Bacteria
What are the most common symptoms of bacteria?
List 2 examples
Diarrhea, vomiting, fever, nausea, headache, cramps
Major allergens must be clearly identified in labels on packaged foods.
True/False
True
A microscopic infectious agent that requires living cells to reproduce.
Virus
Require a host to live and reproduce
Parasites
What does the acronym FATTOM stand for?
Food,acidity,temperature,time,oxygen,moisture
What are the big six
six highly infectious and most important foodborne pathogens that food handlers must report
Microscopic organisms; some can cause foodborne illness.
Pathogens
What are the big 9
Nine major food allergens recognized by the FDA that cause most food allergy reactions in the United States
Name one virus that can cause foodborne illness.
Hepatitis A, Norovirus
The most important way to prevent foodborne illnesses from parasites is to
Purchase food from approved, reputable suppliers. Cooking food to required minimum internal temperatures is also important.
Which two factors of FAT TOM can food handlers directly control to help limit bacterial growth?
Time & Temperature
Which Big Six illness is caused by a highly contagious virus and is a common cause of foodborne illness outbreaks, symptoms are diarrhea, vomit?
Stomach Flu
Norovirus
Name one bacterium that can cause foodborne illness
Salmonella Typhi, Non typhoidal Salmonella, Shigella spp, E. Coli
How can cross contact be prevented
washing, rinsing, and sanitizing equipment, changing gloves and washing hands, using dedicated or color-coded utensils, and preparing allergen-special orders separately
What is one of the most important ways food handlers can prevent the spread of viruses?
Practicing good personal hygiene, handwashing
What are the symptoms associated with parasites
Diarrhea,cramps,nausea,vomiting and fever
What does the O in FAT TOM stand for
Oxygen
Found in the feces of infected people. Transferred by Flies. Linked with food easily contaminated by hands. Washing hands can prevent me.
Shigella
What temperature range is commonly called the temperature danger zone?
41F-135F
Most severe allergic reaction
Anaphylaxis
People can get viruses from
Contaminated food, water, surfaces
Toxin found in tuna, bonito, and mahi-mahi. It is produced when fish is time-temperature abused.
Histamine
What do both T's mean in FAT TOM
Time & Temperature
Often linked with ready-to-eat food. Often transferred to food by food handlers who have feces on their fingers. Excluding staff with jaundice can prevent me from causing illness.
Hepatitis A
Name one way to prevent bacterial growth
Keep food at safe temperatures, refrigerate promptly, or limit the time food spends in the danger zone.
What is cross-contact
Allergen cross-contact occurs when an allergen is unintentionally transferred from one food, ingredient, utensil, or surface to another food.
What are the most common symptoms of norovirus?
Vomiting,diarrhea,nausea,abdominal cramps
Toxin found in barracuda, snapper, grouper, and amberjack
Ciguatera Toxin
What does the F in FAT TOM stand for
Food
In a person’s bloodstream and intestines. Commonly linked with ready-to-eat food and beverages. Lives in a person’s feces for weeks after symptoms have ended.
Salmonella Typhi
What are the 6 conditions bacteria need in order to grow?
Food, Acidity, Time, Temperature, Oxygen, Moisture
List The Big 9
Milk, Eggs, Wheat, Soy, Tree Nuts, Peanuts, Fish, Crustaceans/ Shellfish, Sesame
Jaundice is a symptom of
Hepatitis A
What types of foods can be associated with parasites?
Seafood, wild game, and food processed with contaminated water, such as produce.
What does the A in FAT TOM stand for
Acidity
lI can be found in the intestines of cattle. Produce toxins in a person’s intestines, which cause illness. Found in raw ground beef and contaminated produce. Cooking ground beef to required minimum internal temperatures can help prevent this foodborne illness.
E. Coli