Food Safety and Contamination

These flashcards cover key concepts related to food safety, contamination, and allergen management.

Forms of Contamination

Contaminants can come from animals, air, water, chemicals, people, or contact with sick individuals.

Big 6 Pathogens

The six major pathogens include Shigella SPP, Salmonella Typhi, Nontyphoidal Salmonella, Shiga Toxin-producing E. Coli (STEC), Hepatitis A, and Norovirus.

Fecal-oral route of contamination

Infection caused by feces contaminating food due to improper hand washing.

Chemical Contaminants

Substances that can contaminate food, often from chemicals used in operations.

Moisture in food safety

Water activity (aw) describes the moisture available in food for bacteria growth, ranging from 0-1.

FDA Defense Tool: A.L.E.R.T.

A strategy for food safety against intentional contamination, meaning: Assure, Look, Employees, Reports, Threat.

Severe allergies

A food allergy can trigger a serious immune response, such as anaphylaxis, which may require emergency treatment.

The Big 9 Allergens

The most common food allergens include Milk, Soybeans, Eggs, Wheat, Fish, Crustacean shellfish, Peanuts, Tree nuts, and Sesame.

Cross-contact

The transfer of allergens from one food or surface to another, potentially contaminating allergy-safe foods.

Food Allergens

Proteins in food that can cause allergic reactions in susceptible individuals, requiring careful management and communication.