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Certified Professional Food Safety (CP-FS)

Terms in this set (151)

Bacterial Toxin Mediated Infection (TMI)
Caused by consuming a live pathogen that produces a toxin in your body. Usually produces a fever. Onset time similar to infection (1-2 days). More likely to cause diarrhea.
Characteristics of bacterial spores
Resistant to stress, extreme temperatures (hot and cold) and loss of moisture. Cannot reproduce or make toxin.
Mesophilic bacteria
Moderate temperature loving bacteria. Most foodborne illness bacteria fall into this temperature group.
Four stages of bacterial growth
1. Lag
2. Log
3. Stationary
4. Death
Types of ROP (Reduced Oxygen Packaging)
- Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
Temperatures for Reheating Food
165F within 2 hours (*Exception: commercially processed food in an intact package only has to be reheated to 135F)
Cooking temperature for roast
130F for 112 minutes or 145F for 4 minutes.
Items with minimum cooking temperature of 165F
- Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or stuffing containing fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes after removing from microwave oven. Also must be covered stirred and rotated half way through the cooking cycle.)
Items with minimum cooking temperatures of 155F
- Raw eggs NOT for immediate service (buffet line)
- Comminuted commercially raised game animals and exotic species of game animal
- Comminuted fish and meats
- Injected meats
- Ratites
Items with minimum cooking temperatures of 145F
- Raw eggs for immediate service by a consumer's order
- Commercially raised game animals and exotic species of game animals under a voluntary inspection program
- Fish, Pork and Meat not otherwise specified
Bacterial Infection
Caused by a live pathogen in your body. Often produces a fever. Longer onset time (1-2 days). More likely to cause diarrhea.
Five steps for proper cleaning and sanitizing
1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Bacterial Intoxication
Caused by a toxin produced bacteria in the food before you eat it. Bacteria may be dead when you eat the food. Does not produce a fever. Shorter onset time (typically measured in hours). More likely to cause vomiting. (Bacillus cereus, Clostridium botulinum, Staphylococcus)
Phosphatase Test
Used to check for proper Pasteurization in Milk. Absence of alkaline phosphatase indicates milk was properly pasteurized.
UHT pasteurization
Ultra High temperature that not only kills pathogens, but also spoilage bacteria.
Requirements to prevent Clostridium botulinum in ROP foods
- Maximum water activity = .91
- Maximum pH = 4.6
- Maximum shelf life = 14 days
- Maximum temperature = 41F
- High concentration of competing organisms
Five symptoms that automatically mean exclusion
- Vomiting
- Jaundice
- Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
Asymptomatic
Without obvious symptoms; not showing or producing indications of a disease or other medical condition.
Receiving temperature for cold foods
41F internal product temperature (Exception: Raw shell eggs and shellfish can be received at 45F air temperature)
Hot holding temperature
135F
Methods for cooling food
- Divide in smaller portions
- Use shallow containers
- Ice bath or ice paddle
- Blast chiller
Four methods for thawing food
1. in a refrigerator at 41F or less
2. Under running water at 70F for less than 4 hours (for product to be cooked or maintain ready-to-eat below 41F)
3. In a microwave oven and then immediately transferred to conventional cooking method
4. As part of the cooking process
Refrigeration Temperature
41F (Exception: Raw shell eggs received in refrigerated equipment maintaining a temperature of 45F)
Temperature requirements for hot water sanitizing
Three Compartment Sink - 171F
Warewash Machine - 180F
Stationary, Single Rack - 165F
Time and temperature requirements for cooling food
135F to 70F within 2 hours
135F to 41F within 6 hours
Correct Order (Top to Bottom) for storage of items in a refrigerator
- Ready to Eat
- Items to cook to 145F
- Items to cook to 155F
- Items to cook to 165F
Final rinse pressure on a warewash machine
Not less than 5 psi or more than 30 psi
Difference between cleaning and sanitizing
- Cleaning removes visible dirt
- Sanitizing decreases bacteria to a safe level (99.999% reduction, or 5 log kill)
Foods recommended to use pasteurized eggs, especially with high risk populations
Caesar salad, hollandaise or bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg fortified beverages that are not cooked.
