Food Safety: Foodborne Illness, Contamination, and Prevention

Q: What is a foodborne illness?

A: A disease carried or transmitted to people by food.

Q: What defines a foodborne illness outbreak?

A: When 2 or more people experience the same illness after eating the same food.

Q: Who are higher-risk populations?

A: Infants, preschool children, pregnant women, elderly, people taking medications, seriously ill people.

Q: Why do some foods require TCS?

A: They support rapid growth of microorganisms and toxin production.

Q: What is the Danger Zone?

A: 41°F to 135°F.

Q: Examples of TCS foods?

A: Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic/oil mixtures, baked potatoes, sprouts, cooked rice, cut tomatoes, cut melons.

Q: What are the three types of contamination?

A: Biological, Chemical, Physical.

Q: Examples of biological contamination?

A: Bacteria, viruses, parasites, fungi, natural toxins.

Q: Examples of chemical contamination?

A: Cleaners, sanitizers, toxic metals, pesticides.

Q: Examples of physical contamination?

A: Foreign objects like metal shavings, staples, glass, dirt.

Q: Top five CDC causes of outbreaks?

A: Unsafe sources, inadequate cooking, improper temps, contaminated equipment, poor hygiene.

Q: 3 ways food becomes unsafe?

A: Time-temperature abuse, cross-contamination, poor personal hygiene.

Q: What is a foodborne infection?

A: Illness caused by eating food with live pathogens that grow in intestines. Symptoms appear in 1-3 days.

Q: What is a foodborne intoxication?

A: Illness caused by eating toxins from pathogens or chemicals. Symptoms appear within hours.

Q: Which microbial contaminant is the biggest concern?

A: Bacteria.

Q: What does FATTOM stand for?

A: Food, Acidity, Time, Temperature, Oxygen, Moisture.

Q: Which FATTOM factors are easiest to control?

A: Time and temperature.

Q: Where is bacteria found?

A: Everywhere.

Q: Can viruses reproduce in food?

A: No, but they can spread through food.

Q: How are viruses spread?

A: Person to person, person to food, person to food contact surfaces.

Q: How to prevent viruses?

A: Good hygiene and minimize bare-hand contact with RTE foods.

Q: What are parasites?

A: Organisms that need a living host to survive.

Q: How to kill parasites?

A: Proper cooking and freezing.

Q: What are the two main types of fish toxins?

A: Scombroid (histamine) and Ciguatera (ciguatoxin).

Q: Scombroid is associated with what fish?

A: Tuna, mackerel, bonito, mahi-mahi.

Q: What causes Scombroid poisoning?

A: Time-temperature abuse.

Q: Ciguatera toxin comes from what?

A: Marine algae eaten by predatory reef fish like barracuda, grouper, jacks, snapper.

Q: Can cooking/freezing destroy toxins?

A: No.

Q: How to prevent fish toxin illness?

A: Purchase from approved suppliers.

Q: Why must produce come from approved suppliers?

A: To avoid contamination from sewage, chemicals, unsafe sources.

Q: Examples of chemical contamination?

A: Toxic metals, cleaners, sanitizers, pesticides, polishes, lubricants.

Q: Which metals can leach into acidic food?

A: Copper, pewter, zinc, lead.

Q: Who should apply pesticides?

A: Licensed pest control professionals.

Q: Examples of physical contaminants?

A: Metal shavings, staples, glass, fingernails, hair, band-aids, dirt.

Q: What is food security?

A: Protection from deliberate/intentional contamination.

Q: Allergen symptoms?

A: Itching, throat tightening, wheezing, hives, swelling, diarrhea, vomiting, cramps, loss of consciousness, death.

Q: 8 common food allergens?

A: Milk, eggs, shellfish, fish, wheat, soy, peanuts, tree nuts.

Q: What must staff know about allergens?

A: Identify common allergens and answer customer questions accurately.

Q: Steps for proper handwashing?

A: Water at 100°F, apply soap, scrub 10-15 sec, rinse, dry. Total at least 20 sec.

Q: If using antiseptic, requirement?

A: Must be FDA-approved as a food additive.

Q: Cuts/wounds on hands must be covered with?

A: Clean bandages, finger cot, and glove.

Q: Can gloves replace handwashing?

A: No.

Q: When must gloves be changed?

