Food Borne Illnesses & Food Safety

Question 1

What is Foodborne Illness?

Answer 1

Disease carried or transmitted to people by food

Includes infections caused by pathogens present in food

Question 2

What is Foodborne Intoxication?

Answer 2

Disease that results when a person contains TOXINS produced by pathogens found on the food

Toxins are not destroyed by cooking

Question 3

Name one high-risk population for foodborne illnesses.

Answer 3

• Infants/children
• Pregnant women
• Elderly
• People taking medications
• Immunocompromised

These groups are more susceptible to severe outcomes from foodborne illnesses

Question 4

What are the three types of food contamination hazards?

Answer 4

• Biological
• Chemical
• Physical

Each type poses different risks to food safety

Question 5

What does FAT TOM stand for?

Answer 5

• Food
• Acidity
• Temperature
• Time
• Oxygen
• Moisture

Factors that affect bacterial growth

Question 6

What is the temperature danger zone for food safety?

Answer 6

41-135º F

Bacteria grow rapidly within this temperature range

Question 7

What is the best way to prevent foodborne illness?

Answer 7

Hand hygiene

Effective handwashing can significantly reduce the risk of contamination

Question 8

True or False: Staphylococcus Aureus causes fever.

Answer 8

False

Symptoms include N/V/D, but NOT fever

Question 9

What is the primary prevention method for Clostridium Botulism?

Answer 9

Use pressure-canning for low-acid foods

This prevents the growth of spores that produce toxins

Question 10

List two food sources associated with Salmonella.

Answer 10

• Raw and undercooked seafood
• Eggs

Salmonella can also be found in poultry and dairy

Question 11

Fill in the blank: The minimum temperature for cooking poultry is _______.

Answer 11

165º

This temperature ensures harmful bacteria are killed

Question 12

What are the symptoms of Listeria infection?

Answer 12

Flu-like symptoms, encephalitis, meningitis

Particularly harmful to pregnant women and their fetuses

Question 13

What is the required cooking temperature for ground meat?

Answer 13

160º

Ensures safety by killing pathogens present in ground meat

Question 14

What is the Two Step Cooling Process?

Answer 14

Cooled quickly from 135º to 70º within 2 hrs, then from 70º to 41º within an additional 4 hrs

This method prevents bacterial growth during cooling

Question 15

What is the role of HACCP?

Answer 15

A way of PREVENTING hazards and ensuring monitoring of potential hazards

Involves steps like hazard analysis and establishing critical limits

Question 16

What food preservation method involves using gamma rays?

Answer 16

Irradiation

This method is known as cold sterilization

Question 17

True or False: Freezing kills all microorganisms.

Answer 17

False

Freezing inactivates some microbes but does not always kill them

Question 18

What is the minimum water activity (Aw) for mold growth?

Answer 18

0.80-0.87

Mold requires a specific moisture level to thrive

Question 19

What are the symptoms of Norovirus infection?

Answer 19

N/V/D, fever, headache

Highly contagious and often associated with outbreaks

Question 20

What type of food is Bacillus Cereus commonly associated with?

Answer 20

Rice products, fried rice, starchy foods

Known for rapid onset symptoms

Question 21

What is the critical control point in food safety?

Answer 21

Any point where food can be compromised

Examples include cooking temperatures and holding temperatures