Can be contaminated on purpose but most cases are accidents Animals used for food Air contaminated water and dirt People From person to person Through sneezing or vomiting onto food or food contact surfaced ID: 1043562
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2. Contamination- the presence of harmful substances (biological, chemical or physical) in food Can be contaminated on purpose, but most cases are accidents.
3. Animals used for foodAir, contaminated water, and dirtPeopleFrom person to personThrough sneezing or vomiting onto food or food contact surfacedFrom touching dirty food-contact surfaces and equipment, and then touching food
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5. Microorganisms- small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness.Harmful microorganisms=pathogensSome pathogens make you sick when you eat them, while others produce poisons—or toxins—that make you sick
6. DiarrheaVomitingFeverNauseaAbdominal crampsJaundice- yellowing of the skin and eyes
7. Not every person will have all of the symptoms listed.Nor are the symptoms of a foodborne illness limited to this listOnset times (how quickly symptoms appear in a person) depend on the type of foodborne illness. Range 30 min- 6 weeksSeverity can vary from diarrhea to death
8. LocationCan be found almost anywhereLive in our bodiesSome keep us healthy, while others cause illness
9. DetectionCan’t be seenCan’t be smelledCan’t be tasted
10. GrowthGrows rapidly if FAT TOM conditions are right (see image on page 2.3)
11. Food- Needs nutrients to grow; grows best in TCS FoodsAcidity- Grows best in little or no acid Temperature- Grows best in the temperature danger zone (41-135)Time- Needs time in the temp. danger zone Oxygen- some need oxygen, while others don’tMoisture- Grows best in food with high levels of moisture
12. PreventionCONTROL TIME AND TEMPERATURE
13. The FDA has identified 3 types of bacteria that are highly contagious and can cause severe illness.Food handlers diagnosed with illnesses from these bacteria can NEVER work in a food service operation while sick.
14. Only lives in humansEating only a small amount can make a person sick.Severity of symptoms depends on the health of a personCan live in a person’s feces for weeks after symptoms have ended
15. Food linked with bacteriaReady-to-eat foodbeveragesPrevention MeasuresExclude food handlers who have been diagnosedWash handsCook food to minimum internal temperatures
16. Found in the feces of humans with the illnessFlies can transfer the bacteria from feces to foodEating only a small amount can make a person sickHigh levels of the bacteria are often in a person’s feces for weeks after symptoms have ended
17. Food linked with bacteriaFoods that is easily contaminated by handsFood that has made contact with contaminated water, such as producePrevention MeasuresExclude food handlers who have been diagnosedExclude food handlers who have diarrheaWash handsControl flies inside and outside of the operation
18. Can be found in the intestines of cattle Also found in infected peopleCan contaminate meat during slaughteringEating only a small amount can get you sickOnce eaten, produces toxins in the intestines, which causes the illness.Bacteria often found in a person’s feces for weeks after symptoms have ended
19. Food linked with bacteriaGround beef (raw and undercooked)Contaminated producePrevention MeasuresExclude food handlers who have been diagnosedCook food to minimum internal temperaturesPurchase produce from approved, reputable suppliersPrevent cross-contamination between raw meat and ready-to-eat food
20. LocationCarried by humans and animalsRequire a living host to growWhile they do not grow in food, viruses can be transferred through food and remain infectious in food
21. SourcesYou can get a virus from food, water or any contaminated surfaceFoodborne illnesses caused by viruses typically occur through fecal-oral routes
22. DestructionViruses are not destroyed by normal cooking tempsImportant to practice good personal hygiene when handling food and food-contact surfacesQuick removal of vomit is also important
23. Mainly found in the feces of people infected with itCan contaminate water and many types of foodThe virus is often transferred to food when infected food handlers touch food or food equipment with fingers that have feces on themCooking does not destroy
24. Food Linked with the VirusReady-to-eat foodShellfish form contaminated waterPrevention MeasuresExclude staff who have been diagnosedExclude staff who have jaundiceWash handsAvoid bare-hand contact with ready-to-eat foodPurchase shellfish from approved, reputable suppliers
25. Often transferred to food when infected food handlers touch food or equipment with fingers that have feces on themEating only a small amount can make you sickPeople become contagious within a few hours after eating itThe virus is often in a person’s feces for days after symptoms have ended.
