Foodborne Illness
Food Contamination
Cross Contamination
Pathogens
Food Allergies
100
How many people need to get sick in order to be considered a foodborne illness outbreak?

At least 2 people

100

What is food contamination?

Food that has been corrupted with another substance (either physical, biological or chemical).

100

What is Cross-Contamination?

Pathogens are transferred from one surface or food to another.

100

What's a pathogen?

Tiny microorganisms that can contaminate food.

100

What is a food allergen?

A naturally-occurring food protein or ingredient to which some people are sensitive.

200

Give an example of a:

Biological Hazard

Chemical Hazard

Physical Hazard

Biological Hazard - bug, animal

Chemical Hazard - chemicals, soap, bleach, Fabuloso

Physical Hazard - glass, metal, plastic, hair, nails, fishbones

200

What are the three cleaning processes for utensils, dishes, equipment, etc.?

Wash / Rinse / Sanitize

200

What do you do with a product that's contaminated?

Separate it and label it with the words “Do not use.”

200

What are the FOUR types of pathogens?

  • bacteria

  • viruses

  • parasites

  • fungi (mold and yeast)

200

What is an antibody?

Protein that the immune system uses to fight against harmful organisms.

300

What are the high-risk groups?

Pre-School Aged Children

The Elderly

People with weak immune systems

300

What is the Danger Zone temperature range?

41 F -135 F

300
What is the minimum height that food products and cleaning products can be stored at?

At least 6 inches

300

What's the difference between a pathogen and a toxin?

Pathogens are microorganisms and toxins are poisons that come from living things.

300

What are the symptoms for anaphylaxis?

  • constricted airways in the lungs

  • severe lowering of blood pressure shock, A.K.A. "anaphylactic shock"

400

What are symptoms of a Foodborne Illness?

  • nausea

  • vomiting

  • abdominal cramps/stomach pain

  • diarrhea

  • fever

  • jaundice (yellowing of eyes and skin)

400

What are TWO examples of unsafe food sources?

Unapproved suppliers.

No inspection reports.

No documentation.

400

What is the order of storing food in a cooler from TOP-to-BOTTOM?

Ready to Eat Foods

Fish

Beef / Pork

Ground Meat

Whole Poultry

400

What do the letters FAT TOM stand for?

F = TCS Foods.

A = Bacteria thrive in low Acidity foods (a pH range between 7.5-4.6)

T = Temperature; the Danger Zone.

T = Time; food staying out for too long.

O = Oxygen; bacteria like low oxygen levels.

M = Moisture

400

What are the Big 9 Allergens?

  1. milk

  2. Soy (tofu is made out of soy!)

  3. eggs

  4. wheat

  5. fish (such as salmon, tuna)

  6. crustacean shellfish (such as crab and shrimp)

  7. peanuts

  8. tree nuts (such as cashews, pecans)

  9. Sesame

500

What role do regulatory authorities play in a foodborne-illness outbreak?

They investigate an outbreak and try to find the source of contamination.

500

What is the A.L.E.R.T. program for?

To prevent intentional contamination/harm

500

What are the following practices preventing?

Using separate equipment for prepping raw food.

Keeping ladles with the handles up.

Storing raw meat in leak-proof containers.

Cross-Contamination

500

What are the Big 6 Pathogens?

  1. Norovirus

  2. STEC or E. coli

  3. Shigella spp.

  4. Hepatitis A

  5. Nontyphoidal Salmonella (NTS)

  6. Salmonella Typhi

500

What should a food handler do when helping a customer place an allergen-special order?

Recommend menu items without the ingredient the customer is allergic to.

Write their allergy down and give to cooking staff.

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