Unit 1- Foodborne Illnesses & Their Sources

Which common bacterium can be destroyed by proper heating but that can multiply in low temperatures where most bacteria cannot?

. Listeria

In the spaces below, list three ways in which you can keep food safe from physical contamination.

1: Examine food closely before serving 2: Wash fruits and vegetables carefully before serving 3: Keep food preparation areas free of objects that could fall into food

What are the 4 ways in which chemical toxins can be introduced in food?

1: Insecticides 2: Cleaning products 3: Byproduct of multiplying bacteria 4: Using improper metal materials

In the spaces below, list five ways in which you can keep food safe from chemical contamination.

1: Only use chemicals that are approved for use near food 2: Never put chemicals in unlabeled containers that could be used for other purposes 3: Chemical containers must have easy-to-read labels and easy-to-follow directions 4: Food must be stored in containers designated for food storage 5: Fresh fruits and vegetables should always be washed thoroughly

What are the 5 ways in which bacteria can infect food?

1: Time & temperature 2: Soil 3: Animals 4: Raw meat 5: Human contact

In the spaces below, list 4 ways to minimize the risk of parasites.

1: Use approved, reputable suppliers 2: Use water from safe sources 3: Cook all meats, fish, & shellfish to approved temperatures 4: Follow established hygiene guidelines

Which of the following guidelines should you follow for labeling food for on-site storage & reuse?

All food items not stored in their original containers must be labeled. Food labels should include the name of the food or a statement that clearly and accurately identifies it It is not necessary to label food if it will clearly not be mistaken for another item.

In the spaces below, list 5 Biological Contaminants:

Biological Contaminant 1: Bacteria Biological Contaminant 2: Viruses Biological Contaminant 3: Live parasites Biological Contaminant 4: Fungi Biological Contaminant 5: Molds

3 Sources of Foodborne Illness

Biological Hazards, Chemical Hazards, Physical Hazards

In the spaces below, list 6 sources of Chemical Contaminants:

Chemical Contaminant 1: Cleaning & sanitizing Chemical Contaminant 2: Pesticides Chemical Contaminant 3: Non-edible lubricants Chemical Contaminant 4: Personal care products Chemical Contaminant 5: Paints Chemical Contaminant 6: Certain types of metal, when improperly used

Which common bacterium can survive in low oxygen environments, such as a punctured container and can cause life-threatening sickness?

Clostridium Botulinum

Which of the following are the main responsibilities of the Person in Charge (PIC) of Food Safety?

Develop & implement all operating procedures required by the Food Code. Ensure all employees are aware that they must report certain health conditions that relate to the transmission of foodborne illness. Ensure any product received by the establishment after operating hours is delivered in a manner that does not create a food safety hazard.

Symptoms of Big Six food poisoning?

Diarrhea Abdominal Pain & Cramps Nausea & vomiting Fever & headache

List the factors that bacteria need to grow and cause foodborne illnesses (using the acronym FATTOM):

F: Food A: Acidity T: Temperature T: Time O: Oxygen M: Moisture

Regulation and legislation of Food Safety standards comes from three levels. Which organizations might you engage with at each level?

Federal Level Organizations: The U.S. Department of Agriculture (USDA), The Food and Drug Administration (FDA) State Level Organizations: State Food Regulatory Programs Local Level Organizations: City, county, or state health inspectors (i.e. Sanitarians, health officials, or environmental health specialists)

From the list below, select the 3 ways viruses can be transmitted

Hand contact Sneezing & coughing Through the air

What are the FDA's Big Six illnesses?

Illness 1: Nontyphoidal Salmonella Illness 2: Salmonella Typhi Illness 3: Shigella Illness 4: Shiga Toxin Producing E. Coli Illness 5: Hepatitis A Illness 6: Norovirus

How are the sources of foodborne illness most commonly introduced to food?

Incoming raw materials, Food Handlers, Pests

What is the least effective way to teach Food Service personnel how to provide safe food to the public?

Leave Food Servers to study written material on their own

Which of the following food lists are Temperature Controlled for Safety (TCS) foods (foods that are susceptible to foodborne hazards due to time and temperature)?

Meat, Fish, Poultry Rice, Potatoes, Pasta Cooked Vegetables

Which three groups are most at risk from foodborne illness?

Older adults Immune-compromised people Young children

In the spaces below, list 3 types of Physical Contaminants:

Physical Contaminant 1: Inedible food parts (bones, fish scales, & fruit pits) Physical Contaminant 2: Dead bugs (organic matter) Physical Contaminant 3: Unnatural physical contaminants (artificial nails, bandaids, metal, & glass)

What are the 2 practices that increase the chance of spreading viral infections?

Poor handwashing (duration, technique, and infrequency) Handling or being near food when symptoms of illness are present

What are the 2 best ways to avoid plant and fish toxins?

Purchase these goods from approved, reputable suppliers Store and prepare them properly

In the spaces below, list three important rules that insure proper date marking:

Rule 1: A total of 7 days Rule 2: Must be held at 41 degrees F or lower Rule 3: Count begins the day the food was prepped or container was opened

The 3 goals of food safety are to provide food that is

Safe, Honestly Presented, Unadulterated

In the spaces below, list the four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public.

Step 1: Show Step 2: Tell Step 3: Do Step 4: Review

In the spaces below, name four strategies that help avoid contamination from common food allergies.

Strategy 1: Make food content information available to customers and provide complete, easyto-understand information about how your food was prepared. Strategy 2: Ensure no cross-contamination of allergenic and non-allergenic food. Strategy 3: Store allergenic foods away from non-allergenic foods when possible. Strategy 4: Always thoroughly clean equipment used to prepare allergenic foods.

In the spaces below, list two strategies that can be used to avoid cross-contamination.

Strategy 1: Wash all surfaces that come in contact with raw meat, poultry, fish, and eggs with hot, soapy water and sanitize before moving on to the next step in food preparation. Strategy 2: Cutting boards or cutting blocks that have scratches and cuts into the surface must be resurfaced or replaced as needed.

Which of the 4 factors of FATTOM are the most important for you to monitor as a Food Manager?

T T O M

What is the Temperature Danger Zone?

The temperature range where bacteria grow: 41 - 135 degrees F

Which of the following symptoms must an employee report?

a. Vomiting b. Diarrhea c. Jaundice d. Sore throat with fever e. Exposed boils or open, infected wounds f. All of the above

When can animals be allowed in a food serving establishment?

a. When edible or decorative fish are in aquariums, shellfish or crustacea are on ice, under refrigeration, or in a display tank s b. When police or security officers have patrol dogs in certain areas c. When service animals are with their owner or a service animal in training with an approved trainer d. When pets are in common dining areas of institutional care facilities outside of meal times e. All of the above

Complete the sentence: 35. If an employee appears ________, you must ask them to stop work immediately and leave. You must report this symptom to the regulatory authority. The employee can return to work as soon as he or she is approved by a regulatory authority.

jaundiced

Complete this sentence describing cross-contamination: Transferring an ____, ______, or _________ from one food or surface to another.

organism, toxin, poison