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1 Chemstar Corporation CP-FS Study Guide 2010 Regulation, Code, legal Vocabulary and Concepts

CPFS Study Guide1

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Regulation, Code, legal Vocabulary and Concepts 1 Risk: The likelihood that an adverse health effect will occur within a population as a result of a hazard in the food. 3 types of Hazards: 1.) Physical 2.) Biological 3.) Chemical Employee Restriction: 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. 2

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Page 1: CPFS Study Guide1

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Chemstar Corporation

CP-FS Study Guide

2010

Regulation, Code, legal Vocabulary and Concepts

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Food Employee: An individual working with unpackaged food, food equipment or utensils,

or food contact surfaces

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

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 under contractual agreement, or other person working in a food establishment.

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 the Americans with

Disabilities Act (ADA) of 1990

Food Establishment: An operation that stores, prepares, packages, serves, vends, or

otherwise provides food for human consumption

Exclude or Exclusion: To prevent a person from working as an employee in a food

establishment or entering a food establishment as an employee

Employee Restriction: 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.

FUELSS:

Exposed Food

Clean Utensils

Clean Equipment

Clean Linens

Unwrapped Single-Service item

Hazard: A biological, chemical or physical property that may cause an unacceptable

consumer risk

3 types of Hazards: 1.) Physical

2.) Biological

3.) Chemical

Risk: The likelihood that an adverse health effect will occur within a population as a result

of a hazard in the food.

3 levels of Regulation:

-Federal- regulations recommended

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-State- regulations written

-Local- regulations enforced

Regulatory Authority (RA): The local, state, or federal agency with jurisdiction over the

food establishment.

Code of Federal Regulations (CFR): The codification of the general and permanent rules

published in the Federal Register by the executive departments and agencies of the

Federal Government. Also called Administrative Law.

Search: Visit by a regulatory authority where they are looking for something specific.

Inspection:

-Mandatory and routine by a regulatory authority.

- Usually twice per year.

-Paid for out of Tax dollars.

-Says the product was produced under wholesome conditions.

Inspection Order or Inspection Warrant: An order by a court that specifically authorizes

the regulatory authority to perform an inspection or search.

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.

Informed Consent: Agreeing to proceed with an activity but acknowledging that there is a

risk involved

Reasons 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 records the establishment related to food purchased, received, or used.

Reasons why a regulatory authority may examine, sample, or test food:

To determine its compliance with the Food Code

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 critical 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.

How the Person In Charge (PIC) demonstrates knowledge:

-Knowledge is evident in practical application (no critical violations during

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inspection)

-By answering inspector’s questions.

-By passing a certification exam

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 out break

-Gross unsanitary conditions

-Other circumstances that may endanger public health

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

Reasons why regulation visits may be MORE frequent thank 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

Immunocomprimised: High Risk, or Highly susceptible Populations:

-The very young (preschoolers)

-The elderly

-Pregnant Women

-People taking certain medications

-People with certain illnesses

Reasons why regulatory visits may be LESS frequent thank twice per year:

-Facility operates under a HACCP plan.

-Limited service- coffee, soft drinks, prepacked sandwiches

-Regulatory uses a risk based formula for determining inspection frequency

Times during which an inspection may be performed:

Hours of operation or “other reasonable time”

How long an establishment can be given to correct a critical violation?

Generally immediately, but some cases up to 10 days

Grading: -Optional.

-Paid for by the processor.

-Tells the quality of the product.

Seizure: When the Regulatory Authority takes physical control of an item

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Misbranding: Bad Labeling”, indication incorrect information on the label. Relates to how

a product is represented, primarily on the product label.

Adulteration: Lowering the quality of food by adding an inferior substance or removing an

important substance

Comminuted Food:

-Reduced in size by methods including chopping, flaking, grinding, or mincing.

Ex.: Ground beef, gyros, and gefilte fish

Condemnation: Declaring unfit for use or sale

Variance: Modification or waiver from a food code requirement

Hold or Detention: Establishment retains product but can’t do anything with it until it is

released.

Embargo: An order prohibiting the removal or use of a particular item

Abatement: Termination of a nuisance

Summary Abatement: When the government has to take the necessary actions to terminate

a nuisance

How often is the Food Code published and updated?

