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Food Manager Certification passed solution update
Symptoms of Food borne illness - >>>cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - >>>1. infection
- contamination foodborne infection - >>>produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection - >>>salmonella and E. coli foodborne intoxication - >>>an illness produced by ingestion of bacterial toxins or excrement that are present in food before it is consumed. Intoxication have a rapid onset 2 bacteria associated with foodborne intoxication - >>>staphylococcus aureus and clostridium botulinum. 3 main areas of food safety and sanitation - >>>1. time and temperature
- heat and cold
- the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans 4 high risk population - >>>1. pregnant/ nursing(lactating) women
- infants and children
- elderly
- impaired immune systems
Sources of Contamination - >>>foodborne outbreak foodborne outbreak - >>>an incident or event where two or more people suffer a similar illness or sickness from eating a common food food becomes contaminated for the following reasons - >>>food handlers, food contact surfaces, packaging materials, soil, water, air, ingredients, and pests food contact surfaces should be cleaned regularly. At least how many hours? - >>>every 4 hours Non food contact surfaces should always be kept free of..... - >>>dirt, dust,and other particles. all packaging material (such as bags of flour) should be how many inches from the ground? - >>>At least 6 inches Food contaminants can be grouped into what 4 catergories - >>>1. biological 2. physical 3. chemical 4. cross contamination biological - >>>anything that pertains to life and or living things physical contaminants - >>>are objects that can be seen with the human eye such as nails, hair, and bandages chemical contamination - >>>can occur if an employee prepares acidic food using a copper pot cross contamination - >>>is the transfer of pathogens or disease causing micro organisms from one food to another.
Salmonella - >>>found especially in poultry and eggs including their shells, in human intestines, and in domestic and wild animals. salmonella can also be found in pets, roaches, and rodents. they can also be found in unpasteurized milk and dairy products. salmonella can be killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds. Clostridium Botulinum - >>>can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is the most deadly foodborne bacteria. MAP - >>>Modified atmosphere packaging. a process whereby foods are placed in containers and air is removed from the package. foods undergo this process because it extends the shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the refrigerator. discard any vacuum packed foods that have signs of "bulging." Listeria - >>>found anywhere especially in lunch and deli meats. they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can be thought of as "L and L", or listeria and luncheon meat.they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can still grow well at temperatures below 41 degrees Fahrenheit. Shigella - >>>found in the human intestines. Most food borne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods.Some symptoms include: fever, nausea, diarrhea, vomiting, and stomach cramps. It has most commonly been found in ready to eat foods such as: beans, pudding, raw oysters, deli meats, and raw produce such as spinach and strawberries. Staphylococcus Aureus - >>>most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50 to 70 percent of all people. the bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. once on food, they multiply and produce toxins. Heat can not kill toxins produced by this bacteria. It causes foodborne intoxication
Bacillus cereus - >>>found in soil where vegetables and grains are grown. it forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures. common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to 24 hours. vibrio - >>>found in raw, under processed, improperly handled, and contaminated fish and shellfish. because this bacteria requires salt to grow, it is not found in still, clear waters or raw meat or poultry. exposure to the vibrio bacteria occurs mainly by eating raw shellfish that is not cooked thoroughly, or by betting contaminated seawater directly on an open wound, cut, burn, or sore. Some symptoms are: chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch. conditions for bacteria growth - >>>bacteria need the following conditions in order to multiply faster: FATTOM
- food- food that is high in protein such as milk, meat, fish,eggs
- acid- adequate pH (4.6-7.5) they do not like very acidic foods
- temperature- 41 degrees Fahrenheit to 135 degrees Fahrenheit
- time- time to reproduce (at least 4 hours)
- oxygen- aerobic (requires oxygen), anaerobic (does not require oxygen)
- moisture- foods with plenty of water FATTOM - >>>1. food- food that is high in protein such as milk, meat, fish,eggs
- acid- adequate pH (4.6-7.5) they do not like very acidic foods
- temperature- 41 degrees Fahrenheit to 135 degrees Fahrenheit
- time- time to reproduce (at least 4 hours)
- oxygen- aerobic (requires oxygen), anaerobic (does not require oxygen)
- moisture- foods with plenty of water
Giardia - >>>parasite that is found mostly in bodies of contaminated water throughout the entire world, making it one of the most common sources of waterborne illness. ciguatera - >>>is a type of seafood poisoning. the cause is not the fish, but what the fish eats. scombroid poisoning - >>>is the most common reported cause of seafood illness. it comes from histamine toxins which require anti-histamines for treatment. toxins are produced when fish like mahi mahi began to spoil from being time and temperature abused. It is mainly associated with time and temperature abuse chemical contamination - >>>is caused when substances such as cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food. it can occur in nature physical contamination - >>>is caused when hair, glass, metal shavings, broken objects, rocks, etc gets into food. In other words, if you can see it, then it can be possible physical contamination mold - >>>can cause allergic reactions and illness of a respiratory nature in people from high risk populations groups. it can be killed by heating foods to 140 degrees for 10 minutes, but it will not destroy their toxins if they have been produced and and one may still experience illness. freezing prevents growth of molds, but has no effect on the mold spores that are already present in the food. yeasts - >>>yeasts can be killed by heating foods to 136 degrees for 15 minutes. it can be controlled by proper cleaning and sanitizing prepared foods such as potato salad, soups, pasta salads, etc. can be stored in the refrigerator at 41 degrees or below for how many maximum days? - >>>7 days Prepared foods such as potato salad, soups, pasta salads, etc. can be stored in the refrigerator at what temperature and for how many days? - >>>at 41 degrees and for a maximum of 7 days.
