Food Contamination
Pathogens
FATTOM
Reducing Risks
Random Facts
100
What are the 3 causes of food contamination? (P. 12)
Chemical Physical Biological
100
What is one kind of harmful bacteria? (p. 16)
E.coli Salmonella Listeria
100
FOOD: Name 2 foods that support the growth of bacteria. (p. 19)
meat milk eggs fish
100
What are the 3 major parts in the cycle of transmission of contaminants? (p. 24)
food handler food environment
100
To protect itself, some types of bacteria produce... (p. 17)
spores
200
Give 2 examples of chemical contamination. (P. 12)
cleaning agents pesticides heavy metals
200
What is 2 kind of harmful virus? (p. 16)
Hepatitis A Norovirus
200
ACID: name 2 high-acid foods and 2 low-acid foods. (p. 19)
high: lemons, vinegar, berries, fruit low: veggies, eggs, meat, soft cheese
200
"To reduce the risk of direct transmission of foodborne illness, food handers should..." (p. 25)
"...always pay close attention to hygiene and proper food storage."
200
Temperature control is one of the best ways to reduce the risk of foodborne illnesses cause by bacteria. Why might this be so?
Easy to control temperature and monitor this.
300
Give 2 examples of physical contamination. (p. 12)
glass wood hair insects bandages rocks
300
Where can parasites be found? (p. 16)
inside an animal (so on meat, such as pork or seafood)
300
TEMPERATURE: What temperature range is the "DANGER ZONE"? (p. 20)
4-60 degrees C.
300
Give an example of cross-contamination. (p. 26)
cutting board with both raw chicken and vegetables on it, etc.
300
TIME: Why is monitoring time important when dealing with food? (p. 21)
Need to restrict the amount of time that food is in the Danger Zone to reduce bacteria growth.
400
Give 2 examples of biological contamination. (p. 12)
infected workers dirty areas dirty dishes cross contamination dirty water
400
Why doesn't scraping mould off food make the food safe? (p. 16)
The mould may have produced toxins (which you cannot see, taste, or smell).
400
OXYGEN: What kind of bacteria need oxygen? (p. 22)
aerobic
400
Give an example of a monitoring action. (p. 30)
checking meat temperature while cooking checking cooler or freezer temperature
400
Vacuum sealing helps to control aerobic bacteria, but what kind of bacteria could still survive and thrive? (p. 22)
anaerobic bacteria
500
If someone has a food allergy, what are 2 ways to prevent allergic reactions? (p. 14)
ask the chef about ingredients do not substitute ingredients unless everyone knows use separate utensils
500
What are 2 conditions that bacteria spoors can survive in? (p. 17)
high temperatures dry conditions boiling freezing chemicals (cleaners)
500
MOISTURE: List 2 foods that are moist enough to be a concern for bacterial growth. (p. 23)
meat produce soft cheese
500
Give an example of a corrective action. (p. 30)
cook the meat for longer reduce the cooler or freezer temperature
500
For pre-made sandwiches, what is the only way to control pathogen growth? (p. 32)
proper refrigeration
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