Staphylococcus aureus or staphylococcal food poisoning
Pre-cooked, ready-to-eat foods that have been recontaminated by food employees
- Foods that require considerable food preparation and handling
- 50 - 70% of people carry this on their skin, in upper respiratory tract, or in cuts/lesions
- Enterotoxin: toxin that damages intestines
- Symptoms: nausea, vomiting and retching, adbominal cramping, prostration, and diarrhea
- Rapid onset (hours), duration 2-3 days
- Bacterial intoxication
Foodborne disease or foodborne illness
An illness or disease that is carried or transmitted to people by food.
"Big Six" foodborne pathogens
1. Hepatitus A Virus
2. Escherichia coli o157:H7
3. Salmonella typhi
4. Shigella spp
5. Norovirus
6. Nontyphoidal Salmonella
Symptoms of an allergic reaction (anaphylactic shock)
Swelling of face, eyes, hands, or feet. Tightening in the throat. Wheezing or shortness of breath. Hives and itching in and around mouth, face or scalp. Gastrointestinal symptoms. Loss of consciousness and death.
PSP symptoms (Paralytic Shellfish Poisoning)
tingling, burning, numbness, drowsiness, incoherent speech, and respiratory paralysis.
DSP (Diarrhetic Shellfish Poisoning)
Nausea, vomiting, diarrhea, and abdominal pain accompanied by chills, headache and fever.
NSP: Neurotoxic Shellfish Poisoning
Tingling and numbness in lips, tongue and throat. Muscular aches, dizziness, reversal of the sensations of hot and cold, diarrhea, and vomiting.
ASP: Amnesic Shellfish Poisoning
Vomiting, diarrhea, abdominal pain, and confusion, memory loss, disorientation, seizure, coma.
Shellfish toxins
PSP - Paralytic Shellfish Poisoning
DSP - Diarrhetic Shellfish Poisoning
NSP - Neurotoxic Shellfish Poisoning
ASP - Amnesic Shellfish Poisoning
Comes from algae consumed by the shellfish. Rapid onset- as little as 30 minutes.
Reportable symptoms
Diarrhea, vomiting, jaundice, sore throat with fever, certain lesions and wounds.
Gastroenteritis
"Upset Stomach", traditional stomach/intestinal symptoms, including nausea, vomiting, diarrhea, and abdominal cramps. Most common foodborne illness.
FATTOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
Tapeworms: Taenia solium (Pork) and Taenia saginata (beef)
Parasite
Rotavirus
- Virus
- Acute gastroenteritis: vomiting, watery diarrhea, low-grade fever
- Best prevention is good personal hygiene
- Incubation period of 1-3 days.
Bacillus cereus
- Bacterial toxin or TMI
- Commonly associated with rice or other starchy foods
- Vomiting (emetic) illness type
- Improper hot holding allows toxin to form
- Sporeformer
Campylobacter jejuni
- Onset time 2-5 days and illness last 7-10 days
- Leading cause of bacterial diarrhea in the U.S.
- Microaerophilic: 3-5% Oxygen
- Commonly associated with chicken, also associated with raw milk
Clostridium botulinum
- Associated with improperly canned foods- especially home canned, vacuumed packed refrigerated foods, garlic or onions stored in oil, baked potatoes.
