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What is a foodborne illness?
Illness carried or transmitted to people by food.
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What is a foodborne-illness outbreak?
Incident which two or more people experience the same illness after eating the same food.
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What group of people are considered high risk for foodborne illness?
- Infants and preschool-age children
- Pregnant women
- Elderly People
- People taking certain medications
- People who are seriously ill
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What are the potential hazards to food safety?
- Biological
- Chemical
- Physical
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What are the biological hazards?
- Viruses
- Bacteria
- Parasites
- Fungi
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What are the chemical hazards?
- Cleaners
- Sanitizers
- Polishes
- Machine lubricants
- Toxic metals
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What are the physical hazards?
- Hair
- Dirt
- Bandages
- Metal staples
- Broken glass
- Natural objects (ex. fish bones)
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What are the common risk factors that make food unsafe?
- Purchasing from unsafe sources
- Time-temperature abuse
- Cross-contamination
- Poor personal hygiene
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What is the temperature danger zone?
Between 41 and 135 degrees F
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When does cross-contamination occur?
- Microorganisms are transferred from one food or surface to another
- Carried by utensils, hands or other foods
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What is one of the biggest causes of foodborne illness?
Poor personal hygiene
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Who are the biggest risk factors to food safety?
People who don't wash their hands properly or often enough
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According to the CDC, what are the five common causes for foodborne illnesses?
- Purchasing food from unsafe sources
- Failing to cook food adequately
- Holding food at incorrect temperatures
- Using contaminated equipment
- Praticing poor personal hygiene
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What are biological contaminants?
- Microorganism - small, living, organism
- Pathogen - illness-causing microorganism
- Toxin - poison
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What is the acronym for what pathogen needs to grow?
FAT TOM
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What is the F in FAT?
- Food
- Microorganisms require nutrients to grow. Specifically carbs and proteins.
- Foods include: meat, poultry, dairy and eggs.
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What is the A in FAT?
- Acidity
- Microorganisms grow best in foods that has a neutral or slightly acidic pH (7.5 to 4.6)
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What is the T in FAT?
- Temperature
- Microorganisms grow well at temperatures between 41 to 135 degrees F.
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What is the T in TOM?
- Time
- Microorganisms need sufficient time to grow. (4 hours or more)
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What is the O in TOM?
- Oxygen
- Some microorganisms require oxygen to grow and some grow without it
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What is the M in TOM?
- Moisture
- Most microorganism requires moisture to grow
- The amount of moisture available for this growth is called water activity (aw)
- Hazardout food typically has an aw of .85 or higher.
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What are the two conditions where you can control the growth of pathogens?
- Temperature - Cook food properly and refrigerate or freeze food properly
- Time - Minimize the time food spends in the danger zone.
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Examples of TCS Food
- Milk
- Meat
- Fish
- Eggs
- Poultry
- Shellfish
- Heat treated plant food (rice, beans, vegetables)
- Soy products (tofu)
- Baked potatoes
- Untreated Garlic oil
- Raw spouts
- Cut melons, tomatoes and leafy greens
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What are the basic characteristics of viruses?
- Temperature - can survive cooler and freezer temps
- Contamination - contaminate food and water supplies
- Growth - cant grow in food, just inside intestines
- Transfers - person to person, food to food, people to food-contact surfaces
- Foodhandler's improper hygiene
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What are virus prevention measures?
- Make sure foodhandlers wash hands properly
- Exclude employees who have vomiting, diarrhea, jaundice or hepatitis A
- Prevent bare-hand contact with ready-to-eat food
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What are 2 viral foodborne illnesses?
- Hepatitis A
- Norovirus gastonenteritis
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What foods are commonly linked to Hep A and Norovirus?
- Ready-to-eat food
- Shellfish from contaminated water
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What is the main symptom of Hepatitis A?
Jaundice
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What is the most important prevention measure for Hepatitis A?
Practice Personal Hygiene
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What are some prevention measures for hepatitis A?
- Keep employees with jaundice and Hepatitis A out of the operation
- Wash hands
- Minimize bare-hand contact with ready-to-eat food
- Purchase shellfish from approved, reputable suppliers
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What are the basic characteristics of Bacteria?
- Living, single-celled organism
- Can be carried by food, water, soil, animals, humans, or insects
- Can reproduce rapidly under favorable conditions
- Some survive freezing
- Some change into a different form called spores to protect themselves
- Some spoil food, others cause illness
- Some produce toxins that cause illness
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What are two characteristics of spores?
- Can resist heat, allowing them to survive cooking temperatures
- Can revert back to a form capable of grown when food is not stored at he proper temperature and/or food is not held or cooled properly
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What are some major foodborne illnesses caused by bacteria that can be prevented by controlling time and temperature?
- Listeriosis
- Hemorrhagic colitis
- Bacillus cereus gastroenteritis
- Clostridium perfringens gastroenterities
- Botulism
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What are the most common symptoms of Listeriosis?
- Miscarriage
- Sepsis
- Pneumonia
- Meningitis
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What foods are commonly linked to Listeriosis?
- Raw meat
- Ready-to-eat food
- Unpasteurized dairy products
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What is the most important prevention measure for Listeriosis and Hemorrhagic colitis?
Control time and temperature
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What are preventative measures for preventing listeriosis?
- Throw out any product that has passed its use-by or expiration date
- Cook raw meat to minimum internal temperature
- Prevent cross-contamination between raw or undercooked food and ready-to-eat food
- Avoid using unpasteurized dairy products
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What are commonly linked foods to Hemorrhagic colitis?
- Ground beef (raw and undercooked)
- Contaminated produce
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What are prevention measures for hemorrhagic colitis?
- Cook food to minimum internal temperature
- Purchase produce from approved reputable suppliers
- Prevention cross-contamination
- Keep employees with diarrhea and hemorrhagic colitis out of the operation
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What are the most common symptoms of Hemorrhagic Colitis?
- Diarrhea (becomes bloody)
- Kidney failure
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What is a major foodborne illnesses caused by bacteria that can be prevented by preventing cross-contamination?
Salmonellosis
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What are commonly linked foods to Samonellosis?
- Poultry and Eggs
- Dairy products
- Produce
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What are the most common symptoms of Salmonellosis?
- Diarrhea
- Abdominal Cramps
- Vomiting
- Fever
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What are the prevention measures for Salmonellosis?
- Cook poultry and eggs to minimum internal temperatures
- Prevent cross-contaminatin between poultry and ready-to-eat food
- Keep foodhandlers diagnosed with salmonellosis out of the operation
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