food safety -A guide for ontario's food handler

A "foodborne illness" is caused when you? - Correct Answers when something you eat or drink makes you sick Why is it no longer called "food poisoning"? - Correct Answers because more foodborne illinesses are caused by infection than poison, this has been changed What are the four products that are considered "contaminants"? - Correct Answers bacteria, viruses, parasites or chemicals What groups are at higher risk of contracting a foodborne illness? - Correct children, the elderly, pregnant women and people with weakened immune system What are the common symptoms of foodborne illness? - Correct Answers stomach cramps, nausea, vomiting, fever What are the four causes of foodborne illnesses? - Correct Answers Chemical Contamination, Physical Contamination, Allergen, Microbilogical Contamination What is the most common cause of foodborne illness? - Correct Answers bacterial illnesses Foodborne illness caused by chemicals is called: - Correct Answers food poisoning Food poisoning can be caused by: - Correct Answers-chemical added to food on purpose like preservatives or coloring and chemicals -chemicals that aren't supposed to be added to food, like insecticides, rodenticides or cleaning chemicals What are the three types of Chemical food poisoning? - Correct AnswersMetal food poisoning, intentional additives, incidental additives Give an example of how each can be caused ( metal food poisoining, intentional additives, incidental additive) - Correct AnswersMetal poisoining-lead in paint- painted dishes or glassware may contain lead which can be absorbed into acidic food Intentional additives-anything added to colour, thicken, firm or preserve food ie sulphites used to maintain colour and give longer shelf life Incidental additives- poisonous chemicals like insecticides, rodenticides and cleaning chemcial . If these chemicals get into food they can cause food poisoning What is a physical hazard - Correct Answersare things like dirt, hair, broken glass, nails, staples , bits of metal Physical hazard and give me an example of how it could happen? - Correct AnswersThese objects such as broken glass, nails staples, bits of metal can accidently get into your food and can cause a small cut to possibly choking List some of the most common food allergens: - Correct Answerspeanuts, eggs, shellfish. What are the symptoms of a food allergy? - Correct AnswersSkin reaction: hives swelling (face, lips, tongue), itching, warmth, redness. Respiratory (breathing): coughing, wheezing, shortness of breath, chest pain or tightness, throat tightness, hoarse voice, nasal congestion or hay fever-like symptoms (runny itchy nose and watery eyes, sneezing) trouble swallowing. Gastrointestinal (stomach): nausea, pain or cramps, vomiting, diarrhea, passing out, dizziness or light-headedness, shock Other: anxiety, headache, uterine cramps, metallic taste The reaction caused by a severe food allergy is called: - Correct Answersanaphylaxis, it is a serious allergic reaction that can occur quickly and can be life threatening. List the foods and additives that are most frequently associated with causing an allergic reaction: - Correct Answerseggs, peanuts, sesame seeds, sulphites, wheat and triticale, milk, fish, soybeans, mustard, tree nuts (almonds, brazil nuts, cashews, hazelnuts, pecans, pine nuts, walnuts pistachios). If a customer with a severe food allergy has a reaction, what do you do? - Correct Answerscall 911 or your local emergency service What can you do as a server to keep your customers with a severe food allergy safe? - Correct Answers-talk directly to their manager or chef when a customer notifies them about there food allergies -make sure your food doesnt get cross-contaminated by other foods -have an accurate and up-to-date recipe binder or electronic file (please read page 18) for example: you can use vegetable oil instead of sesame or peanut oil If your food premises receives a complaint about foodborne illness what are the steps you need to take? (There are 10 steps) - Correct Answersyou should call your public heath unit to report any foodborne illness outbreak and record these details: -who got sick -what food they ate and when -what symptoms they had when -write down everything you can about what happened you should also: -talk to your staff -ask if any of them have or had the same symptoms -ask if any of them were ill when handling food -review how the food was prepared - save food samples from the meal that was eaten -dont give medical advice. instead refer to a physician or nurse practitioner. What are microorganisms and where can they be found? - Correct AnswersAre germs that can't be seen without a microscope, but they're found everywhere. They can be found in food, water, animal objects and in our human body What is a "pathogen" and give an example? - Correct AnswersMicroorganisms that make us sick are called pathogens What are the viruses that can cause foodborne illness called? - Correct Answersenteric viruses What is the most common way you can contract a virus? - Correct Answershuman hands are the most common way that viruses get into food. This is why handwashing is so important How can you tell if food has mold growing on it? - Correct Answersslimy, rotten, fuzzy, or unpleasant coloured kind What are the symptoms of a person who has ingested a pathogenic bacteria and is developing an infection? - Correct AnswersSymptoms take one or more days after eating the contaminated food to appear. Symptoms usually come on slowly and last for several days. Since this is an infection one of the symptoms is a fever What is a bacterial toxin ? - Correct AnswersCan come from bacteria that's growing in food, or from bacterial that's on a person handling the food. ie cuts, burns, pimples What is a "carrier" when you are talking about microorganisms? - Correct AnswersCarriers are people or things that are carrying microorganims which can end up in food that is not handled safely. What are the three factors that can determine if a person is more likely to get sick from a pathogen? - Correct Answers1. The person's health before eating the food 2. The amount of pathogen in the food 3. The type of microorganism Why are bacteria considered dangerous and how often do they multiply? - Correct Answers-they can multiply very quickly at room temperature -they can live and multiply in food -they arent killed by refrigeration