Day 2 - Hazards

Question 1

Name the 3 main hazards to our health

Answer 1

Physical, biological, chemical

Question 2

The presence of a foreign object (glass fragments, metals) is considered a ___ hazard

Answer 2

Physical

Question 3

The presence of microorganisms (bacteria, viruses, parasites, fungi) in food are called _____ hazards

Answer 3

Biological hazard

Question 4

The presence of harmful chemicals in a food (pesticides, cleaning agents, prescription meds) are _____ hazards

Answer 4

Chemical

Question 5

Foods that have been contaminated with pathogenic bacteria appear to be contaminated; there is a change in smell, taste, and smell (t/f)

Answer 5

False

Question 6

Under favorable conditions the number of bacteria double every _____

Answer 6

20 to 30 minutes

Question 7

4 phases of bacterial growth:

Answer 7

Lag, log, stationary, death

Question 8

The most rapid growth of bacteria takes place in the __ phase

Answer 8

Log

Question 9

Six factors influencing growth of bacteria (FATTOM)

Answer 9

Food ( some foods produce more than others)
Acidity (less acidic = more bacteria)
Temperature (between 41 and 140)
Time (more overtime)
Oxygen (more o2 = more bacteria)
Moisture ( more moisture bad)

Question 10

True or false: viruses reproduce through food and can be transmitted through food

Answer 10

False (cannot reproduce through food, but can be transmitted)

Question 11

Hepatitis A and norovirus are 2 food borne viruses. They are transmitted through food or water contaminated with ___. To prevent contamination, ____

Answer 11

Feces, wash your hands after using the toilet

Question 12

Trichinella spiralis, which causes trichinosis, is a food borne parasite typically found in ___. To prevent trichinosis, ______.

Answer 12

Under-cooked pork, cook pork to 150 degrees F for 15 seconds

Question 13

Anisakis simplex is a parasite typically found in in

Answer 13

Fish

Question 14

Salmonella enteritis is a bacterium commonly found in

Answer 14

Raw poultry and raw shell eggs

Question 15

We can control your growth of clostridium perfringens by ______

Answer 15

Rapid cooling, rapid reheating, avoiding preparation of foods in advance

Question 16

Staphylococcus aureus is a bacterium that is commonly carried by ____

Answer 16

Healthy humans

Question 17

Staphylococcal food intoxication is a common cause of food borne illness caused by ____ which can be prevented by _____ and avoiding _____

Answer 17

Staphylococcus aureus, good personal hygiene , avoiding bare contact with ready to eat foods

Question 18

Food workers with an illness that can be transmitted by contact with food or through food should ___

Answer 18

Not work until fully recovered

Question 19

Ground meat (hamburgers) must be cooked to a minimum temperature of ____ to eliminate ecoli

Answer 19

158 degrees F

Question 20

Clostridium botulinum is a bacterium that causes botulism. It is associated with _________ and any food in an ____ environment

Answer 20

Home canned foods, smoked fish, garlic in oil, and any food in an anaerobic environment

Question 21

Scombroid poisoning occurs from ___ due to ____

Answer 21

Eating certain fish with high levels of histamines (tuna, mackerel, bonito, mahi mahi, bluefish)

Time and temp abuse

Question 22

Hands must be washed throughly after

Answer 22

any activity in which they may have become contaminated. For example, hands must be washed before starting work and after handling raw foods, using the toilet, coughing, sneezing, smoking, eating, drinking, and scratching

Question 23

The new york city health code requires hand washing sinks to be readily accessible within ____ of all food prep areas and in or near all ____

Answer 23

25 feet, toilets

Question 24

Hand washing sinks must be provided with ___, ____, ___, and a ___ sign

Answer 24

Soap, hot and cold running water, disposable towels/ hand dryer, wash hands sign

Question 25

New York city health code requires that all food workers wear ___, ____, and not wear any ____ on their arms and hands. Food workers should also avoid wearing ____.

Answer 25

Proper hair restraints, aprons and outer garments, jewelry, makeup