Term
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Definition
| Illness carried or transmitted to people by food. |
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Term
| Foodborne-Illness Outbreak: |
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Definition
| Incident in which two or more people experience the same illness after eating the same food. |
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Term
| Three types of contaminants that pose a risk to food safety: |
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Definition
1. Biological
2. Physical
3. Chemical |
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Term
| Type of contaminants that are leading cause for foodborne illness? |
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Definition
| Biological contaminants (bacteria, viruses, parasites, funi, and toxins) |
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Term
| Chemical Contaminants include: |
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Definition
| Cleaners, sanitizers, polishes, pesticides, deodorizers, health & beauty products, machine lubricants, and toxic metals. |
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Term
| Some utensils or equipment contain toxic metals such as: |
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Definition
1. Lead
2. Copper
3. Zinc
(Especially toxic equipment when they hold acidic food in them such as tomato sauce) |
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Term
| Toxic-metal poisoning can occur when: |
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Definition
| Utensils or equipment containing these metals are used to store or prep acidic foods. |
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Term
| Prevention of toxic-metal poisoning: |
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Definition
| Use food-grade utensils and equipment to prep and store food. |
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Term
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Definition
1. Store away from food, utensils, equipment.
2. Follow manufacturer's directions for using them.
3. Label them properly if they are transferred to new containers.
4. Only use lubricants that are made for foodservice equipment. |
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Term
| Common physical contaminants: |
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Definition
| Metal shavings from cans, staples from cartons, glass from broken light bulbs, blades from pastic/rubber scrapers, fingernails, hairs, bandages, dirt, jewerly, bones, and fruit pits. |
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Term
| Five Most Common Mistakes or Risk Factors (CDC): |
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Definition
1. Purchases food from unsafe sources.
2. Failing to cook food adequately.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene. |
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Term
| Populations at risk for food borne illness: |
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Definition
| Elderly people, preschool-age children, and susceptible populations (Cancer, HIV/AIDS, transplant recipients) |
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Term
| Deliberate Contamination of food by: |
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Definition
1. Terrorists or activists
2. Disgruntled current or former staff
3. Vendors
4. Competitors |
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Term
| 5 Steps to preventing deliberate contaminations: |
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Definition
Assure (supervise product deliveries)
Look (limit access to food prep/storage)
Employees (know who is in your faculty and identify all visitors)
Reports (receiving logs and office file documents)
Threat (identify what will be done). |
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Term
| Most common food allergens: |
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Definition
| Milk/dairy, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts (pecans/walnuts). |
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Term
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Definition
| A protein in a food or ingredient that some people are sensitive to. These proteins occur naturally. |
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Term
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Definition
| Nausea, wheezing/shortness of breath, hives around mouth/face/scalp, swelling of face/eyes/hands/feet, abdominal cramps, vomiting, diarrhea, loss of consciousness, death. |
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Term
| Two ways to pevent food allergen: |
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Definition
1. Service Staff
2. Kitchen Staff |
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Term
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Definition
-Describing dishes, telling customers how the item is prepared.
-Identifying ingredients, having the ability to tell any "secret" ingredients.
-Suggesting items and delivering food. |
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Term
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Definition
-Cooking different types of food in the same oil.
-Putting food on surfaces that have touched allergens.
*Both of them are cross-contact. |
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Term
| Ways to avoid Cross-Contact: |
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Definition
1. Wash, rinse and sanitize utensils, and equipment before prepping food.
2. Wash hands and change gloves before prepping.
3. Assign specific equipment for prepping food for customers with allergies.
4. Use seperate fryers and cooking oils.
5. Label food packaged on-site for retail sale. |
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Term
Discussion Question 1:
A food handler stored a sanitizer spray bottle on a 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?
A) Stored the sanitizer bottle away from prep area.
B) Stored the sanitizer bottle on the floor between uses.
C) Stored the sanitizer bottle on the prep table between uses.