or by freezing -their spores and toxins may still be dangerous after food is cooked The number of bacteria will double every 10-20 mins if its surroundings are perfect. There are 10 bacteria on a piece of raw chicken left on the counter. How many pieces will be on that piece of chicken on hour later? Draw a diagram if it will help. - Correct Answers10 bugs on a piece of raw chicken, after 20 mins there will be 20 bugs, then after 20 mins there is 40 bugs, then after 20 mins there are 80 bugs. What are the six main types of microorganisms - Correct AnswersViruses, protozoa, parasites, yeasts, mould and bateria What micoroorganisms can make you sick? - Correct Answerssalmonella bacteria and E coli bateria What are the viruses that can cause foodborne illness called and how do they enter the body? - Correct AnswersThey enter the body through the intestinal tract What is the best way to control the spread of viruses - Correct Answershandwashing What is the best way to control the spread of parasites - Correct Answersthrough cooking Definition of a parasite - Correct Answerslive on or in humans or animals and use them to grow How can people get parasites - Correct Answerscontaminated water, eating uncooked meat, cross contamination Alfatoxin and Ochratoxin A are examples of what? - Correct AnswersToxins produced by moulds Name the 10 bacterial toxin symptoms? - Correct Answersnausea, vomiting, tiredness, dizziness, headache, double vision, dryness of the throat, respiratory failure, paralysis, death in some cases. Remember virsuses and protozoa and parasites cant grow in food but they can be transferred to food by a carrier. Also bacteria can also be transferred to food by a carrier - Correct Answers How can viruses and protozoa and parasite be transferred to food - Correct Answersby a carrier List the six things that bacteria need to grow: - Correct Answerstime and temperature, the danger zone, oxygen, pH, moisture and protien What is the danger zone and what is its range? - Correct AnswersThe danger zone is bacteria grow and multiply fast, it is important to keep food out of the danger zone because the longer the food is left in the danger zone the more bacteria can grow and the more dangerous the food can be. The range is between 4C (40f) and 60C (140F) What is temperature of the hot holding zone, danger zone and cold holding zone - Correct Answershot holding zone, -60C (140F) danger zone- anything between cold holding zone-4C (40F) What is a Hazardous Food? - Correct AnswersAre those that support bacterial growth because they are rich in protein and have a high moisture content List some potentially hazardous foods: - Correct Answers-moist food with a pH above 4.5 -dairy products -meat, fish, poultry, and eggs -some raw vegetables and fruit (example bean sprouts, garlic in oil and cut) melon especially those that won't be cooked List the nine steps in the sequence of food preparation: - Correct Answers-receiving and storage -freezing -thawing -refrigeration -food preparation -cooking -hot and cold holding -cooling -reheating How would you use a probe thermometer to check that your food products are out of the danger zone and how do you clean it when finished? - Correct Answers-insert the probe so the sensing area is in the thickest part of the food or in the centre of the food if there is no part that s the thickest. -wait ar least 15 seconds for the reading to steady and then record the reading. probe thermometers must be cleaned and sanitized by using alcohol swabs or a sanitizing solution after each use. this is to make sure you dont cross contaminate food. When should you recalibrate your thermometer and how do you do it? - Correct Answersa thermometer should be recalibrated: -after extreme temperature change -it has been dropped the recommended way to calibrate your probe thermometer is by using the ice point method. How to recalibrate: 1. To use the ice point method mix a 50/50 slush of crushed ice and water. The temperature of the mis will always be 0C (32F) so you can use this to make sure your thermometer is giving an accurate reading. 2. Set the probe of the thermometer in the mixture, making certain its not touching the sides or the bottom. Wait until the needle stops moving to see what temperature its reading. if its not 0C (32F) it needs to be adjusted. 3. of your thermometer has a calibratoin nit, use a small wrench to turn it until the temperature reads 0C (32F). Keep the probe in the ice water to make sure the temperature is accurate. 4.Other types of thermometers can be adjusted in much the same way, using its plastic cylinder to pliers. What temperature should frozen food be kept at? - Correct AnswersFrozen foods must be kept at a temperature that allows food to remain frozen solid. once a week a robe thermometer should be used to make sure that the temperature showing on the freezers thermometer is right. What are the four safe ways of thawing frozen foods? and which one is the safest? - Correct Answers1. in a refrigerator at 4C (40F) (this is the method you should use because its the safest) 2. in a sink of cold running water 3. as a part of the continuous cooking process 4. in the microwave What temperature should refrigerated food be kept at? - Correct Answers4C (40F) or lower How often should frozen and refrigerated food temperatures be checked? - Correct AnswersTemperatures need to be monitored several times a day to make sure they stay at or below 4C (40F) How long should foods be left in the danger zone? - Correct Answersas little time as possible but no more then 2 hours List three ways to keep food out of the danger zone when making large amounts: - Correct Answers-use small batches -use pre-chilled ingredients -pack food on ice What temperature so a food product with a mixture of hazardous foods be cooked to? - Correct Answers74C (165F) List five of the common hazardous foods found in a kitchen: - Correct Answers-dairy products (such as milk and cheese -meat -poultry -fish -eggs List the minimum internal cooking temperature for the following food products: Pork, lamb, veal and beef (whole cuts, not ground) Poultry (whole bird) Poultry (pieces ex: thighs, breasts & ground) Ground Meats (not containing any poultry) ____ Fish Food mixtures containing poultry, eggs, meat, fish, etc. - Correct AnswersPork, lamb, veal and beef (whole cuts, not ground) - 71C (160F) Poultry (whole bird)- 82C (180F) for at least 15 seconds