Nutrition TEST 1 (Ch.4)

camplobacter, norovirus, salmonella

Top 3 responsible for highest number of illnesses in the U.S for biological food hazards: - ________bacter - _____virus - ______ella

children, adults, compromised

Top three populations that are most venerable to foodborne illnesses are: - young _______ - older ______ - those with _______ immune systems

food allergy

immune response to a protein

food intolerance

inability to digest a food due to an enzyme deficiency

foodborne illness, 2

A _______ ______ is a disease transmitted to people through food - it is considered an outbreak when ______ or more people have the same symptoms after eating the same food

intoxication, toxin

Bacteria can cause: - infection - ________/poisoning - _______-mediated infection

fish, red, puffer

Chemical hazards: - both _____ and shellfish may arbor toxins unaffected by heat from cooking that cause foodborne illnesses - ex: ______ tide (rapid growth of reddish marine alga) _______fish poisoning

smaller, 6, 2, 165, boil

Cooling and Reheating: Cooling - Separate Larger items into _____ servings to cool cool within ____ hours of cooking Reheating: - within ____ hours before serving - foods must be reheated to at least _____ degrees for 15 seconds - sauces, soup, and gravies brought to _____ before serving

first in first out

FIFO stand for?

jaundice, 24, physician

Food workers with either vomiting, diarrhea or _______ (yellow skin or eyes) are excluded from work unless: - no symptoms for _____ hours - a written release from a ______

ready, fish, beef, ground, ground, poultry

Fridge storage: Top to bottom 1. _____ made food 2. _____/seafood 3. ______/pork 4. _____ beef, _____ meats 5. ________

2, 2, 4, sneeze, covered

Holding: Foods being held before or after serving must be checked every _____ hours - perishable food in danger zone for ___ hours consistently or ____ hours cumulatively must be thrown away - protective barriers: use " ______ guards" . held food should be _____ or blocked to prevent contamination

41, 135, 70, 125

Keep food out of danger zone ___ - ____ degrees - elevated danger zone within the danger zone: _____ - ____ degrees

7, 41, earliest

Labeling: - ready to eat TCS food can be stored for only _____ days if held at _____ degrees or lower - when combing foods in a dish, the use by date of the dish should be based on the _______ prepared food

bottom, running

Preparation: Thawing - in refrigerator on the _____ shelf to avoid contamination from dripping juices - submerged under _______ cold water - in microwave oven to cook immediately after

personnel, purchasing, preparation, safety

Preventing foodborne illnesses: - ________/training - ________/receiving - storage - ________ - sanitation - Food ______ monitoring

41, 45, 4, 135, solid

Receiving temperatures of food: - Cold TCS food: Receive at _____ degrees or lower . live shellfish, shucked shellfish, milk and shell eggs can be received at _____ degrees but must be cooled to 41 degree in _____ hours - Hot TCS food: Receive at _____ degrees or higher - Frozen food: receive frozen ______

3, air

Sanitation: - dishes must be washed in a _____ compartment sink or with a dishwasher - all dishes _____ dried, never dried with a towel

32, 40, 0, -18, 60, 70

Storage: Refrigerator temp: _____ to _____ degrees Freezer: ____ to _____ degrees dry storage: _____ to ____ degrees

biological, chemical, and physical

What are the three main types of food hazards that causes foodborne illnesses?

milk, egg, fish, shellfish, tree nuts, peanuts, wheat, and soy

What are the top 8 allergens?

physical

What kind of food hazard is this? - glass, bone, metal, and plastic

CDC, FDA, USDA

______ investigates causes of foodborne illnesses ______ and _____ share responsibility for monitoring food supply

parasites, round, proto

______ need a host to survive (in raw sushi): two main types: - _____worms -_____zoa

molds, not, cheeses, soy

______ produce mycotoxins and is visible, unlike bacteria Foods with this in general should _____ be eaten exceptions: - certain _______ (like bleu), ____ sauce that depend on healthful molds

viruses, fecal, A, noro

_______ are one of nature's simplest organisms and needs a living cell in order to multiply - transmitted via oral-______ route - Ex: Hepatitis ____ virus and ____virus

Bacteria

_______ is the number one cause of foodborne illness

cross contamination

_______- ______ occurs when an allergen comes into contact with another type of food

food sensitivity

general term encompassing allergies, intolerances, and other adverse reactions to foods

Food Safety Modernization Act

this shifted the focus from simply responding to foodborne outbreaks to preventing them

Biological

what kind of food hazard is this? - organisms such as bacteria, molds, viruses and pathogens

chemical

what kind of food hazard is this? - plant toxins - animal toxins - agricultural and industrial chemicals