Review & Misc.
Biological, chemical, physical
What are 3 types of food contamination
Another name for microorganisms
What is pathogens
41 degrees F - 135 degrees F.
What is the range of the temperature danger zone
Location, sources, and destruction
What are basic characteristics of viruses
Another name for microorganisms.
What is pathogens
Cleaners, sanitizers, polishes, machine lubricants, pesticides, and deodorizers are considered
What is chemical contaminants
A guest had a reversal of hot & cold sensations after eating seafood
What is an allergic reaction
2 or more
What is the number of people who get sick from eating the same food, causing a foodborne illness outbreak?
Bacteria, viruses, parasites, fungi
What are 4 types of pathogens that can cause foodborne illness
Location, detection, growth, and prevention
What are common characteristics of bacteria
This virus is mainly found in the feces of infected people. Commonly linked with ready-to-eat foods & shellfish from contaminated water. It is prevented by washing hands, avoiding bare-handed contact with ready-to-eat foods, & purchase shellfish from reputable suppliers.
What is Hepatitis A
These pathogens require a host to live & reproduce. They are commonly associated with seafood, wild game, & food processed with contaminated water, like produce. It is prevented by cooking food to the correct internal temperature.
What are parasites
This type of food should not be used in equipment or cookware made of pewter, copper, zinc, or some painted pottery
What are acidic foods
The most important way to prevent foodborne illness from bacteria
What is control time & temperature
Lettuce cut on the same cutting board as raw chicken
What is cross-contamination
Shigella spp., Salmonella typhi, Nontyphoidal salmonella, shiga toxin aka e-coli, hepatitis A, Norovirus
What are the big 6 of foodborne illness
FAT TOM (Food, Acidity, Temperature, Time, Oxygen, Moisture)
What are conditions needed for bacteria to grow
This virus is often transferred to food when infected food handlers touch food or equipment with fingers that are contaminated by feces. It is linked with ready-to-eat foods & shellfish from contaminated water.
What is Norovirus
This pathogen includes yeast, molds, & mushrooms - some of which produce toxins that cause foodborne illness. Throw out moldy food, & purchase mushrooms from approved suppliers.
What is fungi
Store chemicals
What is away from prep areas & food storage areas
The most important way to prevent foodborne illness from viruses
What is practice good personal hygiene
Eggs, beef, milk, shellfish, baked potato
What are TCS foods
Diarrhea, vomitting, fever, nausea, abdominal cramps, and jaundice
What are symptoms of foodborne illness
This bacteria lives only in humans, is linked to ready-to-eat foods & beverages, & is prevented by washing hands, cooking food to proper temperatures, and excluding employees with illness due to this bacteria
What is Salmonella Typhi
This bacteria is found in feces in humans with the illness. Flies can transfer the bacteria from feces to food. It is linked to foods that are easily contaminated by hands, such as salads containing TCS foods; & foods that has made contact with contaminated water. It can be prevented by washing hands & controlling flies inside & outside the operation.
What is Shigella spp.
This biological toxin can be found in barracuda, amberjack (jack), grouper, & snapper (BAGS)
What is ciguatera toxin
Chemicals must never be stored
What is above food or on food-contact surfaces
Someone who carries pathogens without getting sick
What is a carrier
This government agency issues the food code
What is the FDA (Food & Drug Administration)
It depends on the type of foodborne illness, and can range from 30 minutes to 6 weeks.
What is foodborne illness onset time
Many farm animals carry this bacteria. It is linked to poultry & eggs, meat, milk & dairy products, & produce. Preventive measures include: cook food to a minimum internal temperature, prevent cross-contamination.
What is nontyphoidal Salmonella
This bacteria can be found in the intestines of cattle, as well as infected people. It is linked to raw & undercooked ground beef, and contaminated product. It is prevented by cooking ground beef & other food to the minimum internal temperatures; purchasing produce from approved suppliers; & preventing cross-contamination between raw meat & RTE.
What is Shiga Toxin-producing E. coli
What is scombroid poisoning
When transerferring a chemical from the purchased bottled to a different bottle, make sure it has
What is labeled with the common name of the chemical
This pathogen is a virus and is one of the leading causes of foodborne illness
What is norovirus