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What are 3 ways you can prevent foodborne illness?

Controlling Time and temp , good personal hygiene, buying from approved sources

List 3 cost of a foodborne illness to the operation

loss of customers and sales, lawsuits, embarrassment

Parasites are commonly associated with what food ?

Seafood , wild game, food processed with contaminated water, such as produce

Regular salmonella can be found in what ?

Raw or undercooked chicken and eggs , dairy products and produce

Viruses can spread when food handlers fail to do what

Wash hands

A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

a toxin

Parasites are commonly linked with what type of food?

Wild game

What are the 3 of the 5 common causes of foodborne illnesses

failing to cook food completely , holding food at incorrect temps poor personal hygiene

10) Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp

Which pathogen can be found in the hair , nose and throat of humans ?

staph

What is the temp danger zone ? What zone does it grow the best

41-135 and 70-125

Which pathogens are found in high numbers in an infected person’s feces, are highly infectious, and can cause severe illness?

b. Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp, and enterohemorrhagic and shiga toxin-producing E-Coli

5) A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Norovirus

Foodservice operations should not use mushrooms unless they have been _____

brought from an approved supplier

What is the best way to prevent a foodborne illness from seafood toxin ?

Purchase from approved suppliers

What is the most important way to prevent a foodborne illness from bacteria?

prevent time and temp abuse

Molds grow well in foods with ?

little moisture

What water activity level is suitable for growth of bacteria ?

.85 or higher

What does FATTOM stand for

Food acid time temp oxygen and moisture

name all TCS foods

milk , meat , fish baked potatoes, tofu , sliced melons and tomatoes , cooked plant food sprouts And sprout seeds untreated garlic and oil mixtures

list 3 tcs foods

milk , baked potatoes , sliced melons , sliced tomatoes , shell eggs, cooked plant food , sprouts

What is the definition of cross contamination

pathogens being transferred from one food / location to another

What is the most important way to prevent a foodborne illness from parasites?

Purchase from approved, reputable suppliers

What is the definition of a virus

a microorganism that requires a living host, CANNOT be destroyed by normal cooking temps prevent with good personal hygiene

What are the 3 types of contamination ? example of each

bio - blood / physical - hair / chemical - bleach

What are the 2 conditions in FATTOM that you can control ?

Time and Temp

Which of the following could cause the victim of a foodborne illness to cough up worms?

Anisakis simplex

Covering wounds can help prevent the spread of which pathogen

Staph

This foodborne illness can grow without oxygen

Clostridium Botulinum

Give 2 examples of cross contamination

answers may vary

Which pathogen is commonly linked to ground beef but has also been linked to contaminated produce ?

E Coli

With the norvirus , people become contagious within ______ after eating it ?

Hours

Shigellosis can be transfer by ______ by transferring the bacteria from food to feces

Flies

What are the 4 types of pathogens

viruses , bacteria, parasites and fungi

How can you prevent regular salmonella ?

Cook chix and eggs completely , prevent cross contamination , keep handlers who have it out of the operation

Foodborne illness need ___ people to be considered an outbreak

2 or more

What is the definition of bacteria

Microorganism that cant been seen , smelled or tasted. Can be found ANYWHERE and in you now

_______ can not be destroyed by cooking or freezing

Toxins

Enterohemorrhagic and shiga toxin producing E. coli are commonly linked with what type of food?

raw ground meat

Name the high risk populations and why they are at higher risk.

Preschool- weak immune system because of age /elderly immune system breaking down other populations , cancer ect

What are the most common symptoms of a foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice

Bacteria can double as often as every

20 minutes

If a food handler has Jaundice they most likely have?

Hep A