Questions and Answers
What is a foodborne illness?
Disease that is carried or transmitted to people by food
What is an outbreak in terms of foodborne illness?
An incident in which two or more people experience the same illness after eating the same food
What are the costs associated with foodborne illness? (Select all that apply)
What is a Hazard Analysis Critical Control Point (HACCP) System?
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Who are considered high-risk populations?
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Which of the following are considered potentially hazardous foods? (Select all that apply)
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Match the food safety hazards with their categories:
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What practices help prevent cross-contamination? (Select all that apply)
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What does FAT TOM stand for?
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What are common paths of bacterial infection? (Select all that apply)
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What is a pathogen?
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What do you need to control for bacterial growth?
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Study Notes
Foodborne Illness
- Disease transmitted to people via contaminated food.
- Involves pathogens causing health issues through ingestion.
Outbreak
- Defined as an incident with two or more infected individuals after consuming the same food.
Economic Impact of Foodborne Illness
- Losses include customer turnover and sales decline.
- Damage to reputation, potential lawsuits, and increased insurance costs.
- Low staff morale, absenteeism, and the financial burden of employee retraining.
HACCP System
- A risk management system targeting hazards in food production.
- Provides systematic controls based on identified risks.
High-Risk Populations
- Individuals most susceptible include infants, pregnant women, the elderly, and immune-compromised persons.
Potentially Hazardous Foods
- Includes milk, fish, meat (beef, pork), poultry, sliced melons, garlic-oil mixtures, sprouts, soy products, shell eggs, and cooked starchy foods.
Types of Food Safety Hazards
- Biological: pathogens such as bacteria and viruses.
- Chemical: harmful substances or contamination.
- Physical: foreign objects contaminating food.
Key Controls in Food Safety
- Prevent time-temperature abuse, cross-contamination, and maintain personal hygiene standards.
Controlling Time and Temperature
- Ensure quick food receipt and proper storage temperatures.
- Limit food duration in the temperature danger zone (TDZ).
- Cook and hold food at safe temperatures, and manage cooling/reheating effectively.
Personal Hygiene Practices
- Essential practices include proper handwashing and restricting ill employees from working.
- Maintain overall cleanliness.
Preventing Cross Contamination
- Essential to wash hands post raw food handling and keep raw and cooked foods separate.
- Regularly clean and sanitize surfaces and towels.
Manager's Role in Food Safety
- Responsible for compliance with food safety regulations and promoting a culture of food safety.
- Human factors pose significant risks to food safety.
Pathogen and Toxin Definitions
- Pathogens: microorganisms causing diseases.
- Toxins: poisons produced by certain pathogens.
Spoilage Microorganisms
- Microorganisms that lead to food spoilage but do not cause illness.
Contaminating Microorganisms
- Types include bacteria, viruses, parasites, and fungi.
Characteristics of Bacteria
- Bacteria are living, single-celled organisms capable of rapid reproduction and survival in various conditions.
- Some bacteria cause food spoilage or illnesses by producing toxins.
Bacterial Growth Stages
- Stages include lag, log, stationary, and death phases, indicating their growth cycle.
Conditions Favoring Bacterial Growth (FAT TOM)
- Nutrients: bacteria need proteins and carbohydrates.
- pH: optimal growth occurs at a pH of 4.6-7.5.
- Temperature: TDZ defined as 41-135°F (5-57°C), with risks after 4 hours in this zone.
- Oxygen: varying oxygen requirements influence growth.
- Moisture: most hazardous foods possess high water activity.
Controlling Bacterial Growth
- Strategies include altering acidity, manipulating temperatures, managing water activity, and reducing TDZ exposure.
Major Bacterial Foodborne Illnesses
- Significant illnesses include salmonellosis, shigellosis, listeriosis, and E.coli O157:H7.
Cleanliness in Food Handling
- Critical bacterial contaminants include Salmonella, E.coli, and Listeria.
Time and Temperature Concerns
- Pathogens like Clostridium perfringens proliferate in the gastrointestinal tract, affecting food safety.
Incubation Times for Bacteria
- Most bacteria have incubation periods exceeding 4-6 hours; staph is notably shorter.
Viruses
- Require a host to replicate; primarily spread via poor hygiene.
- Can withstand freezing and cooking, contaminating food and water.
Major Viral Illnesses
- Notable viruses include Hepatitis A and Norwalk Virus, which lead to gastroenteritis.
Prevention Strategies for Viruses
- Key preventive measures include proper freezing and hygiene practices in food handling.
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Description
Test your knowledge with these flashcards on foodborne illness and related terms. Understand definitions like 'outbreak' and learn about the impact of foodborne illnesses on businesses. Perfect for those studying for ServSafe certification.
