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Bacteria
Other forms of Contamination
Providing Safe Food
Prevention
Review
100

If these conditions of this acronym are correct, bacteria will grow rapidly...2 cells in 20 min, 4 cells in 40 min...over 1 billion cells in 10 hours.

What is FAT TOM?

100

These pathogens cannot grow in food. They need to be in the meat of another fish, animal or human to survive.

What are parasites?

100
Four populations at high risk for foodborne illness.
What are the elderly, infants and preschoolers, pregnant women, or people with compromised immune systems?
100
A package of raw hamburger is left out on the counter at room temperature for 4 hours
What is time-temperature abuse
100
Harmful microorganisms.
What are pathogens?
200

Most bacteria are controlled by keeping food out of this range. 

What is the temperature danger zone?

200

These are pathogens that spoil food and produce toxins that can cause foodborne illness. They grow well in acidic food with little moisture. Some are the natural part of the product and can be eaten.

What are molds/fungi?

200
Three types of potential hazards to food safety.
What are Biological, Chemical and Physical?
200
The chef leaves the bathroom without washing his hands.
What is poor personal hygiene?
200
FAT TOM
What is Food, Acidity, Time, Temperature, Oxygen, and Moisture?
300

This is a bacteria that is linked to undercooked ground beef and contaminated produce that causes bloody diarrhea, abdominal cramps and in severe cases kidney failure.

What is Escherichia Coli (E-Coli)?

300

Reversal of hot and cold sensations, burning or tingling in the mouth or throat, nausea, vomiting, joint and muscle pain, and reddening of the face or neck are symptoms of these.

What are seafood toxins?

300
Four challenges to food safety training.
What are time and training, language and culture, unapproved suppliers, literacy and education, pathogens, high-risk customers, and staff turnover
300
A foodhandler cuts raw shrimp and then uses the same knife to chop celery for the shrimp salad.
What is cross-contamination?
300
Four types of Pathogens.
What are viruses, bacteria, parasites, and fungi?
400
This is an illness caused by a bacteria found in feces and can be transferred by flies. It is linked to TCS foods and easily contaminated by hands. This can cause bloody diarrhea, abdominal pain and cramps, and fever.
What is Shigellosis?
400
Name 3 out of 5 ways to respond to a foodborne-illness outbreak.
What is notify authorities, segregate the product, document information, identify staff and cooperate with authorities.
400
Three groups of people who deliberately contaminate food.
Who are Terrorists or activists, disgruntled current or former staff, vendors or competitors?
400
The turtle for the turtle soup came from the local pond and everyone eating the soup got sick.
What is purchasing from approved reputable suppliers?
400
A disease transmitted to people by food.
What is a foodborne illness?
500

This bacteria is linked to poultry and eggs, dairy products and produce. It often stays in a person's feces for weeks after the symptoms of diarrhea, abdominal cramps, vomiting, and fever, have ended.

What is Salmonella spp?

500
4 out of 5 ways that food becomes unsafe.
What is purchasing food from an unsafe source, failing to cook food adequately, time-temperature abuse, using contaminated equipment or preventing cross-contamination, practicing poor personal hygiene?
500
A defense tool to prevent deliberate contamination.
What is A.L.E.R.T. - Assure, Look, Employees, Reports, Threat?
500
The local donut shop was fined by the Chester County Health department because the floors, tables and counters were dirty?
What is practice correct cleaning and sanitizing methods.
500
A virus linked to TCS food, and shellfish from contaminated water. Symptoms include: jaundice, fever, nausea, abdominal pain, and general weakness
What is Hepatitis A?