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[MT] LESSON 2-4 > Lesson 4 - Foodborne Illnesses w/o microbes > Flashcards

Lesson 4 - Foodborne Illnesses w/o microbes Flashcards

1
Q

Are caused by consuming contaminated food and beverages

A

Foodborne Illnesses

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2
Q

most infections are caused by? (3)

A

bacteria, viruses, or parasites

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3
Q

a disease transmitted to people by food

A

foodborne illness

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3
Q

how many conditions must be met for an illness to be considered an outbreak?

A

3

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4
Q

enumerate the conditions for an illness to be considered as an outbreak

A
  • two or more people have the same symptoms after eating the same food
  • an investigation is conducted by state and local regulatory activities
  • an outbreak is confirmed by a laboratory analysis
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5
Q

8 disadvantages or impacts to an organization

A
  • loss of customers and sales
  • loss of reputation
  • negative media exposure
  • lower staff morale
  • staff missing work
  • increased insurance premiums
  • staff retiring
  • human costs (loss of work, medical costs, and long term disability / death)
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6
Q

Ingestion of food containing toxic substances/chemicals produced by bacteria or other sources

A

food intoxication

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7
Q

previously well individuals who develops at least 2 of any gastrointestinal, neurologic, or generalized signs and symptoms with onset at least 30 mins after taking the implicated meal or food

A

food poisoning

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8
Q

how does FBI occur?

A

upon consumption of unsafe food which contains any contaminants or harzards

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9
Q

3 contaminants / hazards that cause FBI

A
  • biological
  • chemical
  • physical
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10
Q

4 major causes of FBI

A
  • time and temperature abuse
  • cross-contamination
  • poor personal hygiene
  • poor cleaning and sanitizing
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11
Q

Groups at risk for FBI (3)

A
  • elderly people
  • preschool aged children
  • people with compromised immune systems
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12
Q

examples of people with compromised immune systems?

A
  • cancer patients on or chemo treatment
  • those with HIV or AIDS
  • transplant patients
  • those under medications
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13
Q

Examples of Temperature Control for Safety (TCS) foods

A
  • milk and dairy products
  • meat-beef, pork, lamb
  • shell eggs
  • fish
  • backed potatoes
  • shellfish and crustaceans
  • heat treated foods (cooked rice, beans, and vegetables)
  • sprouts and sprout seeds
  • tofu or other soy protein
  • sliced melons, tomatoes, and leafy greens
  • untreated garlic and oil mixtures
  • ready to eat foods (bakery items, sugar, spices and seasonings)
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14
Q

symptoms of FBI

A
  • diarrhea
  • vomiting
  • fever
  • nausea
  • abdominal cramps
  • jaundice
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15
Q

onset time of FBI symptoms

A

ranges from 30 mins to as long as 6 weeks

16
Q

points to remember

A

FATTOM

food, acidity, temperature, time, oxygen, moisture

17
Q

Who may contaminate food?

A
  • terrorists/activists
  • disgruntled current/former staff
  • vendors/food handlers
  • competitors
18
Q

what did FDA created as a tool to identify the points in operation where food is at risk?

A

ALERT (acronym)

Assure, Look, Employees, Reports, Threat

19
Q

Identify which component of ALERT is being described:

make sure that products received are from safe sources

A

Assure

20
Q

Identify which component of ALERT is being described:

monitor the security products in the facility

A

Look

21
Q

Identify which component of ALERT is being described:

know who is in your facility

A

Employees

22
Q

Identify which component of ALERT is being described:

Keep information related to food defense accessible

A

Reports

23
Q

Identify which component of ALERT is being described:

identify what you will do and who will be contacted if there is suspicious activity or threat at the operation

A

Threat

24
Q

Things to do (responding to a FBI outbreak)

A
  • gather information (contact info, symptoms, food eaten etc)
  • notify authorities
  • segregate product (for laboratory testing)
  • document information (pack size, sell by date, product code)
  • identify the staff (make a list of scheduled food handlers)
  • cooperate with the authorities (provide necessary documents: HACCP, temperature logs, production records)
  • review procedures
25
Q

4 microorganisms that have the highest contribution to foodborne poisoning cases worldwide

A
  • Norovirus
  • Campylobacter
  • Salmonella
  • Listeria monocytogenes
26
Q

Significant factors that contribute to contamination of foods? (food safety issues)

A

● use of contaminated raw material
● Infected person handling foods
● Cross contamination
● Improper cleaning and sanitation
● Food from unsafe sources
● Contaminated food eaten raw
● Contaminated containers and pipelines
● Seam defects in packages
● Intentional additives in quantities above safety
level
● Poisonous substances mistaken as food
ingredients
● Contamination during storage
● Untreated sewage/sludge used as fertilizer for
vegetable crops
● Contamination from insects and pests
● Poor personal hygiene practices
● Food allergens in menu preparation/food
products without proper labeling or warning to
customers

[MT] LESSON 2-4 (12 decks)

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