Published every 4 years (2005, 2009, 2013) and updated at 2 year intervals (2007,

2011, 2015)

Conference for Food Protection:

Meets every 2 years, makes recommendations for what should be in the Food Code.

Sets standards for Certified Food Protection

Class 1 Food Recall: The most serious recall. May cause serious adverse health

consequences.

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

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 nonpotable water

Mobile Establishment Wastewater Tank Requirement: Waterwaste tank must be 15%

larger than the supply tank

What to do if the Water Supply is Contaminated: -If a public supply: flush and disinfect system (typically done by water provider)

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-If a well: Discontinue use, disinfect well, test, resume operation on good results,

use alternate water supply while well is not available

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 hoses connected to an adjacent approved source

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 towel, hot air dryer or continuous feed towel)

-Sign or poster notifying individuals 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

-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 gloved for working with food

HACCP

HACCP: Hazard Analysis/ Critical Control Point(s)

A systematic approach to identifying, evaluating, and controlling food safety hazards

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7 Principles of HACCP:

1.) Conduct a hazard analysis (first 6 steps)

2.) Determine the critical control points (CCP’s)

3.) Establish critical limits

4.) Establish Monitoring procedures

5.) Establish corrective actions

6.) Establish verification procedures

7.) Establish record-keeping and documentation procedures

Fist 6 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

Critical Control Point (CCP): 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 may occur.

Monitoring Procedure: The act of observing and making measurements to help determine

if critical limits are being met and maintained

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 plan and show that the system is operating according to the plan

CCP Vs. a 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 (FIFO) procedures

-SOP’s

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An example of a good “Chain of Custody” practice:

Getting a signature for evidence or lab samples received

Foodborne Illnesses, Times and Temps, and other Key

Concepts

PHF (Potentially Hazardous Foods) or TCS Foods (Time/Temp Control for Safety): A

food that requires time/temp control for safety to limit pathogenic microorganism growth or

toxin formation

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Two Ways to Calibrate a Thermometer and the Temperature for Each Method:

1.) Melting Point or Ice Method- 32F

2.) Boiling Point- 212F

Cooking Temp for Roast:

130F for 112 minutes or 145F for 4minutes

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 4 hours

-If the product does not get above 70F, then it can be kept for 6 hours

-Write time removed from cold storage and tie to discard on product/container

Items with Minimum Cooking Temperature of 165F:

-stuffed fish, meat, pasta, poultry, ratites or stuffing containing fish, meat, poultry or

ratites

-Wild game animals

-Food cooked in a microwave oven (hold for 2 minutes after removing from

microwave oven)

Temperature Danger Zone: 41F-135F Range at which bacteria grow rapidly

Hand Washing Time: 1.)Total Process- 20 seconds 2.)Scrubbing- 10-15 second

Items with Minimum Cooking Temperatures of 155F:

-Raw eggs NOT for immediate service (held on buffet line)

-Comminuted commercially raise game animals and exotic species of game animal

-Comminuted fish and meats

-Injected meats

-Ratites

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

Temperatures for Reheating Food: 165F within 2 hours

*Exception: commercially processed food in an intact package only has to be

reheated to 135F

Items with Minimum Cooking Temperatures of 145F:

-Raw eggs for immediate service

-Commercially raised game animals and exotic species of game animals

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-Fish, Pork and Meat not otherwise specified

Types of ROP (Reduced Oxygen Packaging:

-Vacuum Packaging

-MAP (Modified Atmosphere Packaging)

-Controlled Atmosphere Packaging

-Cook-Chill Packaging

-Sous vide

Requirements for Game Animals to be served 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 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

Foods recommended to use Pasteurized eggs, especially with high risk populations:

Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice

cream, and egg fortified beverages that are not cooked.

