ServSafe Chap 1 And 2

Is a illness carried or transmitted to people by food

○ Loss of customers and sales ○ Negative media exposure ○ Lawsuits and legal fee ○ Increased insurance premiums ○ Loss of reputation ○ Lowered employee morale ○ employee absenteeism ○ staff retraining

○ Infants and preschool-age children ○ Pregnant women ○ Elderly people ○ People taking certain medication ○ People who are seriously ill

○ biological ○ chemical ○ physical

○ failing to cook food adequately ○ holding food at incorrect temperatures ○ using contaminated equipment ○ practicing poor personal hygiene ○ purchasing food from unsafe sources

Food becomes unsafe because of ○ time-temperature abuse ○ cross contamination ○ poor personal hygiene

Anytime it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms

It occurs when microorganisms are transferred from one food or surface to another

○ Milk and dairy products ○ meat, beef, pork and lamb ○ fish ○ baked potatoes ○ tofu or other soy protein. Synthetic ingredients such as textured soy protein in meat alternatives ○ sliced melons, cut tomatoes ○ eggs ○ poultry ○ shellfish and crustaceans ○ heat-treated plant food, such as cooked rice, beans, and vegetables ○ sprouts and sprouts seed ○ untreated garlic and oil mixtures

Small, living organism

illness-causing microorganism

Poison

○ Bacteria ○ Viruses ○ Parasites ○ Fungi

○ Time: refrigerate or freeze food and cook properly ○ Temperature: minimize time food spends in the temperature danger zone

○ Practicing personal hygiene ○ Keeping employees with diarrhea/vomiting or diagnosed with Norovirus out of the operation ○ Washing hands ○ Minimizing bare-hands contact with ready -to- eat food ○ Purchasing shell fish from approved, reputable supplies

Purchasing seafood from approved, reputable suppliers is the most important measure

To prevent plants toxins from getting into food: ○ purchase plants and items made with plants only from approved, reputable suppliers ○ cook and hold dishes made from these items correctly

F= Food A= Acidity T= Time T= Temperature O= Oxigen M= Moisture

Food borne microorganism require nutrients to grow. Specifically carbohydrates and proteins

Food borne microorganism grow best in food that has a neutral or slightly acidic pH [7.5 to 4.6]

between 41° F and 135° F [5° C and 57° C]

Food borne microorganism need sufficient time to grow. 4 hours or more in TDZ [temperature danger zone] = growth high enough to cause illness

Some foodborne microorganism require oxigen to grow while others grow when oxigen is absent

The amount of moisture available in food for this growth is called water activity. Potentially hazardous food typically has a water activity of .85 or higher

○ Food that is high in fat ○ Food that contains protein

Is the result when a person eats food containing pathogens, which then grow in the intestines and cause illness

Is the result when a person eat food containing toxins that cause illness

Is the result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines

○ Living, single-called organism ○ Can be carried by food, water, soil, animals, humans, or insects ○ Can reproduce very rapidly under favorable conditions

○ Some can survive freezing ○ some changes into a different form called spores to protect themselves ○ Some spoil food; others cause illness ○ Some produce toxins that cause illness

○ Is form when nutrients are not available ○ Commonly found in soil and contaminate food grown there ○ Can contaminate meat, poultry, fish and other food exposed to soil or dust ○ Can resist heat, allowing them to survive cooking temperature ○ Can revert back to a form capable of growth when food is not stored at the proper temperature and is not held or cooled properly

○ Campylobacteriosis ○ Salmonellosis ○ Shigellosis ○ Listeriosis ○ Vibrio parahaemolyticus gastroenteritis ○ Vibrio vulnificus primary septicemia/ gastroenteritis

○ Bacteria: Campylobacter jejuni ○ Commonly Associated Food: poultry, contaminated water ○ Most Common symptoms: diarrhea [bloody], abdominal cramps, fever, headache ○ Prevention: • cook food, particularly poultry, to required minimum internal temperature • prevent cross-contamination between raw poultry and ready- to-eat-food

