Bacteria
What is a common source of bacteria in food?
Bacteria can be found in food, air, people, animals and kitchen surfaces.
What virus is associated with shellfish?
Norovirus.
What are Giardia and Cryptosporidium?
They are common water-borne parasites that can cause gastointestinal illness.
What are toxic algal blooms?
Harmful algal blooms that can contaminate water and shellfish.
What is anaphylaxis?
A severe allergic reaction that can be life threatening.
What temperature range is known as the Temperature Danger Zone?
5c and 60c
How can viruses contaminate food?
Viruses can contaminated food through infected people, poor hand hygiene or airborne particles.
Where are parasites often found?
Parasites are often found in contaminated water sources or from infected individuals.
How can algal blooms affect shellfish?
They can contaminate shellfish, leading to severe food poisoning in humans.
Name two common food allergens.
Peanuts and tree nuts.
What is a characteristic of pathogenic bacteria?
Pathogenic bacteria can cause food borne illnesses and are often microscopic, making them hard to detect.
What are common symptoms of Norovirus?
What symptoms do parasites typically cause?
Nausea, diarrhea, fever and vomiting
What is a control method for preventing algal contamination in seafood?
What symptoms may indicate a food allergy?
Hives, swelling, nausea, vomiting or difficulty breathing.
Name a bacteria that can be found in raw meat and poultry.
Salmonella or Campylobactor.
What measures can be taken to prevent Hepatitus A?
Proper handwashing, aboiding food handling by infected individuals and ensuring food safety protocols are in place.
Name a control measure for preventing parasite contamination.
Using water from an approved source and maintaining good hygiene practices.
List the symptoms of food poisoning caused by contaminated shellfish.
Vomiting, diarrhea and respiratory issues.
How can food businesses prevent allergen exposure?
By training staff, labeling allergens and ensuring proper food handling procedures.
What are toxins and why are they dangerous.
Toxins are harmful substances produced by some bacteria that can cause illness and are not destroyed by normal cooking.
How do cold and flues affect food handling?
Colds and flus can spread viruses through coughs and sneezes.
What is the significance of water quality in relation to parasites?
Contaminated water can carry parasites, emphasizing the need for safe water sources.
Why should seafood be sourced from reputable suppliers?
To ensure safety and reduce the risk of contamination from harmful algal blooms.
Why is it important for food handlers to disclose allergies?
To prevent cross contamination and protect customers with allergies.