FOODS PREP 1

food requiring time and temp control for safety

TCS food

a food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. What is the risk that could cause a foodborne illness?

poor personal hygiene

when 2 or more people have the same symptoms after eating the same food.

foodborne illness outbreak

a food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. What is the risk that could cause a foodborne illness?

cross contamination

what is an important measure for preventing foodborne illness?

controlling time and temperature

which is a TCS food?

Flour, Bread, Strawberries, Sprouts

Sprouts

Why are preschool age children at a higher risk for foodborne illnesses?

they have not built up strong immune systems

leftover chili is cooled on the counter. What is the risk that could cause a foodborne illness?

time-temp abuse

a server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

poor cleaning and sanitizing

the 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ???

purchasing food from unsafe sources

raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

time-temp abuse

the presence of harmful substances in food

contamination

food that can be eaten without further preparation, washing, or cooking

Ready-to-eat food

a disease transmitted to people by food

food borne illnessMicroorganisms

Pathogens

harmful microorganisms.

Toxins

Poisons produced by Pathogens

Common Symptoms of a Foodborne Illness

Diarrhea

Vomiting

Fever

Nausea

Abdominal Cramps

Jaundice

The "Big Five" 1

Shigella

The "Big Five" 2

Salmonella Typhi

The "Big Five" 3

Enterohemorrhagic and shiga toxin producing E. Coli

The "Big Five" 4

Hepatitis A

The "Big Five" 5

Norovirus

F in FAT TOM

Food- need nutrients to survive

A in FAT TOM

Acidity- grow best in neutral to slightly acidic

First T in FAT TOM

Temperature- grow rapidly in danger zone 40-135 but even more rapidly between 70-125

Second T in FAT TOM

Time-more time spent in danger zone the more opportunity bacteria have to grow

O in FAT TOM

Oxygen- some bacteria need it and some do not

M in FAT TOM

Moisture- grow well in high levels of moisture

Way most contaminants get into food and onto food contact surfaces

the unsafe way people handle to the food

Bacteria

Single-celled, living microorganisms that can spoil food and cause foodborne illness.

Prevention of Bacteria foodborne illness

Controling Time and Temperature

Temperature Danger Zone

41 Degrees - 135 Degrees (F)

Water Activity

Amount of moisture available in food for this growth.

Spore

To keep from dying when they lack nutrients, certain bacteria can change forms.

Virus

Smallest of the microbial food contaminates.

require a living host to grow

do not grow in food but can be transferred to food by humans

are not destroyed by cooking

Prevention of Virus borne illnesses

Prohibit food handlers who are vomiting or who have diarrhea or jaundice from working

Make sure food handlers wash their hands regularly and correctly

Avoid bare-hand contact with ready to eat food

purchase food from approved reputable suppliers

What are the most highly contagious virus(es)?

Norovirus and Hepatitis A

Prevention of Parasite borne illnesses?

Purchase food from approved, reputable suppliers.

Sources of parasites

seafood, wild game and food processed with contaminated water such as produce

Location of parasites

require a host to live and reproduce

Three types of Fungi

mold, yeast and mushrooms

Onset time of food born-illness

depends on type of illness but can range from 30 minutes to 6 weeks

Salmonella Typhi- Source

humans with typhoid fever carry it in bloodstream and intestines, so it's found in feces

Salmonella Typhi- Foods linked with

ready to eat

beverages

Salmonella Typhi- Prevention

Exclude infected food handlers

wash hands

cook to min internal temp

Nontyphoidal Salmonella- Source

farm animals and when infected in the feces of humans for weeks after symptoms have ended

Nontyphoidal Salmonella- Foods linked with

poultry and eggs

meat

milk and dairy products

prouduce (tomatoes, peppers)

Nontyphoidal Salmonella- prevention

cook poultry and eggs to min internal temp

prevent cross contamination between poultry and ready to eat foods

keep food handlers who are vomited OR diagnosed with NS away from the operation

Shigella- source

feces of people with the illness

flies can transfer from feces to food

Shigella- foods linked with

foods that are easily contaminated by hands- salad dressing, TCS foods (potato, tuna, shrimp, macaroni and chicken)

foods exposed to contaminated water such as produce

Shigella- prevention

exclude food handlers who are diagnosed from operation

wash hands

control flies

Shiga Toxin-producing Escherichio Coli (E Coli)- Source

intestine of cows

infected people

E Coli- foods linked with

undercooked ground beef

contaminated produce

E Coli- prevention

exclude food handlers having diarrhea and have been diagnosed from operation

cook ground beef to min internal temp

purchase food form reputable suppliers

prevent cross contamination from raw meat to ready to eat foods

Hepattis A- Source

feces of infected people'

contaminated water

Hepatitis A- foods associated with

ready to eat foods

shellfish from contaminated water

Hepatitis A- prevention

exclude infected staff from operation

exclude staff with jaundice from operation

wash hands

avoid bare hand contact with ready to eat food

purchase food from reputable suppliers

Norovirus- source

ready to eat foods

contaminated water

Norovirus- foods associated with

ready to eat foods

shellfish form contaminated water

Norovirus- prevention

exclude infected staff from operation

wash hands

avoid bare contact with ready to eat foods

purchase shellfish from reputable suppliers