Food Borne Illness
What is the term for illnesses caused by eating contaminated food?
Food Borne Illness
What does TCS stand for in culinary terms?
Time/Temperature Control for Safety
What are the three main types of food contaminants?
Biological, Physical, Chemical
Name one common food allergen
Tree nuts OR eggs OR dairy milk
What does the acronym FATTOM stand for?
Food, Acidity, Time, Temperature, Oxygen, and Moisture.
Name one common symptom of foodborne illness.
Diarrhea, Stomach Ache/Cramps, Vomiting, Nausea, Fever
What is the temperature range considered the danger zone for food?
41 degrees to 135 degrees
Give an example of a biological contaminant.
Bacteria, viruses, etc.
What is a suitable substitute for dairy milk?
Almond milk, soy milk, coconut milk, oat milk, any kind of dairy-free milk substitute.
How does temperature play a role in food safety according to FATTOM?
Because pathogenic microorganisms (bacteria) find their optimal growth conditions in the range of room temperature and the temperature danger zone.
Which bacteria is often responsible for causing food poisoning from undercooked poultry?
Campylobacter Bacteria
Why is it important to keep TCS foods out of the temperature danger zone?
To minimize the potential for harmful bacterial growth and toxin formation.
How can physical contaminants enter food?
When a physical object enters food at some stage of the production or preparation process. An example could be hair, fingernails, plastic, dirt.
Why is it important for food service workers to know about allergens?
It can help reduce risk of food-allergic reactions in restaurants.
Explain how time is a factor in food safety.
The longer food is in the temperature danger zone, the more time pathogens have to grow.
What is cross-contamination and why is it a concern in food safety?
the unintentional transfer of harmful substances, like bacteria, viruses, or chemicals, into food. Cross-contamination is a concern in food safety because it can cause food poisoning.
Name two examples of TCS foods
Eggs, Dairy, Meat, Poultry, Etc.
What is a chemical contaminant in food?
Substances that are unintentionally present in food. Examples can be: Lead, Mercury, Pesticides.
List three foods that can cause severe allergic reactions.
Tree Nuts, Eggs, and Dairy Milk
Describe the importance of oxygen in relation to food spoilage.
Encouraging the growth of microorganisms, resulting in mold and yeast growth. Oxidizing enzymes speed up chemical reactions in food, resulting in browning and foul odors. Oxidizing lipids attack fatty portions in food, resulting in foul odors and an off flavor.
Explain the term "outbreak" in relation to foodborne illnesses.
when two or more people get sick from eating the same contaminated food or drink.
Describe the proper cooling methods for TCS foods after cooking.
reduce the food's size and move it through the temperature danger zone (41°F–135°F) as quickly as possible.
What steps can be taken to prevent contamination in the kitchen?
Wash hands properly, use separate cutting boards or utensils to prevent cross-contamination, wash produce before using, clearly mark and separate chemicals/cleaning products in the kitchen, wear a hairnet or pull hair back before cooking, proper personal hygiene.
What measures should be taken to prevent allergic reactions in customers?
Train staff, use separate equipment, communicate with customers, provide alternatives, check ingredients, and practice good hygiene.
How can moisture levels affect the growth of bacteria in food?
Foods with high water content are more likely to be contaminated by bacteria.