Pathogens
True or False: To kill bacteria, you must cook food to its minimal internal temperature.
True
Which bacteria can you prevent by controlling flies in your operation?
Shigella
True or False: Toxins can be destroyed by cooking food to its minimal internal cooking temperature.( page 2.11 under prevention)
False.
The FDA ALERT acronym used for?
Preventing Deliberate contamination of food.
Harmful microorganisms are called?( page 2.3)
What are Pathogens.
What is the best way to prevent bacterial pathogens?
Control Time and Temperature.
If you are experiencing a reversal of hot and cold sensations and tingling in your fingers, what is the most likely cause?
This Toxin is associated with Amberjack and Barracuda.
Ciguetara Toxin
Name at least 6 common allergens
Tree nuts peanuts
shellfish eggs
fish wheat
milk
soy
What is the best way to prevent bacterial pathogens from growing?
Control Time and Temperature
What is the Temperature Danger Zone? (page 2.4)
41F-135F
Which bacteria comes from ready-to-eat-foods and beverages, and is found in human intestines?
Salmonella Typhi.
What is the best way to prevent parasites or toxins from being served to customers?
Purchase from an approved and reputable source
When segregating product while responding to a Foodborne illness out break, what information should be written on the product? (page 2.18)
"Do not use"
"Do not Discard"
1. You go poopy (page 2.2)
2 You don't wash your hands
3. You touch my food
4. I eat that food.
What is this method of pathogen transfer or Cross Contamination called?
Fecal-Oral route.
What is the most dangerous part of the temperature danger zone where bacteria grow most rapidly? (page 2.4)
What is 70F-125F
Which virus causing yellowing of the skin and eyes, and is often linked to shellfish
What is a yellowing of the skin and eyes called?
Hepatitis A
Jaundice
Why do we not use copper pots in the industry? (especially if used to cook acidic foods such as tomato sauce?) Page 2.11
It causes Toxic Metal Poisoning
What are the symptoms of exclusive to having an Allergic reaction?
Swelling
Wheezing/shortness of breath
Hives/Rash
FATTOM are conditions for this type of pathogen growth?
Bacteria
Ground beef and Produce from contaminated water often carry this Bacterial Pathogen.
What is E. Coli
Which Toxin is commonly related to Mahi Mahi and symptoms such as tingling in the fingers? Appendix A8)
Histamine.
What is Cross-Contact?
Transfer of Allergens from one food or surface to another.