Scottie Serve Safe 2-1

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?

Amnesic shellfish poisoning

A day-care center decided tp prepare stir-fried rice to serve for lunch one day. The rice was cooked to the right temperature at 1:00 p.m. It was then covered and placed on a countertop, where it was allowed to cool at room temperature. At 6:00 p.m., the cook placed the rice in the refrigerator. At 9:00 a.m. the following day, the rice was combined with the other ingredients of stir-fried rice and cooked to 165* F for at least 15 seconds.The cook covered the rice and left it on the stove until noon when she reheated it. Within an hour of eating the rice, several of the children complained that they were nauseous and began to vomit. What pathogen caused the illness and why?

Bacillus cereus caused the illness. It is commonly linked with cooked rice. The pathogen was allowed to grow when the rice was cooled incorrectly and held at the wrong temperature.

Pathogens grow well at 155* F (68* C)

False

Which practice can reduce Salmonella spp. in poultry to safe levels?

Cooking food to the right temperature

A person with ciciguatera fish poisoning often sweats and experiences a burning sensation in the mouth

False

A person with hepatitis A may experience double vision.

False

Bscillus cereus is commonly linked with untreated garlic-and-oil mixtures.

False

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

Hepatitis A

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and?

Moisture

How can an outbreak of Norovirus be prevented?

Practicing personal hygiene. Keep employees with diarrhea and vomiting out of the operation. washing hands, minimizing bare-hand contcact with ready to eat food, purchasing shellfish from approved reputable suppliers.

How can plant toxins be prevented from getting into food?

Purchase plants and items made with plants only from approved, reputable suppliers. Than cook and hold dishes made from these items correctly.

WHile commonly linked with contaminated grond beef, what pathogen has also been linked with contaminated produce?

Shiga toxin-producing E. COLI

Which pathogen is primarily found in the hair, nose, and throat of humans?

Staphylococcus aureus

covering wounds can help prevent the spread of which pathogen?

Staphylococcus aureus

What food items are better able to support the growth of pathogens?

These list has the right FAT TOM conditions that pathogens need to grow. Also have natural potential for contamination because of the way they are grown, produced, or processed. They are also common in foodborne illnesses outbreaks. ;Milk and Dairy ; Eggs( except those treated to eliminate Salmonella spp. : Meat ( beef, pork, and lamb) : Poultry : Fish, Sheelfish, and Crustaceans : baked potatoes : heat-treated plant food, such as cooked rice, beans,and vegetables : Tofu or other soy protein : sprouts and sprout seeds : sliced melons, cut tomatoes, and cut leafy greens : untreated garlic-and-oil mixtures

What two FAT TOM conditions are easiest for an establishment to control?

Time And Temperature. For Temperature Do your best to keep TCS food out of TEmp danger zone. For Time limit how long TCS food spends in temp danger zone during prep.

Purchasing fish from approved, reputable suppliers can help prevent anisakiasis.

True

Why did the mahi-mahi steaks cause scombroid poisoning? Roberto receiver a shipment of frozen mahi-mahi- steaks. The steaks were frozen solid at the time of delivery, and the packages were sealed but contained a large amount of ice crystals, indicating they had been time-temperatured abused. Roberto accepted the mahi- mahi steaks and thawed them in the refrigerator at a temperature of 38*F. The thawed fish steaks were then held at this temperature during the evening shift and were cooked to order. The chefs followed the right guidelines for preparing, cooking, and serving the process. Unfortunately, the fish steaks caused an outbreak of scombroid poisoning.

When the Mahi-Mahi was time-temperature abused, the bacteria on the fish produced the toxin histamine. Since cooking does not destroy this toxin, eating the fish resulted in scombroid poisoning.

foodborne pathogens grow well at temperatures when?

between 41F and 135F

What is the best way to prevent a foodborne illness caused by seafood toxins?

purchase seafood from approved, reputable suppliers

Foodservice operations should not use mushrooms unless they have been?

purchased from a approved, reputable supplier.

What measures should be taken to prevent a seafood-specific foodborne illness?

purchasing seafood from approved, reputable suppliers is the most important measure to prevent it.

Viruses such as Norovirus and hepatitis A can be spread when foodhsndlers fail to?

wash their hands