thermometers - >>>never use glass or mercury filled thermometers. they must be 5 inches in length and be numerical and accurate within plus or minus 2 degrees. they must measure between 0 and 220 degrees what is the TDZ - >>>temperature danger zone. It is between 41 and 135 degrees Fahrenheit. what is the 2 stage cooling process - >>>the first stage is to cool the food from 135 degrees to 70 degrees within 2 hours. the second stage is to cool the food from 70 to 41 degrees with an additional 4 hours. you are allowed a maximum of 6 hours but the full 6 hours is not needed each time to cool foods. 4 methods to thawing food - >>>crow. cooking process, refrigeration, oven (microwave), and water (running). 3SI - >>>smaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly. 2 main reasons why we cook food - >>>1. to make food appetizing by changing its appearance, texture, and aroma. 2. more importantly, to heat foods and destroy harmful microorganisms that may cause illness how are incoming shipments of foods be inspected - >>>for spoilage and other signs of contamination how are packaged foods be checked - >>>for any defects such as leaks, bulges, dents, broken seals, rust, or missing labels. reject packages that are damaged, patched, or taped shut what areas must be checked for receiving - >>>weight, appearance, quality, quantity, expiration date, and temperature. how to check for meats - >>>look for a bright red color, firm flesh, good smell, and a circular stamp on the box (USDA inspection). check temperature to verify it is below 41 degrees.
shellfish, nuts derived from a tree, soybeans, wheat, and peanuts. one major symptom is anaphylactic shock, which can includ hives, the tightness of throat, itching, swelling, and even death food sanitation 101 - >>>the safety of the consumer should be your first concern. safety includes the facility itself, the food you serve, and the employees who are under your supervision. the most common reason for foodborne illness is inadequate cooling and poor refrigeration preparing foods - >>>the employees health, personal hygiene, and hand washing is important. prevention is the best way to avoid foodborne illnesses FIFO - >>>the most important rule for storage is first in first out. this means that food has to be used in the order in which it is received hygiene - >>>the number 1 cause of food contamination is poor personal hygiene. HESSN - >>>5 illnesses that are considered highly infectious which stands for HESSN: hepatitis A, E. coli, salmonella, shigella, norwalk or norovirus. some symptoms of hessn illnesses are nausea,cramps, diarrhea, vomiting, and jaundice handwashing - >>>a hand washing sink shall not be used for any purpose other than for the washing of hands 2 ways to sanitize in food establishments - >>>placing cleaned equipment and utensils in hot water for 30 seconds and chemical sanitizing involves placing equipment and utensil in an approved chemical sanitizing solution for a minimum of 60 seconds at cool temperatures. sanitizers are best used in temperatures above 75 but not above 120 degrees. approved chemical sanitizers - >>>1. chlorine 50 ppm. 2. iodine 12.5 3. quaternary ammonium 200 ppm
3 compartment dish washing sink - >>>first compartment use hot water at 110 degrees for washing, the second compartment used for rinsing and the third sink for sanitizing with chemical with warm water SWRA - >>>scrape, wash, rinse, and air dry HACCP - >>>hazard analysis critical control point. is a system designed to be used to maximize food safety by identifying, controlling, and evaluating food safety hazards. step 1 hazard analysis - >>>improper cooling procedures, holding prepared foods too long, poor personal hygiene, and failure to rapidly reheat food before serving and improper hot holding step 2 critical control points - >>>is an operation at any point by which a preventive, or control measure can be applied that would eliminate, prevent, or minimize a hazard equipment and utensil - >>>they must have NSF, national science foundation, or UL, underwriters laboratories, label 7 major principles involved in operating a HACCP. - >>>Analyze, identify, establish, monitor, take correction action, back siphonage - >>>occurs when pressure in the potable water supply drops below that of a non potable, used, or contaminated water source. An air gap is the best way to prevent back siphonage. the air gap bust be at least twice the diameter of the water supply freezer minimum temperature - >>> thermometer accuracy - >>>plus or minus 2 thermometer calibration - >>>32 degrees crushed ice and water. 212 in boiling water