A: Every 4 hours, when soiled/torn, when switching tasks.

Q: What jewelry is allowed?

A: Plain wedding band only.

Q: When exclude employees from food handling?

A: If they have diarrhea, vomiting, jaundice, or diagnosis with certain pathogens.

Q: How long symptom-free before returning?

A: 24 hours.

Q: Which illnesses must be reported to health authorities?

A: Salmonella, Shigella, E. coli, Hepatitis A, Norovirus.

Q: What is an approved supplier?

A: Inspected and compliant with laws.

Q: Cold TCS foods receiving temp?

A: 41°F or lower.

Q: Live shellfish and eggs receiving temp?

A: 45°F or lower.

Q: Hot TCS foods receiving temp?

A: 135°F or higher.

Q: Frozen food should be?

A: Frozen solid, no fluid stains, no ice crystals.

Q: FIFO means?

: First In, First Out (stock rotation).

Q: How long can TCS foods be stored at 41°F?

A: 7 days.

Q: Refrigerator storage temp?

A: 39°F or lower.

Q: Dry storage temp?

A: 50-70°F with 50-60% humidity.

Q: Food must be stored how far off floor?

A: At least 6 inches.

Q: Shellstock tags kept for how long?

A: 90 days from last shellfish served.

Q: Min internal temp for poultry, stuffed foods, leftovers, microwaved foods?

A: 165°F for 15 sec.

Q: Min internal temp for ground meat, injected meat, eggs for hot holding?

A: 155°F for 15 sec.

Q: Min internal temp for steaks, chops, roasts, fish, short-order eggs?

A: 145°F for 15 sec.

Q: Min internal temp for commercially processed RTE foods?

A: 135°F.

Q: Two-step cooling process?

A: 135°F to 70°F in 2 hours, then 70°F to 41°F in 4 hours (6 hours total).

Q: Reheating leftover TCS foods?

A: 165°F within 2 hours.

Q: Hot holding temp?

A: 135°F or higher.

Q: Cold holding temp?

A: 41°F or lower.

Q: Max time hot food can be held without control?

A: 4 hours.

Q: Max time cold food can be held without control?

A: 6 hours.

Q: What does HACCP stand for?

A: Hazard Analysis Critical Control Point.

Q: How many steps in HACCP?

A: 7.

Q: Step 1 of HACCP?

A: Conduct hazard analysis.

Q: Step 2 of HACCP?

A: Determine critical control points.

Q: Step 3 of HACCP?

A: Establish critical limits.

Q: Step 4 of HACCP?

A: Establish monitoring procedures.

Q: Step 5 of HACCP?

A: Identify corrective actions.

Q: Step 6 of HACCP?

A: Verify system works.

Q: Step 7 of HACCP?

A: Recordkeeping and documentation.

Q: Steps of cleaning & sanitizing?

A: Wash, rinse, sanitize, air dry.

Q: Final sanitizing rinse temp in dish machine?

A: At least 171°F (hot water).

Q: How should items be dried after sanitizing?

A: Air-dried (never towel-dried)

Q: Where should chemicals be stored?

A: Away from food, in original labeled containers.

Q: Three parts of IPM (Integrated Pest Management)?

A: Deny access, deny food/water/shelter, work with licensed pest control operator.

Q: Signs of cockroaches?

A: Oily smell, droppings like black pepper, egg capsules.

Q: Signs of rodents?

A: Droppings, gnawing, tracks, nests, burrows.

Q: Flies can spread which illnesses?

A: Shigellosis and Typhoid fever.

Q: Required light in food prep areas?

A: 50 foot-candles.

Q: Required light in restrooms/handwashing areas?

A: 20 foot-candles.

Q: Required light in walk-ins, dry storage, dining?

A: 10 foot-candles.

thermocouple thermometers

digital with different types of probes

how often should thermometers be calibrated

before each shift

what are the types of thermocouples

penetration probes, immersion probes, and surface probes

penetration probes

internal temperature of food

immersion probes

liquids

surface probes

surface

infrared

measure surface temps and cannot be used to take the internal temperatures

bimetallic stemmed

stem should be immersed in the product from the tip to the end of the sensing area. have an adjustable calibration nut and accurate within 2 degrees

what is the ice point method

thermometer is submerged in ice water and adjusted to 32 degrees

what type of thermometers should you never use to measure food temps

glass