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Food safety
| Term | Definition |
|---|---|
| Air Gap | an obstruted, open, vertical space between a supply of potable water and any possible source of contamination. it is a device used as a preventive measure against backflow |
| Alkaline | having a pH greater than 7 |
| Anaerobic | a type of bacteria that can live and grow with little or no oxygen |
| Anisakiasas | certain types of fish can cause this disease sometimes referred to as "sushi stomach". it caused by the anisakis worm parasite that is killed when the fish is cooked or frozen |
| Bacillus cereus | one of a group of bacterica that can form spores. its is very common in soils where vegetables and grains are grown |
| Backflow | the flow of contaminantes from nonpotable water sources into the supply of potable water |
| Backflow Preventer | An approved mechanical device designed to block the flow of contaminants from nonpotable water sources into the supply of potable wate |
| back siphonage | a form of blackflow that can occur when the pressure in the potable water supply drops below the pressure of cotamined water supply |
| bacteria | single-celled microorganisms that require food, mositure, and warmth to reproduce. Some bacterica can cause foodborne infection and intoxication. |
| bacteruim | singlular |
| bacterial | adjective |
| bimetallic | made of consisting of two metals. In metal stemmed thermometera there is typically a layer of stainless steel on the outside of the stem and another metal on the inside |
| botulism | type of food intoxication cause by c. botulinum.It will develop only without air and occurs in inadedualty processed foods, such as canned foods, meats, many kinds of vegetables, and smoked products |
| calibrate | to determine, check, and than rectify the accuracy of a thermometor |
| Camplylobacteriosis | an intestinal infection caused by the camplyobacter bacterica whicch is frequenlty found in beef, pork, lamb, poultry, unpasteurized milk, and sometimes in contaminated raw vegetables |
| CCPS | refers to Critical control points in HACCP system. These are parts of process where hazard may be detected and/or elminated by the action taken at the time |
| ciguatera poisioning | a toxin that is not produced by fish but rather from algar the fish eat that contain the natually occurring toxin. ciguature is one of the most common causes of seafood poisoning. Cooking,freezing or canning does not destro the toxins |
| Clostridium botulinum | a bacteruin that grows without air in improperly processed food, and causes the disease called botulism |
| cross-contamination | the transfer of harmful substances from one food to another food either by employee handling or by improperly cleaned and sanitized equipement |
| crustacean | chiefly aqautic typically having a body covered with a hard shell or crust. Includes shrimp,crab, and lobster |
| dormat | present, but temporarliy inactive until the right conditions present themselves |
| FDA | Food and Drug Administration. this is the federal agency that develops and enforces interstae regulations regarding the safety, composition, quality, nutrition, and labeling of foods, food additives and food colors. The FDA publishes documents about food |
| feces | waste matter discharged from the intestine |
| FIFO | "First in; First out" the practice of using older food items before newer ones |
| foodborne | a sickness or injury that is the direct result of a eating contamined foods |
| food code | the food code published by the fda, us department of health and human services, is the most recent publication for food safety guidance in the food industry. Note that the food code contains recommendation or guidance and is not the law |
| fungi | includes both molds and yeasts that grow readily on all types of food. In moist dry environments,, at any temperature. Fungal-adjectives |
| gastrointestinal | affecting the stomach and intestines |
| HACCP | an abbreviated version of Hazard Analysis Critical Control Point system. This is a procedure for monitoring and evalutating food preparation that lowers the risk of contamination and foodborne illness. This system is now accepted by within the food indust |
| Hemorrhagic colitis | A dangerous strain of bacteria that is often passed by fecal contamination. The microorganism May cause serious illness and possibly death in children and adults with weakened immune systems. |
| Hepatitis A | a highly contagious virus affecting the liver. Its is usaully spread by infected food service employees or contaminated shellfish. It is more likely to be transmitted through unheated food items such as salads and sandwiches |
| Hygiene | habits necessery for establishing and maintaining good health and preventing the spread of illness |
| Incubation period | the time that passas before the symptoms of a disease occur |
| listeria | a bacterium found in the soil that can contaminate food and cause the foodborne illness listeriosis |
| MAP | modified atomosphere packaging. A food packaging technique that replaces oxygen with nitrgon or carbon dioxide to inhibit the growth of bacterica and preserve shelf life |
| Material safety data sheets | required by Osha chemcial manaufacters ship these with their products. They provide information on proper stroage, usage, and treatment if the product is improperly used. Also referred as SDS |
| Microbiology | The study of microorganisms |
| Microorganism | tiny life form, including bacteria, that can only be seen through a microscope |
| nausa | sickness in the stomach often accompanied by a lack of desire for food and the need to vomit |
| nonpotable water | Water that is not fit to drink. Can be used in air conditioning and fire protection systems. |
| Norovirus | A disease of the gastrointestinal tract normally passed by means of poor personal hygiene. The leading cause of foodborne illness |
| Parasite | organism that lives within or feeds off of other organisms. Are many times larger than bacteria or viruses. Most commonly found in hogs, fish, and contaminted water |
| Pasteuriation | is a process of heating foods to a certain temperature for a specific amount of time to kill bacteria |
| ph | a measure of the acid or alkaine content of a solution; ph 7.0 is neutral, below 7.0 acidic to 14.0 is alkaline |
| TCS | potentailly hazardous foods time/ temperature control for safety. Foods that provide optimum conditions for bacterical growth and require time and temperature control to limit pathogenic miscroorganism growth or toxic formation |
| potable water | water that is safe to drink |
| Quaternary Ammonium | usaully referred to as "quats" A chemical sanitizing compound that is relativley safe for skin contactg and wont corrode most surfaces. it is effective in both acids and alkaline solutions |
| saliva | A colorless, watery fluid 0in the mouth that fuctions in the tasting, chewing, and shawowliing of food keeps the mouth moist and starts the digestion of starches commonly referred to as "spit" |
| salmonella | the bacterium that causes salmonellois if allowed to grow food. Commonly found in intestines of people and anmials such as rodents, dogs, cats, ducks, and chickens. Cockroaches and flies can also carry this bacteria |
| sanitnary | clean and free of harmful organisms |
| sanitize | the final step after washing and rinsing to reduce the number of hamrful microorganisms. Very hot water---171 of or chemical solutions that kills miscrooganmism uis used. Sanitized-adjective |
| Sanitizer | Very hot water---171of or chemical solutions that kills miscrooganmism is used |
| sanition | in the food indsutry, the creation and maintenance of hygiene and healthful conditions relative to the production of food products |
| scombriod poisoning | occurs when fish is such a mahi mahi, tuna, mackeral, bluhefish, and amberjack are not properly refrigerated and begin to spoil is a common cause of seafood illness |
| shigella | a bacteria food in the intestines of humans. it can be killled easily by cooking |
| sous vide | a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. |
| staphylococcus aureus | a microorganism commonly found in the mose,throst, skin, and especially in infected cuts, pimples, or boils on humans. Staphylocccus intoxication commonly refreed to as 'staph" is the food poisoning cuased by toxin excreted by these microorganisms. They g |
| sulfite | a preservative used to maintain the freshaness and color of fresh fruits and vegetables. The use of sulfites is subject of state regulations. |
| toxic | poisonous |
| toxin | a poisonous substance of plant or animal orgin |
| trichinosis | a diseaser caused by the trichinella spiralis parasite. it can be found in infected pork or wild game, such a bear or buffalo. This parasite can be effectively destroyed by proper cooking temperature |
| unpasteurized | Not pasteurized. Pasteurization is a process of heating foods to a certain temperature for a specific amount of time to kill bacteria. |
| vacuum packed | food processing methonds where food is packed using a system that withdraws all air from the package. Gasas are sometimes added after the air is removed tro aid in preserving food |
| variance | a offical permit by a regulatory agency to do something normally forbidden by regulations. In the case of a foodservice operator, a varience might reqquire certain all air from the package. Gasas are sometimes added after the air is removed to preserving |
| virus | a diseaxse causing agent even smallar than bacteria that does not multiply in foods but can be transmittesd to food by infected food workers, and then to those who ear the food. poor personal hygiene often contribute to to the spread of a virus to foods. |
| gets a foodborne illness | 1 and 6 americans |
| responsible for approximately | 48 million illnesses |
| in the untied states | 3000 deaths |
| Roughly....americans will require hospitilzation this year because of something they ate | 128,000 |
| ...billion spent on foodborne illnesses related costs annually | 152 |
| An illness is considered an outbreak when: | Two or more people have the same symptoms after eating the same food An investigation is conducted by state and local regulatory authorities The outbreak is confirmed by laboratory analysis |
| Time/Temperture Abuse | When food has stayed too long at temperatures good for pathogen growth |
| Cross Contamination | When pathogens are transferred from one surface or food to another |
| Ready to eat foods include | Cooked Food, Washed Fruit, Washed Vegetables (whole and cut), Deli items Bakery Items, Sugar, Spices, and Seasonings. |
| People have a higher risk of getting foodborne illnesses are | elderly people preschool age childern people with compromised immune system |
| Four types of pathogens | viruses, bacteria, parasites, fungi |
| common symptons of foodborne illness | diarrhea, vomiting, fever,nausa, abdominal cramps, and jaundice |
| the big six pathogens | Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus |
| water activity | the amount of moisture in food for bacterua to grow |
| Aw | stands for water activity ranges from 0.0-1.0 |
| Four types bacteria that cause server illness and are highly contagious are | salmonella typhi nontyphiodall salmonella shigella spp shinga toxin producing Esherichia coli |
| Salomonella Typhi | ready to eat foods beverages people |
| Nontyphoidal Salmonella | poultry and eggs meat milk and diary produce produce farms animals |
| Bacteria Basic Characterics | Location: Found almsot everywhere Detection: cannot be seen, smelled, or tasted Growth: Will grow rapildy if FATTOM conditions are correct Prevention: control time and temperature |
| Shigella spp | food easliy contaminetd by hands such as salads containing TCS foods food that has made contact with contaminted water such has produce human feces |
| Shiga toxin-producing Escherichia coli | aka e coli ground beef(raw or undercooked) contamined produce |
| Virusus Basic characterics | Location: carried by humans and animals; do not grow in food, transferred through food and remian infectious Source: food, water, or any contaminted surface, typically occur through fecal oral routes Destruction: cant by normal cooking, good perosnal hy |
| FDA identified 2 virusus that are highly contagious | hepatitas A norovirus |
| Hepatitas A | ready to eat foods shellfish from contaminated water human feces |
| norovirus | Ready-to-eat food Shellfish from contaminated water human feces |
| Parasites basic characteristics | location: require to host to reproduce source: seafood, wild game, and food processed with contaminted water such as produce preventation: purchase food from approved reputable suppliers, cook food to required minmum internal tempetures, fish served raw |
| fungi | some molds and mushrooms produce toxins throw out moldy food, unless mold is a natural part of the food, purchase mushrooms from approvel reputable suppliers |
| biological toxins | Naturally occur in certain plants, mushrooms, and seafood |
| seafood toxins | produced by pathogens found on certain fish Air Gap an obstruted, open, vertical space between a supply of potable water and any possible source of contamination. it is a device |
| histamine | produced when fish is time-temperature abused |
| biological toxins symptoms | diarrhea or vomiting neurological symptoms flushing of face or hives difficulty breathing heart palpitations |
| groups who may attempt to contaminate food | •Terrorists or activists •Disgruntled current or former staff •Vendors •Competitors |
| FDA defence tool | ALERT Assure Look Employees Repond Threat |
| Food allergies | A protien in a food or ingredient some people are sensitive to |
| the top eight food alergies | milks, eggs, soy,fish, tree nuts, peanuts, shellfish,, wheat |
| CDS top five causing foodborne illnesses | improper holding of potenially hazardous foods improper cooking temperature dirty or contaminated food poor employee health and hygiene practices food sold from unsafe sources |
| washing hands | 20 seconds |
| Hand antiseptics | liquids or gels that help lower the number of pathogens on skin must comply with CFR and FDA standards |
| infected wounds or cuts | -Contain pus -Must be covered to prevent pathogens from contaminating food and food-contact surfuces |
| single use gloves | SHOULD BE USED WHEN HANDLING READY-TO-EAT FOOD EXCEPT WHEN : WASHING PRODUCE HANDLING RTE INGREDIENTS FOR A DISH THAT WILL BE COOKED |
| If a food handler has symptoms of vomiting or diarrhea wait | 24 hours before returning to work have a written release from a medical practitionar |
| hand washing steps | wet hands and arms - apply soap - scrub hands and arms vigorously 10 to 15 seconds- rinse hands and arms vigorously - dry hands and arms |
| Thermocouples and thermistor | Measure temperatures through a metal probe or sensing area Display results on a digital readout. Come with interchangeable probes -immersion -surface -penetration probe -air Having a sensing area |
| infrared thermometers | Used to measure surface temperatures Must be held as close to the product as possible Remove barriers between thermometer and product Follow manufacturers' guidelines |
| Time-temperature indicator | Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or later storage. |
| Maximum registering tape | INDICATES THE HIGHEST TEMPERATURE REACHED DURING USE USED WHERE TEMPERATURE READINGS CANNOT BE CONTINUOUSLY OBSERVED |
| calabrating | dip it in cold water at 32 dip it in hot water at 212 both for 2 minutes |
| Cold TCS food | Receive at 41˚F (5˚C) or lower, unless otherwise specified. |
| Live shellfish | - air temperature of 45 F and an internal temperature no greater than 50 . - once received, must be cooled to 41 F or lower in 4 hours |
| shucked shellfish | Receive at 45F or lower. Cool the shellfish to 41 F or lower in four hours |
| shell eggs | Receive at an air temperature of 45 F or lower |
| milk | receive at 45 or lower -cool milk to 41 or lower in four hours |
| hold hot tcs food | 135 F or higher |
| Store items away from walls and at least | 6 inches of the floor(15 centimeters off the floor) |
| refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at | 41*F or lower |
| 165 for 15 seconds | Poultry, stuffing with meat, fish or poultry, stuffed meat, seafood or pasta, Dishes that include previously cooked TCS food. |
| 155 for 15 seconds | ground meat, injected meat, mechanically tenderized meat, ratites (ostrich and emu), ground seafood, shell eggs that will be hot held. |
| 145 for 15 seconds | seafood, steaks/chops or pork, beef, veal, lamb, commercially raised game, shell eggs that will be served immediately. |
| 145 for 4 minutes | roasts of pork, beef, veal, and lamb. Roasts may be cooked at alternate cooking times and temp depending on oven (lower the temp longer the cook). |
| 135 that....will be hot held for serice | fruit, vegetables, grains like rice, and legumes or beans |
| 165 for TCS food in a microwave | Meat, seafood, poultry, and eggs |
| Cooling requirements | 135-70 in 2 hours 70-41 in 4 hours |
| methods for cooling | place food in an ice water bath stir it with an ice paddle place it in a blast chiller |
| reheating food too | 165 for 15 seconds within 2 mins |
| potentially hazardous foods have a ph. of | 4.6-7.0 |
| Total cooling time cannot be longer than | six hours |
| Holding TCS cold food | Hold it at an internal temperature of 41F or lower |
| HACCP | is based on identifying significant biolicagal chemical or physicasl hazards at specific points whne producgt flow throw serivce |
| The 7 steps for HACCP | Conduct a hazard analysis determine crtical control points establish crtical control limits establish monitoring procedures idenitfy corrective actions verify that the system works establish procedures for record keeping and documentation |
| Factors that effect sanitizers | concentration temperature contact time water hardness pH |
| 180 | dish machine |
| 171 | hot water sanizter |
| 50F to 70 | dry stroage temp |
| 0F to 220F (-18C to 104C) | range for themeter |
| ready to eat foods is food that dont need further | preparation washing cooking |
| Thermometers used to measure the temperature of the food to | +/-2 or +/-1 |
| four methods to thaw food | coolor, 41 or lower Submerge food under 70*F or lower in microwave as part of the cooking process |
| Tabletop equipment off the ground | 4 inches |
| Five risk factors for foodborne illness | Purchasing food for unsafe sources Cross contmination Poor hygiene Failing to cook food appropriately Using equipment that has been contaminated |
| Food has been time/tempeture abused when | hen food has stayed too long at temperatures good for pathogen growth Not be held at or stored at right tempetures; not cooled correctly Not cooked or reheated enough to kill pathongs that are harmful |
| Cross Cotamination can cause foodborne illness when | Contaminted ingriedents are added to food that receives no further cooking Ready to eat food touches a contaminated surfaces Food handler touches something that could contaminate ready to eat food |
| Focus on these measures to keep food safe | Controlling time and temperature Preventing cross contamination Practicing personal hyience Purchasing from approved, reputable, suppliers Cleaning and sanitizing |
| USDA | - U.S department of Agriculture: inspection of meat, eggs, poultry |
| CDC | Centers of Diseace Control and Preventation: investigates food outbreaks or outbreaks in general |
| Contaminats come from a variety of places | Animals Air, contaminated water, and dirt People: deliberately and accidentally |
| 110 | tempeture of the first sink |
| Santizer concentration range | 50-99ppm |
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