Module 4 Food Borne Illness

Question 1

How often should food contact surfaces be sanitized?

Answer 1

After every use

Every 4 hours at a very minimum

Question 2

Internal temperature for hamburger?

How to determine it and why?

Answer 2

71 C or 160 F
Burgers done at 71

Probe thermometer. Do not use eye.
Colour is based on pH and fat content.
Aged beef starts grey!
Also it’s about fecal matter, not blood pathogens.

Question 3

How to use a probe thermometer correctly

2 things

Answer 3

At least as deep as the dimple.

Sanitize in between uses

Question 4

Puncturing needles effect

Answer 4

We assume surface is contaminated. Now we assumed it’s inside.

Now it’s a label

Question 5

At more risk of foodborne illness

Answer 5

Children, Pregnant, already sick, elderly.

Question 6

How long for foodborne illness symptoms?

Answer 6

Staph, 30 minutes (vomitting, probably within a day)

Campylobacter bacteria, 2 days (diarrhea, probably from days ago.)

Question 7

Do you need to eat food to get foodborne illness?

Answer 7

No, touching surface and hands close to face us enough to get sick.

Question 8

Food born illness is usually caused by last meal you ate?

Answer 8

False

Question 9

On average, how long do symptoms take to appear

Answer 9

1-3 days

Question 10

Should tell public health department of all complaints of food borne illness

Answer 10

True

So they can track produce and such

Question 11

4 types of foodborne illness and examples of each

Answer 11

1. Pathogen
2. Physical (objects)
3. Chemical (true food poisoning)
4. Allergen

Question 12

What pathogen causes most illness?

What ways does it cause harm (2 ways)

Answer 12

Bacterial
2 ways
- Bacterial infection- ingestion of bacteria, leading to their issue invasion. Cramps, fever,  diarrhea (bloody)
Takes a day or more for symptoms
ex. Salmonella, ecoli, Campylobacter

-Bacterial intoxication- from bacteria toxins.
vomiting, nausea
Temperature abusing foods.
Minutes to hours
ex.Staph Aureus, Clostridium botulinum, baccillus cereus

Question 13

How are parasites most transferred to humans?

Answer 13

• Dinking untreated water.
• undercooked wild game.
• infected food handlers

Question 14

How are pathogens most transferred to humans?

Answer 14

Usually fecal orally with food, or fecally orally from surfaces.

Question 15

Do parasites grow in food? Is danger zone relevant?

How about viruses?

Answer 15

no and no

No and no

Question 16

Do parasite sicknesses generally last longer

Answer 16

yes

Question 17

Are parasites chlorine resistant

Answer 17

Yes

Question 18

How long can viruses live on surfaces

Answer 18

some up to a month

Question 19

What is the source of viral infections usually?

Answer 19

Foreign produce.

Question 20

What’s the most common virus for food borne illness? How do you kill it?

Answer 20

Norovirus  (24 hour stomach bug, cruise ship illness)
Strong bleach (1 part bleach to 9 parts water)

Question 21

Can you cut out the moudly bits?

Answer 21

With hard foods, cut 1 inch beyond where you can see mould. The roots don’t go so deep.

Question 22

4 Types of pathogen food borne illness

Answer 22

1. Bacteria
   ex.
   Infection: Salmonella, ecoli, Campylobacter
   Intoxication: Staph Aureus, Clostridium botulinum, baccillus cereus
2. Parasites, grow in host not food.
   ex.
   Trichinella from undercooked wild game.
   Giardia from beavers, dogs, lakes, swimming pools (resistant to chlorine)
   Cryptospoadium- fecal orally from farm animals
3. Viruses, grow in host not food.
   ex.
   Hep A
   Norovirus (24 hour stomach bug)
4. Fungi
   ex.
   Mould / Yeast

Question 23

How to prevent physical contamination?

Answer 23

No jewelry, 
no fake fingernails, 
confine hair with headgear, 
gloves to cover bandages,
take care of opening packages, 
no glass ice dispensers,
no wire brushes,

Question 24

How to prevent chemical contamination?

Answer 24

Store away from food ingredients (bleach and vinegar)

Labels

Read all manufacturers directions

Question 25

If it contains bleach it can sanitize

Answer 25

false

Question 26

Disinfectants can be used as a sanitizer

Answer 26

false

Question 27

what are the most common allergens? | 10 things

Answer 27

``` Peanut Egg Milk mustard seafood sesame soy sulphites tree nuts Wheat and triticale ```

Question 28

What do you do if someone has an allergic reaction? | 3 things.

Answer 28

Tell manager, call 911, ask if they have a plan

Question 29

Your responsibility to communicate allergen

Answer 29

no | Show labels and talk about ingredients

Question 30

It is your responsibilty to control food allergens

Answer 30

false

Question 31

What are the most common foods that cause outbreaks | 10 things

Answer 31

1 poultry (raw, cooked, gravy) 2 beef and veal (raw, cooked, gravy) 3 pork and ham (raw, cooked, gravy) 4 fish and shellfish 5 mixed salads (eggs, potatoes, tuna) 6 rice dishes 7 dairy products 8 cream pastries pudding and cream pie fillings 9 ice cream, non cream pastries, canned goods 10 dried foods

Question 32

Most common food handling errors causing outbreaks | 8 things

Answer 32

1 improper cooling 2 inadequare reheating 3 improper hot holding 4 cross contamination 5 lapse of 12 hours or more between prep and eating 6 food handling by a colonized/ill person 7 food from unsafe source 8 inadequate cooking, canning, heat processing

Question 33

Most common cause of food borne illness

Answer 33

Temperature abuses

Question 34

All food must come from government inspected sources

Answer 34

True

Question 35

Ungraded farm eggs may not be used in food premises

Answer 35

True