Chapter 2

Question 1

Contamination defined

Answer 1

Presence of harmful substances in the food

Question 2

Contamination types

Answer 2

Biological
Chemical
Physical

Question 3

Pathogens

Answer 3

Disease causing microorganisms

Question 4

4 types of pathogens that can cause foodborne illness

Answer 4

Bacteria
Viruses
Parasites
Fungi

Question 5

Biological contamination

Answer 5

Occurs when pathogens grow in food

Question 6

Fat tom

Answer 6

Food
Acidity
Temperature 
Time
Oxygen
Moisture

Question 7

People get viruses from

Answer 7

Contaminated food, surfaces or water

Question 8

Viruses require

Answer 8

Host to grow

Question 9

Many viruses transferred by

Answer 9

Fecal oral route

Question 10

Most viruses are not destroyed by

Answer 10

Normal cooking temperatures

Question 11

Best virus prevention measures

Answer 11

Purchase from approved vendors

Practice good hygiene

Question 12

Conditions for growth you can control

Answer 12

Time

Temperature

Question 13

Parasites need

Answer 13

Host to live and reproduce

Question 14

Parasites are commonly associated with

Answer 14

Seafood and foods processed with contaminated water

Question 15

Most important measure to prevent parasites

Answer 15

Purchase food from approved suppliers

Question 16

Fungi best prevented by

Answer 16

Buying from approved vendors

Question 17

Fungi include

Answer 17

Mold
Yeasts
Mushrooms

Question 18

Chemical contamination occurs when

Answer 18

Chemicals get into food and beverages

Question 19

Chemical contaminants include

Answer 19

Toxic metals
Cleaners
Sanitizers
Polishes
Metal lubricants

Question 20

To help prevent chemical contamination

Answer 20

Store chemicals away from food

Follow manufacturers directions

Question 21

Physical contamination occurs when

Answer 21

Physical objects get in the food

Question 22

Physical contamination also includes

Answer 22

Natural items like fish bones

Question 23

How to prevent physical contamination

Answer 23

Inspect the food you receive

Make sure no items get in food

Question 24

How to prevent people from contaminating food

Answer 24

Make it hard for someone to tamper with it

Question 25

Food allergen defined

Answer 25

Naturally occurring protein in a food or ingredient that some people were sensitive to

Question 26

Most common food allergens

Answer 26

``` Milk Egg Soy Fish tree nuts Peanuts Crustacean shellfish Wheat ```

Question 27

Food handlers pass on contaminant s by

Answer 27

Person to person Sneezing or vomiting onto food or surfaces Touching dirty food contact surfaces and equipment and touching food

Question 28

Symptoms of foodborne illness

Answer 28

``` Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice ```

Question 29

Big six

Answer 29

``` Shigella spp Salmonella Nonthyphoidal salmonella NTS E. Coli Hepatitis a Norovirus ```

Question 30

Salmonella NTS

Answer 30

Feces Poultry, eggs, meat, milk, produce Vomiting, diarrhea

Question 31

Shigella

Answer 31

Flies Produce, easy to contaminate by hand Diarrhea

Question 32

Salmonella

Answer 32

Feces | Ready to eat food, beverages

Question 33

E. Coli

Answer 33

Meat Ground beef, produce Diarrhea

Question 34

Onset time

Answer 34

How quickly it takes for foodborne illness symptoms to appear

Question 35

Hepatitis A

Answer 35

Feces Ready to eat food, shellfish Jaundice

Question 36

Norovirus

Answer 36

Feces Ready to eat food, shellfish Vomiting, diarrhea

Question 37

Danger zone

Answer 37

41 to 135 F

Question 38

Fast growth zone

Answer 38

70 to 125 F

Question 39

Major bacteria that cause foodborne illness

Answer 39

Salmonella Nontyphoidal salmonella Shigella E. Coli

Question 40

If diagnosed with major bacteria must never

Answer 40

Work in a food service environment

Question 41

Major viruses that cause foodborne illnesses

Answer 41

Hepatitis | Norovirus

Question 42

Food handlers diagnosed with these viruses must not

Answer 42

Work in a food service operation

Question 43

Most foodborne illness is caused by

Answer 43

Pathogens

Question 44

Chemicals must never

Answer 44

Be stored above food or food contact surfaces

Question 45

ALERT

Answer 45

``` Assure Look Employees Reports Threat ```

Question 46

Assure

Answer 46

Supervise deliveries Used approved suppliers Request that delivery vehicles are locked or sealed

Question 47

Look

Answer 47

Monitor security of products in your facility

Question 48

Employees

Answer 48

Know who is in your facility

Question 49

Reports

Answer 49

Keep info related to food defense accessible

Question 50

Threat

Answer 50

Identity what you will do and who you will contact if there is a threat

Question 51

Responding to a food borne illness outbreak

Answer 51

``` Gathering information Notifying authorities Segregating product Documentation information Identify staff Cooperating with authorities Reviewing procedures ```

Question 52

Food allergy symptoms

Answer 52

Nausea Wheezing or shortness of breath Hives or itchy rashes Swelling Vomiting and or diarrhea Abdominal pain Itchy throat

Question 53

Preventing food allergic reactions

Answer 53

Food labels Service staff Kitchen staff Avoid cross contamination

Question 54

Big 8 account for

Answer 54

90% of all allergic reactions

Question 55

Cross contact

Answer 55

Allergies transferred from food services or other foods