Test 1

Question 1

Foodborne Illness

Answer 1

An illness carried or transmitted to people by food.

Question 2

Outbreak

Answer 2

An incident in which 2 or more people experience the same illness after eating the same food.

Question 3

What are some of the hazards to food safety?

Answer 3

Biological Hazards
Chemical Hazards
Physical Hazards

Question 4

Biological Hazards

Answer 4

Microorganisms such as bacteria, viruses, parasites, and fungi. Also, included are toxins found, naturally, in certain plants, mushrooms, and seafood.

Question 5

Chemical Hazards

Answer 5

Pesticides, food additives, preservatives, cleaning supplies, toxic metals (such as lead, copper, & zinc) that leach from cookware and equipment, and improperly installed carbonated-beverage dispensers that allow carbonated water to flow back into copper lines.

Question 6

Physical Hazards

Answer 6

Foreign objects that accidentally get into the food, such as hair, dirt, metal staples, broken glass, and bones in foods that are supposed to be de-boned.
While all of the hazards pose a threat to food safety, biological hazards are, by far, the biggest threat. Microorganisms are responsible for the majority of foodborne-illness outbreaks.

Question 7

What are some of the costs associated with a foodborne illness outbreak?

Answer 7

Loss of sales (revenue)
Loss of reputation
Lawsuits and the associated legal fees
Increased insurance premiums

Question 8

High-Risk Populations

Answer 8

Foodborne illness can certainly affect any individual. However, there are some groups of people that have a higher risk of contracting a foodborne illness. We call these groups of people High-Risk Populations. The common factor is that these groups of people have weakened immune systems.

Question 9

Who are those high-risk populations?

Answer 9

Infants and preschool-age children 
Pregnant women 
Elderly people 
People taking certain medications 
People who are seriously ill

Question 10

Potentially Hazardous Foods

What are some examples of potentially hazardous foods?

Answer 10

Milk and milk products 
	Shell eggs 
	Shellfish and crustaceans 
	Fish 
	Baked potatoes 
	Sliced melons 
	Meat: beef, pork, lamb 
	Sprouts 
	Cooked rice, bens, and vegetables 
	Poultry 
	Tofu or other soy-protein food 
	Untreated garlic-and-oil mixtures 
Ready-to-eat foods are those that require no further cooking or handling.

Question 11

THE THREE MAIN CAUSES OF FOODBORNE ILLNESS

Answer 11

Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene

Question 12

Biological Hazards:
FAT TOM
F

Answer 12

FOOD: microorganisms need nutrients to grow – specifically proteins and carbohydrates, which are commonly found in the potentially hazardous foods.

Question 13

A

Answer 13

Acidity: microorganisms grow well in food that is neutral to slightly acidic on the pH scale. Specifically, 4.6-7.5 is the range that is neutral to slightly acidic on the pH scale. The pH scale ranges from 0.0 to 14.0. A pH of 7.0 is neutral. Anything below 7.0 is acidic, while anything over 7.0 is alkaline. An example of an acidic food would be lemons, while an example of an alkaline food would be crackers.

Question 14

T

Answer 14

Temperature: microorganisms grow well between the temperatures of 41°F - 135°F. This range is known as the Temperature Danger Zone. It is important to keep foods outside of this zone: hot foods hot and cold foods cold!

Question 15

T

Answer 15

Time: microorganisms need time to grow. If a food containing a microorganism remains in the Temperature Danger Zone for 4 hours or longer, the microorganism can grow to levelshigh enough to make a person ill. Microorganisms are capable of doubling their populationevery 20 minutes if allowed to remain in the Temperature Danger Zone.

Question 16

O

Answer 16

Oxygen: Most foodborne microorganisms require oxygen to grow. However, some microorganisms can grow when no oxygen is present.

Question 17

M

Answer 17

Moisture: Most microorganisms require moisture in order to grow. The amount of moisture available in food is measured on a scale from 0.0 to 1.0. This is known as the water activity (aw) scale. Water has a value of 1.0. Potentially hazardous foods typically have a water activity of .85 or higher.
Controlling any one of these conditions will help control the growth of microorganisms and aid in keeping the food safe.

Question 18

Infections

Answer 18

Result when a person eats food that contains pathogens, which then grow in the intestines and cause illness. Typically, the symptoms do not appear immediately. The pathogens need time to grow in the intestines before the symptoms appear, usually 8-16 hours.

