Why are the elderly people at a higher risk for foodborne illnesses?
They are more likely to spend time in a hospital.
Their immune systems have weakened with age
They are more likely to suffer allergic reactions
Their appetites have decreased with age.
For a foodborne illness to be an outbreak how many people must experience the same illness
2
20
10
1
Three keys to food safety:practicing good personal hygiene, preventing cross-contamination, and
Bacteria abatement
Time-temperature control
Pathogen measurement
Toxic-metal leaching
Foodborne pathogens grow well at temperatures
Between 41F to 135F
Above 212F
Between 1F to 40F
Below 32F
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and
Melatonin.
Management.
Moisture
Meat.
Which pathogen is primarily found in the hair, nose and throat of humans?
Clostridium botulinum
Staphlococcus aureus
Giardia duodenalis
Bacilius cereus
Commonly linked with ground beef, what pathogen has also been linked contaminated produce?
Bacillus cereus
Shigella
Salmonella spp
Shiga toxin-producing E.coli
Which practice can reduce Salmonella spp. in poultry to safe levels?
Storing food at 55F or higher
Purchasing oysters from approved, reputable
Cooking food to the right temperature
Inspecting canned food for damage
Covering wounds can help prevent the spread of which pathogen?
Vibrio vulnificus
Norovirus
Salmonella spp
Staphylococcus aureus
Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to
Determine the correct moisture level.
Use pasteurized eggs
Wash their hands
Purchase beef from approved, reputable suppliers
What is the best way to prevent a foodborne illness caused by seafood toxins?
Cooking seafood to the right minimum internal temperature
Purchasing seafood from approved, reputable suppliers
Freezing seafood prior to cooking it
Purchasing smoked or cured seafood
Foodservice operations should not use mushrooms unless they have been
Purchased from an approved, reputable supplier.
Frozen before cooking or serving.
Cooked to an internal temperature of 135F.
Stored at 41F or lower
Eggs and peanuts are dangerous for people with which condition?
Chemical sensitivity
FAT TOM
Poor personal hygiene
Food allergies
Cooking tomato sauce in a copper pot can cause which foodborne illness?
Staphylococcal gastroenteritis
Hemorrhagic colitis
Foodborne infection
Toxic-metal poisoning
To prevent chemical contamination, chemicals should be stored ___________ food and utensils
In the same area as
Next to
Above
Separate from
