Lemon Bay High School



SERVSAFEChapter 2Forms of Contamination_________________, chemical and physical contaminants and how to prevent themHow to prevent the deliberate contamination of foodHow to respond to a foodborne illness outbreakCommon food allergens and how to prevent reactions to themContaminants come from a variety of places;Animals we use for foodAir, contaminated water and dirtPeople _________________________AccidentlyPeople can contaminate food when:They don’t _________________________________ after using the restroomThey are in contact with a person who is sickThey sneeze or vomit onto food or food contact surfacesThey touch dirty food contact surfaces and equipment and then touch foodBiological ContaminationMicroorganismsSmall living organism that can only be seen with a microscopePathogenHarmful microorganismMake people sick or produce toxins that cause illnessToxin is another name for poisonFour Types of pathogens can contaminate food and cause foodborne illness________________________________________________________________________________________________________________Common symptoms of foodborne illness__________________________________________________FeverNauseaAbdominal crampsJaundice (yellowing of the skin and eyes) {HEPATITIS A}Onset times Depends on the type of foodborne illnessCan range from ____________ minutes to _____________weeksThe BIG 6Food handlers diagnosed with illness from the Big 6 pathogens cannot work in a food service operation while they are sickHighly contagious and cause severe illnessShigella ssp (Bacteria)(FLIES)Salmonella Typhi (Bacteria)(People)Nontyphodial Salmonella (Bacteria)(Poultry)Shiga toxin producing Escherichia Coli E Coli (Bacteria)(ground beef, produce)Hepatitis A (Virus) (Jaundice)Norovirus (Virus) (most common foodborne illness)BacteriaFound almost everywhereCannot be seen, smelled, or tastedWill grow rapidly in _______________________________conditionsPREVENTION: Control time and TemperatureF___________________________A___________________________T___________________________T___________________________O___________________________M___________________________FoodMost bacteria need nutrients to survive (__________________ and carbohydrates)TCS Food supports the growth of bacteria better than other types of foodAcidityBacteria grow best in food that contains little or no _______________The pH scale ranges from 0-14.0A value of 0 is high acidic, while a value of 14 is highly alkalineA pH of 7 is neutralBacteria grow best in food that is neutral to slightly acidicTemperatureBacteria grow rapidly between 41 and 135 degrees Fahrenheit Temperature Danger Zone (even more rapidly between 70 – 120)Bacteria growth is limited when food is held above or below the ______________________________________TimeThe more time bacteria spend in the temperature danger zone the greater the chance they have to grow to unsafe levels. Bacteria can double their populations every 20 minutesOxygenSome bacteria need oxygen to grow while others grow when oxygen is not there (No oxygen Botulism)MoistureBacteria grow well in food with high levels of moistureaw = water activity, the amount of moisture available in food for bacterial growthScale ranges form 0.0-1.0Water has a water activity level of 1.0The higher the value the more moisture in food the greater the chance for bacteria to growControl FATTOMTemerature: Keep food out of the danger zone __________________________degrees Fahrenheit Time: Limit how long TCS food spends in danger zoneMajor BacteriaSalmonella TyphiNontyphodial SalmonellaShigella sppShiga toxin producing Escherichia coli (E Coli)Salmonella Typhia (lives only in humans, Typhoid Fever) Can be in feces for weeks after symptoms have subsided.Source: PeopleLinked to: _______________________________________ foodBeveragesPrevention: Exclude food handlers diagnosed_________________________ handsCook food to proper internal temperaturesNontyphoidial SalmonellaSource: Farm animals, peopleLinked to: Poultry and eggs, Meat Milk and dairy products ProducePrevention Measures: Cook poultry (165F) and eggs to minimum internal temperatures Prevent cross contamination Keep food handlers who are vomiting and have diarrhea or diagnosed, out of the operationShigella sppSource: Human FecesLinked to: Food easily contaminated by hands such as salads containing TCS foodsFood that has made contact with contaminated water such as producePrevention Measures:Exclude food handlers who have diarrhea and have an illness caused by ShigellaWash HandsControl ________________inside and outside of an operationShiga Toxin producing Escheria coli (E. Coli)Sources: Intestines of cattleInfected peopleLinked to: _________________________________________________Contaminated producePrevention Measures:Exclude food handlers who have diarrhea and have been diagnosedPurchase produce from approved reputable sourcesPrevent cross contaminationViruses: Basic CharacteristicsCarried by human beings and animalsRequire a living host to growDo not grow in ________________________Can be transferred through food and remain infectious in foodSources:Food, water or any contaminated surfaceTypically occur through oral fecal routes(viruses are the leading cause of foodborne illnesses{Norovirus})Destruction:_____________destroyed by normal cooking temperaturesGood ____________________________________ must be practiced when handling food and food contact surfacesQuick removal and clean up of vomit is importantMajor viruses that cause foodborne illnessesThe FDA has identified two viruses that are highly contagious and can cause severe illnessHepatitis A Norovirus(Food handlers diagnosed with Hep A or norovirus must not work in an operation while sick)Hepatitis A (Jaundice)Source:Human fecesLinked to:Ready to Eat FoodShellfish from contaminated waterPrevention:Exclude staff who have been diagnosed or have jaundiceWash handAvoid ________________hand contact with ready to eat foodPurchase