Food Contamination And illness
Foodborne illnesses
What are diseases acquired from eating contaminated food
the definition of microorganisms;
what are organisms too small to be seen with the naked eye
preventing, delaying, and killing are steps taken to control what type of contamination
what is pathogens
The DineSafe program is a part of;
What are Municipal bylaws
Proper attire in the kitchen is;
What is hair confined, short, clean fingernails and a clean apron
Who's responsibility is food safety?
What is everybody's responsibility
the four types of pathogens;
what are bacteria, viruses, parasites, and fungi
List two things you can do as well as washing your hands;
What is wearing gloves and using hand sanitizer
The three colours of passes for the DineSafe program are;
What is green (pass), yellow (conditional pass) and red (closed)
The onset for foodborne illness is;
What is 1 hour to 5 days after exposure
bacteria and toxins cause;
what are foodborne infection (bacteria) and foodborne intoxication (toxin)
Ways to reduce time in the danger zone;
What is to use the ice bath method, smaller portions and shallow metal pans
The role of a public health inspector is to;
What is inspect, enforce and educate
The proper fridge and freezer temperatures are;
What are less than 4 degrees for a fridge and -18 or less degrees for a freezer
Symptoms of foodborne illness or food poisoning
What are cramps, diarrhea, nausea/vomiting, fever and jaundice
hazardous foods and low risk foods include these qualities;
what are high in protein, neutral pH, moisture for hazardous foods.
dry, sour, sweet or salty, and processed for low risk foods.
List three steps you can take to prevent microorganism;
what are personal hygiene, cleaning and sanitizing, receiving and storing food, food preparation and proper handling of dishes and serving food
What is to record details of the meal eaten, of the time of onset, symptoms and advise customer to contact the health unit
The most important things food handlers can do for saftey;
What are practice good personal hygiene, prevent cross-contamination and limit time food spends in the danger zone
People at greatest risk for foodborne illness include;
What are pregnant women, elderly people, infants and children and immuno-compromised people.
bacteria grows best in these environments;
what is a temperature of 4 degrees to 60 degrees, available water, time, protein, oxygen, and neutral pH
List the three types of cross contamination of pathogens;
What is food to food, equipment to food and people to food
The HACCP is;
What is a food safety program that looks at the flow of hazardous food from receiving to serving. Stands for Hazard Analysis Critical Control Points
Two ways to ensure a safe surface to prepare food on/with
What is cleaning with soap and water THEN sanitizing with a chemical disinfectant