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Foodborne Illness - ✔✔Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - ✔✔An incident in which two or more people experience the same illness after eating the same food.
Warranty of Sale - ✔✔Rules stating how food must be handled in an establishment.
Reasonable Care Defense - ✔✔Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that food served as safe.
Immune System - ✔✔The body's defense against illness.
Contamination - ✔✔Presence of harmful substances in food.
Biological Hazards - ✔✔Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.
Chemical Hazards - ✔✔Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
Physical Hazards - ✔✔Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.
Biological, Chemical and Physical Hazards - ✔✔The three major categories or types of hazards to food safety.
Time-Temperature Abuse - ✔✔Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.
Cross-Contamination - ✔✔Occurs when microorganisms are transferred from one food or surface to another.
Personal Hygiene - ✔✔Habits that include keeping the hands, hair, and body clean and wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness after eating the same food. - ✔✔True.
True or False. People on chemo have a higher risk of contracting a foodborne illness. - ✔✔True.
Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food.
True or False. A foodborne-illness outbreak can raise an establishment's insurance premium. - ✔✔True.
Microorganisims - ✔✔small, living organisms that can be seen only through a microscope.
Pathogens - ✔✔microorganisms that cause illness
Toxins - ✔✔poisons produced by pathogens, plants or animals.
FAT TOM - ✔✔Food, Acidity, Temperature - Time, Oxygen, Moisture
TDZ (temperature danger zone) - ✔✔Range where pathogens grow well in food (between 41 deg and 135 deg)
Water activity - ✔✔the amount of moisture available in food for pathogen growth.
Leading cause of foodborne illness is - ✔✔Viruses
How are viruses transmitted? - ✔✔From person to person, people to food, and from people to food- contact surfaces.
Most important measure to prevent foodborne illness caused by viruses is: - ✔✔Personal hygiene / practicing personal hygiene.
Bacteria - ✔✔single celled, living microorganisms that can spoil food and cause illness.
Spore - ✔✔Form that some bacteria can take to protect themselves when nutrients are not available.
These illnesses can be prevented through time and temperature control: - ✔✔Bacillus cereus gastroenteritis, Listeriosis, Hemorrhagic colitis, Clostridium perfringens gastroenteritis, Botulism
This illness can be prevented by preventing cross-contamination: - ✔✔Salmonellosis
These illnesses can be prevented by practicing good personal hygiene: - ✔✔Shigellosis, Staphylococcal gastroenteritis
This illness can be prevented by purchasing from approved suppliers: - ✔✔Vibrio vulnificus (primary septicemia / gastroenteritis)
Parasite - ✔✔Organism that needs to live in a host organism to survive.
Fungi - ✔✔Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.
Mold - ✔✔Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne illness.
Yeast - ✔✔Type of fungus that causes food spoilage.
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce? - ✔✔Shiga toxin-producing E. coli
Which practice can reduce Salmonella spp. in poultry to safe levels? - ✔✔Cooking food to the right temperature.
Covering wounds can help prevent the spread of which pathogen? - ✔✔Stapphylococcus aureus
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to... - ✔✔wash their hands.
What is the best way to prevent a foodborne illness caused by seafood toxins? - ✔✔Purchasing seafood from approved, reputable supplies.
A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause? - ✔✔Amnesic shellfish poisoning
Foodservice operaions should not use mushrooms unless they have been... - ✔✔purchased from an approved, reputable supplier.
True or False. Copper utensils and equipment can cause an illness when used to prepare acidic food. - ✔✔True.
True or False. If you transfer a chemical to a new container, you must label it with the name of the chemical. - ✔✔True.
True or False. Delivery peopleand service contractors are possible food defense risks. - ✔✔True.
True or False. Milk is a common food allergen. - ✔✔True.
True or False. A person with a shellfish allergy who unknowingly eats soupmade with clam juice may experience a tightening in the throat. - ✔✔True.
Biological contaminants - ✔✔Leading cause of foodborne illness. (Includes viruses, bacteria, parasites and fungi)
Chemical contaminants - ✔✔Responsible for many cases of foodborne illness. Can come from a variety of substances normally found in the establishment.
Toxic-metal poisoning - ✔✔Illness caused when toxic metals are leached from utensils or equipment containing them.