- Anaerobic, spore forming, intoxication
- Symptoms go "top down", start with blurry vision, then trouble swallowing and speaking, then difficulty breathing
- Onset in 18-36 hours
Giardia Lamblia or giardiasis or intestinalis
- Parasite
- The most common non-bacterial form of diarrhea in North America
- Contaminated water
- Associated with day care centers - especially where diapering is done
- Last 1-2 weeks
Entamoeba histolytica or amebiasis
- Parasite
- Transmitted by fecal contamination of drinking water and ingestion of cyst or by direct contact with dirty hands
- Illness ranges from no symptoms to dysentery and may last for years
Cryptosporidium parvum or cryptosporidiosis
- Parasite
- Often associated with water supplies, public swimming pools and play fountains
- Severe water diarrhea
- Filtered out of drinking water and killed in pools by UV light
Norovirus
- Virus
- Rapid onset (24-48 hours)
- Mild illness lasting 24-60 hours
- Main symptom is vomiting
- Best prevention is good personal hygiene- sick employees should not work
- Most common foodborne illness
- Ready to eat foods, sometimes water or shellfish
Hepatitis A (HAV)
- Virus
- Main symptom is jaundice (yellowing)
- Incubation period: 10-50 days (avg. 30 days)
- Good personal hygiene is best prevention
- Passed through ready-to-eat foods
Aflatoxin
A type of mycotoxin. Produced by the Aspergillus mold which is found in moldy grain or hay. The toxin shows up in livestock milk.
Mycotoxins
Toxins produced by molds.
Scombrotoxin or histamine poisoning
- Associated with fish from the combroid family (especially tuna)
- Histamine is formed during decomposition
- Symptoms similar to allergic reaction, may include peppery taste of fish
- Rarely associated with swiss cheese
- Best prevention is to buy seafood from a reputable source and store at proper temp.
Yersinia enterocolitica
- Very rare in the U.S.
- Typically not found in humans, but can be found in soil, water, and animals
- Symptoms include fever, abdominal pain, gastroenteritis, diarrhea and vomiting
- Meats, oysters, fish, and raw milk
- Infection
Anisakis spp. or anisakiasis
- Parasite
- Associated with raw or undercooked fish - especially salmon, cod, and sushi
- Small white worm - lives in throat
- Freeze to kill: 31F for 7 days or -4F for 15 hours
Cyclospora cayetanensis
- Parasite
- Associated with fresh fruit, especially those with rough skins like raspberries and strawberries
- Comes from either contaminated irrigation water or sink field workers
- Onset time: 1 week
Nematodes (roundworms), including trichinellae spiralis, trichuris trichiua, and ascaris lumbricoides
- Parasite
- Causes trichinosis and other diseases
- Often associated with undercooked pork, but also with wild game (bear, boar, etc.)
Shiga toxin-producing Escherichia coli (STEC) - E. coli O157:H7
- Associated foods: raw and undercooked red meats (especially ground beef, lettuce, spinach, unpasteurized fruit juices, improperly pasteurized milk, and sprouts
- TMI, produces a toxin similar to Shiga toxin
- Can progress to Hemolytic Uremic Syndrome (HUS), kidney failure
Salmonella spp. or salmonellosis
- Onset time 6-48 hours, duration of illness is typically 1-2 days
- Associated foods: poultry, eggs, milks and dairy products
- May also be in soil and water or on environmental surfaces
- Traditional gastrointestinal symptoms
- Infection
Listeria monocytogenes or listeriosis
- Short onset of a few hours to 2-3 days
- Symptoms include: septicemia, meningitis, encephalitis, spontaneous abortion or stillbirth even into the 3rd trimester, and traditional gastrointestinal symptoms
- Infection
- Associated foods: Processed meats (deli meats and hot dogs), raw milk, soft cheese, raw vegetables, fermented raw meat sausages, prepared salads
- Best prevention: Storage temps and expiration dates
Streptococcus pyogenes
- Often associated with pharyngitis (strep throat) or skin infection (impetigo)
- Associated with many different foods, but come from a sick employee or food that has sustained temperature abuse
Vibrio spp.
- Naturally occurring in coastal waters
- Outbreaks are more common in warmer months
- Parahaemolyticus - gastrointestinal illness
- Vulnificus - gastrointestinal illness and septicemia
- Associated with seafood, especially shellfish
- Infection
Shigella spp. or shigellosis
- Typically spread from employees through food, fecal-oral transmission
- Normally in ready to eat foods, often involving a lot of hand preparation
- Can also be spread through contaminated water
- Exclude diagnosed employees or if member in their household is diagnosed
- Onset time: 12-50 hours
- Infection
Parasite
Lives in or on a host and consumes their food, energy, or resources. Benefits at the expense of its host.