D) Stored the sanitizer bottle with food supplies below the prep table. |
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Definition
| A) Stored the sanitizer bottle away from prep area. |
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Term
Discussion Question 2:
Eggs and peanuts are dangerous for people with which condition?
A) FAT TOM
B) Food allergies
C) Chemical sensitivity
D) Poor personal hygiene |
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Definition
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Term
Discussion Question 3:
Wheezing and shortness of breath are sumptoms for which condition?
A) Hepatitis A
B) Bacillus cereus
C) Allergic reaction
D) Hemorrhagic colitis |
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Definition
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Term
Discussion Question 4:
What should food handlers do to prevent food allergens from being transferred to food?
A) Clean and sanitize utensils after use.
B) Buy from approved, reputabe suppliers.
C) Sotre cold food at 41 degrees F (5 degrees C) or lower.
D) Label chemical container correctly. |
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Definition
| A) Clean and sanitize utensils after use. |
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Term
Discussion Question 5:
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, and know:
A) when to register with the EPA.
B) how to fill out an incident report.
C) where to find MSDS in the operation.
D) who to contaact about suspicious activity. |
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Definition
| D) who to contaact about suspicious activity. |
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Term
Starting Chapter 10:
Food Safety Management Systems |
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Definition
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Term
| Food Safety Management System: |
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Definition
A group of practices and procedures intended to prevent food borne illness.
Accomplished by actively controlling risks and hazards throughout the flow of food. |
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Term
| What are two ways to build the Food Safety Management System? |
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Definition
1. Active managerial control
2. HACCP |
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Term
| Three examples of Food Safety Management Systems include? |
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Definition
1. Food Safety Management Systems
2. Actibe managerial control
3. HACCP (Hazard Analysis Critical Control Point) |
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Term
| It is the manager's responsibility to actively control common risk factors for foodborne illness, also known as: |
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Definition
| Active Managerial Control |
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Term
| What is critical to the success of managerial control? |
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Definition
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Term
| FDA's Public Health Interventions do what? |
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Definition
Specific recommendations for controlling the common risk factors of foodborne illness.
Designed to protect public health. |
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Term
| The Five FDA Public Health Interventions: |
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Definition
1. Demonstration of Knowledge
2. Staff health controls
3. Controlling hands as a vehicle of contamination
4. Time & temp. parameters for controlling pathogens
5. Consumer advisories |
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Term
| Food Safetly Programs must be in place for a food safety management system to be effective, these include: |
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Definition
1. Personal Hygiene program
2. Supplier selection and specification program
3. Cleaning and sanitization
4. Facility design and equipment-maintainence program
5. Food safety training program |
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Term
| Review: CDC's 5 Most common risk factors that cause foodborne illness? |
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Definition
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
*Active managerial control focuses on controlling these |
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Term
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Definition
-HACCP based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow through an operation.
-Once identified, hazards can be prevented, eliminated, or reduced to safe levels. |
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Term
| HACCP (Hazard Analysis Critical Control Point): |
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Definition
-A system used to acheive active managerial control of foodborne illness risk factors.
-Must have a written plan (specific to customers, menu, facility, equipment, processes, and operations).
-IT IS A UNIQUE PLAN; what works for one operation may not work for another. |
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Term
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Definition
1. Conduct hazad analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring prcedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation |
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Term
HACCP- Principle 1 (Helps identify and evaluate)
Conduct a hazard analysis: |
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Definition
- Identify potention hazards in food service by looking at how it is processed
- Identify TCS food items and determine where hazards are likely to occur for each one- looking for biological, chemical, and physical hazards. |
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Term
HACCP- Principle 2 (Helps identify and evaluate)
Determine critical control points (CCPs): |
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Definition
- Find the points in the process where the identified hazards can be prevented/eliminated/reduced to safe levels (these are the CCPs)
- Depending on the process, there could be more than one CCP |
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Term
HACCP- Principle 3 (Helps establish ways to control)
Establishing critical limits: |
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Definition
| - For each CCP, establish min. or max. limits; these limits must be met to prevent or eliminate the hazrd, or to reduce it to a safe level. |
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Term
HACCP- Principle 4 (Helps establish ways to control)
Establish monitoring procedures: |
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Definition
- Determine the best way to check critical limits- make sure they are consistently met.
