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kenleyc
on FreezingBlue Flashcards.
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Problem in rice
bacillus cereus - emetic form
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Rod, spore former, found in soil
bacillus cereus
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Corn, potatoes, vegetables, meat products
forms exotoxins
bacillus cereus
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exotoxin elaborate in food
emetic form
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exotoxin elaborated in GI tract
diarrheal form
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Diarrhea, no vomiting
bacillus cereus - diarrheal form
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nausea, vomiting, no diarrhea
emetic form
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Onset: 6-15 hrs Duration: 6-12 hrs
bacillus cereus gastroenteritis
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salads containing egg, chicken, tuna, macaroni, deli meats
heavily handled foods
staphylococcal gastroenteritis
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NVCD drop in body temp, sweating
staphylococcal gastroenteritis
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Humans and animals - skin, hide, hair, feathers, mucous mem., pimples, infected wounds, respiratory system
staphylococcus aureus
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causes mastitis in cattle
staphylococcus aureus
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80% of poultry carry this
staph
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produces exotoxins that are enterotoxins
staphylococcus aureus
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Onset: 1-6 hrs Duration: 1-2 days
staphylococcal gastroenteritis
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MRSA causing
staphylococcal gastroenteritis
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exotoxin heat stable
staphylococcus aureus
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salt tolerant
staphylococcus aureus
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will grow at Aw .85
staphylococcus aureus
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ETEC
Enterotoxigenic e.coli
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EIEC
enteroinvasive e. coli
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EPEC
enteropathogenic e.coli
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EAggEC
enteroaggregative e. coli
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EHEC
enterogemorrhagic e. coli
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Traveler's diarrhea
enterotoxigenic e.coli
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bacilliary dysentary
enteroinvasive e.coli
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infant diarrhea
enteroaggregative e.coli
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spore former, found in soil and carried in intestines of animals and humans
clostridium perfringens
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Usually do not have nausea, fever, vomiting, but do have diarrhea
clostridium perfringens gastroenteritis
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grows without oxygen and can produce a deadly toxin
clostridium botulinum
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untreated garlic/oil mixures
clostridium botulinum
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toxin mediated infection
hemorrhagic colitis
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found in ground beef and contaminated produce
escherichia coli
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HUS
hemolytic uremic syndrome
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ground beef should be cooked at
- 155 - servsafe
- 160 - USDA
- 165 - at risk pop
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e. coli shiga toxin producing is found primarily
in the GI tract of cattle
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escherichia coli produces endotoxins in the GI tract called
shiga-toxins
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living organisms that need a host to survive
parasites
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Raw or undercooked: Herring, cod, halibut, mackerel, pacific salmon, squid
Anisakisis
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tingling in throat, coughing up worms
anisakisis
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transmitted via larvae in muscle of fish
anisakis simplex
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freezing for several days kills larvae
anisakis simplex
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Trichinellosis
Trichinella spiralis
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larvae containing cyst in pork muscle
trichinella spiralis
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3 stages of trichinellosis
intestinal phase, muscle-invasion phase, convalescent phase
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Onset: 2-28 days
Duration: 1-6 wks
Trichinellosis
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Swine, bear, marine mammals
trichinella spiralis
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prevention for trichinellosis
cooking, salting, curing, freezing, irradiation
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Taenia saginatta found in
cattle
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Taenia solium
found in swine
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Taeniasis is a _____ infection
intestinal
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Cysticercosis is a ________ infection
tissue
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loss of appetite
abdominal pain
weight loss
Taeniasis
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seizures
psychiatric disturbances
headaches
death
cysticercosis
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cryptosporidium parvum
cryptosporidiosis
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untreated/contaminated water and produce
cryptosporidium parvum
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transmitted via oocytes in feces
cryptosporidium parvum
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cause of the largest waterborne outbreak in US 400,000 ppl infected
cryptosporidium parvum
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resistant to chloronation
cryptosporidium parvum
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problem in daycare centers
rotavirus or cryptosporidium parvum
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Giardiasis
Giardia duodenalis
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backpacker's nemesis
Giardia duodenalis
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Scombroid poisoning toxin
histamine
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Tuna, bonita, mackerel, mahi mahi
Scombroid poisoning
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reddening face and neck
sweating
burning/tingling mouth
headache
scombroid poisoning
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Ciguatera fish poisoning toxin
ciguatoxin
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Predatory reef fish
ciguatoxin
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reversal hot/cold sensations
tingling in fingers/toes
joint muscle pain
ciguatoxin
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toxins are heat stable
shellfish poisoning
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PSP
paralytic shellfish poisoning
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NSP
neurotoxic shellfish poisoning
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ASP
Amnesic shellfish poisoning
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Pacific & New England coast (colder water)
paralytic shellfish poisoning
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Red Tide is associated with:
- Karenia brevis
- Gambierdiscus toxicus
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neurotoxins are produced by
consumption of algae
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karenia brevis and gambierdiscus produce which toxin
saxitoxin
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Neurotoxic shellfish poisoning toxin
Brevetoxin
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Only toxin not associated with scallops
