Questions and Answers
What are the four main causes of food contamination?
Not washing hands, cross-contamination, improper storage and cooking temperatures, contamination by animal waste.
What are biological contaminants?
Which toxin is produced when fish is time-temperature abused?
What are common symptoms of foodborne illness?
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What does FAT TOM stand for?
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Viruses can grow in food.
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What is a common source of parasites?
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___ can produce toxins and should be inspected carefully.
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What are examples of physical contaminants?
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What should you do in response to a foodborne-illness outbreak?
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What groups might attempt deliberate contamination?
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An allergic reaction to food can lead to death.
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Study Notes
Food Contamination
- Four main causes: not washing hands, cross-contamination, improper storage and cooking temperatures, animal waste contamination.
Biological Contaminants
- Includes mould, bacteria, viruses, animal dander, and others.
- Common symptoms of foodborne illness: diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice.
- Onset times vary from 30 minutes to six weeks depending on the illness.
Biological Toxins
- Produced by bacteria, fungi, protozoa, insects, animals, or plants; distinct from chemical toxins.
- Commonly found in certain seafood, such as tuna, bonito, and mahimahi.
- Histamine production linked to time-temperature abuse in fish; certain fish may accumulate toxins from smaller fish.
Symptoms of Foodborne Illness
- Symptoms vary but commonly include abdominal cramping, diarrhea, vomiting, and fever.
- Four high-risk bacteria identified by the FDA: Salmonella Typhi, Nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing Escherichia coli.
Characteristics of Bacteria
- Thousands of species with varying traits; difficult to generalize.
- Found almost everywhere but are undetectable by sight, smell, or taste.
- Growth depends on FAT TOM conditions: Food, Acidity, Time, Temperature, Oxygen, Moisture.
FAT TOM
- Acronym for conditions that promote bacterial growth.
- TCS (Time/Temperature Control for Safety) food should not be kept in the temperature danger zone for extended periods.
Foodborne Illness Statistics
- An estimated 48 million illnesses and 3,000 deaths occur annually in the U.S. due to contaminated food.
Six Key Pathogens
- Includes Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing E. coli, Hepatitis A, and Norovirus.
Viruses: Basic Characteristics
- Carried by humans and animals; require a living host to thrive.
- Can be transferred through food without growing in it; typically spread via fecal-oral routes.
Parasites
- Depend on a host for survival; common sources include seafood and contaminated produce.
- Important to purchase from reputable suppliers and cook food to proper temperatures.
Fungi
- Includes yeasts, molds, and mushrooms; some molds produce toxins.
- Moldy food should be discarded unless mold is intended for consumption.
Chemical Contaminants
- Arise from specific kitchen utensils and equipment, as well as from cleaners, sanitizers, and personal care products.
- Symptoms often manifest quickly, typically involving vomiting and diarrhea.
Physical Contaminants
- Objects like metal shavings, wood, and glass that inadvertently enter food.
- Can cause injuries ranging from cuts to choking; prevention involves inspecting food and maintaining hygiene.
Food Allergens
- Proteins in certain foods can trigger allergic reactions; symptoms range from nausea to anaphylaxis.
- Critical to communicate allergen information to guests and prevent cross-contact in food service.
Deliberate Food Contamination
- Potential threats include terrorists, disgruntled staff, vendors, and competitors.
- FDA A.L.E.R.T. system promotes assurance and monitoring of food safety.
Response to Foodborne Illness Outbreaks
- Steps include gathering information, notifying authorities, segregating affected products, and cooperating with investigations.
- Important questions involve contacting affected individuals about symptoms and food consumed.
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Description
Test your knowledge on food contamination with these flashcards from Servsafe Chapter 2. Learn about the causes of contamination and identify biological contaminants to ensure food safety. Perfect for anyone studying for the Servsafe certification.