Protozoa
One-celled organism, but not a bacteria. Classified with parasites
Requirements for serving game animals in a foodservice establishment
- Must be commercially raised for food; raised slaughtered, and processed under inspection
- If live caught: Must be slaughtered and processed under law and may not be endangered or threatened wild life or plants
Pasteurization
Rapid heat and cool process which destroys pathogens and extend shelf life of product.
Food Employee
An individual working with unpackaged food, food equipment or utensils, or food contact surfaces.
Maximum times for holding cold foods
- If a commercially processed food in unopened container, expiration date on label
- If made on premises, 7 days at 41F, day of preparation is day 1, and never exceed original expiration dates on product labels
Hand washing time
1. Total process: 20 seconds
2. Scrubbing: 10-15 seconds
Temperature danger zone
41F-135F (Range at which bacteria grow rapidly)
Procedures for using time as a control method for holding hot food
- Must discard product after 4 hours
- Write time removed from hot storage and time to discard on product/container
Procedures for using time as a control method for holding cold food
- Must discard product after 4hours
- If product does not get above 70F then it can be kept for 6 hours
- Write time removed from cold storage and time to discard on product/container
Two ways to calibrate a thermometer and the temperature for each method
1. Melting point or ice method: 32F
2. Boiling point method: 212F
TCS Foods(Time/Temp Control for Safety)
A food that requires time/temp control for safety to limit pathogenic microorganism growth or toxin formation.
Corrective Action
Activities taken by a person whenever a critical limit is not met.
Verification procedures
Activities, other than monitoring, that determine the validity of the HACCP and show that the system is operating according to the plan.
CCP vs. Critical Limit
A CCP is a step in the process (box on the flow chart). A Critical Limit is a value that can be measured at that step.
HACCP prerequisite programs
- Vendor certification programs
- Training programs
- Allergen Management
- Buyer specifications
- First-in-First-Out procedures
- SOPs
An example of good "Chain of Custody" practice
Getting a signature for evidence or lab samples received and every time the sample passes from one individual to another
Critical Control Point
A point or procedure in a specific food system where loss of control may result in an unacceptable health risk.
Critical Limit
A prescribed parameter that must be met to ensure that food safety hazards are controlled at each CCP
OR
Maximum or minimum value to which a physical, biological or chemical parameter must be controlled at a CCP to minimize the risk that identified food safety hazard my occur.
Monitoring procedure
The act of observing and making measurements to help determine if critical limits are being met and maintained.
First six steps of HACCP
1. Assemble the HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site Verification of flow diagram
6. List all potential hazards
Seven principles of HACCP
1) Conduct a hazard analysis
2) Determine critical control points (CCPs)
3) Establish critical limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish verification procedures
7) Establish record keeping and documentation procedures
HACCP
Hazard Analysis/Critical Control Point(s)

A systematic approach to identifying, evaluating, and controlling food safety hazards.
Items found at a properly equipped hand washing sink
- Water is at least 100F, dispensed through a mixing valve or combination faucet
- Hand cleaning liquid, powder or bar soap
- A method to dry hands (single-use paper towel, hot air dryer or continuous feed towel)
- Sign or poster notifying food personnel to wash their hands
- Waste receptacle
When to wash hands
- Immediately before engaging in food preparation
- After touching bare body parts other than clean hands or exposed portions of previously washed arm
- After caring for or handling service or aquatic animals
- After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking
- After handling soiled pieces of equipment
- As often as necessary to remove soil and contamination and prevent cross-contamination when changing tasks
- When switching between working with raw food and ready-to-eat food
-Before donning gloves for working with food
Sources of water supply when alternative supply is needed
- Commercially bottled drinking water from an approved source
- Closed portable water containers
- Enclosed vehicular water tank
- On-premises water storage tank
- Piping, tubing or food grade hoses connected to an adjacent approve source with approval of the health authority
What to do if the water supply is contaminated
- If public supply: Flush and disinfect system (typically done by water provider)
- If a well: Discontinue use, disinfect well, test, resume operation on good results, use alternative water supply while well is not available
Mobile Establishment wastewater tank requirement
Wastewater tank must be 15% larger than the supply tank.
