Food Hazards

Question 1

the unintended presence of harmful organisms or substances in food.

Answer 1

Contamination

Question 2

Any substance in food that can cause illness, injury,or harm.

Answer 2

Hazard

Question 3

a danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi.

Answer 3

Biological Hazard

Question 4

a danger to food safety caused by chemical substances, especially cleaning agents, pesticides, and toxic metals.

Answer 4

Chemical Hazards

Question 5

a danger to food safety caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter.

Answer 5

Physical Hazard

Question 6

a substance that causes an allergic reaction.

Answer 6

Allergen

Question 7

the contamination of raw food items or the plants or animals from which they come, in their natural settings or habitats.

Answer 7

Direct Contamination

Question 8

the transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.

Answer 8

Cross-contamination

Question 9

diseases, usually either infectious or toxic, caused by agents that enter the body through the ingestion/consumption of contaminated food.

Answer 9

Foodborne Illnesses

Question 10

An incident where two (2) or more people experience a similar illness after eating a common food.

Answer 10

Foodborne Disease Outbreak

Question 11

Bacteria that are dangerous when consumed by humans are called

Answer 11

Pathogens

Question 12

occur when a pathogen produces a toxin(s) while growing in food before it is eaten.

Answer 12

Intoxications

Question 13

Viruses and parasites do not cause intoxication.

Answer 13

True

Question 14

caused when viable food pathogens survive through the host’s stomach into the intestine.

Answer 14

Infections

Question 15

caused by eating food that contains harmful microorganisms that will produce a toxin once inside the human body.

Answer 15

Toxin-mediated infection

Question 16

The reproduction of bacteria and the increase in the
number of organisms.

Answer 16

Bacterial growth

Question 17

resting period, where very little
bacterial growth occurs

Answer 17

lag phase

Question 18

a
period of accelerated bacterial growth

Answer 18

log phase

Question 19

a period in bacterial growth which lasts until the bacteria
crowd others within their colony, creating
competition for food, space, and moisture.

Answer 19

Stationary phase

Question 20

negative-growth phase, during
which bacteria die at an accelerated rate.

Answer 20

Decline phase

Question 21

acidic pH

Answer 21

<7.0

Question 22

neutral pH

Answer 22

7.0

Question 23

TDZ

Answer 23

5 - 57C
41 - 135F

Question 24

applied to
food items that have not been heated to a safe temperature or kept at an improper temperature.

Answer 24

Temperature abuse

Question 25

A rule of thumb in the foodservice industry is that bacteria need about __ hrs to grow to high enough numbers to cause illness.

Answer 25

4

Question 26

Under ideal conditions, bacterial cells can double in number every __ to __ minutes.

Answer 26

15-30

Question 27

FATTOM

Answer 27

Food Acidity Temperature Time Oxygen Moisture

Question 28

Aw

Answer 28

Water activity

Question 29

a measure of the amount of water that is not bound to the food and is, therefore, available for bacterial growth.

Answer 29

Water activity

Question 30

Disease-causing bacteria can only grow in food items with an Aw higher than ___.

Answer 30

0.85

Question 31

They are much smaller than bacteria, require a living host (human, animal) in which to grow and reproduce. Do not multiply in food. However, a susceptible person can experience an infection with only a few viral particles consumed.

Answer 31

Viruses

Question 32

These are microscopic creatures that need to live on or inside a living host to survive. They take nourishment from their host.

Answer 32

Parasites

Question 33

These range from single-celled to multicellular organisms which include yeasts, molds, mildews, and mushrooms. Some are harmless to humans, while some can cause diseases.

Answer 33

Fungi

Question 34

Soil from badly washed veggies, type of hazard?

Answer 34

Physical

Question 35

Insect or insect parts, type of hazard?

Answer 35

Physical

Question 36

2 major sanitation problems when handling and preparing food

Answer 36

1. cross-contamination 2. TDZ

Question 37

T where water boils

Answer 37

100 C 212 F

Question 38

Cooking T range; most disease-causing organisms are killed in a few minutes

Answer 38

74 C and above 165 F and above

Question 39

Hot food holding T range; bacteria DO NOT MULTIPLY, but most are NOT killed.