Question 19

Intoxications

Answer 19

Result when a person eats food that contains toxins that cause the illness. Typically, the toxin is produced by a pathogen before the food is eaten. Symptoms usually appear within a few hours. (Note: intoxications can also occur due to chemical contamination or from toxins that are natural parts of plants or animals).

Question 20

Toxin-Mediated Infections

Answer 20

Result when a person eats food that contains pathogens, which then produce toxins in the intestines. In other words, the toxin is produced after the food has been eaten. The timeframe for symptoms to appear may vary for toxin-mediated infections.

Be familiar with characteristics and major diseases cause by:
Bacteria
Viruses
Fungi
Parasites
Shellfish toxins
Paralytic Shellfish Poisoning (PSP) 
Neurotic Shellfish Poisoning (NSP) 
Amnesic Shellfish Poisoning (ASP)

Question 21

Basic types of interchangeable probes include

Answer 21

􀂉Immersion Probes – These measure the temperatures of liquids, including soups, sauces, or frying oil.
􀂉Surface Probes – These measure temperatures of flat cooking equipment like griddles.
􀂉Penetration probes – These measure the internal temperature of foods.
􀂉Air probes– These measure the temperatures inside refrigerators or ovens

Question 22

Cleaning

Answer 22

Cleaning is the process of removing food and other types of soil from a surface, such as a prep table or plate

Question 23

Sanitizing

Answer 23

Sanitizing is the process of reducing the number of microorganisms on a clean surface to safe levels.

Question 24

The three rules of Integrated Pest Management

Answer 24

1. Deny pests access to the establishment. Know how to do all three of these.
2. Deny pests food, water, and shelter.
3. Work with a licensed Pest Control Operator (PCO) to eliminate pests that do enter.

Question 25

signs of a cockroach infestation?

Answer 25

1. Droppings that look like grains of black pepper. 2. A strong oily odor. 3. Capsule-shaped egg cases. 4. If you see a roach in daylight, it may be a sign of a major infestation since only the weakest come out to feed at that time.

Question 26

signs of a rodent infestation?

Answer 26

1. Shiny, black droppings. 2. Evidence of gnawing 3. Tracks on dusty surfaces. 4. Nesting materials – mice use scraps of paper, cloth, hair, and other soft materials to build nests. 5. Holes – rats nest in burrows found in dirt, rock piles, or along foundation of buildings.

Question 27

Health inspectors typically arrive without warning and will ask for the manager or supervisor on duty. Be sure that employees know what to do in your absence. Some important guidelines to follow during the inspection are:

Answer 27

1. Ask the health inspector for identification. 2. Cooperate with the inspector. 3. Take notes. 4. Keep the relationship professional. 5. Discuss violations that the inspector found, especially critical violations.

Question 28

The following hazards would require the immediate closure of an establishment:

Answer 28

1. Significant lack of refrigeration 2. Backup of raw sewage 3. An emergency such as a fire or flood 4. Serious pest infestation 5. Lengthy interruption of electrical/water service

Question 29

1. Principle 1: Conduct a hazard analysis

Answer 29

Identify potential biological, chemical, and/or physical hazards in the food served by looking at how it flows through the establishment.

Question 30

2. Principle 2: Determine critical control points (CCP’s)

Answer 30

Find the points in the flow of food where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. These are the CCP’s.

Question 31

3. Principle 3: Establish critical limits

Answer 31

Establish minimum and maximum limits for each CCP that must be met to either prevent, eliminate, or reduce it to a safe level.

Question 32

4. Principle 4: Establish monitoring procedures

Answer 32

Determine the best way to check critical limits to ensure they are consistently met. Identify who will monitor them and how often.

Question 33

5. Principle 5: Identify corrective actions

Answer 33

Identify, in advance, steps that must be taken when a critical limit is not met

Question 34

6. Principle 6: Verify that the system works

Answer 34

Determine if the plan is working as intended by evaluating monitoring logs, charts, and records. Verify whether the plan adequately prevents, eliminates, or reduces hazards to a safe level.

Question 35

7. Principle 7: Establish procedures for record keeping and documentation

Answer 35

Keep documentation that was created when monitoring procedures where performed, when a corrective action was taken, and/or when equipment was validated. Also determine how long records should be kept on file. For example, determine whether your establishment will keep time and temperature logs for 30, 60, or 90 days.