Food "S"ickness
Caused by the Salmonella bacteria, commonly found in animal intestines and transmitted through contaminated water and food
Symptoms: Fever, diarrhea, abdominal cramps
What is Salmonellosis?
Temperature range which bacteria grows most rapidly
What is 40-135 Fahrenheit?
3 Categories of food contaminants
What are physical, biological, and chemical?
Transfer of microorganisms to food from food or non-food surface
What is cross contamination?
Cleaning with a sanitizer is the only way to kill bacteria on a surface.
What is False?
Correct Answer: Cleaning off dirt, grease, and other contaminants first will ensure that the sanitizing is effective.
Caused by the Shigella bacteria and can be spread through food, water, and person to person.
Symptoms: Abdominal cramps, fever, diarrhea (can be bloody or mucus-like)
What is Shigella?
Total amount of time food can remain in the temperature danger zone before it must be thrown away?
What is 4 hours?
Keep clean, separate raw and cooked, cook thoroughly, keep cold food cold, use safe water and raw material
What are the 5 keys to safer food recommended by WHO?
Key way to prevent cross-contamination when working with cooked and raw foods
What is washing your hands often and changing gloves frequently?
Storing raw seafood above cooked food is safe
What is False?
Correct Answer: Raw foods should always be stored at the bottom below cooked food so it does not contaminate it.
Toxin produced by the Staphylococcus aureus bacteria which can be found on human skin, nose, and throat.
Symptoms: severe nausea, vomiting, abdominal cramps, and diarrhea
What is Staphylococcal food poisoning?
Minimum internal temperature for poultry
What is 165 degree Fahrenheit?
the elderly, young children, and people who have compromised immune systems
What are the three high risk categories for foodborne illnesses?
Process that kills microorganisms from a surface
What is sanitizing?
Cross-contamination can only be caused by poor hygiene.
What is False?
Correct Answer: Cross-contamination can be caused by poor hygiene, contaminated equipment, dirty surfaces, or airborne particles.