shellfish from ________________________, reputable suppliersNorovirus (Most common foodborne illness)Source:Human FecesLinked to:Ready to eat foodShellfish from ___________________________________waterPrevention measures:Exclude staff who are vomiting have diarrhea or have been diagnosed with norovirusWash handsAvoid bare hand contact with ready to eat foodPurchase shellfish from approved, reputable suppliersParasitesLocation: Require a host to live and reproduceSource:Seafood Wild _______________________Food processed with contaminated water such as producePrevention:Purchase food from approved, reputable sourcesCook food to minimum internal temperaturesFish that will be served raw or undercooked, must be frozen correctly by the manufacturerFungiYeasts, molds and some _________________________________Some molds and mushrooms produce toxinsPrevention:Throw out moldy food unless mold is a natural part of the foodPurchase mushrooms from approved reputable suppliersBiological ToxinsOrigin: Naturally occur in certain plants, mushrooms and seafoodSeafood Toxins:Produced by pathogens found on certain fishTuna, bonito, mahimahiHistamine produced when fish is time temperature ___________________________Occur in certain fish that eat smaller fish hat have consumed the toxin: Barracuda, snapper, grouper and amberjackCiguatera toxin is an exampleShellfish can also be contaminated if they eat marine algae that has toxinIllness:Symptoms and onset times varies (may be minutes)Diarrhea and __________________________ Neurological symptoms such as tingling in the extremities or reversal of hot and cold sensationsFlushing of the face and or hivesDifficulty breathingHeart palpitationsTOXINS CANNOT BE DESTROYED BY COOKING OR FREEZINGPURCHASE FROM REPUTABLE SUPPLIERSChemical ContaminantsSources:Certain types of kitchenware and equipment (pewter, copper, zinc {galvanized) and some painted pots/plates)__________________________, sanitizers, polishes, machine lubricants and pesticidesDeodorizers, first aid products and health and beauty productsSymptoms:Depends on chemicalMost illness occur with in minutesVomiting and diarrhea are common(If an illness is suspected, call the emergency number in your area and the Poison Control number. Consult the chemical’s Material Safety Data Sheet (MSDS), which contains important safety information)Prevention:Only use chemicals approved for _____________________________________operationsPurchase chemicals from approved reputable suppliersStore chemicals away from prep areas, food storage areas and service areasChemicals should _____________________ be stored above foodUse chemicals for their intended use and follow manufacture directionsOnly handle food with equipment and utensils approved for food serviceMake sure the manufacturers labels are on and readableKeep MSDS (Material Safety Data Sheets) current and accessible Physical ContaminantsSources: Common objects that get into foodMetal shavingsWoodFingernailsStaplesBandagesGlassJewelryDirtNaturally occurring ___________________________such as fruit pits and bonesSymptoms:Mild to fatal injuries are possibleCuts, dental damage and ________________________Bleeding and painPrevention:Purchase food from approved reputable sourcesClosely ______________________ food receivedTake steps to prevent physical contamination,Including practicing good personal hygieneDeliberate Contamination of FoodGroups who may attempt to contaminate food:Terrorists or activistsDisgruntled current or former ____________________VendorsCompetitorsFDA Defense Tool ALERTAssure Products are received from reputable sourcesLook Monitor the security of productsEmployees Know who is in your facilityReports Keep food related defense information accessibleThreat Develop a plan for responding to suspicious activity or a threatResponding to a Foodborne illness outbreak Gather ___________________________________Ask contact infoAsk food eatenAsk symptomsAsk when illness beganNotify authoritiesContact local _______________________________if outbreak is suspectedSegregate product (do not throw away)Set the product asideLabel “Do not use” and Do Not Discard”Document informationInclude a product description, product date, lot number sell by date and pack sizeIdentify staffKeep a list of who was workingInterview ______________________Cooperate with authoritiesProvide appropriate documentationReview proceduresDetermine if standards are being met or not workingFood AllergensA _____________________ or ingredient some people are sensitive toThese proteins occur naturallyWhen enough of an allergen is eaten an allergic reaction can occurSymptoms:NauseaWheezing shortness of breath (tightening of throat)Hives or itchy rashesSwelling in various parts of the body, including the face, eyes hands, feet_______________________________ and or diarrheaAbdominal painAllergic reactionsSymptoms can become serious quicklyA severe reaction, called anaphylaxis, can lead to deathThe Big Eight Food Allergens (cause 90% of all Rxns)MilkEggsSoyFishTree ________________ (almonds, walnuts and pecans)PeanutsCrustacean shellfish, (lobster, shrimp and crab)WheatPrevention:Check labels Federal law requires products containing one or more of the big 8 indentify them on the labelStaff ServiceDescribe ___________________items to guests identifying allergensSuggest menu items without allergensClearly identify guests order for kitchen staffDeliver foods separately to prevent cross contactKitchen StaffAvoid Cross ___________________________DO NOT cook different food types in the same fryer oilDo not put food on surfaces that have touched allergensCheck recipes and labelsWash rinse and sanitize cookware, utensils and equipment before preparing an allergen orderMake sure allergen does not touch anything for customers with food allergiesWash your hands and change _________________________ before prepping foodLabel food packaged on site ................
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