Keeping Food Safe

Question 1

What is a foodborne illness

Answer 1

disease transmitted to people by food

Question 2

What is a foodborne-illness outbreak

Answer 2

2+ people experience the same symptoms after eating the same food; must have confirmation by a laboratory

Question 3

Costs of a Foodborne illness to an operation

Answer 3

loss of sales, loss of reputation, negative exposure, legal fees, staff call-outs, increased premiums, staff retraining

Question 4

What is the most common contamination

Answer 4

biological

Question 5

5 most common risk factors for foodborne illness

Answer 5

1. purchase from unsafe sources
2. failing to cook at incorrect temperatures
3. holding food at incorrect temperatures
4. used contaminated equipment
5. practicing poor hygiene

Question 6

How does chemical contamination occur

Answer 6

cleaning supplies are used incorrectly

Question 7

What does TCS stand for

Answer 7

time and temperature control for safety

Question 8

What foods are most likely to become unsafe

Answer 8

TCS and ready-to-eat

Question 9

Examples of TCS foods

Answer 9

cut melons and tomatoes, baked potato, shell eggs, meat, tofu, sprouts, untreated garlic-and-oil mixtures

Question 10

What populations are high-risk

Answer 10

elderly, preschool-aged children, individuals with weakened immune systems

Question 11

What must a foodservice operator need to be?

Answer 11

Certified Food Protection Manager

Question 12

What is a pathogen

Answer 12

microorganisms that cause illness

Question 13

4 types of pathogens that contaminate food

Answer 13

bacteria, fungus, viruses, parasites

Question 14

Common symptoms of foodborne illness

Answer 14

diarrhea, nausea, vomiting, fever, cramping, jaundice

Question 15

What is the onset time for foodborne illnesses?

Answer 15

30 minutes to six weeks

Question 16

What are the Big Six

Answer 16

Shigella
Salmonella typhi
Non-typhoidal salmonella
E.coli
Hep A
Norovirus

Question 17

What does bacteria need to grow

Answer 17

FAT TOM
Food: needs carbs and proteins to survive
Acid: grows best in neutral foods with no acid
Temperature: danger zone: 41-135F; danger danger zone: 70-125F
Time: time spent in danger zone
Oxygen: dependence on oxygen or lack of
Moisture: water activity above .85 is good for bacteria

Question 18

What aspects of FAT TOM can you control

Answer 18

temp and time

Question 19

Explain spores

Answer 19

form of bacteria that can survive cooking

Question 20

What bacteria is controlled by controlling time and temp

Answer 20

E.coli

Question 21

What bacteria is prevented through prevention of cross-contamination?

Answer 21

Salmonella Typhi
Non-typhoidal salmonella

Question 22

What of the Big Six is reduced through practicing good hygiene

Answer 22

shigella
Hep A
norovirus

Question 23

What foods is e.coli linked to

Answer 23

meat and produce

Question 24

Most common symptoms of e.coli

Answer 24

diarrhea and cramps

Question 25

What food is nontyphoidal salmonella linked to

Answer 25

poultry, eggs, produce, dairy

Question 26

Most common symptoms of nontyphoidal salmonella

Answer 26

diarrhea, cramps, vomiting, headache

Question 27

Foods linked to Salmonella Typhi

Answer 27

ready-to-eat foods and contaminated water

Question 28

Common symptoms of Salmonella Typhi

Answer 28

cramps, fever, headache

Question 29

Foods linked to shigella

Answer 29

ready-to-eat foods, produce, contaminated water

Question 30

common symptoms of shigella

Answer 30

Diarrhea, cramping, fever

Question 31

common foods of Hep A

Answer 31

shellfish, ready-to-eat, contaminated water

Question 32

Common symptoms of Hep A

Answer 32

cramps, nausea, fever

Question 33

common foods linked to norovirus

Answer 33

shellfish, ready-to-eat foods, contaminated water

Question 34

common symptoms of norovirus

Answer 34

diarrhea, cramps, vomiting, nausea

Question 35

what does a food defense program address

Answer 35

the points in operation where food is at risk

Question 36

What is ALERT

Answer 36

created by FDA; tool to help identify points Assure, Look, Employees, reports, threat

Question 37

If a TCS food is within temperature danger zone for ___ hours, it must be thrown out

Answer 37

4

Question 38

Use for bimetallic stemmed thermometer

Answer 38

checking temp during flow of food

Question 39

Use for immersion probe

Answer 39

check temp of liquids

Question 40

use for surface probe

Answer 40

check temp of flat cooking equipment

Question 41

use for penetration probes

Answer 41

check internal temp of food, especially thin foods

Question 42

use for air probe

Answer 42

check temps inside ovens and coolers

Question 43

How accurate must thermometers for food temp be

Answer 43

within 2 degrees F