- Identify who will monitor them and how often. |
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Term
HACCP- Principle 5 (Helps establish ways to control)
Identify corrective actions: |
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Definition
- Identify steps that must be taken when a critical limit is not met.
- Determine these steps in advance. |
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Term
HACCP- Principle 6 (Helps maintain the HACCP plan and system, and verify effectiveness)
Verify that the system works: |
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Definition
- Determine if the plan is working as intended.
- Evaluate on a reg. basis the monitoring charts, records, and hazard analysis.
- Determine if your plan prevents/reduces/elminates identified hazards. |
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Term
HACCP- Principle 7 (Helps maintain the HACCP plan and system, and verify effectiveness)
Establish procedures for record keeping and documentation: |
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Definition
| -Keep records for these: Monitoring activities, taking corrective action, validation equipment, and working with suppliers. |
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Term
| A HACCP Plan is required when an operation does what? |
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Definition
1. Smokes food as a method to preserve it but not enhance flavor
2. Uses food additives or components such as vinegar to preserve or alter food so it no longer requires time/temp. control for safety
3. Cures food
4. Custom-processes animals
5. Packages food using reduced-oxygen packaging (ROP) methods
6. Treats (pasteurizes) juice on-site and packages for later sale
7. Sprouts seeds/beans
8. Offers live, molluscan shellfish from a display tank |
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Term
Discussion Question 1:
The temp. of a roast is checked to see if it has met its critical limit of 145 degrees F (63 degrees C) for 4 minutes. This is an example of which HACCP principle?
A) Verification
B) Monitoring
C) Record keeping
D) Hazard analysis |
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Definition
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Term
Discussion Question 2:
The temp. of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
A) Monitoring
B) Verification
C) Hazard Analysis
D) Corrective action |
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Definition
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Term
Discussion Question 3:
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be critical control point?
A) Storage
B) Cooling
C) Cooking
D) Reheating |
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Definition
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Term
Discussion Question 4:
A chef sanitized a thermometer probe and then checked the temp. Of minestrone soup being held in a hot-holding unit. The temp. Was 120 degrees F (49 degrees C), which did not meet the operation's critical limit of 135 degrees F (57 degrees C). The chef recorded the temp. in the log and reheated the soup to 165 degrees F (74 degrees C) for 15 seconds within 2 hours. Which was the corrective action?
A) Reheating the soup
B) Checking the critical limit
C) Sanitizing the thermometer probe
D) Recording the temp. in the log |
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Definition
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Term
Discussion Question 5:
What is the purpose of a food safety management system?
A) Keep all areas of the facility clean and pest free
B) Identify, tag, and repair faulty equipment within the facility
C) Identify and control possible hazards throughout the flow of food
D) Identify, document, and use the correct methods for receiving food |
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Definition
| C) Identify and control possible hazards throughout the flow of food |
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Term
Discussion Question 6:
Reviewing temp. logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
A) Monitoring
B) Verification
C) Hazard analysis
D) Record keeping |
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Definition
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Term
Discussion Question 7:
What is the first step in developing a HACCP plan?
A) Identify corrective actions.
B) Conduct a hazard analysis.
C) Establish monitoring procedures.
D) Determine critical control points. |
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Definition
| B) Conduct a hazard analysis |
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Term
Discussion Question 8:
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
A) Food safety certificate
B) Crisis-management plan
C) Master cleaning schedule
D) Variance from the regulatory authority |
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Definition
| D) Variance from the regulatory authority |
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