26. Food linked with the VirusReady-to-eat foodShellfish from contaminated waterPrevention MeasuresExclude staff who have been diagnosedExclude staff with diarrhea and vomiting from the operationWash handsAvoid bare-hand contact with ready to eat foodPurchase shellfish from approved, reputable suppliers
27. LocationRequire a host to live and reproduceSourcesCommonly associatedSeafoodWild gameFood processed with contaminated water, such as produce
28. PreventionMost important way to prevent a foodborne illness by a parasite is to purchase food from approved, reputable suppliers.Cooking food to required minimum internal temperatures is also important.Make sure that fish that will be served raw or undercooked has been correctly frozen by the manufacturer
29. Fungi includes yeasts, molds, and mushroomsSome molds and mushrooms produce toxins that cause foodborne illnessThrow out all moldy food, unless the mold is a natural part of the foodBecause mushrooms are difficult to recognize, you must purchase all mushrooms from approved, reputable suppliers.
30. OriginNatural part of some fishHistamine is made by pathogens on some fish (tuna, bonita, mackerel and mahimahi) when it is time-temperature abusedSome fish become contaminated when they eat smaller fish with a toxin; one example is ciguatera toxinShellfish (like oysters) can be contaminated when they eat marine algae that have a toxin
31. SymptomsMany type of illnesses occur from eating seafood toxins, and each of those toxins have their own set of symptomsPeople will experience an illness within minutes of eating the toxinExamples of symptoms: diarrhea, vomiting, tingling in the extremities, reversal of hot and cold sensation, flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, and hives
32. PreventionToxins cannot be destroyed by cooking or freezingPurchase plants mushrooms, and seafood from approved, reputable suppliersControl time and temperature when handling raw fish
33. SourcesCleanersSanitizersPolishesMachine lubricantsPesticidesDeodorizersFirst aid productsHealth and beauty products
34. Sources Toxic metalsPewterCopper ZincSome types of painted potteryNOT FOOD GRADE!!!!
35. SymptomsVary depending on the chemical consumedMost illnesses occur within minutesVomiting and diarrhea are typicalCall poison control of chemical contamination is suspected
36. PreventionPurchase chemicals from approved, reputable suppliersStore chemicals away from prep areas, food storage areas and service areasUse chemical for their intended use and follow the manufacturer’s directionsOnly handle food with equipment and utensils approved for foodservice use
37. PreventionKeep Material Safety Data Sheets (MSDS) current and make sure they are accessible to staff at all timesFollow the manufacturer’s directions and local regulatory requirements when throwing out chemicals
38. SourcesMetal shavings from cansWoodFingernailsStaplesBandagesGlassJewelryDirtNaturally occurring objects such as fruit pits and bones
39. SymptomsMild to fatal injuries possibleCould include:Dental damageCutsChokingBleeding pain
40. PreventionPurchase food from approved reputable suppliersClosely inspect food receivedTake steps to make sure no physical contaminants can get into foodMake sure food handlers practice good personal hygiene
41. Who?Terrorists or activistsDisgruntled current of former staffVendorsCompetitors
42. How?Biological, chemical and physical contaminantsRadioactive materialsAttacks might occur anywhere in the food supply chainUsually focused on a specific food item, process or business
43. The FDA created a tool that can be used to develop a food defense program against deliberate contamination of food
44. Make sure that products you receive are from safe sources.Supervise product deliveriesUse approved suppliers who practice food defenseRequest that delivery vehicles are locked or sealed
45. Monitor the security of products in the facility.Limit access to prep and storage areas. Locking storage areas is one way to do this.Create a system for handling damaged products.Store chemicals in a secure location.Train staff to spot food defense threats.
