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UH HRMA 1345 - Exam 1 Study Guide

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Hrma 1345 1st EditionExam# 1 Study Guide Lectures: 1 - 9Lecture 1 (January 22)Define and describe foodborne illnesses:- A foodborne illness is a disease that is carried or transmitted to human beings by food- An illness is considered an outbreak when:o Two or more people have the same symptoms are eating the same foodo An investigation is conducted by state and local regulatory authoritieso The outbreak is confirmed by laboratory analysisThe Challenges to food safety:- Time and money- Language and culture- Literacy and education- Pathogens- Unapproved suppliers- High-risk customers- Staff turnoverThe cost of foodborne illnesses for a business:- Loss of customers and sales- Loss of prestige and reputation- Lawsuits resulting in lawyer and court fees- Increased insurance premiums- Lowered employee morale- Employee absenteeism- Need for retraining employees- Negative media exposuresLecture 2 (January 27)Role and responsibility of a foodservice manager:- Food is not being prepared in a private home or in a room where people are living or sleeping- Staff hand washing is monitored in the operation- Food handlers are monitored to make sure TCS food is being cooled rapidly- Staff are handling ready-to-eat food with utensils or single-use gloves- Staff are trained in food safety, including allergy awareness- Food safety procedures are written, implemented, and maintained where required by the regulatory authority- Customers are notified that they must use clean tableware when returning to a self-service area- Maintenance and delivery workers are following food safety practices while in the operation- Consumer advisories are posted notifying customers of the risk of ordering raw or partiallycooked foodTypes of people considered high risk for foodborne illnesses:- Elderly- Preschool-age children- People with compromised immune systemsRisk factors for foodborne illness:- Purchasing food from unsafe sources- Failing to cook food correctly- Holding food at incorrect temperatures- Using contaminated equipment- Practicing poor personal hygieneHow food becomes on safe:- Time-temperature abuse- Cross-contamination- Poor personal hygiene- Poor cleaning and sanitizingLecture 3 (January 29)Symptoms associated with a foodborne illness:- Diarrhea- Vomiting- Fever- Nausea- Abdominal cramps- Jaundice (yellowing of skin and eyes)Define a pathogen- Mircoorganisms that can make you sick when you eat themDifference between pathogens and spoiled microorganisms:- Pathogens cause illness without changing the appearance, odor, or taste or food while spoiled microogranisms implies decay or a quality issueTypes of pathogens that can cause foodborne illness:- Viruses- Bacteria- Parasites- FungusLecture 4 (February 3)Top five bacteria:- Shigella spp.- Salmonella Typhi- Enteroherrhagic and shiga toxin-producing E.coli- Hepatitis A- NorovirusThe easiest way to prevent the big five:- Control time and temperature to prevent bacteria from causing foodborne illness*Bacteria grows best in food that contains little or no acid**Bacteria needs FATTOM to grow*List and describe the stages of reproduction for bacteria:- Lag phase: their numbers arestable and are preparing for growth- Log phase: bacteria can double approximately every 20 minutes- Stationery phase: when bacteria have increased to such large numbers that they compete for space and nourishment some may start to die- Death stage: when the number of bacteria dying exceeds the number growingDefine vegetative cell and spore- Vegetative cell is a cell without spores. - Spores serves as protection when the environment is too hot, cold, dry, acidic or when there is not enough foodLecture 5 (February 5)How contamination happens:- Animals we use for food - Air, contaminated water, and dirt- Peopleo Deliberatelyo Accidentally- People can contaminate food when:o They don’t wash their hands after using the restroomo They are in contact with a person who is sicko They sneeze or vomit onto food or food contact surfaceso They touch dirty food-contact surfaces and equipment and then touch foodControlling time and temperature- Bacillus cereus is a spore-forming bacteria found in dirto Prevention Measures: Cook food to minimum internal temperatures Hold food at the correct temperatures Cool food correctly- Listeria monocytogenes (Illness- Listeriosis)o Found in dirt, water and plants. It can grow in cool, moist environmentso Commonly linked with raw meat and fresh cheese also causes pregnant women to have miscarriageo Prevention measures: Prevent cross-contamination between raw and undercooked food and ready-to-eat foods Avoid using unpasteurized dairy products- E-colio Found in the intestines of cattle and in infected people. The bacteria can contaminate meat during harvestingo Food linked with bacteria: Ground beef- raw and undercooked Contaminated produce o Prevention Methods:o Cook food especially ground beef to minimum internal temperatureso Purchase produce from approved sources- Campylobacter jejuni(Illness- Campylobacteriosis)o Commonly associated with undercooked poultryo Prevention methods: Cook food, particularly poultry, to required minimum internal temperatures Prevent cross-contamination between raw poultry and ready-to-eat food- Clostridium perfringensis found in dirt, where it forms spores which allow it to surviveo It does not grow at refrigerated temperatures but grows rapidly in food danger zoneo Not commonly associated with commercially prepared foodso Prevention measures: Cool and reheat food correctly Hold food at the correct temperature- Clostridium botulinum(Illness Botulisms)o Forms spores that are often found in dirt and water. It grows without oxygen and can produce a lethal toxino Most common symptoms: Initially- Nausea and vomiting Later- Weakness, double vision, difficulty speaking and swallowing Without medical treatment- Deatho Prevention methods: Hold, cool and reheat food correctly Inspect canned food for damageLecture 6 (February 10)Preventing Cross Contamination- Samonella spp. (Illness- Salmonellosis)o Foods involved in outbreaks: Raw poultry or raw poultry salad, fish and shrimp, shell eggs and egg products Tofu, sliced melons and tomatoes, milk and dairy products Leafy greenso Prevention Measures Cook poultry and eggs to minimum internal temperatures Prevent cross-contamination between poultry and ready-to-eat food Keep food handlers who have been diagnosed with salmonellosis


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UH HRMA 1345 - Exam 1 Study Guide

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