Physical contaminants - ✔✔When objects get in food. Examples are, metal shavings from cas, staples fom cartons, glass from broken lightbulbs or dishes, blades from plastic or rubber spatulas, bristles from pastry brushes, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits, twist ties, etc.
Cooking tomato sauce in a copper pot can cause which foodborne illness? - ✔✔Toxic-metal poisoning.
To prevent chemical contamination, chemicals should be stored from food and utensils. - ✔✔Separate from
Itching and tightening of the throat are symptoms of what? - ✔✔Food allergy.
To prevent food allergens from being transferred to food, ... - ✔✔clean and sanitize utensils before use.
What three points should a food defense program focus on to prevent possible threats to food? - ✔✔Human elements, building interior, building exterior
True or False. During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds. - ✔✔False. Scrub hands and arms vigorously for ten to fifteen seconds.
True or False. Gloves should be changed before beginning a different task. - ✔✔True.
True or False. Foodhandlers must wash their hands after smoking. - ✔✔True.
True or False. Hand antiseptics should only be used before handwashing. - ✔✔False. Antiseptics, if used, should only be used after proper handwashing - never in place of it.
True or False. With some illnesses, a person may infect others before showing any symptoms. - ✔✔True.
Carriers - ✔✔People that carry pathogens and infect others without ever getting sick themselves.
True or False. Simple acts such as rubbing an ear or scratching the scalp can contaminate food. - ✔✔True.
True or False. Diseases such as AIDS, hepatitis B and C, and tuberculosis are not spread through food. - ✔✔True.
Please list the components of a good personal hygiene program. - ✔✔1) Following hygienic hand practices. 2) Maintaining personal cleanliness. 3) Wearing clean and appropriate uniforms and following dress codes. 4) Avoiding certain habits and actions. 5) Maintaining good health. 6) Reporting illnesses.
Five steps for proper handwashing: - ✔✔1) Wet hands and arms with running water as hot as you can stand 2) Apply soap 3) Scrub hands and arms vigorously for ten to fifteen seconds 4) Rinse hands and arms thoroughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer.
True or False. Wounds on hands should be covered with a clean bandage and a glove or finger cot. - ✔✔True.
Finger cot - ✔✔Protective covering used to cover a properly bandaged cut or wound on the finger.
True or False. Gloves can be used in place of handwashing. - ✔✔False. Gloves must never be used in place of handwashing.
What procedures must foodhandlers follow when using gloves? - ✔✔1) Use single use gloves, never washed or reused. 2) Make sure fit properly 3) Never use gloves in place of handwashing. 4) Wash hands before donning gloves and when changing. 5) Change gloves when soiled, before changing tasks, every 4 hours and after handling raw meat before handling RTE food.
What employee health problems pose a possible threat to food safety? - ✔✔1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus
If an employee has a health problem that poses a possible threat to food safety, what are the appropriate actions to be taken? - ✔✔Sore throat w/ fever, restrict from working around or with foodand require medical release to return.
For vomiting, diarrhea, jaundice or one of the following: Salmonella Typhi, Shigella spp, Shiga toxin- producing E. coli, Hep A, or Norovirus - Exclude from operation and require medical release to return.
What must foodhandlers do after touching their hair, face or body? - ✔✔Wash their hands.
What should foodhandlers do after prepping food and before usingthe restroom? - ✔✔Take off their aprons.
Which piece of jewelry can be worn by a foodhandler? - ✔✔Plain band ring.
When should hand antiseptics be used? - ✔✔After washing hands.
Foodhandlers should keep their fingernails... - ✔✔short and unpolished.
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? - ✔✔Cross-contamination. The cook did not wash hands and put on new gloves before slicing the buns.
When a foodhandler has been diagnosed with shigellosis, what steps must be taken? - ✔✔The food handler must be told to not come in to work.
Foodhandlers cannot work in their operation if they have an illness caused by which pathogen? - ✔✔Salmonella Typhi
Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom? - ✔✔Sore throat with fever.
Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while.. - ✔✔prepping food.
What should foodhandlers do if they cut their fingers while preparing food? - ✔✔Cover the wound with a bandage and glove or a finger cot.
What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea? - ✔✔Tell the cook to stay away from work and see a doctor.