Difference between Cleaning and Sanitizing:

-Cleaning removes visible dirt

-Sanitizing decreases bacteria to a safe level (99,999% reduction, or 5 log kill)

5 Steps for Proper Cleaning and sanitization:

1. Pre-scrape or Pre-rinse

2. Wash

3. Rinse

4. Sanitize

5. Air Dry

Final Rinse Pressure on a Warewash Machine: 20psi, +/- 5psi (15-20 psi)

Correct order (top to bottom) for storage of items in a refrigerator:

-Ready-to-eat (cooked and produce

-Items cook to 145F

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-Items that cook to 155F

-Items that cook 165F

Temperature requirements for Hot Water Sanitizing:

3-compartmentsink: 171F Warewash Machine: 180F

Time and Temperature Requirements for Cooling Food:

- 135F to 70F within 2 hours

- 135F to 41F within 6 hours

Refrigeration Temperature: 41F

Exception: Shell eggs and shellfish 45F

Four Methods for Thawing Food:

1. In a refrigerator at 41F or less

2. Under running water at 70F for less than 4 hours

3. In a microwave oven

4. As part of the cooling process

Methods for Cooling Food:

-Divide in smaller portions

-Use shallow containers

-Ice bath or ice paddle

-Blast chiller

Hot Holding Temperature: 135F

Receiving Temperatures for Cold Foods: 41F internal product temperature

Exception: shell eggs and shellfish can be received at 45F air temperature

Asymptomatic: Without obvious symptoms; not showing or producing indications of a

disease or other medical condition

3 Symptoms that Automatically Mean Exclusion: Vomiting, Jaundice and Diarrhea

Requirements to Prevent Clostridium botulinium in ROP foods:

-Maximum water activity= .91

-Maximum pH= 4.6

-Maximum shelf life= 14days

-Maximum temperature= 41F

-High concentration of competing organisms

UHT Pasteurization: Ultra High Temperature that not only kills pathogens, but also

spoilage bacteria

Phosphatase Test: Used to check for proper Pasteurization in Milk. Absence of

phosphatase indicates milk was properly Pasteurized.

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Bacterial Intoxication: Caused by a toxin produced bacteria in the food before you eat it.

Bacteria may be dead when you eat food. Does not produce a fever. Shorter onset time

(typically measure in hours). More likely to cause vomiting.

Ex.: Bacillus cereus, Clostridium botulinium, Staphylococcus

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

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

Ex: E.coli, Bacillus cereus, Clostridium perfingens

Spore Forming Bacteria- Clostridium botulinum, Clostridium perfingens, and Bacillus

cereus

(Be cereus about clostridium)

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. Most foodborne illness bacteria fall into this temperature group

4 Stages of Bacterial Growth:

1. Lag

2. Log

3. Stationary

4. Death

Protozoa: One celled organism, but not a bacteria. Classified with parasites.

Parasite: Lives in or on a host and consumes their food, energy, or resources. Benefits at

the expense of its host.

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, abdominal cramping, prostration

-Rapid onset (hours), duration 2-3 days

-Bacterial intoxication

Shigella spp. Or Shigellosis:

-Typically spread from employees through food, fecal-oral transmission

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-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 a member in their household is diagnosed

-Onset time: 12-50hrs

-Infection

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

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.

Listeria monocytomenes or Listeriosis:

-Found in soil, silage and other environmental sources including floor drains and

refrigeration units.

-Symptoms include: Septicemia, Meningitis, Encephalitis, spontaneousabortion or

stillbirth even into the 3rd

trimester, and traditional gastrointestinal symptoms

-Infection

-Associated foods: Processed meats (deli meats and hot dogs), raw milk, soft

cheeses, raw vegetables, fermented raw meat sausages, prepared salads

-Best prevention: Storage temps and expiration dates

Salmonella spp. Or Salmonellosis:

-Onset time 6-48hrs, duration of illness is typically 1-2 days

-Associated foods: poultry, eggs, mils and dairy products

-May also be in soil and water or on environmental surfaces

-Traditional gastrointestinal symptoms

-Infection

Shiga toxin-producing Escherichia coli (STEC), a.k.a. 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 Uremis Syndrome (HUS), kidney failure

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

Cyclospora cayetanensis:

-Parasite

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-Associated with fresh fruit, especially those with rough skins like rasp/strawberries

-Comes from either contaminated irrigation water or sink field workers

-Onset time: 1 week

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 7days or -4F for 15 hours

Yersinia enterocolitica:

-Very rare in U.S.

-Typically not found in humans, but can be found in soil, water, and animals

-Sympoms include fever, abdominal pain, gastroenteritis, diarrhea and vomiting

-Meats, oysters, fish and raw milk

-Infection

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.

Mycotoxins: Toxins produced by molds

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.