Allowed uses for non-potable water
- Only used for non culinary purposes: fire sprinklers, cooling nonfood equipment air conditioning, irrigation
- Pipes must be identified as having non-potable water
Testing requirements for a water supply that comes from a well
Water must be tested at least once per year and a certificate must be kept on file for review by inspector.
Class 1 Food Recall
The most serious recall. May cause serious adverse health consequences.
Conference for Food Protection
Meets every two years, makes recommendations for what should be in the Food code. Sets standards for Certified Food Protection.
How often is the Food Code published and updated?
Published every four years and updated at two-year intervals.
Summary abatement
When the government has to take the necessary actions to terminate a nuisance.
Abatement
Termination of a nuisance
Embargo
An order prohibiting the removal or use of a particular item.
Hold or detention
Establishment retains product but can't do anything with it until it is released by the regulatory authority.
Variance
Modification or waiver from a food code requirement.
Condemnation
Declaring unfit for use or sale.
Comminuted food
Reduced in size by methods including chopping, flaking, grinding, or mincing. Example: Ground beef, gyros, and gefilte fish.
Adulteration
Lowering the quality of food by adding an inferior substance or removing an important substance.
Misbranding
Bad labeling; indication incorrect information on the label. Relates to how a product is represented, primarily on the product label.
Seizure
When the regulatory authority takes physical control of an item.
Grading
- Optional
- Paid for by the processor
- Tells the quality of the product
How long an establishment can be given to correct a priority or priority foundation violation?
Generally immediately, but some cases up to 10 days.
Times during which an inspection may be performed
Hours of operation or "other reasonable time"
Reasons why regulatory visits may be LESS frequent than twice per year
- Facility operates under a HACCP
- Limited service - coffee, soft drinks, prepackaged sandwiches
- Regulatory uses a risk based formula for determining inspection frequency
Immunocompromised, high-risk, or highly susceptible populations
- The very young (pre-schoolers)
- The elderly
- Pregnant women
- People taking certain medications
- People with certain illnesses
Reasons why regulation visits may be MORE frequent than twice per year
- Bad history of violations
- Caters to a high-risk population exclusively
- Regulatory authority uses a risk based formula for determining inspection frequency
Conditions that determine an outbreak is over
- All suspect food is consumed or recalled
- Establishment closes or changes procedures
- Infected food handler is no longer handling food
- The regulatory authority declares it over
Food irradiation
- Sometimes called "Cold Pasteurization"
- Uses ionizing radiation to kill insects, fungi, or bacteria that cause food to spoil or disease in humans
- Dose of radiation per pound of food is an important measure
- Irradiation must be declared on the label
Conditions that allow for closure of an establishment
- Fire or Flood
- Extended interruption of electrical or water service
- Sewage back up
- Misuse of poisonous or toxic materials
- Apparent foodborne illness outbreak
- Gross unsanitary conditions
- Other circumstances that may endanger public health
How the Person in Charge (PIC) demonstrates knowledge
- Knowledge is evident in practical application
- By answering inspector's questions
- By passing a certification exam
Factual observations that can be recorded on an inspection report
- Failure of PIC to demonstrate knowledge
- Failure of employees to report diseases or medical conditions
- Nonconformance with code items
- Failure of employees to demonstrate knowledge or perform in accordance with regulations
- Failure to provide records
- Failure to comply with critical limits of a HACCP plan
Reason why a regulatory authority may examine, sample, or test food
To determine its compliance with the Food Code
Reason why an inspection or search order (warrant) may be obtained from a court:
- If access was denied for a routine inspection
- To examine and sample food
- To examine establishment records related to food purchased, received, or used.
Informed consent
Agreeing to proceed with an activity but acknowledging that there is a risk involved.
