Contaminants
What are the three categories of contaminants?
Biological, chemical, and physical
What is the greatest threat to food safety?
Pathogens
How many people get sick each year from food?
a.) Hundreds
b.) Thousands
c.) Hundreds of thousands
d.) Millions
Viruses, Parasites, Fungi, Bacteria
True or False: Beef is considered to be a TCS Food
True
Plants, mushrooms, and seafood that contain harmful toxins are an example of what type of contaminant?
Biological
What types of food are most likely to become unsafe?
TCS and ready-to-eat foods
A foodborne illness is considered an outbreak when two or more people _______.
A.) Eat the same restaurant
B.) Get sick at the same time
C.) Eat the same food
C- Eat the same food
List three examples of physical contaminants
Food has suffered from _____ when it has stayed too long at temperatures that are food for the growth of pathogens.
Time temperature abuse
List three ways that food handlers can easily pass on contaminants.
1.) From person to person
2.) Sneezing or vomiting on food or contact surfaces
3.) From touching dirty food contact surfaces and equipment and then touching food
What government agencies take leading roles in the the prevention of foodborne illness?
The Food and Drug Administration (FDA) and the U.S Department of Agriculture (USDA)
Pre-school age children, the elderly, and people with compromised immune systems are______?
High Risk Populations
List three possible chemical contaminants.
Cleaners, Sanitizers, Polishes
Define pathogens
Illness causing microorganisms that are more frequently found on types of food that were once considered safe
An example of cross-contamination is?
A.) Equipment utensils that were not properly washed were used on meat
B.) Ready-to-eat food touches a contaminated surface
C.) Food was left out at room temperature for more than 4 hours
D.) An employee who was sick coughed on lettuce
B- Ready-to-eat food touches a contaminated surface
What are the five ways that food becomes unsafe?
1.) Purchasing food from unsafe resources
2.) Failing to cook the food properly
3.) Holding food at incorrect time temperature
4.) Using contaminated equipment
5.) Practicing poor personal hygiene
When an outbreak occurs, an investigation is conducted by who?
State and local authorities
Physical
What are the most contagious bacteria, also known as the Big Six?
1.) Salmonella Typhi
2.) Non Typhoidal Salmonella
3.) Shiga toxin-producing Escherpichiacoli (STEC)
4.) Hepatitis A
5.) Norovirus
6.) Shigella Spp