46. Know who is in your facility.Limit access to prep and storage areasIdentify all visitors, and verify credentialsConduct background checks on staff
47. Keep information related to food defense accessibleReceiving logsOffice files and documentsStaff filesRandom food defense self inspections
48. Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation.Hold any product you suspect to be contaminatedContact your regulatory authority immediatelyMaintain an emergency contact list
49. Gather informationAsk the person reporting the foodborne illness for their contact information, what food they ate and their symptomsNotify authoritiesContact the local regulatory authority if you suspect an outbreak
50. Segregate the productSet the suspected product if any remains and label with “Do not use” and “Do not discard”Document informationLog information about the suspected product including product description, production date, lot number, sell by date and pack size
51. Identify staffMaintain a list of food handlers scheduled at the time of the suspected contamination. Employer needs to immediately interview that list of staff of current health statusCooperate with authoritiesCooperate with the investigation by the regulatory authorityReview proceduresReview food handling procedures to identify if standards are not being met or procedures are not working
52. Food allergen- a protein in a food or ingredient that some people are sensitive toThese proteins are naturally occurringWhen enough of an allergen is eaten, an allergic reaction can occur
53. Depending on the person, an allergic reaction can happen just after the food is eaten or several hours later.NauseaWheezing or shortness of breathHives or itchy rashesSwelling of various parts of the body, including the face, eyes, hands or feetVomiting and/or diarrheaAbdominal pain
54. Initially symptoms may be mild, but they can become serious quickly.In severe cases, anaphylaxis—a severe allergic reaction that can lead to death—may result.If someone is having an allergic reaction, call 9-1-1
55. MilkEggsFishShellfishWheatSoyPeanutsTree nuts
56. Describe dishesIdentify ingredientsSuggest itemsDeliver food- hand deliver food to guests with food allergens, separate from other food
57. Staff must make sure that allergens are not transferred from food containing an allergen to the food served to the customer (called cross contact) Ways it can happen:Cooking different types of food in the same fryer oilPutting food on surfaces that have touches allergens
58. Wash, rinse and sanitize cookware, utensils and equipment after handling a food allergenWash your hands and change gloves before prepping foodUse separate fryers and cooking oils when frying food for customers with food allergiesPrep food for customers with food allergies in a separate area from other foodLabel food packaged on site for retail sale. Name all major allergens on the label and follow any additional labeling requirements.
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60. TeaCodWheat flourMelonsPeanut butterCrab legsPotatoesMushroomsTomatoesPecan pieCitrus fruitGreen peppersSquash and eggplantSoybeansRice and rice productsOmeletVanilla ice cream
61. What are the most common symptoms of a foodborne illness?Diarrhea, vomiting, fever, nausea, abdominal cramps and dizzinessDiarrhea, vomiting, fever, nausea, abdominal cramps and headacheDiarrhea, vomiting, fever, nausea, abdominal cramps and jaundiceDiarrhea, vomiting, fever, nausea, abdominal cramps and tiredness
62. What is the most important way to prevent a foodborne illness from bacteria?Control time and temperaturePrevent cross-contaminationPractice good personal hygienePractice good cleaning sanitizing
63. Enterohemorrhagic and shiga toxin-producing E-coli are commonly linked with what type of food?Potato saladThick stewsDairy productsRaw ground beef
64. What is the most important way to prevent a foodborne illness from viruses?Control time and temperaturePrevent cross contaminationPractice good personal hygienePractice good cleaning sanitizing
65. A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?NorovirusShigellaSalmonella TyphiEnterohemorrhagic and shiga toxin-producing E-coli
66. Parasites are commonly linked with what type of food?RicePoultrySeafoodCanned food
67. A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?ToxinVirusBacteriaParasite
68. A food handler stores a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?Stored the sanitizer bottle away from the prep areaStored the sanitizer bottle on the floor between usesStored the sanitizer bottle on the prep table between usesStored the sanitizer bottle with food supplies below the prep table
69. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and knowWhen to register with the EPAHow to fill out an incident reportWhere to find MSDS in the operationWho to contact about suspicious activity
70. What should food handlers do to prevent food allergens from being transferred to food?Clean and sanitize utensils after useBuy from approved, reputable suppliersStore cold food at 41F or lowerLabel chemical containers correctly