○ Bacteria: Salmonellosis spp. ○ Commonly Associated Food: poultry and eggs, dairy products, beef ○ Most Common symptoms: diarrhea, abdominal cramps, fever, vomiting ○ Prevention: • cook raw beef, poultry and eggs to required minimum internal temperatures • minimize cross-contamination between raw meat and poultry and ready- to-eat-food • exclude foodhandlers diagnosed with salmonellosis

○ Bacteria: Shigella spp. ○ Commonly Associated Food: food easily contaminated by hands and/or with contaminated water ○ Most Common symptoms: bloody diarrhea, abdominal pain and cramps, fever [occasionally] ○ Prevention: • exclude foodhandlers if they have diarrhea or have been diagnosed by shigellosis • wash hands when necessary • control flies inside and outside the establishment

○ Bacteria: Listeria monocytogenes ○ Commonly Associated Food: raw meat, unpasteurized milk and milk products, ready to eat food including: deli meats, hot dogs, soft cheese ○ Most Common symptoms: • Pregnant women: spontaneous abortion of the fetus • Newborns: sepsis, pneumonia, menigitis ○ Prevention: • discard product that has passed it use by or expiration date • cook raw meat required minimum internal temperatures • prevent cross-contamination between raw or undercooked and ready- to-eat-food

○ Bacteria: Vibrio Parahaemolyticus ○ Commonly Associated Food: raw or partially cooked oysters ○ Most Common symptoms: diarrhea, abdominal cramps, nausea, vomiting, low grade fever and chills ○ Prevention: • purchase oysters from approved, reputable suppliers • cook oysters to the required minimum internal temperatures

○ Bacteria: Vibrio Vulnificus ○ Commonly Associated Food: raw or partially cooked oysters ○ Most Common symptoms: • Septicemia: people with liver disease and diabetes fever, chills, nausea, skin lesions, diarrhea and vomiting possible; • Gastroenteritis: otherwise health people diarrhea, abdominal cramps ○ Prevention: • purchase oysters from approved, reputable suppliers • cook oysters to the required minimum internal temperatures • inform people at risk to consult a physician before regulary consuming raw or partially cooked oysters

○ Bacillus cereus gastroenteritis ○ Staphylococcal gastroenteritis ○ Botulism

○ Bacteria: Bacillus cereus ○ Commonly Associated Food: cooked corn, potatoes, vegetables, meat products ○ Most Common symptoms: watery diarrhea, abdominal pain and cramps, vomiting is absent

○ Commonly Associated Food: cooked rice dishes including fried rice, rice pudding ○ Most Common symptoms: nausea, vomiting

○ Prevention: • cook food to the required minimum internal temperatures • hold food at the proper temperature • cool food properly

○ Bacteria: Staphylococcus aureus ○ Commonly Associated Food: salads containing egg, tuna, chicken, macaroni also deli meats ○ Most Common symptoms: nauseas, vomiting and retching, abdominal cramps ○ Prevention: • wash hands after touching the body • cover cuts on hands and arms • restrict foodhandlers with infected cuts on hands and arms • minimize the time food spends in the TDZ. cook, hold, and cool food properly

○ Bacteria: Clostridium botulinum ○ Commonly Associated Food: improperly canned food, ROP food, temperature abused vegetables like baked potatoes, untreated garlic and oil mixtures ○ Most Common symptoms: initially nauseas and vomiting; later weakness double vision, difficulty speaking and swallowing ○ Prevention: • hold, cool, and reheat food properly • inspect canned food for damage

○ Clostriduim perfringens gastroenteritis ○ Hemorrhagic colitis

○ Bacteria: Clostridium perfringens ○ Commonly Associated Food: meat, poultry, meat and poultry dishes: stews, graves ○ Most Common symptoms: diarrhea, severe abdominal, fever and vomiting are absent ○ Prevention: • cool and reheat food properly • hold food at the proper temperature