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 reaty-to-eat foods

Norovirus (Formerly known as the Norwalk or Norwalk-like Viruses):

-Virus

-Rapid onset (24-48 hrs)

-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

Cryptosporidium parvum or Cryptosporidiosis:

-Parasite

-Often associated with water supplies, public swimming pools and play fountains

-Severe watery diarrhea

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-Filtered out of drinking water and killed in pools by UV light

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

Giardia lamblia or Giardasis 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

Clostridium botulinum or Botulism:

-Associated with improperly canned foods- especially home canned, vacuumed

packed refrigerated foods, garlic or onions store 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

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

Bacillus cereus:

-Bacterial Intoxication or TMI

-Commonly associated with rice or other starchy foods

-Vomiting (emetic) illness type

-Improper hot holding allows toxin to form

-Sporeformer

Rotavirus:

-Virus

-Acute gastroenteritis: vomiting, watery diarrhea, low-grade fever

-Best prevention is good personal hygiene

-Incubation period of 1-3 days

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Tapeworms: Taenia solium (pork) and Taenia saginata (beef):

-Parasite

-Under

FATTOM:

-Food- Proteins or carbohydrates

-Acidity- 4.6 or above

-Time- 4 hours

-Temperature- 41F to 135F

-Oxygen- aerobic or anaerobic

-Moisture- Aw 0.85 or higher

Gastroenteritis: “Upset stomach”, traditional stomach/intestinal symptoms, including

nausea, vomiting, diarrhea, and abdominal cramps. Most common foodborne illness.

Reportable Symptoms: Diarrhea, vomiting, jaundice, sore throat with fever, certain

lesions and wounds.

Shellfish Toxins:

-PSP- Paralytic Shellfish Poisoning

-DSP- Diarrheic Shellfish Poisoning

-NSP- Neurotoxic Shellfish Poisoning

-ASP- Amnesic Shellfish Poisoning

Comes from algae consumed by the shellfish. Rapid onset- as little as 30 min.

ASP symptoms (Amnesic shellfish poisoning): Vomiting, diarrhea, abdominal pain, and

confusion, memory loss, disorientation, seizure, coma

NSP symptoms (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

DSP symptoms (Diarrheic Shellfish Poisoning): Nausea, vomiting, diarrhea, and

abdominal pain accompanied by chills, headache and fever

PSP symptoms (paralytic Shellfish Poisoning): Tingling, burning, numbness, drowsiness,

incoherent speech, and respiratory paralysis

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.

“Big Five” Foodborne Pathogens:

1.) Hepatitus A Virus

2.) Escherichia coli O157:H7

3.) Salmonella typhi

4.) Shigella spp

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5.) Norovirus

FoodBorne Disease or Foodborne Illness: Anillness or disease that is carried or

transmitted to people by food

Confirmed Disease Outbreak: Lab analysis identifies the causative agent and

epidemiological data implicates a food as the source of the illness

Conditions for a Foodborne Illness to become an outbreak:

-Two or more people

-Same Food

-Same symptoms (Illness)

List of PHF or 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

8 Food Allergens:

1.) Milk

2.) Eggs

3.) Peanuts

4.) Tree nuts

5.) Fish

6.) Shellfish

7.) Wheat

8.) Soy

Food Allergen Labeling and Consumer Protection Act of 2004:

Requires allergens to be listed in plain language (Food Source)

Items Required on a Food Label:

-Food Identity

-Quantity

-Ingredients (in descending order)

-Nutrition Label

-Name and Location of manufacturer, distributor, or packer

-Identity and Quantity must be on primary panel (front)

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Pest

Federal Insecticide, Rodenticide, and Fungicide Act (FIFRA): created the EPA and is

the law that regulates sanitizers

Cockroaches:

-Prefer warm, dark, moist areas

-Dropping resemble ground black pepper

-May leave egg casings

-Go through gradual metamorphosis

Flies:

-Attracted to decaying organic matter (garbage)

-Eliminate sources of food and use exclusion methods

-Lays eggs that become larvae (maggots) and then adults

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Rodents:

-3 main types are Norway rat, roof rat, and house mouse (domestic mouse)

-Young are born as small versions of adults

-Dropping 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 material.

3 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 or PCT:

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.

Characteristics of a proper trash receptacle:

Durable, cleanable, insect and rodent resistant, leak proof, nonabsorbent, tight fitting

lids and doors. Outside receptacles (dumpsters) must be on a hard surface (asphalt or

concrete)

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