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4 high risk groups - ANSWER-pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER-food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - ANSWER-biological, physical, chemical, cross-contamination biological contaminants - ANSWER-bacteria, viruses, parasites,...

True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. - ANSWER-True True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. - ANSWER-True True or False: Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. - ANSWER-False (That is the definition of infection, intoxication results when food containing bacterial toxins is consumed) True or False: When using TPHC,...

This bacteria may be spread through cross-contamination from either animals or humans - ANSWER-Salmonella What bacteria is normally found in the nose and throat and on hair and skin? - ANSWER-Staphylocuccus This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water. - ANSWER-Campylobacter Which bacteria is most likely to be found in raw foods of animal origin. - ANSWER-Salmonella Besides Salmonella, Campylobacter bacteria are also found in most raw p...

Contamination of food items by other living organisms is known as - ANSWER-biological Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? - ANSWER-heat Perhaps the most common vehicle of contamination in the food industry is - ANSWER-hands, so they should be washed often The contamination results from the spread of bacteria from meat to vegetables is called - ANSWER-cross Which one of t...

Developing specific titles and associated duties can help A. Determined required equipment B. Identify training needs C. Reduce labor cost - ANSWER-B. Identify training needs For which activity or single Dash use gloves most appropriate A. Placing a steak on the grill B. Kneading dough. C. Cracking shell eggs into a bowl - ANSWER-A. Placing a steak on the grill All food and non-food items must be stored A. Away from the wall B. 4 inches above the floor. C. An occupational safety...

Parasites are commonly associated with - ANSWER-seafood What item is considered acceptable work attire for a food handler? - ANSWER-plain-band ring What should foodservice operators do to prevent customer illness from Shigella? - ANSWER-control flies inside and outside the operation Food that is partially cooked and then finished just before service must be heated to what temperature? - ANSWER-165F (74C) for 15 seconds Which of the following is a TCS food? - ANSWER-baked potato Wh...

To limit bacterial growth and toxin production, foods should be kept hot or kept cold. - ANSWER-True Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-True Food containing disease causing bacteria will always have an off odor. - ANSWER-False Which bacteria is the #1 cause of reported foodborne illness? - ANSWER-Salmonella E. coli O157:H7 can be destroyed at a cooking temperature of: - ANSWER-158 F E. coli O157:H7 is found in - ANSWER-...

27. An acute illness refers to a small, but persistent condition such as halitosis. a. True b. False - ANSWER-B 28. Which of the following would be included in a good food safety management system? a. Company policies b. Company procedures c. Company practices d. All of the above - ANSWER-D 29. An aerobe is a. Organic oxygen b. An warm-up program c. An organism that depends on oxygen to live d. An organism the requires the absence of oxygen to live - ANSWER-C 30. Most bacteria...

foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs time and temperature control for safety ready to eat food - ANSWER-food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings 3 major contaminants - ANSWER-biological, che...

Yellowing of the skin and eyes is a symptom known as ____ - ANSWER-Jaundice Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______ O______ M_______ - ANSWER-Food Activity Temperature Time Oxygen Moisture Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmonella- Farm animals, Shigella SPP- Human ______, E.coli- Intestines of _______ - ANSWER-Human; Feces; Cattle Sources of viruses Hepatitis A- _______ Feces, Norovirus- Human _________ - ANSWER-Human;...