brevetoxin
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toxins associated with hot/cold sensations
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Amnesic shellfish poisoning toxin
domoic acid
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warmer waters of gulf and caribbean
NSP - brevetoxin
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waters of pacific NW & east of Canada
ASP - domoic acid
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confusion
memory loss
disorientation
seizure
death
domoic acid
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puffer fish produces this toxin
tetrodotoxin
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potent neurotoxin
tetrodotoxin
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Fugu poisoning
tetrodotoxin - puffer fish
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parathesia, dizziness, resp. failure, tremors, convulsions, death
fugu poisoning
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fungi commonly cause
food spoilage and sometimes illness
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grows well in acidic food w/ low water activity
mold
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True or false - cooking kills molds
true - but not the toxin they produce
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toxins produced by molds are called
mycotoxins
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produces aflatoxin
Aspergillus flavus
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Turkey X disease
aflatoxin
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aflatoxins cause
liver cancer
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FDA guidelines for moldy foods
hard food - cut off mold plus 1 inch
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name 3 mycotoxins
- aflatoxin
- achratoxin
- psoralen
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Spoils food, not harmful
yeast
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produces slime layer
yeast
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true or false - mushroom toxins are destroyed by cooking
false
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found in pottery, pipes, crystal, paint
Lead
-
-
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galvanized containers
zinc
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CRM
corrosion resistant materials
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any material that maintains its original surface characteristics under prolonged exposure to heat, cold and chemicals
corrosion resistant materials
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all food contact surfaces must be made out of
CRM
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pesticides can contaminate by
- surface contamination during production
- plant uptakes pesticide during prod
- surface contam. by application of pesticide in food service
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GRAS
generally recognized as safe
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never use to mask spoilage
use in recommended amounts
food additives
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flavor inhancer
5th basis taste "Umami"
Monosodium Glutamate
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Symptoms of MSG allergy
- flushing of face
- dizziness
- headache
- dry burning throat
- nausea
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potato of vegetable whitener
sulfites
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used in wine, frozen shrimp, dired fruit, frozen potatoes
sulfites
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if present in greater than this amount, it must be declared on label
10 ppm
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alternatives for sulfites
- citric acid
- lactic acid
- ascorbic acid
- erythorbic acid
- gluconic acid
- acetic acid
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sulfite symptoms
- nausea
- diarrhea
- breathing difficulties
- coma
- loss of conciousness
- death
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Name 6 common food allergens
- Milk and Dairy products
- Eggs and egg products
- Fish and shellfish
- Wheat
- Soy and soy products
- Peanuts and tree nuts
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Name 6 symptoms of food allergies
- Itching in and around mouth, face, scalp
- Tightening in throat
- wheezing or shortness of breath
- swelling of face, eyes, hands, feet
- gastrointestinal symptoms
- loss of conciousness/death
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Ways to protect guests from food allergies
- Be able to fully describe menu items
- If you are unsure about an item, urge guest to order something else
- Ensure cookware and utensils are allergen free
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Mode of infection of trichinellosis spiralis
- Humans consume pork containing cyst
- Larvae released from cyst into intestine
- Larvae invade intestinal wall
- Mature in 5-7 days
- Reproduces
- New larvae migrate through bloodstream to muscle
- Larvae become encysted
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10% death rate with medication
Clostridium botulinum
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Most common FBI for children
Rotavirus
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Most severe form of Salmonella
Salmonella Typhi
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Onset 3-70 days
Listeria Monocytogenes
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Most common cause of FBI in Japan
Vibrio parahaemolyticus
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Primary septicemia
Vibrio vulnificus
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Sequel disease - Guillian Barre Syndrom
Campylobacter jejuni
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most adults are immune
Rotavirus
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Bacilliary dysentary
Campylobacter jejuni
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Onset 15-50 days
Hepatitis A
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Genus with over 2400 serovars
Salmonella enteriditis
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Causes abortions
Listeria monocytogenes
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Most common cause of FBI in US
Norovirus
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Disease name Salmonellosis
Salmonella enteriditis
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Occurs in the Gulf Coast
Vibrio parahaemolyticus
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Infective dose 1-10 cells
Salmonella Typhi
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Metallic green/turquoise diarrhea
Rotavirus
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Problem in warmer months
Vibrio vulnificus
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Formally known as Norwalk A
Norovirus
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Four phases of the bacterial growth curve
Lag, log, stationary, death
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Temperature abuse of foods can occur at what four stages in food service
Holding, Cooling, Storing, Cooking/Prepping
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List 4 types of microorganisms
Bacteria, Virus, Fungi, Parasites
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MAP
modified atmosphere packaging
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TCS
Time/temp control for safety
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ROP
reduced oxygen packaging
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CDC
centers for disease control
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T/F Microaerophiles require small quantities of oxygen to grow
True
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T/F Sugar is a humectant that increases the water activity
False
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T/F Salmonella pullorum is found in the gastrointestinal tract of pigs
False
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T/F Listeria Monocytogenes naturally found in soil, water, plants
True
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T/F The FDA food code is updated every year
False
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T/F Allicin in garlic is a naturally occuring compound that inhibits bacterial growth