○ Bacteria: Shiga toxin-producing Escherichia coli ○ Commonly Associated Food: ground beef [raw and undercooked], contaminated produce ○ Most Common symptoms: diarrhea [bloody], abdominal cramps, severe cases can result in hemolytic uremic symdrome [HUS] ○ Prevention: • cook food, particularly ground beef to the required minimum internal temperatures • prevent cross-contaminated between raw meat and ready to eat food • exclude employee having diarrhea or diagnosed with hemorrhagic colitis

○ some may survive freezing ○ can be transmitted from: person to person; people to food; people to food contact surfaces ○ usually contaminated food through a foodhandler's improper hygiene ○ can contaminate both food and water supplies

○ Hepatitis A ○ Norovirus Gastroenteritis

○ Virus: Hepatitis A ○ Commonly Associated Food: ready to eat food: deli meats, produce, salads, raw and partially cooked shellfish ○ Most Common symptoms: mild fever, general weakness, nausea, abdominal pain; later jaundice ○ Prevention: • wash hands properly • exclude employees who have jaundice or Hepatitis A • Minimize bare hands contact with ready to eat food • purchase shellfish from approved, reputable suppliers • inform people at risk to consult a physician before regulary consuming raw or partially cooked shellfish

○ Virus: Norovirus ○ Commonly Associated Food: ready to eat food, contaminated shellfish by sewage ○ Most Common symptoms: vomiting, diarrhea, nausea, abdominal cramps ○ Prevention: • exclude foodhandlers with diarrhea and vomiting • exclude employees diagnosed with Norovirus Gastroenteritis • wash hands properly contact with ready to eat food • purchase shellfish from approved, reputable suppliers

○ are living organisms that need a host to survive ○ are small often microscopic ○ infect many animals and can be transmitted to humans ○ are a hazard to food and water

○ Anisakiasis ○ Cyclosporiasis ○ Cryptosporidiosis ○ Giardiasis

○ Parasite: Anisakis simplex ○ Commonly Associated Food: raw and undercooked herring, cod, halibut, mackerel, pacific salmon ○ Most Common symptoms: • Non-invasive: tingling in throat, coughing up worms • Invasive: stomach pain, nausea, vomiting, diarrhea ○ Prevention: • cook fish to the required minimum internal temperatures • purchase fish from approved, reputable suppliers • purchase sushi-grade fish • ensure sushi-grade fish has been frozen properly by the supplier

○ Parasite: Cyclospora cayetanensis ○ Commonly Associated Food: produce irrigated or wahsed with water containing the parasite ○ Most Common symptoms: mild to severe nausea, abdominal cramping, mild fever, diarrhea alternating with constipation ○ Prevention: • purchase produce from approved, reputable suppliers • exclude foodhandlers with diarrhea • wash hands properly to minimize the risk of cross-contamination

○ Parasite: Cryptosporidium parvum ○ Commonly Associated Food: untreated or improperly treated water, contaminated produce ○ Most Common symptoms: watery diarrhea, stomach cramps, nausea, weight loss ○ Prevention: • It is critical to purchase produce from approved, reputable suppliers • Use properly treated water • exclude foodhandlers with diarrhea • wash hands properly to minimize the risk of cross- contamination

○ Parasite: Giardia doudenalis ○ Commonly Associated Food: improperly treated water ○ Most Common symptoms: initially fever; later loose stools, abdominal cramps, nausea ○ Prevention: • Use properly treated water • exclude foodhandlers with diarrhea • wash hands properly to minimize the risk of cross- contamination `

It commonly cause food spoilage and sometimes illness

○ spoils food ○ grows well in acidic food with low water activity ○ is not destroyed by freezing ○ can produce toxins such as aflatoxins

○ can spoil food rapidly ○ may produce a smell or taste of alcohol as it spoils food ○ may appear as a pink discoloration or slime and may bubble