Pathogens
What is pathogens?
What are the symptoms of food borne illness (six)
What is a phyisical contaniment?
A physical contanimnet is when a physical object enters food. This type of contaminant includes hair, dirt, etc.
What is a food allergen?
A protein in a food or ingredient that some people are sensitive to.
This pathogen needs and host to survive and can contaminate food through improper handling.
Virus
True or False
The big six are more easily transmissible among food handlers.
True
What is a chemical containment?
A chemical containment is when a chemical substances are present in food. This type of containment includes cleaner, sanitizers, pesticides, etc.
Name 4 common allergy symptoms.
(nausea, wheezing, hives, swelling on the body, vomiting, diarrhea, abdominal pain, itchy throat)
Pathogens are commonly linked with what type of food ?
A. Rice
B. Shellfish
C. Dairy products
D. canned foods
Shellfish.
Which two big six foodborne illnesses are caused by viruses?
Norovirus and Hepatitis A.
What is the difference between physical and chemical contaminants?
The difference between chemical and physical contaminants is that physical contaminants are physical objects, while chemical contaminants are substances that contaminate through chemical reactions.
You should first tell your teacher.
What are two ways food handlers pass on pathogens ?
- From person to person
- Through sneezing or vomiting onto food or food contact surfaces
- From touching dirty food contact surface and equipment and then touching food .
Where is Nontyphoidal Salmonella (NTS) natually found in ?
Farm Animals .
How do food handlers prevent physical contaminants?
Purchase from approved, reputable suppliers, closely inspect food you receive and making sure the food handlers practice good personal hygiene.
Name 5 of the 8 big allergens?
(milk, soy, eggs, wheat, fish, crustacean shellfish, tree nuts, peanuts)
What is the most common illness symptoms
Abdominal pain/Cramps
What is the Big Six viruses?
1. Shigella Spp
2. Salmonella Typhi
3. Nontyphoidal Salmonella ( NTS )
4. Shiga Toxin - ( E. coli )
5. Hepatitis A
6. Norovirus
How to prevent chemical contaminants?
To prevent chemical contaminants you must purchase approved chemicals from reputable suppliers, store chemicals away from prep areas, food storage areas, service areas and lastly follow the manufactures directions.
What is it called when a severe allergic reason that can lead to death?