FINAL EXAM STUDY GUIDE 1 Memorize the pathogens basic characteristics of each major food groups they effect Pathogen Hepatitis A Type virus Norovirus virus Bacillus cereus bacteria Transmission Foods Symptoms feces improper hand washing and infected workers feces contaminated water same as Hep A soil produces tox ins improper time temperature produce sal ads raw and partially cooked shellfish ready to eat foods shellfish contaminated by sewage Jaundice Vomiting nau sea diarrhea cramps cooked rice Diarrhea and N V Listeria mono bacteria cytogenes soil water plants expired unpasteur ized foods deli meat hot dogs soft cheese Spontaneous abortion 3rd trimester sep sis pneumo nia meningitis in newborns Shigella spp bacteria feces improper hand washing and hygiene flies salads pro duce hand wa ter contact bloody diar rhea cramps fever HUS se vere Clostridium perfringens bacteria soil spores in testines prod tox meat poultry stews gravies diarrhea and abdominal pain ins TDZ Clostridium bo tulinum Botu bacteria soil produces spores and toxins improperly canned foods N V then weakness Pathogen Type Transmission Foods Symptoms lism spp Salmonella bacteria cross TDZ contamination cook to min internal temp humans improper hand washing hy giene cuts prod toxins so avoid TDZ oysters grown in warm months raw and undercooked oysters ROP foods baked pota toes double vision difficulty speak ing DEATH poultry eggs dairy beef diarrhea cramps vomit ing fever N V cramps egg tuna chicken salad deli meats raw partially cooked oys ters Staphylococ cus aureus bacteria bacteria Vibrio vulnificus gastroenteritis and sep ticemia Vibrio para haemolyticus bacteria same same gastroenteritis Anisakis sim plex parasite worm like raw undercooked seafood containing parasite TDZ raw under cooked herring cod halibut mackerel salmon SUSHI septicemia more common fever chills nausea skin le sions 70 deadly w liver disease dia betes diarrhea cramp s N V fever chill s non invasive tingling in throat and coughing up worms inva sive stomach pain N V diar Pathogen Type Transmission Foods Symptoms Cryptosporid ium parvum parasite contaminated water contaminated water and pro duce rhea diarrhea cramps nau sea weight loss fever then loose stools cramps nau sea reddening of face neck burning tingling in mouth throat produce sprayed with water herd ani mals feces and im proper hand wash ing improperly treated water feces and improper hand washing high levels of his tamine in fish time temp abuse improperly treated water tuna mackerel mahi mahi FISH NOT FROM AP PROVED SUP PLIERS toxic marine algae consumed by fish FISH NOT FROM APPROVED SUP PLIERS toxic marine algae in cold waters SHELLFISH NOT FROM APPROVED SUPPLIERS predatory fish barracu da grouper jacks snapper hot cold chills N V tingling joint muscle pain shellfish found in cold waters exposed to toxin numbness tin gling dizzi ness N V diar rhea DEATH toxic marine algae in warm waters SHELLFISH NOT FROM APPROVED shellfish found in warm waters exposed to toxin similar without death Giardia duode parasite nalis toxin Histamine scrombroid poisoning Ciguatoxin toxin Saxitoxin PSP toxin Brevetoxin NSP toxin Pathogen Type Transmission Foods Symptoms Domoic acid toxin ASP SUPPLIERS toxic marine algae in cooler waters SHELLFISH NOT FROM APPROVED SUPPLIERS shellfish found in cooler waters exposed to toxin vomiting diar rhea abdomi nal pain then possibly confu sion memory loss seizure coma 2 Know what aspects to look for when receiving food products in general and specifically with a meat fish eggs dairy a All food should be purchased through a reputable supplier who gets their product from an approved licensed source i inspected and is in compliance with local state and federal law b All food must be carefully inspected and correctly stored to ensure quality and prevent contamination c Check the items received against both the Invoice and the Product Specifications prod uct name code size variety grade origin configuration ingredients packaging brand etc d Check the cost of all items using a calculator for accuracy and calculate total cost e Sign the invoice when accepting a delivery DO NOT sign when rejecting f Check temperatures of refrigerated shipments particularly frozen foods g meat ii inspect in the walk in refrigerator iii check for USDA inspection stamp iv no significant odor v moist firm flesh that springs back when touched and never feels slimy vi packaging must be intact vii raw beef should be bright cherry red 1 USDA stamp USDA Accepted As Specified AC or just USDA AC viii ix poultry should be whitish pink lamb and pork should be light red or pink 2 3 receivers must perform quality and quantity checks as well as checking the types of parts variety of meat and processed item received to match what was ordered needed for the menu receivers can streamline the poultry receiving process by using the USDA s Acceptance Service just like for the other meat items h fish i make sure it s the right species ii should have bright pink or red gills and shiny skin iii if head is attached the eyes should be clear and bright iv can have a mild ocean or seaweed smell 1 reject food that smells fishy v most firm flesh that springs back when touched and never feels slimy vi shellfish should have a hard unbroken shell shellfish and crustaceans should be received alive 45F or 41F if pro cessed should be ice packed or chill packed should be frozen solid should be packaged in moisture proof vapor proof material should have no signs of thawing or refreezing vii if frozen viii if alive 2 1 2 3 4 2 1 fish and live in shell crustaceans should be active not sluggish or tired and heavy for its size live in shell mollusks should have closed shells or should close when tapped with fingers open dead and also heavy for their size i eggs i shell eggs should be solid white or brown depending on what was ordered uniform clean and have a hard shell ii receivers should make sure all eggs are there easiest way weighing iii there should be no significant odor iv shell eggs can be received at 45F or lower v check frozen eggs for crystallization and proper temperature vi check any canned dried egg products for proper can pressure j dairy i ii check for dirt broken containers and faulty wrapping reject any product delivered after or too close to its expiration date iii check for any substitutions made by the supplier and see if you can still use them in your recipe e g cheese varieties iv perform planned but