Implied consent
The fact that you are operating an establishment with a permit means that you agree to inspections as part of the conditions of the permit.
Inspection order or Inspection warrant
An order by a court that specifically authorizes the regulatory authority to perform an inspection or search.
Inspection
- Mandatory and routine by a regulatory authority
- Usually twice per year
- Says the product was produced under wholesome conditions
Search
Visit by a regulatory authority where they are looking for something specific.
Code of Federal Regulations
Codification of the general and permanent rules published in the Federal Register where new rules are finalized
Regulatory Authority
The local, state, or federal agency with jurisdiction over the food establishment
Three Levels of regulation
Local, State, and Federal
Risk
The likelihood that an adverse health effect will occur within a population as a result of a hazard in the food.
Hazard
A biological, chemical or physical property that may cause an unacceptable consumer risk.
FUELSS
- Exposed Food
- Clean Utensils
- Clean Equipment
- Clean Linens
- Unwrapped Single-Service Items
Exclude or Exclusion
Limits activities of a food employee so that there is no risk of transmitting a disease that is transmittable through food and the food employee does not work with FUELSS
Food Establishment
An operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption
Conditional Employee
A Potential food employee to whom a job offer is made, conditional on responses to subsequent medical questions or examinations designed to identify potential food employees who may be suffering from a disease that can be transmitted through food and done in compliance with Title 1 of ADA
Federal Insecticide, Rodenticide, and Fungicide Act
Created the EPA and is the law that regulates sanitizers
Employee
The permit holder, person in charge, food employee, person having supervisory or management duties, person on the payroll, family member, volunteer, person performing work contractual agreement, or other person working in a food establishment
Food Processing Plant
A commercial operation that manufactures, packages, labels, or stores food for human consumption, and provides food for sale or distribution to other business entities such as food processing plants or food establishments
Characteristics of a proper trash receptacle
Durable, cleanable, insect and rodent resistant, leak proof, nonabsorbent, tight fitting lids and doors. Outside receptacles (dunpsters) must be on a hard surface (asphalt or concrete).
Restricted-use pesticide
A pesticide that contains an active ingredient specified in 40 CFR 152.175 and is limited to use by or under the supervision of a certified applicator
Three steps of Integrated Pest Management (IPM)
1. Exclusion (Keep them out)
2. Deny Harborage (food, water, and shelter)
3. Work with a PCO to eliminate them if they come inside.
PCO
Pest control operator
Rodents
- Three main types are Norway rat, roof rat, and house mouse (domestic mouse). Young are born as small versions of adults.
- Droppings look like black pellets
- Other signs include rub marks, chew marks and nests.
Tracking powders
Not allowed in food establishments. Non toxic powders, like flour, talc can be used provided no contact with food, equipment, utensils, linens, other food contact materials.
Flies
- Attracted to decaying organic matter (garbage)
- Eliminate sources of food and use exclusion methods
- Lays eggs that become larvae (maggots) and then adults.
Cockroaches
- Prefer warm, dark, moist areas
- Droppings resemble ground black pepper
- May leave egg casings
- Go through gradual metamorphosis
Items required on a food label
- Food Identity
- Quantity
- Ingredients
- Nutrition Label
- Name and Location of manufacturer, distributor, or packer
- Identity and Quantity must be on the primary label
Food Allergen Labeling and Consumer Protection Act of 2004
Requires allergens to be listed in plain language (Food source)
8 food allergens
1. Milk
2. Eggs
3. Peanuts
4. Tree nuts
5. Fish
6. Shellfish
7. Wheat
8. Soy
List of TCS Foods
- Animal food that is raw or heat treated
- A plant food that is heat treated or consists of raw seed sprouts, cut melons or garlic in oil mixtures that are not modified in a way that results in mixtures that do not support pathogenic microorganism growth or toxin formation.
Conditions for a foodborne illness to become an outbreak
- Two or more people
- Same food
- Same symptoms
- Common food source
Confirmed disease outbreak
Lab analysis identifies the causative agent and epidemiological data implicates a food as the source of the illness.
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