Pathogen
What is Salmonella?
A type of bacteria commonly associated with poultry that can cause foodborne illness
What is the first step in the poultry processing chain?
Receiving.
What is one prevention strategy for foodborne illnesses?
Cook food thoroughly.
What is a risk associated with irrigation water?
Contamination from animal waste or runoff.
What is a common reason for food recalls?
Contamination due to pathogens like E. coli or Salmonella.
What are common symptoms of E. coli?
Severe cramps, bloody diarrhea, vomiting, and mild fever.
Define "temperature danger zone."
The range between 41°F and 135°F where bacteria can grow rapidly.
What temperature should poultry be cooked to?
A minimum of 165°F.
Name a factor affecting soil quality.
Chemical residues or previous land use.
Why are leafy greens often recalled?
They are frequently linked to foodborne illness outbreaks.
Name a source of Campylobacter
Raw or undercooked poultry.
What should be done during the packaging stage?
Ensure cleanliness and proper sealing to prevent contamination.
Name one high-risk area for cross-contamination.
Cutting boards or prep surfaces.
What is the impact of animal intrusion?
It can lead to contamination of crops.
How does contamination typically occur?
Through improper handling or processing methods.
What is Norovirus known for?
It is highly contagious and the leading cause of foodborne illness outbreaks.
What is FIFO in food storage?
First In, First Out; a method to ensure older items are used before newer ones.
What are employee safety protocols?
Guidelines for hand washing, clean uniforms, and health screenings.
What immediate actions should be taken during a recall?
Stop distribution and test water sources
What steps should consumers take during a recall?
Follow recall notices and dispose of affected products.
How does cross-contamination occur?
It occurs when harmful bacteria are transferred from one surface or food to another.
Why is monitoring temperatures important?
To prevent bacteria growth and ensure food safety.
Identify a common foodborne pathogen.
E. coli, Salmonella, or Listeria.
What are buffer zones?
Protective spaces between crops and contamination sources to reduce risk.
Discuss the importance of communication during a recall.
Effective communication helps ensure public safety and trust in food systems.