A disease transmitted to people through contaminated food
100
What are microorganisms?
small, living organisms that can be seen only through a microscope.
100
The temperature range between 41 to 140 degrees Fahrenheit is known as the...? (Think Kenny Loggins)
Danger Zone
(DAAAAANGER ZOOOOOONE)
100
What is an allergy in regards to food?
The immune system's negative reaction to any one of certain proteins found in food.
100
Some examples of physical contaminants are...? (Name at least three)
Animal feces, hair of any species, insects, other food, teeth, plastic, bones, etc.
200
What causes a foodborne illness outbreak?
when two or more people get the same illness after eating the same food
200
Food that is at highest risk for pathogen growth is called TCS food, what does TCS stand for?
Temperature Controlled for Safety
200
Foods that are rich in what macromolecule are most susceptible to pathogen growth? (think eggs and steak)
Protein
(not to be confused with brotein which repels all types of foodborne illnesses on account of pathogens not even lifting, bruh)
200
Cross-contamination is when...?
A food that someone is not allergic to being touched by food that the person is allergic to and causing a reaction.
200
What are two tips for proper food and chemical storage?
1. Always store cooked food over raw food
2. Always store chemicals in separate containers from food?
3. Have specific labels where each food item should be stored
4. Keep all storage areas clean and dry
5. Maintain proper temperatures for each food item's need
300
How many billions of dollars does foodborne illness cost the United States annually in medical costs, productivity losses, and fatalities? (You can be correct within $10 billion)
$77 billion
300
What are 2 of the 3 causes of foodborne illness?
Pathogens
Biological toxins
Chemicals
300
FAT TOM is an acronym used to describe the six favorable conditions for pathogen growth. Fill in the blanks below! (Each correct answer will give you 100 points)
Food
A________
T________
Temperature
Oxygen
M________
Food
Acidity
Time
Temperature
Oxygen
Moisture
300
One of the more severe reaction to an allergens, this condition is life threatening and requires immediate attention. It is known as?
Anaphylaxis
300
Name two common causes of physical and chemical contamination
How many millions of cases of foodborne illness occur in the U.S each year? (You can be correct within 15 million)
76 million
400
What are three of the four types of pathogens that can contaminate food?
Viruses, Bacteria, Parasites, and Fungi.
400
Pathogens need _______ in food to grow?
(Think about the difference between astronaut food and regular food)
Moisture/water
400
How do you know what allergens are present in a food item?
Check the label and know what the names for your allergens are (e.g. lecithin is soy, it will usually be in parentheses next to it)
400
One way to prevent tampering/sabotage is to _____ access to the operation of food storage and preparation areas?
Limit/control
500
What is the CDC?
The Centers for Disease Control (and Prevention)
500
What is the difference between biological toxins and pathogens?
Biological toxins can be produced from pathogens, insects, plants and animals and are not infectious. Pathogens are living organisms that will replicate and spread between people.
500
What is the maximum amount that food can safely be in the Danger Zone? (There is actually a range for the answer so you can guess the higher or lower amount)
2-4 hours at most (anything left out for longer should never be consumed, even if it's 4am, you're starving, and are in no condition to show your face to the public. Stay strong.)
500
Name three of the four most common allergens
Shellfish, treenuts, peanuts, and fish
500
What are three ways to ensure proper hygiene?
Wash hands and surfaces often
Keep all food items separate
Wear gloves
Use hairnets in any place with copious amounts of hair