Chapter 6
If FATTOM conditions are right, bacteria will double their number as often as every
20 minutes
Pathogens grow well in food that has a temperature between
41 degrees and 135 degrees F
According to the Centers for Disease Control (CDC), there are approximately how many million cases of foodborne illness in the United States annually?
48 Million
The "Big Eight" allergens account for what percentage of all food allergies in the United States?
90 %
Bacteria
A common type of microorganism; several species of bacteria are pathogens that can cause infectious diseases. Examples of foodborne bacteria include salmonella typhi, nontyphoidal salmonella, Shigella spp, and Shiga toxin producing E.coli
Foodborne illness
A disease transmitted to people by food
Inspection
A formal review or examination conducted to see if an operation is following food safety laws.
pH is the measure of
Acidity
FATTOM
An easy way to remember the 6 conditions that bacteria need to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture
High-risk populations
Certain groups of people that have a higher risk of getting a foodborne illness than others, such as elderly people, preschool-age children, and people with compromised immune systems
The three categories of food safety hazards are biological, physical, and ...
Chemical
What term means that harmful things are present in food, making it unsafe to eat?
Contamination
The transfer of allergens from food containing an allergen to the food served to a customer is known as
Cross- contact
Which food item is a common allergen?
Crustacean shellfish, Eggs, Fish, Milk, Peanuts, Soy, Tree nuts, Wheat.
What are considered the "Big eight" food allergens?
Crustacean shellfish, eggs, fish, milk, peanuts, soy, tree nuts, wheat.
True or False: Foodborne illnesses do not cause people to die.
False.
True or False: Viruses, Bacteria, and parasites cause illnesses and can be seen, smelled, and tasted.
False.
True or False: Pathogens need six conditions to grow-- Food, acidity, temperature, time, oxygen and mold.
False. They need Food, Acidity, Temperature, Time, Oxygen and Moisture
Food proteins that cause allergic reactions are called?
Food allergens
Ready-to-eat food
Food that can be eaten without further preparation, washing, or cooking; some examples include washed fruit and vegetables (both whole and cut), deli meat, bakery items, sugar, spices, seasonings, and cooked food.
TCS Foods
Food that needs time and temperature control for safety because it is most vulnerable to pathogen growth; these types of food have the FATTOM conditions needed for bacterial growth and are also commonly involved in foodborne-illness outbreaks.
___________________________ is a disease transmitted to people by food.
Foodborne Illness
Mold is an example of a
Fungi
What are found in air, soil, plants,s water and some foods?
Fungi
If a food has a pH level of 14, it is considered
Highly alkaline
The __________________________ is the body's defense against illness.
Immune system
Most living things, including humans, carry what on, or in their bodies?
Microorganisms
yeast
Microorganisms that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime, and bubbles; like molds, yeasts grow well in acidic food with little moisture, such as jellies, jams, syrup, honey, and fruit or fruit juice.
What are pathogens?
Microorganisms that cause illness
Fungi
Organisms found in air, soil, plants, water and some food that can cause illness but most commonly are responsible for spoiling food; mold and yeast are two examples of fungi.
Parasites
Organisms that get nourishment and protections from another living organism know as a host, such as a person, animal, or plant. Parasites can live in many types of food that humans like to eat and also can contaminate water. In the U.S. , the most common foodborne parasites are protozoa, roundworms, and tapeworms.
Metal shavings from a can are considered which type of hazard?
Physical
Glass from a broken light bulb is an example of which type of contaminant?
Physical contaminant
Which group of people is at a high risk for food born illnesses?
Preschool age children, the elderly and people with compromised immune systems.
Microorganisms
Small, living organisms that can be seen only through a microscope;most living things, including humans, carry microorganisms on, or in their bodies
Hazard
Something with the potential to cause harm
Bacteria grown well in food that has a temperature between 41 degrees and 135 degrees F. This range is known as the _______________________________________.
Temperature Danger Zone
Immune system
The body's defense against illness
Viruses
The leading cause of foodborne illness, viruses can survive refrigerator and freezer temperatures and grow inside a person's intestines after they are eaten. People can get viruses from food, water, any contaminated surface, or from other people. Examples of viruses that can cause foodborne illness include Hepatitis A and Norovirus
Why are elderly people at a higher risk for foodborne illness?
Their immune systems have weakened with age
Mold
Tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies and cured, salty meats such as bacon. Mold that is visible to the human eye is actually a tangled mass of thousands of tiny mold plants. Molds often spoil food and sometimes produce toxins that can make people sick. Sometimes mold is intentionally used to affect the flavor or characteristics of a product, such as with Brie, camembert, and gorgonzola cheeses.
True or False: Bacteria grow best in food with little or no acid.
True
True or False: Viruses can survive refrigerator and freezer temperatures
True
Hepatitis A is an example of a...
Virus
what is the leading cause of foodborne illness?
Viruses
The four types of pathogens that can contaminate food are...
Viruses, bacteria, parasites and fungi
Foodbone illness outbreak
When two or more people get the same illness after eating the same food, and investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by laboratory analysis.
What can cause discoloration, slime, bubbles, and odors in refrigerated foods?
Yeast
What can cause signs of spoilage, including discoloration, slime, bubbles, and odors, on refrigerated foods such as jams?
Yeast
Salmonella Typhi is an example of a
bacteria
A virus is an example of which type of hazard?
biological
If a food service employee has diarrhea or vomiting, he or she should
call in sick and stay home.
Pest-control products like rat poison are examples of which type of hazard?
chemical
To prevent food allergens from being transferred to food...
clean and sanitize utensils before use
When a food item containing an allergen comes in contact with another food item and their proteins mix, it is called __________________________________________.
cross- contact
To prevent food allergens from being transferred to food,
hand- deliver the allergen special order separately from other food.
Divided into three categories, what are the things whit the potential to cause harm called?
hazards
A formal review or examination conducted to see if an operation is following food safety laws is called a(n)
inspection
Bacteria grow best in food that contains..
little or no acid
Contamiantion
means that harmful things are present in food, making it unsafe to eat
Small living organisms that can be seen only through a microscope are called?
microorganisms
Pathogens
microorganisms that cause illness
In the United States, protozoa, roundworms, and tapeworms are the most common foodborne...
parasites
Which type of pathogen needs to live in a host to survive?
parasites
Microorganisms that cause illness are called?
pathogens
Poor personal hygiene transferes_____________________________, the microorganisms that cause illness, from your body to food.
pathogens
Hair and fingernails are examples of which type of hazard?
physical
Food allergy
the body's negative reaction to a food protein
Food allergen
the naturally occurring proteins that cause allergic reactions
Temperature Danger Zone (TDZ)
the temperature range between 41 degrees and 135 degrees F, in which bacteria grow well; you can control the growth of most bacteria by keeping food out of the temperature danger zone.
A Foodborne illness out break occurs when
two or more people get the same illness after eating the same foods.
Cross-contact
when a food item containing an allergen comes in contact with another food item and their proteins mix; refers specifically to food allergens.
