Bacteria
These single-celled microorganisms can cause foodborne illness.
What are bacteria?
Unlike bacteria, these microorganisms require a living host to reproduce.
What are viruses?
These organisms require a host to live and reproduce.
What are parasites?
Yeasts and molds belong to this group of microorganisms.
What are fungi?
The general term for microorganisms that can cause illness.
What are pathogens?
Bacteria grow rapidly when food is held under conditions favorable for their growth. Name the acronym used to remember those conditions.
What is FAT TOM?
Viruses are commonly transferred to food through this major employee-related food-safety problem.
What is poor personal hygiene?
Parasites are commonly associated with foods such as seafood, wild game, and food contaminated by this source.
What is contaminated water?
Some molds produce these harmful substances that can make people sick.
What are toxins?
Which grows in food under favorable conditions: bacteria or viruses?
What are bacteria?
In FAT TOM, these two letters represent the two conditions food handlers can control most easily.
What are Time and Temperature?
Name one important way food handlers can prevent viruses from contaminating food.
What is proper handwashing?
Purchasing food from this type of supplier is an important defense against foodborne parasites.
What is an approved, reputable supplier?
Some seafood toxins originate in marine organisms and accumulate in this type of food.
What is fish or shellfish?
Which two pathogen groups need a host to reproduce?
What are viruses and parasites?
Name all six conditions represented by FAT TOM.
What are Food, Acidity, Temperature, Time, Oxygen, and Moisture?
A sick food handler fails to wash their hands correctly and then handles ready-to-eat food. Which type of pathogen is especially associated with this type of transmission?
What is a virus?
What food-safety practice can destroy parasites in food when the proper requirements are followed?
What is proper cooking?
Why can't a foodservice operation assume cooking contaminated seafood will make naturally occurring toxins safe?
Some biological toxins cannot be destroyed by normal cooking.
A manager controls how long TCS food remains at unsafe temperatures. Which two FAT TOM conditions are being controlled?
What are Time and Temperature?
****DAILY DOUBLE*****
A pot of TCS food remains at an unsafe temperature for several hours. Explain why this creates a biological hazard even though nothing visibly appears wrong with the food.
Bacteria can rapidly grow to unsafe levels when given favorable time and temperature conditions.
Why will simply controlling the temperature of food not necessarily prevent a viral foodborne illness?
Viruses do not grow in food like bacteria; they can be transferred through contaminated food, surfaces, water, or infected people.
A restaurant purchases fish from an unknown individual rather than its normal commercial supplier. Explain the parasite-related problem with this decision.
The fish may not have been obtained or handled safely, increasing the risk of parasites; food should come from approved, reputable suppliers.
What is the best prevention strategy for foodborne illness caused by seafood toxins?
Purchase seafood from approved, reputable suppliers.
****DAILY DOUBLE****
Clue: Match each situation to the BEST category: