1.2

Question 1

Microorganisms (Germs or Microbes)

Answer 1

cause the most common types of food contamination.

Question 2

Microorganisms include

Answer 2

bacteria, viruses, parasites, and fungi that are so small they can only be seen with the aid of a microscope.

Question 3

Microbes are everywhere around us –

Answer 3

in soil, water, air plants animals (including humans).

Question 4

The microbes that must be **controlled*:

Answer 4

foodborne illness and food spoilage.

Question 5

Cleaning

Answer 5

removal of visible soil from the surfaces of equipment and utensils.

Question 6

Sanitary

Answer 6

healthful or hygienic.
reducing the number of disease-causing microorganisms on the surface of equipment

Question 7

purpose of government regulation in food safety is

Answer 7

protect food intended for human consumption.
enforce laws and regulations to protect food against adulteration and contamination.

Question 8

The Role of the Food Industry in Retail Food Safety

Answer 8

outcomes of foodborne disease outbreak
Financial loss and damaged reputation

Question 9

preventing harmful effects of a foodborne disease outbreak is to

Answer 9

start a food safety management program in the retail food establishment

Question 10

The Role of the Foodservice Manager

Answer 10

• Making sanitation a top priority and communicating this to workers
• Purchasing food from safe sources
• Implementing sanitary procedures in the storage, preparation and service of food
• Training, motivating, and supervising workers in order to maintain a sanitary facility serving safe food
• Regularly inspecting the facility and workers to assure that sanitation standards are being met
• Cooperating with local public health officials during inspections and in developing a sanitation program, including worker training

Question 11

Toxin

Answer 11

poisonous substance

Question 12

Personal hygiene:

Answer 12

good health habits,
bathing,
washing hair/hands,
change clothes frequently

Question 13

Naturally occurring chemicals include:

Answer 13

food allergens and toxins produced by a biological.

Question 14

Man-made chemicals include:

Answer 14

substances added intentionally or accidentally to a food during processing.

Question 15

Symptoms

Answer 15

physical manifestation of illness

Question 16

Shellfish toxins: PDDN

Answer 16

Paralytic shellfish poisoning - life-threatening
Diarrheic shellfish poisoning - gastrointestinal symptoms
Domoic acid poisoning - eating shellfish containing toxin
Neurotoxic shelfish posioning- produces intoxication syndrome nearly identical to ciguatera

Question 17

Physical hazards examples:

Answer 17

wood, stone, toothpick, metal, bandage, glass, human hair

Question 18

Biological hazards

Answer 18

Microbes - smaller than bacteria
Parasites - live on or feed other organism