of foods are at risk of contamination due to high water activity?
Foods with high water activity
Why is beef jerky a good option for transport during long trips?
Because it lasts for a long time without refrigeration
What is the purpose of adding sugar or salt to food?
To reduce the risk of bacterial contamination
Why are damaged eggs discarded?
Because they are good vectors for organisms that cause foodborne illnesses
Why do restaurants with inadequate plumbing not serve food?
Because they do not have proper water waste disposal
What is the pH level below which most bacteria do not grow well?
4.6
What is one way to maintain safe pH levels and keep foods safe from harmful bacteria?
Acidification
What is the purpose of mechanisms to prevent backflow through pipes?
To prevent backflow through pipes
Study Notes
Physical Hazards in Food
- Objects in food can harm consumer health, including:
- Glass, bone, metal, wood, stones, false fingernails, toothpicks, watches, jewelry, and insects
- Staples from food boxes and other foreign items
Preventing Foodborne Illness
- Most foodborne illnesses originate from restaurants (97%), while only 3% are traced to food processing plants
- Causes of outbreaks in food processing plants:
- Contamination of incoming foods
- Failure of pathogen-killing processes
- Contamination of foods after sanitization
- Current Good Manufacturing Practices (cGMPs) minimize the risk of contamination and allow for product tracing in case of a recall
Food Service Personnel
- Food service personnel are critical to food safety
- Priority is given to ensuring food workers are healthy and know how to handle food safely
- Food workers should be free of colds, diarrhea, wounds, and illnesses
- Common colds, mumps, measles, pneumonia, and other diseases can be spread through food handling
Training and Personal Hygiene
- Food Management Certificate obtained through health department education, commercial classes, or the National Restaurant Association Educational Foundation ensures safe food-handling techniques
- Periodic retraining on sanitation techniques is available from local health departments, the National Restaurant Association, and the CDC
- Personal hygiene habits include:
- Avoiding hand-to-mouth contact
- Washing hands frequently with hot soapy water for at least 20 seconds
- Drying hands with disposable towels or air dryer
- Wearing clean uniforms, caps, and hairnets, and avoiding jewelry
Vulnerable Foods
- High-risk foods support bacterial growth and include:
- Meat, poultry, and eggs
- Foods with high protein and water content
- Foods with low acid content and sufficient oxygen
- Foods that are extensively handled, such as meatloaf, hamburger, and salads, are also at risk
- Egg dishes, including baked or soft custard, French toast, and mayonnaise, are likely to become contaminated
Food Safety Controls
- Proper refrigeration or freezing is essential for high-risk foods
- Reducing water activity through methods like adding sugar or salt as preservatives can prevent bacterial contamination
- Mechanisms must be in place to prevent backflow through pipes and ensure adequate plumbing and sewage disposal
Learn about physical hazards in food, including foreign objects that can harm consumer health, and how to prevent foodborne illnesses. Discover the most common locations where foodborne illnesses originate.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
