food safety and protection AIT Questions and Answers 2023
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Course
Food safety
Institution
Food Safety
food safety and protection AIT Questions and Answers 2023
clean
free of visible oil
sanitize
to reduce the number of microorganisms to a safe level
sterilize
to make free from microorganisms
contamination
presence of harmful substances in food
spoilage
damage to th...
food safety and protection AIT Questions and Answers 2023
clean - answer free of visible oil
sanitize - answer to reduce the number of microorganisms to a safe level
sterilize - answer to make free from microorganisms
contamination - answer presence of harmful substances in food
spoilage - answer damage to the edible quality of a food
TCS
(time temperature control for safety) - answer food that support the rapid growth of bacteria
TDZ (temperature danger zone) - answer range at which bacteria multiply (41-135)
safe holding temperatures - answer below 41 and above 135
foodborne illness - answer illness caused by the ingestion of contaminated food
foodborne infection - answer ingestion of living disease causing microorganisms
foodborne intoxication - answer ingestion of toxins produced by microorganisms
outbreak - answer foodborne illness caught by 2 or more people
carrier - answer person with no symptoms harboring a disease (can spread it to others)
cross-contamination - answer transfer of harmful microorganisms from one food to another
bacteria - answer single-celled organisms that lack a nucleus; prokaryotes
virus - answer small microorganisms, can't grow in food but can be transmitted by food
hazard - answer allergen agent that can cause illness or injury food contact surface - answer any surface where food or equipment comes in contact
wholesome - answer of good quality and condition
causes of food borne disease - answer improper hot/cold temperatures
improper cooking temperatures
contaminated equipment
food from an unknown source
poor health and hygiene
latex gloves - answer causes allergic reactions
chemical hazards - answer residue from cleaning solutions or detergents that can cause problems
physical hazards - answer any unintended object that is inside of a dish
biological hazards - answer bacteria, viruses, parasites, fungi
FATTOM - answer Food, Acidity, Temperature, Time, Oxygen, Moisture
LAG - answer bacteria adjusting to new environment, growth is minimal
LOG - answer bacteria multiplies rapidly
STATIONARY - answer number of bacteria being reproduced
DECLINE - answer number of bacteria dying
salmonella - answer associated with poultry and meat products
shigella - answer associated with salads (when people don't wash their hands)
staph - answer associated with serving of reheated protein foods
clostridium perfringens - answer associated with cooked meats that have been cooled and reheated improperly
clostridium botulinum - answer associated with foods that were underprocessed
e.coli - answer associated with undercooked ground meat
hepatitis A - answer raw or improperly cooked seafood from contaminated waters is consumed
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