Answer 39

57 - 74 C 135 - 165 F

Question 40

TDZ; bacteria multiply rapidly

Answer 40

5 - 57 C 41 - 135 F

Question 41

Cold food storage/refrigeration; food is safe for a short period/little bacterial growth

Answer 41

0 - 5 C 32 - 41 F

Question 42

Water freezes

Answer 42

0 C 32 F

Question 43

Subfreezing; bacteria do not grow, but most are not killed

Answer 43

-18 - 0 C 0 - 32 F

Question 44

Freezer storage; bacteria do not grow, but most are not killed - best T for frozen food storage

Answer 44

- 18 C and below 0 F and below

Question 45

the internal temperature for a food product at which microorganisms are killed.

Answer 45

Minimum internal cooking temperature

Question 46

Minimum internal cooking temperature: BEEF, PORK, VEAL, LAMB

Answer 46

145 F / 63 C 4 min

Question 47

Minimum internal cooking temperature: EGGS

Answer 47

145 F 63 C 15 sec

Question 48

Minimum internal cooking temperature: FISH, SHELLFISH (shells should open)

Answer 48

145 F 63 C 15 sec

Question 49

Minimum internal cooking temperature: POULTRY, WILD GAME

Answer 49

165 F 74 C 15 sec

Question 50

chopping board color: RAW MEATS

Answer 50

RED

Question 51

chopping board color: RAW POULTRY

Answer 51

YELLOW

Question 52

chopping board color: FISH and SHELLFISH

Answer 52

BLUE

Question 53

chopping board color: VEGGIES and FRUITS

Answer 53

GREEN

Question 54

chopping board color: DAIRY PRODUCTS

Answer 54

WHITE

Question 55

chopping board color: COOKED FOOD

Answer 55

BROWN

Question 56

[Packaging function] Conceal product and its parts and prevent them from spillage and loss, starting from the packing line through transportation phases until it arrives at the customer’s home.

Answer 56

Containment

Question 57

[Packaging function] Prevent outside forces like temperature, humidity, contact, and potential hazards from intervening with the product inside.

Answer 57

Protection

Question 58

[Packaging function] Keep products in a controlled environment to remain safe for longer use.

Answer 58

Preservation

Question 59

[Packaging function] Must be convenient to carry, transport, and open while safely maintaining inside items.

Answer 59

Convenience

Question 60

[Packaging function] Contains data for tracking, product information, and marketing and brand information.

Answer 60

Information

Question 61

any food product that has been partially or completely prepared or processed by a manufacturer

Answer 61

Convenience food

Question 62

a storing method or principle where deliveries or stocks are rotated to ensure that the old ones are used first. Old stocks are moved out of storage, and new deliveries are placed first (at the back or last part) in the storage. Then, old stocks are returned and placed last (in front).

Answer 62

FIFO (First In, First Out)

Question 63

Is it okay to freeze thawed food?

Answer 63

NO

Question 64

Campylobacteriosis cause?

Answer 64

Campylobacter jejuni

Question 65

Botulism, cause and source:

Answer 65

Cause: Clostridium botulinum Source: Improperly canned food

Question 66

Travelers' diarrhea, cause?

Answer 66

Escherichia coli

Question 67

Hepatitis A causing Hepatitis, source?

Answer 67

Raw produce, contaminated water, uncooked/improperly reheated food

Question 68

Common illness and organism from MEATS?

Answer 68

Bacillus Cereus causing B. Cereus Food Poisoning

Question 69

Listeriosis, cause?

Answer 69

Listeria Monocytogenes

Question 70

Source of listeria monocytogenes?

Answer 70

Unpasteurized dairy products, ready to eat deli meats

Question 71

Organism you can acquire from water or food contaminated with HUMAN FECES?

Answer 71

E. coli

Question 72

Campylobacter jejuni source?

Answer 72

Raw and uncooked poultry, unpasteurized milk

Question 73

What organism causes viral gastroenteritis possibly due to contaminated water, and uncooked/improperly reheated food?

Answer 73

Norovirus

Question 74

Possible organism and illness acquired from eggs and poultry?

Answer 74

Salmonella causing Salmonellosis

Question 75

Organism: Name of Illness: Source: Unrefrigerated meats

Answer 75

Organism: Staphylococcus aureus Name of Illness: Staph food poisoning Source: Unrefrigerated meats

Question 76

Shigella from raw produce, contaminated water, uncooked/improperly reheated food can cause _______________.

Answer 76

Shigellosis/ Bacillary dysentery