True
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Eight symptoms commonly associated with food allergies
- Loss conciousnes/death
- Swelling of face, eyes, hands, feet
- Itching of the mouth, face, scalp
- contriction in the throat
- Wheezing/diff breathing
- gastrointestinal symptoms
- flushing of the skin
- hives
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Calculate BP
Elevation divided by 550 and answer subtracted from 212
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Proper handwashing procedure
- wet hands with hottest water you can stand
- apply soap and work up a lather
- scrub hands, arms, under fingernails, between fingers for 10-15 sec
- Rinse with running water
- dry hands with single use towel or blow dryer
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Thermometer for stew
thermocoupling with immersion probe
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measure temp of a griddle with
Infrared thermometer
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measure temp of a roast
bimetallic stem thermometer
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measure temp of hamburger patty
thermocoupling with penetration probe
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Lag
initial contamination (cold storage)
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Log
increased temperature before cooking - food prep
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Stationary phase
cooking phase - cooks on outside while reproduces on inside, so it evens out
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Reasons for death phase
- lack of nutrients
- accumulation of waste
- accumulation of toxins
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F in FATTOM
Food - nutients like starches and proteins
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A - in FATTOM
Acidity - 4.6 - 7.5 pH
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M in FATTOM
Moisture - Aw of more than .85
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TT in FATTOM
- Temperature - TDZ 41 - 135
- Time - 4 hours or more in TDZ
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Grows at room temp
Mesophile
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grows in hot temps
Thermophiles
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grows in cold temps
Psychrophiles
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Survives in hot temps
Thermoduric
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survives in cold temps
Psychroduric
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only grows in absence of oxygen
obligate anaerobe
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grows with or without oxygen
facultative anaerobe
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requires small quantities of oxygen
microaerophile
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example of a biological structure
skin, rinds, shell
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____ million cases annually
48
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________ hospitalizations
126,000
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toxin elaborated outside of cell into food
Exotoxin
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produced in cell and remains until cell ruptures or dies
endotoxin
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Enterotoxin
gastrointestinal
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Neurotoxin
central nervous system
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-
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Never hold brewed tea at room temperature for more than _____
12 hours
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When cooling hot foods, they need to be cooled from _____*F to ______*F within ______(amount of time), and ______ to _______ in ______
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When reheating food, the food must be heated to ___________ within ______
165 for 15 sec within 2 hours
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When holding TCS foods, temp must be checked every _____ hours
4
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When holding hot TCS foods, the minimum temp must be
135
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When holding cold foods, the minimum temp must be
41
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What are the rules for holding a cold food without temperature control?
It should be labeled with a time it was made and a time it should be discarded (6 hours later). It should never get below 70*F
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GAP
good agricultural practices
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GMP
good manufacturing practices
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CCP
critical control point
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HACCP
Hazard Analysis Critical Control Points
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UHT
Ultra High Temperature
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TTI
time temperature indicator
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Richard decides that the pork used to make pulled pork needs to be cooked to a minimum of 145
Establish critical limits
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Sue is reviewing the menu items to identify which foods are TCS foods. She identifies chicken breast and makes note of Salmonella
identify the hazard
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Tom throws the chowder out
corrective actions
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Parts of a bimetallic thermometer
- Temp head
- Calibration nut
- holding pin
- stem
- sensing area
- dimple
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Acceptable methods for thawing
- Refridgeration
- Using clean running tap water in a sink that is less than 70*F for no more than 2 hours
- Microwaving - used immediately
- Room temp for no more than 2 hours
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Calibrate a bi-metallic thermometer using the ice bath method
- 1. get a container filled with crushed ice and potable water
- 2. place thermometer in ice bath and make sure sensing area is submerged for at least 30 seconds
- 3. Holdhead of the thermometer with a wrench and turn temp head until reaches a steady reading of 32 *F
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Stages of the flow of food
Purchasing, Recieving, Storing, freezing/holding, prepping, cooking, cooling, reheating, serving
-
Two methods for propper cooling of food products
- an ice paddle
- a blast chiller
-
A physical link between potable and non potable water is called a
cross connection
-
The problem that can result from a cross connection is
backflow
-
backflow can be prevented by use of a
vacuum breaker
-
the most effective way to prevent back flow is use of an
air gap
-
USDA creates and enforces regulations pertaining to
meat, poultry, dairy, and shell eggs
-
USDHHs
US Department of Health and Human Sciences
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FDA regulates
everything except for red meat, poultry, and shell eggs
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Histamie associated poisoning
scombroid poisoning
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what is pasteurization
heating to a very high temperature for a few seconds to kill pathogens
-
Four reasons for rejecting canned foods
- can is dented
- can is swollen
- has an off-odor
- milky substance
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Produces neurotoxin that blocks the release of acetocoline in the nerve synapse causing an interruption of the electrical signal which results in paralysis
clostridium botulinum
-
T/F Vibrio parahaemolyticus causes low grade fever and chills
True
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Three types of foodborne illness
- Intoxication
- Infection
- Toxin mediated
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Clostridium perfringens is found in what habitat
soil, air, water, gi tract
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Two forms produced by bacillus cereus
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T/F Symptoms of Staphylococcus aureus can occur in 6 hrs or less
True
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What percent of the population carries Staphylococcus aureus?
