Sanitation Hazards

Question 1

Foodborne Illness

Answer 1

an illness caused by eating unsafe food

Question 2

Contamination

Answer 2

the presence of unsafe substances or levels of dangerous microorganisms in food

Question 3

Biological Contamination (Hazards)

Answer 3

Harmful organisms that cause foodborne illness

Question 4

Sanitation

Answer 4

the creation and practice of clean and healthy food-handling habits

Question 5

Pathogen

Answer 5

an organism that causes illness in humans

Question 6

Bacteria

Answer 6

Single-celled organisms that reproduce by dividing

Question 7

TCS

Answer 7

Time and temperature control for safety

Question 8

TCS Foods

Answer 8

Food that require the control of factors including time and temperature to limit the growth of pathogens

Question 9

Infection

Answer 9

an illness resulting from live bacteria

Question 10

Intoxication

Answer 10

an illness resulting from the ingestion of toxins left behind by bacteria

Question 11

Toxin Medicated Infection

Answer 11

occurs when bacteria are ingested and then produce harmful toxins while in the human digestive tract

Question 12

pH

Answer 12

the measure of acidity or alkalinity of a substance

Question 13

Temperature Danger Zone

Answer 13

The temperature in which bacteria rapidly grow
41F (5C) - 135F (57C)

Question 14

Water activity

Answer 14

the amount of water available for microbial growth in a product

Question 15

Virus

Answer 15

Very small organism that invades another cell and causes it to reproduce the virus

Question 16

Yeast

Answer 16

a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas

Question 17

Mold

Answer 17

A large family of single-celled fungi

Question 18

Parasite

Answer 18

an organism that lives and feeds on the body of another live creature

Question 19

Chemical Contamination (Hazard)

Answer 19

any chemical that contaminates food

Question 20

MSDS

Answer 20

Material Safety Data Sheets

Question 21

Material Safety Data Sheets (MSDS)

Answer 21

lists the composition of a chemical product, proper procedures for storage and handling, and what to do in an emergency pertaining to that product

Question 22

Physical Contamination (Hazards)

Answer 22

solid materials that pose a danger to the consumer when present in food

Question 23

allergen

Answer 23

a misinterpreted protein causing the body’s immune system to act

Question 24

Cross-contact

Answer 24

When an allergen is transferred from its food of origin to a food that does not contain the allergen

Question 25

What does FATTOM stand for?

Answer 25

Food Acidity Time Temperature Oxygen Moisture

Question 26

What are the 3 ways bacteria can contaminate food?

Answer 26

Infection Intoxication Toxin Medicated infection

Question 27

Leach

Answer 27

seep, or pulled out of or into

Question 28

What are some ways metals can contaminate food

Answer 28

Enamel coated cookware Copper cookware Galvanized Metal Cookware Some types of fish

Question 29

Two viruses we discussed that are particularly dangerous

Answer 29

Norovirus Hepatitis A

Question 30

Types of fungi

Answer 30

Mushrooms Yeast Mold

Question 31

Agricultural chemicals that can contaminate food

Answer 31

Insecticides, pesticides, herbicides

Question 32

Kitchen chemicals that can contaminate foods

Answer 32

Cleaners, bleach, degreaser, and polishes

Question 33

What do you do with foods that MIGHT have been contaminated with broken glass?

Answer 33

Throw it away

Question 34

Allergy

Answer 34

When the body reacts to an allergen

Question 35

The Big 9 Allergens

Answer 35

Dairy Eggs Fish Peanuts Sesame Shellfish Soy Tree Nuts Wheat