Servsafe ManagerChpt.2 PDF

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Summary

TCS FOOD: Food requiring Time and Temperature Control for Safety
How does Contamination happen?
Food-handlers can contaminate food thru…
Fecal-Oral Route: food-handlers do not wash hands after restroom, transfers Feces particles to food they touch
Biological Contaminant: from...

Description

NUFD 240 ServSafe Chapter 2 Review : TCS FOOD: Food requiring Time and Temperature for Safety   Control   ● Milk + Dairy products ● Meat: Beef, Pork, Lamb ● Fish ● Baked Potatoes ● Tofu/Soy protein ● SLICED melon / CUT tomatoes + leafy greens ● Shell eggs ● Poultry ● Shellfish+Crustaceans ● Heat-treated plant food: rice, beans, veggies ● Sprouts ● Untreated garlic and oil mixtures How does Contamination happen? Food-handlers can contaminate food thru… ● Fecal-Oral Route: food-handlers do not wash hands after restroom, transfers Feces particles to food they touch ● Food handlers are SICK: sneezing/vomiting on food or Food contact surfaces Biological, Chemical, Physical Contaminants Biological  Contaminant: from Microorganisms (living). ● Pathogens = harmful Microorganisms ○ Producing toxins ○ Sickness occurs when Eaten Chemical Contaminant 4 Pathogen Types 1. Bacteria 2. Viruses 3. Parasites 4. Fungi (molds + yeast) BIG 6 (highly contagious / Causing severe illness ) 1. Shigella s pp

2. 3. 4. 5. 6.

Salmonella Typhi Nontyphoidal Salmonella  (N  TS) Shiga Toxin-(producing)  E s cherichia c o li ( STEC)Hepatitis A Norovirus

Foodborne Illness Symptoms ● Vomiting ● Diarrhea ● Fever ● Nausea ● Abdominal Cramps ● Jaundice: yellowing skin/eyes

F A T T O M = Bacteria conditions needed to Grow F.ood- Bacteria needs nutrients from food

 LOW acid = Good for bacteria A.cidity- HIGH acid = bad for bacteria & T.emperature- Temp.  Danger Zone: 41-135  degrees Fahrenheit ● 70-125 degrees fahrenheit= FASTER bacteria growth T.ime- Needs time to grow. Longer time = More bacteria O.xygen- Aerobic  bacteria → need Oxygen Anaerobic b acteria → NO Oxygen M.oisture- Food w/High moisture = Better for bacteria

Bacteria

Source

Food

Prevention

Salmonella Typhi

-Lives in humans: intestinal tract + Bloodstream -Bacteria r emains i n human Feces after symptoms gone -Severity of symptoms depends on quantity of bacteria consumed

-Read-to-eat Food -Beverages

-Exclude Food handlers with Salmonella Typhi -Wash Hands -Cook food to minimum Internal Temperatures

Nontyphoidal Salmonella N  TS

-Farm animals carry N  TS naturally -Bacteria r emains i n human Feces after symptoms gone -Severity of symptoms depends on quantity of bacteria consumed -Bacteria remains i n human Feces after symptoms gone

-Poultry + Eggs -Meat -Milk + Dairy products -Produce: Tomato, Cantaloupe, Peppers

-Cook poultry+eggs to minimum internal temp. -NO Cross-Contamination w/poultry + ready-to-eat-food -Exclude food handlers with NTS who Vomit + have Diarrhea

Shigella spp

-Found in Feces from ill humans -Contaminated water + food -FLIES t ransfer bacteria from feces to Food -Severity of symptoms depends on quantity of bacteria consumed -Bacteria remains i n human Feces after symptoms gone

-Food easily contaminated by HANDS: Salad w/TCS food=shrimp,potato, tuna,chicken -Food in contact w/contaminated  PRODUCE water =

-Exclude food handlers with Shigella spp w  ho have Diarrhea -Wash hands -Control Flies in/out of operation

Shiga Toxin-producing Escherchia coli STEC

-STEC found in cow intestines. Slaughtering = higher contamination chance -Infected people have -When eaten, produces Toxins in intestines causing illness

-Ground beef (RAW / UNDERCOOKED) -Contaminated produce

-Exclude food handlers w/diarrhea + diagnosed w/illness from bacteria -Cook food (ground beef) to minimum internal temp. -Purchase produce

-Bacteria r emains i n human Feces after symptoms gone

from reputable suppliers -NO Cross-contamination of Raw meat→ read-to-eat-food

Viruses: Need a living host to grow: animals/humans. CANNOT grow in food, but can be transferred through food + remain infectious in food. Virus SOURCE People can get virus thru Food / Water / Any Contaminated Surface Foodborne illness from virus are from Fecal-Oral  Routes + Vomit particles on food ● Viruses = Not destroyed by normal cooking temp. Good Personal hygiene + Vomit clean-up can prevent virus-spread Major Viruses causing Foodborne Illness 1. Hepatitis A 2. Norovirus...