40%
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Clostridium botulinum is a ______ anaerobe
Obligate
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Duration of clostridium botulinum
10 days
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Name 3 foodborne intoxications
- Clostridium botulinum
- Staphylococcus aureus
- Bacillus cereus
-
T/F Bacillus cereus requires a high infective dose
True
-
What temperature do you cook rice to?
135
-
Known to cause mastitis in cattle
staphylococcus aureus
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T/F Flies are carriers of stapylococcus aureus
true
-
Three ways of preventing transfer of staph
- Restrict those with infection
- Cover wounds
- Wash hands
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Double vision is a symptom of what
Botulism
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T/F Turkey is a common source for clostridium perfringens
True
-
Habitat of Ecoli
GI tract of animals
-
explosive diarrhea is a symptom of
clostridium perfringens
-
prevent clostridium perfringens by
cooking dressing seperate from turkey
-
50% death rate without medical treatment
clostridium botulinum
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What can cause histamine to form in tuna?
Time-temp abuse
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List two cestodes and the animals they are associated with
- taenia saginatta - cattle
- taenia solium - swine
-
Aspergillus flavis produces a mycotoxin called
aflatoxin
-
Three signs of yeast spoilage
- slime layer
- bubbles
- alcohol odor
-
Onset and duration of trichinella spiralis
- Onset: 0-28 days
- Duration: 1-6 wks
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Identify the bacteria:
I do not need oxygen to grow
I cause double vision and diff. swallowing
I am commonly associated with produce from the soil
I produce a deadly toxin when food is temperature abused
clostridium botulinum
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Name 3 elements that are defense threats for establishments
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The type of enterovirulent E. coli that produces a disease similar to shigellosis
enteroinvasive
-
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Describe in detail how to calibrate a bimetallic thermometer by the ice point method
- Fill a large container with crushed ice and tap water
- Stir well
- Insert thermometer stem up to sensory area into the water for 30 seconds
- Do not touch bottom or sides
- Rotate calibration nut until it reads 32 F
-
BP drops ___ for every ____ft increase in elevation
-
Used to measure temp of surface of food and equipment
Infrared thermometer
-
This type of thermometer is used to monitor internal temperature of a hamburger patty
thermocouple thermometer with penetration probe
-
Describe the steps in the boiling point method for caliberating a thermometer
- put potable water in a pot
- boil the water
- place thermometer in the boiling water, no touching the bottom or side of pot
- make sure the sensor area is submerged for at least 30 seconds
- Hold thermometer with wrench and rotate until reading says 212 F
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What is the contaminant in scombroid poisoning and how does the product become contaminated. What is the implicated food? How can scombroid poisoning be prevented?
Scombroid is a histamine. The histadine gets turned into a histamine through a spoilage bacteria called a proteus. The implicated foods are tuna, bonita, and mahi-mahi. Prevention is to control time and temperature abuse during storage and preparation
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Describe in detail the disease syndrome caused by Trichinella spiralis (onset, symptoms, and duration)
Onset is 2 - 28 days, and duration is 1 -6 weeks. There are three stages of Trichinella spiralis. The first is the intestinal phase - nausea, vomiting, and ab cramps. Second phase is the muscle invasion in which the larvae matures in 5 - 7 days and causes edema, muscle pain, and remittent fever. Third is the convalescent phase which is a very slow recovery.
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Check temp of soup with a(n)
immersion probe
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List the parts of a bimetallic thermometer
- temp head
- calibration nut
- holding pin
- stem
- sensing area
- dimple
-
List the stages in the flow of food
- purchasing
- receiving
- storing
- freezing/holding
- preping
- cooking
- cooling
- reheating
- serve
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